Low Carb Zucchini Lasagna

Looking for a healthier alternative to traditional lasagna? Try this easy and delicious low carb zucchini lasagna recipe!

If you’re looking for a low carb dinner that still feels like comfort food, this zucchini lasagna is it. It’s cheesy, hearty, and honestly so good that I never miss the noodles. I’ve learned a few tricks over the years to keep it from turning out watery, and I’m sharing them all below.

Why You’ll Love This Recipe

• Low carb comfort: All the cheesy, saucy goodness of classic lasagna without the pasta.
• High-protein: Ground beef, ricotta, egg, and cheese make this a filling, satisfying low-carb dinner.
• Easy and foolproof: Follow a few simple tips for a zucchini lasagna that’s flavourful, cheesy, and never watery.

Ingredients and substitutions

• Extra-lean ground beef – you could also use ground turkey, ground chicken or Italian sausage removed from its casings.
• Yellow onion – white onions or shallots can be used instead.
• Carrot – substitute for more celery to give your sauce a nice crunch or leave this out altogether.
• Celery – add more carrot or leave this out altogether.
• Garlic – freshly minced garlic has the best flavor, but jarred minced garlic can be used in a pinch.
• Pasta sauce – use any jarred tomato sauce of your choice like marinara sauce.
• Zucchini – you could also try making this lasagna with thinly sliced eggplant.
• Ricotta cheese – you can try using cottage cheese instead, but it’ll have a different taste. Alternatively, just add in more shredded mozzarella.
• Egg – leave this out if you’re allergic to egg.
• Mozzarella cheese – I’d highly recommend grating a fresh ball of mozzarella for the best melt and flavor.
• Fresh basil – you could also sprinkle some fresh parmesan cheese over top.

How to make a low carb zucchini lasagna

Step 1: Sauté the beef and veggies.

Brown the ground meat, then add the onions, carrots, celery and garlic.

Step 2: Make the sauce.

Add the pasta sauce, cook, then remove from heat and set aside.

Step 3: Make the ricotta mixture.

Mix the ricotta and egg together in a bowl and slice up your zucchini.

Step 4: Layer your lasagna.

Add a bit of meat sauce to the bottom of a baking dish, then zucchini noodles, ricotta mixture, mozzarella and more meat sauce.

Step 5: Repeat the layers.

Finish with the zucchini noodles on top and reserve some of the mozzarella. Pour the remaining 1/4 jar of pasta sauce over top.

Step 6: Bake and then serve.

Bake in the oven, top with a bit more mozzarella, then bake until the cheese has melted. Garnish with fresh basil, serve and enjoy!

Frequently Asked Questions

Can you make this lasagna ahead of time?

If you want to ingredient prep this lasagna ahead of time, you can slice the zucchini and make the sauce a couple days in advance. You can also try assembling the lasagna the day before you cook it, but if you plan on doing that, I’d highly recommend grilling or salting the zucchini noodles first so the lasagna doesn’t get too watery. Assemble the lasagna, cover the dish in foil or plastic wrap, then store it in the fridge overnight before cooking as normal.

Can you make it vegetarian?

If you need this dish to be vegetarian or vegan friendly, leave out the ground turkey or ground beef, or use a meatless substitute of your choice.

How do you slice the zucchini?

You can use a sharp knife to slice the zucchini strips or a mandoline. I find it makes getting those perfect thin slices so much easier!

What sauce should you use?

You can use your favorite jarred pasta sauce for this recipe, as long as it’s tomato based (like marinara). Some store-bought sauces can be high in sodium or saturated fat, so make sure you check the label’s nutrition facts if you’re trying to stick to a specific diet. You could also make your own pasta sauce using extra virgin olive oil, onion, garlic, crushed tomatoes, salt, black pepper, oregano and fresh herbs.

Storing and reheating

Storing: Store leftover zucchini lasagna in an airtight container in the fridge for up to 5 days.

Reheating: Reheat individual portions in the microwave for 1 to 2 minutes or until heated through.

Freezing: I don’t recommend freezing this zucchini lasagna, as the zucchini can become watery and soggy once thawed. You could make the meat sauce ahead of time and freeze for up to 3 months then thaw overnight in the fridge and make the lasagna fresh.