Low Carb Zucchini Lasagna

Indulge in a comforting classic without the carbs with this Low Carb Zucchini Lasagna, a healthy twist on traditional lasagna that’s big on flavor and light on guilt. Layers of tender zucchini slices take center stage in place of pasta, while a rich, savory meat sauce made with ground beef (or turkey for a leaner option) pairs perfectly with creamy ricotta and gooey mozzarella. Seasoned with aromatic garlic, onions, and Italian herbs, this keto-friendly dish is a beautiful harmony of textures and flavors. Perfect for meal prep or family dinners, this low-carb lasagna bakes to bubbly perfection in just under an hour and serves six satisfying portions. Whether you're following a gluten-free or low-carb lifestyle, this zucchini lasagna is the ultimate wholesome comfort food!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 1 pound Ground beef (or ground turkey for a lighter option)
• 1 tablespoon Olive oil
• 1 medium Onion, finely diced
• 3 Garlic cloves, minced
• 24 ounces Tomato sauce (low-sugar)
• 2 teaspoons Italian seasoning
• 15 ounces Ricotta cheese
• 1 large Egg
• 1 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into thin, even slices using a mandoline or a sharp knife. Sprinkle the slices with a little salt and let them sit for 10 minutes to release excess water. Pat them dry with paper towels.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.

Step 4

Add the ground beef (or turkey) to the skillet. Cook until browned and fully cooked, breaking it up with a spatula as it cooks. Drain any excess grease.

Step 5

Stir in the tomato sauce and Italian seasoning into the ground beef mixture. Let it simmer for 5 minutes and season with salt and black pepper to taste.

Step 6

In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of the Parmesan cheese, and a pinch of salt and pepper. Mix well and set aside.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking.

Step 8

Place a layer of zucchini slices over the sauce, slightly overlapping them.

Step 9

Spread a layer of the ricotta mixture over the zucchini, followed by a layer of shredded mozzarella cheese.

Step 10

Repeat the layering process (sauce, zucchini, ricotta, mozzarella) until all the ingredients are used, finishing with a layer of meat sauce topped with the remaining mozzarella and Parmesan cheese.

Step 11

Cover the dish with foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Step 13

Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your delicious low-carb zucchini lasagna!

Nutrition Facts

Serving size	(1968.8g)

Amount per serving	% Daily Value*
Calories	3246.8

Total Fat 231.0g	0%
Saturated Fat 113.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1099.0mg	0%
Sodium 11604.9mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 7.8g	0%
Total Sugars 50.6g
Protein 219.8g	0%

Vitamin D 53.8IU	0%
Calcium 4466.9mg	0%
Iron 17.6mg	0%
Potassium 3371.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 26.4%

Carbs: 11.2%