Description
A low-carb twist on the classic lasagna, made with layers of zucchini, hearty meat sauce, and gooey cheese. Comforting and healthy.
Ingredients
Scale
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 3–4 medium zucchini, sliced lengthwise into thin strips
- 1 lb ground beef or Italian sausage
- 2 cups marinara sauce
- Salt and pepper, to taste
- 1 ½ cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Olive oil, for brushing
Instructions
- Slice zucchini into thin strips, salt, and let sit for 15–20 mins. Pat dry.
- Optional: Grill or bake zucchini slices at 400°F for 5–7 mins to reduce moisture.
- In a skillet, brown meat with onion. Add garlic, seasoning, salt, pepper, and marinara. Simmer 10 mins.
- Mix ricotta with egg, salt, and pepper in a bowl.
- In a baking dish, layer meat sauce, zucchini, ricotta, mozzarella. Repeat and finish with sauce and cheese.
- Cover with foil and bake at 375°F for 30 mins. Remove foil and bake another 15–20 mins.
- Let rest 10–15 mins before slicing and serving.
Notes
- Add spinach to the ricotta layer for extra nutrition.
- Use ground turkey or mushrooms for a lighter or vegetarian version.
- Make ahead—zucchini lasagna stores well in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
Keywords: Zucchini Lasagna, keto lasagna, gluten-free lasagna, low carb dinner, healthy lasagna recipe