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Low-Carb Zucchini Lasagna Recipe

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4.9 from 87 reviews

This Ultimate Non-Watery Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini layers, rich meat sauce, and a creamy cheese filling. Carefully prepared to avoid excess moisture, this easy-to-make dish combines ground beef, marinara sauce, ricotta, mozzarella, and Parmesan cheeses, baked to bubbly perfection. Ideal for those seeking a satisfying, low-carb meal without compromising flavor.

Ingredients

Zucchini and Prep

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

Meat Sauce

  • 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 and Toppings

  • 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 additional paper towels. This step is crucial for achieving a non-watery lasagna.
  2. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare for layering the lasagna.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Sauté chopped onion until soft, about 5 minutes. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Add marinara sauce and simmer for 5 minutes to blend flavors.
  4. Prepare the cheese filling: In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Season lightly with salt and pepper for balanced flavor.
  5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of dried zucchini slices over the sauce, slightly overlapping. Spread half of the ricotta mixture evenly over the zucchini, then sprinkle with one-third of the shredded mozzarella cheese.
  6. Repeat the layers: Add another layer of meat sauce, followed by the remaining ricotta mixture, and another 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 the remaining mozzarella cheese evenly over the top.
  8. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  9. Rest before serving: Let the zucchini lasagna rest for at least 15 minutes before slicing to allow the layers to set and prevent watery texture, ensuring perfect slices.

Notes

  • Salting the zucchini slices to remove excess moisture is essential to avoid a watery dish.
  • Allow the lasagna to rest after baking to let the layers set firmly.
  • Use low sugar marinara sauce to keep the recipe low-carb and healthier.
  • You can substitute ground turkey or chicken for ground beef for a leaner option.
  • If preferred, fresh mozzarella can be used instead of shredded.

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