Low Carb Zucchini Lasagna
Lasagna is a beloved comfort food, but traditional recipes can be high in carbs due to the pasta layers. Our Low Carb Lasagna with Zucchini Noodles offers a delicious alternative that’s perfect for those following a keto or low-carb lifestyle. By replacing the pasta with thinly sliced zucchini, we’ve created a lighter, yet equally satisfying version of this classic Italian dish. Packed with layers of seasoned ground beef, rich marinara sauce,, creamy ricotta,, and gooey melted mozzarella,, this lasagna delivers all the comforting flavors you love, without the carb overload.
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This recipe is a game-changer for anyone who loves lasagna but wants to maintain a low-carb or keto diet. The zucchini not only cut down on carbs but also add a fresh, tender texture that perfectly complements the hearty meat sauce and creamy cheese layers. It’s a versatile dish that’s easy to prepare, making it ideal for weeknight dinners or meal prepping. The combination of savory beef, aromatic garlic,, and a blend of cheeses creates a mouthwatering experience that’s both comforting and nutritious. Plus, it’s a great way to sneak in extra vegetables and enjoy a guilt-free version of a family favorite. Whether you’re cooking for yourself or hosting guests, this low-carb lasagna is sure to impress with its delicious flavor and satisfying texture.
Ingredients & Substitutions for Low Carb Zucchini Lasagna
Zucchini: The star of this low-carb lasagna, zucchini slices replace traditional pasta noodles, making this dish keto-friendly. If zucchini isn’t available, you can use other low-carb vegetables like eggplant or thinly sliced yellow squash as substitutes.
olive oil,: Used for roasting the zucchini and cooking the ground beef, olive oil adds a rich flavor. You can substitute it with avocado oil or coconut oil if you prefer a different taste or healthier fat profile.
Sea salt,: Enhances the flavors of the zucchini and meat sauce. Regular table salt can be used as an alternative, though you might want to adjust the amount according to your taste preference.
garlic,: Fresh minced garlic adds a burst of aromatic flavor. If you don’t have fresh garlic,, garlic powder can be used in a pinch; however, adjust the amount as garlic powder is more concentrated.
Ground Beef: Provides a hearty, protein-rich base for the meat sauce. You can substitute ground beef with ground turkey, chicken, or even a meatless option like crumbled tofu or a plant-based ground meat alternative for a vegetarian version.
marinara sauce,: A good-quality, low-carb marinara sauce is key to keeping this dish low in carbs. If you have dietary restrictions or prefer homemade, you can easily make a sauce using canned tomatoes, garlic,, herbs, and spices.
ricotta, Cheese: Adds a creamy layer to the lasagna. If you’re looking for a lighter option, you can substitute with cottage cheese. For a dairy-free version, consider using a tofu-based ricotta or a cashew cheese alternative.
parmesan, Cheese: Provides a sharp, salty kick. Grated Parmesan is perfect, but you can use Pecorino Romano for a similar flavor profile. Nutritional yeast is a good option for those avoiding dairy.
mozzarella, Cheese: Essential for that gooey, melted cheese layer. Shredded mozzarella is easy to use, but fresh mozzarella can be substituted for a creamier texture. For a dairy-free option, look for a good quality vegan mozzarella.
Egg: Helps bind the ricotta mixture and adds a rich texture. For an egg-free version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binder.
These ingredient options and substitutions allow you to customize the recipe to fit your dietary needs or what you have on hand, while still enjoying the delicious taste of this low-carb lasagna.
Favorite Casserole Dish for This Recipe
For this low-carb zucchini lasagna, using the right casserole dish can make all the difference. I recommend a high-quality, deep ceramic or glass casserole dish. The one I favor has a non-stick surface that ensures easy release and cleanup, which is especially handy with cheesy dishes like this. Its sturdy construction allows for even heat distribution, which helps in achieving a perfectly baked lasagna with a golden-brown, bubbly cheese topping. Plus, the depth is perfect for layering all those delicious ingredients without any overflow. It’s a must-have for anyone who enjoys making layered casseroles and wants consistent, great results every time!
Low Carb Lasagna With Zuchini Noodles
Ingredients
- 1 egg
- 3 cups mozzarella, cheese shredded
- 1/2 cup parmesan, cheese grated
- 2 pounds ground beef
- 3 cloves garlic, finely chopped
- salt, to taste
- 1 1 pound zucchini
- 12 ounces full-fat ricotta, cheese
- 2 tbsp olive oil,
- 2 cups low-carb marinara sauce,
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Slice the zucchini lengthwise into thin strips, about 1/4 inch thick. If you don’t have a mandoline, use a sharp knife.
- Place the zucchini slices on the baking sheet in a single layer. Brush them lightly with 2 tablespoons of olive oil and sprinkle with sea salt.
- Roast the zucchini for 15-20 minutes, or until they become tender and most of the moisture is gone. Once roasted, pat the slices with paper towels to remove excess moisture.
- While the zucchini roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped garlic and sauté for about 30 seconds, or until it becomes aromatic.
- Add the ground beef and cook until browned, approximately 10 minutes. Stir in the marinara sauce and cook for another 2 minutes. Season with salt and pepper as desired.
- In a mixing bowl, combine the ricotta cheese with the grated Parmesan cheese. Beat in the egg until everything is well mixed.
- Layering the Lasagna: Spread a layer of zucchini slices on the bottom of a casserole dish. Spoon half of the beef sauce over the zucchini, then add the ricotta mixture (using half of it). Sprinkle with one-third of the mozzarella cheese.Repeat the layers with the remaining zucchini, beef sauce, ricotta mixture, and top with the remaining mozzarella cheese.
- Repeat the layers with the remaining zucchini, beef sauce, ricotta mixture, and top with the remaining mozzarella cheese.
- Baking: Bake the lasagna in the preheated oven for about 20 minutes, or until the cheese is fully melted and starts to turn golden brown. For a crispier top, you can broil it for an additional 2-3 minutes.
Notes
Nutrition Information Per Serving
| Calories: | 570 |
| Calories from Fat: | 390 |
| Total Fat: | 43 g |
| saturated Fat: | 18 g |
| Sodium: | 880 mg |
| Total Carbs: | 9 g |
| Net Carbs: | 7 g |
| Dietary Fiber: | 2 g |
| Sugars: | 5 g |
| Protein: | 38 g |
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This is hands down the best zucchini lasagna I’ve ever had! I ended up having two slices, but I don’t feel guilty since it’s low carb!