Zucchini Lasagna

If you’re craving comfort food without all the carbs, Zucchini Lasagna is the answer! This lighter take on the Italian classic swaps out pasta noodles for thinly sliced zucchini. Layered with rich meat sauce, creamy ricotta, and plenty of gooey mozzarella, it delivers the flavor of traditional lasagna—without the guilt.

Perfect for anyone on a low-carb, gluten-free, or keto-friendly diet, this lasagna is hearty, cheesy, and satisfying. Plus, it’s a smart way to use up fresh zucchini from your garden or local market.

Ingredients:

For the Zucchini Layers:

• 3–4 medium zucchini, thinly sliced lengthwise
• 1 teaspoon salt (for sweating the zucchini)

For the Meat Sauce:

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce (sugar-free for keto)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Cheese Mixture:

• 1 cup ricotta cheese (or cottage cheese)
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• Optional: chopped fresh basil or parsley

Preparation:

Step 1: Prepare the Zucchini

• Slice zucchini lengthwise into thin strips (about ⅛-inch thick). Sprinkle with salt and lay flat on paper towels. Let sit for 20–30 minutes to draw out moisture. Pat dry thoroughly.

Step 2: Cook the Meat Sauce

• In a skillet over medium heat, sauté onion for 2–3 minutes. Add garlic and cook another minute. Add ground beef and cook until browned. Drain excess fat.

Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes. Season with salt and pepper as needed.

Step 3: Make the Ricotta Filling

• In a bowl, mix ricotta, egg, Parmesan, and a handful of mozzarella. Stir until smooth.

Step 4: Preheat Oven

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Step 5: Assemble the Lasagna

• Spread a layer of meat sauce on the bottom.
• Add a layer of zucchini slices.
• Spoon and spread ricotta mixture.
• Sprinkle with mozzarella.
• Repeat layers, finishing with meat sauce and remaining mozzarella.

Step 6: Bake

• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top.

Step 7: Rest and Serve

• Let the lasagna rest for 10–15 minutes before slicing. This helps it set and prevents a watery serving.

Variation:

• Vegetarian version: Skip the meat and use sautéed mushrooms, spinach, or lentils in the sauce.
• Extra cheesy: Add layers of provolone or cheddar for more gooey texture.
• Spicy: Use hot Italian sausage or add red pepper flakes.
• Egg-free: Omit the egg in the ricotta mixture—texture will be slightly looser.

Serving Suggestions:

• Side salad: Pair with a crisp green salad and balsamic vinaigrette.
• Garlic bread: For non-keto diners, it’s perfect on the side.
• Cauliflower rice: Keep it low carb with a veggie-based side.
• Fresh herbs: Garnish with chopped basil or parsley for a fresh finish.

⏱️ Time Overview:

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: ~1 hour 15 minutes

🍽️ Nutritional Information (per serving, based on 8 servings):

• Calories: ~320
• Protein: ~24g
• Carbohydrates: ~8g
• Fat: ~22g
• Sodium: ~580mg
• Fiber: ~2g
• Sugar: ~4g

Estimates may vary based on sauce and cheese used.

Conclusion:

Zucchini Lasagna is a deliciously healthy twist on the classic comfort dish. With rich meat sauce, cheesy layers, and tender zucchini, it satisfies like traditional lasagna—but with fewer carbs and more veggies. Perfect for meal prep, family dinners, or anyone wanting a lighter alternative without sacrificing taste.

Try it once, and you’ll keep it in your weekly dinner rotation.