Here’s a delicious low-carb zucchini lasagna recipe that’s light, cheesy, and satisfying—without the pasta. 🥒🍝✨

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Low-Carb Zucchini Lasagna

Ingredients

For the zucchini layers

• 4–5 medium zucchini
• 1 tsp salt (for drawing out moisture)

For the meat sauce

• 1 lb ground beef (or turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried basil
• Salt & pepper to taste

For the cheese filling

• 1 ½ cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 tsp dried parsley
• Salt & pepper

For topping

• 1–2 cups shredded mozzarella

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Instructions

1. Prep the zucchini

1. Slice zucchini lengthwise into thin strips (use a mandoline if you have one).
2. Lay slices on paper towels and sprinkle lightly with salt.
3. Let sit 10 minutes to draw out moisture.
4. Pat dry with paper towels.

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2. Make the meat sauce

1. In a skillet, sauté onion and garlic until soft.
2. Add ground beef and cook until browned.
3. Stir in crushed tomatoes, tomato paste, Italian seasoning, basil, salt, and pepper.
4. Simmer 10–15 minutes until thickened.

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3. Make the cheese mixture

In a bowl, mix:

• ricotta
• egg
• mozzarella
• Parmesan
• parsley
• salt & pepper

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4. Assemble the lasagna

In a 9×13 baking dish:

1. Layer 1: a thin layer of meat sauce
2. Layer 2: zucchini slices
3. Layer 3: ricotta mixture
4. Layer 4: meat sauce

Repeat until ingredients are used, finishing with meat sauce on top.

Top with extra mozzarella.

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5. Bake

• Cover with foil
• Bake 35–40 minutes at 375°F (190°C)
• Remove foil and bake 10 more minutes until cheese is bubbly and golden

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Tips for the Best Zucchini Lasagna

✅ Don’t skip salting the zucchini—it prevents watery lasagna
✅ Bake covered first, then uncovered for a crisp top
✅ Let it rest 10 minutes before slicing so it holds together

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Want a keto version, vegetarian version, or slow-cooker version? Just say the word!