A delicious low-carb twist on classic lasagna! Thin zucchini slices replace the pasta noodles, layered with seasoned ground beef, creamy ricotta, Parmesan, and plenty of melted mozzarella. Cheesy, hearty, and absolutely YUM!
Ingredients
Zucchini layers
- 3 medium zucchini
- ½ tsp salt
- 1 tbsp olive oil
Meat sauce
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- ½ small onion, finely diced — optional
- 1½ cups low-carb marinara sauce
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp red pepper flakes — optional
Creamy cheese filling
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan
- ½ tsp Italian seasoning
- ¼ tsp black pepper
For layering
- 1½ cups shredded mozzarella
- 2 tbsp grated Parmesan
- Fresh basil or parsley, optional
Instructions
- Prepare the zucchini
Preheat your oven to 400°F (200°C). Wash and dry the zucchini. Slice lengthwise into thin strips, approximately ⅛ inch thick. A mandoline makes this easier, but a sharp knife works too. - Remove excess moisture
Lay the zucchini slices on a large tray lined with paper towels. Sprinkle lightly with salt and let them sit for 10–15 minutes. Pat them very well with paper towels to remove the released moisture. - Roast the zucchini
Lightly brush the zucchini with olive oil. Arrange the slices in a single layer on a baking sheet. Bake for 8–10 minutes, just until slightly softened. Remove and set aside. - Make the meat sauce
Heat a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned and cooked through.
Add the garlic and optional onion. Cook for another 2–3 minutes.
Stir in the marinara sauce, Italian seasoning, oregano, paprika, salt, pepper, and red pepper flakes. Simmer uncovered for 8–10 minutes, stirring occasionally. The sauce should be fairly thick.
- Prepare the cheese mixture
In a bowl, combine the ricotta, egg, Parmesan, Italian seasoning, and black pepper. Mix until smooth and well combined. - Assemble the lasagna
Reduce the oven temperature to 375°F (190°C).
Lightly grease a 9 × 9-inch baking dish.
Layer in this order:
- A thin layer of meat sauce
- Zucchini slices
- Ricotta mixture
- Mozzarella
- More meat sauce
Repeat the layers until all ingredients are used. Finish with a generous layer of meat sauce, mozzarella, and Parmesan on top.
- Bake
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden. - Rest before slicing
This step is important! Let the lasagna rest for 10–15 minutes before cutting. This allows the layers to set and helps prevent a watery lasagna.
Serving
Garnish with fresh basil or parsley and serve warm with a simple green salad or roasted vegetables.
Servings: 6
Prep time: 25 minutes
Cook time: 45–50 minutes
Total time: About 1 hour 15 minutes
Pro tip: The biggest secret to great zucchini lasagna is removing as much moisture as possible from the zucchini before assembling. Pre-roasting the slices makes a big difference!
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