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Low-Carb Zucchini Lasagna Recipe

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5 from 134 reviews

This Ultimate Non-Watery Zucchini Lasagna is a low-carb, easy-to-make dish perfect for those seeking a healthier alternative to traditional lasagna. By using thinly sliced zucchini in place of pasta and drawing out its moisture beforehand, this recipe achieves a perfectly layered, flavorful, and rich lasagna without sogginess. Ground beef, marinara sauce, and a creamy ricotta mixture combine with melted mozzarella and Parmesan cheeses to create a satisfying meal suitable for low-carb diets.

Ingredients

Zucchini Preparation

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

Meat Sauce

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Cheese Filling

  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese, divided

Instructions

  1. Prepare the Zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch thick slices. Lay them on paper towels, sprinkle generously with 1 tablespoon salt, and let them rest for 30 minutes to draw out excess moisture. Afterward, pat the slices completely dry with additional paper towels to ensure a non-watery lasagna.
  2. Preheat and Grease: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
  3. Cook the Meat Sauce: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef and cook while breaking it up until browned. Drain excess fat. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
  4. Prepare the Cheese Filling: In a medium bowl, combine ricotta cheese, egg, grated Parmesan, and lightly season with salt and pepper. Mix well until combined.
  5. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the 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 and top with one-third of the shredded mozzarella cheese.
  6. Build Additional 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.
  8. Bake the Lasagna: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  9. Rest Before Serving: Let the lasagna rest for at least 15 minutes outside the oven to allow the layers to set and prevent sogginess before slicing and serving.

Notes

  • Salting and drying the zucchini slices is essential to prevent excess moisture and watery lasagna.
  • Using low sugar marinara sauce helps keep the dish low-carb and not overly sweet.
  • Allowing the lasagna to rest after baking assists in better slicing and serving consistency.
  • You can substitute ground turkey or chicken for a leaner meat option.
  • For a vegetarian version, replace ground beef with sautéed mushrooms or a meat substitute.

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