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Low-Carb Zucchini Lasagna Recipe

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5 from 85 reviews

This ultimate non-watery zucchini lasagna is a delicious low-carb, easy-to-make dish perfect for those seeking a lighter alternative to traditional lasagna. Featuring layers of thinly sliced zucchini, savory meat sauce, and creamy cheese fillings, this recipe ensures a perfectly set lasagna without excess moisture. It’s baked to bubbly, golden perfection and offers a satisfying meal that’s gluten-free and keto-friendly.

Ingredients

Vegetables

  • 3 large zucchinis, ends trimmed
  • 1 tablespoon salt (for drawing out moisture)

Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Cheese Filling

  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch thick slices. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out excess water. Pat the slices completely dry with more paper towels. This crucial step prevents a watery lasagna.
  2. Preheat oven and grease dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat. Stir in minced garlic and Italian seasoning; cook for 1 minute until fragrant. Add marinara sauce and simmer for 5 minutes to meld flavors.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, large egg, and grated Parmesan cheese. Season lightly with salt and pepper, and mix well to create a smooth cheese mixture.
  5. Assemble the lasagna: Spread a thin layer of meat sauce over the bottom of the baking dish. Arrange a single layer of dried zucchini slices on top, slightly overlapping. Spread half of the ricotta mixture evenly over the zucchini, then sprinkle one-third of the shredded mozzarella over this layer.
  6. Repeat layers: Add another layer of meat sauce, then spread the remaining ricotta mixture over it, followed by one-third of the mozzarella cheese.
  7. Finish the top layer: Place the final layer of zucchini slices on top, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
  8. Bake the lasagna: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbly and lightly browned.
  9. Rest before serving: Allow the zucchini lasagna to rest for at least 15 minutes after baking. This resting time helps the layers set and prevents the lasagna from being watery when sliced.

Notes

  • Salting and drying the zucchini slices is essential to remove excess moisture and avoid a watery dish.
  • Use low-sugar marinara sauce for a healthier, low-carb option.
  • Let the lasagna rest before slicing to help it set properly for clean cuts.
  • This recipe can be made ahead and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://mealsbykate.com/low-carb-zucchini-lasagna-recipe/