Zucchini Lasagna Recipe

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Low-Carb Zucchini Lasagna is a delicious, noodle-free lasagna that uses zucchini in place of pasta, it’s SOOO good you won’t miss it!

Low Carb Zucchini Lasagna
Zucchini Lasagna Recipe

I’ve made this Zucchini Lasagna Recipe a gazillion times and even shared it in my first cookbook! One of the biggest challenges I had with this recipe was making sure the dish wasn’t watery once it was cooked. I don’t like to give up, so I tested this over and over again until I got it perfect!

Zucchini Lasagna

Zucchini is definitely low in calories (a medium zucchini has around just 30 calories) and chock full of heart-healthy nutrients! I won’t lie, this recipe does take some time to prep but it’s so worth it! It’s a great way to get more vegetables into your meal and since zucchini is pretty low calorie, this lets you have a pretty big portion. If you’re gluten-free, this is also a great option.

Here’s a few tips to make perfect zucchini lasagna that is not watery:

  • Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin fitted with adjustable thickness settings to cut the zucchini into thin 1/8th inch thick ribbons, it’s quick and easy but please be careful you don’t cut yourself.
  • Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan).
  • After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.
  • I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. The results are worth the extra steps, don’t skip them!

Variations and Tips:

  • To make it vegetarian omit the meat and make it without.
  • Use a variety of squashes and eggplant if you want to mix it up.
  • Refrigerate leftovers up to 4 days.

How To Make Zucchini Lasagna

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Low Carb Zucchini Lasagna
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Zucchini Lasagna

275 Cals 26 Protein 13 Carbs 13 Fats
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Italian
Low-Carb Zucchini Lasagna is a delicious, noodle-free lasagna that uses zucchini in place of pasta, it's SOOO good you won't miss it!

Ingredients

  • 1 lb 93% lean ground beef
  • 1 1/4 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium, 8 ounces each zucchini, sliced 1/8" thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz 4 cups shredded part-skim mozzarella cheese

Instructions

  • In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
  • Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
  • Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
    how to make zucchini lasagna
  • Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
  • Preheat oven to 375F.
  • In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  • In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  • Let stand about 5 - 10 minutes before serving.

Nutrition

Serving: 1/8, Calories: 275kcal, Carbohydrates: 13g, Protein: 26g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 84mg, Sodium: 648mg, Fiber: 2.5g, Sugar: 5g
WW Points Plus: 9
Keywords: keto lasagna, lasagna recipe, Low Carb Lasagna, zucchini lasagna

 

 

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820 comments

  1. I rave about this recipe to anybody who will listen! It is a favorite in our house and my grown kids are always asking me to make it for them! If you have instructions for cooking after freezing, please share. 

  2. I don’t understand why you have to cook it so long. all you are doing is heating up the meat which is cooked, melt the cheese, and the zucchini is cooked on the grill. one hour seems like a long time to me.

  3. This was a big hit!  Thank you for sharing.  The salt on the zucchini slices and grilling was a great idea to decrease the water content of zucchini.

  4. Made this last night and I honestly didn’t expect to like it as much as I did! So good. ?i think grilling the zucchini was gold! Take the time. Worth it, I also swapped out the beef for Isernio’s Ground Chicken Mild Italian Sausage. Great recipe!

  5. I like my zucchini thicker and we don’t have a mandolin so I cut them 1/4” thick and some were probably a little thicker than 1/4”. I also did not take the time to salt and let them sit for 10 min or get any ny water out at all, I put them in my Cosori air fryer for 10 min. (Used all 3 trays of the air fryer at once.) Turned out perfect. I also only did 2 layers of zucchini. My husband said he loved it better than real lasagna. Thank you for the recipe!

  6. Can you freeze this dish? If so, what area the instructions for cooking once it has been frozen?

  7. If you like lasagna you will love this recipe ! I don’t think you miss the lasagna noodles at all.

    I was careful to dry off the zucchini before I put the casserole together and it was not watery…One change I did make was to bake the zucchini for 10 minutes ahead instead of using a grill pan and I had not issues..

  8. Made this with some sweet Italian sausage substituting for the ground beef, and a can of San Marzano tomatoes, and it was fantastic!
    Can’t wait for the little leftovers I will have for lunch tomorrow!

  9. My whole family thought this was delicious. This is my new go to Lasagna recipe.  

  10. This was outstanding. Yes, a little bit of work up front but my whole family (including kids) devoured it. Did not miss the noodles at all. I thought I was going to have too much zucchini (2 1/2 cookie sheets worth when I laid it out to salt) but I almost wished I’d included a fourth one. I was glad I did this on a grill pan instead of the grill because the zucchini ended up being fragile once it was dried & grilled. Will add to our weekend rotation!

  11. I would like to use tomato meat sauce that I have in the freezer, how much do you recommend for half of the recipe.

  12. So good, even better than regular lasagna! Will make again!

  13. Super  yummy!  Will definitely make again 

  14. I am allergic to cheese and wheat. I can sometimes tolerate cheese but not everyday maybe 2 times a week. 

  15. Very good, everyone loved it