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Zucchini is delicious prepared in many different ways. Whether roasted, stuffed, or baked in lasagna, it's always a huge hit!
I love a cheesy lasagna, but I don't necessarily love the heavy carbohydrate count. This zucchini lasagna has all the flavors of the classic dish, but with fewer carbs and an extra serving of vegetables too! It is super easy to make and is a great way to use zucchini from the garden.
How is zucchini lasagna made?
This recipe begins with the sauce, which is made with ground beef, garlic, onion, and a jar of marinara. The sauce is layered on a baking sheet along with thinly sliced zucchini, ricotta cheese, and mozzarella cheese. The finishing touch is a final layer of grated cheese, then everything is baked in the oven. Add a pinch of parsley, then serve and enjoy!
Tips for zucchini lasagna
- Use a mandolin to cut the zucchini into noodle-like strips.
- The zucchini is salted before it enters the lasagna to extract excess water from the vegetables and prevent the finished dish from being watery.
- You can build the lasagna ahead of time and bake it when you're ready to serve it. Raw lasagna will remain fresh in the refrigerator for 24 hours.
- For softer lasagna "noodles," you can boil, grill, or bake the zucchini strips for 5 minutes. I tend to enjoy the texture of the zucchini when it's a little firmer, so this recipe doesn't require you to pre-cook the zucchini.
- I prefer to grate my own cheese for this recipe. Previously grated cheese often contains stabilizers and anti-caking agents and does not melt as well.
Zucchini lasagna variations
This zucchini lasagna is less carbohydrate and full of flavor, but you can still customize it for your palate with a variety of different ingredients.
- Vegetables: Try thinly sliced aubergines or summer squash instead of zucchini.
- Meat: Use ground turkey, sausage, or grilled chicken instead of ground beef in the sauce.
- Sauce: Try a creamy Alfredo-style sauce instead of the marinara sauce.
- Supplements: You can add other ingredients like cooked mushrooms, spinach or artichoke hearts.
how to reheat lasagna
To reheat an entire lasagna in the refrigerator, heat it covered on a center rack in the oven at 375 degrees F for about 35-40 minutes.
To reheat a single slice of lasagna in the microwave, simply drizzle about 1/2 teaspoon of water over the lasagna and heat on high for about 2 minutes. Try cutting in the middle of the lasagna to see if it needs more heat. If you need more heat, microwave it a little more in 30-second increments.
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Who needs carbohydrate-laden noodles when you can use zucchini instead? No one will miss the pasta, I promise!
More low carb recipes
- Pizza Stuffed Chicken
- Meat skewers
- Baked salmon
- Garlic Butter Shrimp
- Marinated Pork Tenderloin
This zucchini lasagna is thinly sliced zucchini layers with three types of cheese and a hearty meat sauce, all baked to golden brown perfection. A low-carb, hearty food option that's perfect for feeding a crowd!
Preparation time: 30 minutes Cook time: 45 minutes Total time: 1 hour 15 minutes
Servings: 8 Calories: 368kcal
- 3 large zucchini
- 1 teaspoon of olive oil
- 1 pound ground beef I use 90% lean
- 1/2 Cup of onion finely chopped
- 2 teaspoons minced garlic
- 24 ounces canned marinara sauce
- 16 ounces ricotta cheese
- 1/2 teaspoon of Italian seasoning
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups of grated mozzarella cheese
- 1 tablespoon of chopped parsley
- salt and pepper to taste
- Cooking spray
- Trim both ends of the zucchini.
- Use a mandolin to cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then place them on a layer of paper towels to drain. Let stand for at least 10 minutes.
- Touch the top of the zucchini slices with paper towels until dry.
- While the zucchini rests, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat with a spatula, until the meat is browned and cooked through.
- Add onion and cook for another 3-4 minutes or until softened. Add garlic and cook for 30 seconds.
- Add marinara sauce and simmer; cook for 5 minutes.
- Place ricotta cheese, Italian seasoning, egg, Parmesan cheese, salt, and pepper in a bowl. Mix until well combined.
- Preheat oven to 375 degrees F. Coat a 2 or 3-quart baking dish with cooking spray.
- Place 1/4 of the sauce on the bottom of the plate. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini and then top with 1/3 of the mozzarella cheese. Repeat the layers, finishing with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let sit for 5-7 minutes. Cut into slices, then serve.
Calories :: 368kcal | Carbohydrates: 12 g | Protein: 30 g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 820 mg | Potassium: 890mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1178 IU | Vitamin C: 29mg | Calcium: 374 mg | Iron: 3 mg