Sugar-Free Zucchini Lasagna

Experience guilt-free comfort food with this delectable Sugar-Free Zucchini Lasagna, a low-carb twist on a classic favorite! Thinly sliced zucchini replaces traditional lasagna noodles, creating a lighter, gluten-free base that pairs perfectly with layers of savory meat sauce, creamy ricotta, and gooey mozzarella. Made with wholesome, sugar-free ingredients like crushed tomatoes and fresh herbs, this lasagna is a healthier option without sacrificing flavor. Perfect for meal prep or weeknight dinners, it’s a satisfying dish that’s sure to please the whole family. Ready in just over an hour, this layered masterpiece is packed with protein, bursting with Italian-inspired flavors, and ideal for those looking for a low-carb, sugar-free, or keto-friendly treat!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium-sized Zucchini
• 1 pound Ground beef or ground turkey
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 28 ounces Crushed tomatoes, no sugar added
• 2 tablespoons Tomato paste, no sugar added
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Part-skim ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 large Egg
• 2 cups Mozzarella cheese, shredded
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Lay the slices on paper towels, sprinkle with a little salt, and let them sit for 15 minutes. This helps to draw out excess moisture. Pat them dry with a clean paper towel.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute.

Step 4

Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.

Step 5

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Lower the heat and let the sauce simmer for 10-15 minutes to thicken, stirring occasionally.

Step 6

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and chopped parsley. Mix well and set aside.

Step 7

In a 9x13-inch baking dish, spread a small amount of the meat sauce on the bottom as a base layer.

Step 8

Place a layer of zucchini slices over the sauce, ensuring they overlap slightly.

Step 9

Spread a layer of the ricotta mixture over the zucchini, followed by a layer of meat sauce. Sprinkle a small amount of shredded mozzarella on top.

Step 10

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

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 20 minutes, or until the cheese on top is golden and bubbly.

Step 13

Let the lasagna rest for 5-10 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(2586.3g)

Amount per serving	% Daily Value*
Calories	2994.5

Total Fat 199.8g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 856.6mg	0%
Sodium 11136.1mg	0%
Total Carbohydrate 121.3g	0%
Dietary Fiber 18.8g	0%
Total Sugars 82.9g
Protein 182.9g	0%

Vitamin D 53.8IU	0%
Calcium 3019.1mg	0%
Iron 19.9mg	0%
Potassium 4714.9mg	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: 59.6%

Protein: 24.3%

Carbs: 16.1%