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zucchini lasagna recipe

Delicious Low-Carb Zucchini Lasagna: A Healthy Twist on a Classic Favorite

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If you’re looking for a delicious, low carb recipe alternative to traditional lasagna, this zucchini lasagna recipe is perfect for you. Packed with flavor and nutrients, it’s a great way to enjoy a classic comfort food while sticking to a low-carb diet. This recipe is not only healthier, but also easy to make. Add this to your weekly dinner plans.

INGREDIENTS

For the Zucchini Noodles

  • 3 large zucchinis, thinly sliced lengthwise

For the Ricotta Mixture

  • 2 cups of ricotta cheese
  • 1/4 cup of fresh parsley
  • 1 egg
  • 1/2 cup of parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper

Pasta Sauce

I use a low carb sauce called Rao’s Homemade Marinara

INSTRUCTIONS

First Step: Prepare the Zucchini

  1. Slice the Zucchini: Using a mandoline or a sharp knife, slice the zucchinis lengthwise into think strips, about 1/8 inch thick
  2. Remove Excess Moisture: Lay the zucchini slices on paper towels or pan and sprinkle salt lightly. Let them sit for at least 10 minutes to draw out excess moisture. Pat the slices dry with paper towels.

Next (Step 2): Make the Cheese Mixture

  1. Combine ricotta cheese, parsley, egg, parmesan cheese, salt, and pepper in a bowl (all low carb recipe options)
  2. Set aside to prepare meat

Third Step: Prepare Ground Beef or Turkey

  1. In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat. (Add seasonings to your liking, such as, garlic powder, onion power, Italian seasoning, salt, and pepper).
Ready for Step Four: Assemble the Lasagna
  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius)
  2. Layer the Ingredients: Spread a thin layer of the pasta sauce on the bottom of a 9×13-inch baking dish. Place a layer of zucchini slices on top of the sauce. Add a layer of your meat on top of the zucchini, then add a layer of the cheese sauce. Repeat the layers (zucchinis, pasta sauce, meat, then cheese sauce).
  3. Top with Cheese: Sprinkle remaining 1/4 cup of mozzarella cheese and 1/4 of cup of parmesan cheese on top.

Step 5: Bake the Lasagna

  1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated over for 30 minutes.
  2. Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 6: Let it Rest

  1. Cool Before Serving: Allow the lasagna to rest for about 10 minutes before slicing and serving. this helps it set and makes it easier to serve. This low carb recipe is now complete!
CONCLUSION

This low-carb zucchini lasagna is a tasty and nutrition alternative to traditional lasagna. By swapping out the pasta for zucchini, you can enjoy all the flavors of this beloved dish. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a favorite. Enjoy!

For more low carb recipe ideas, check out my this page.

*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.