Name: Zucchini Lasagna Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 large zucchinis, or 4 medium; 24 oz pasta sauce; 1 1/2 pounds ground beef; 1 teaspoon Italian seasoning; salt to taste; pepper to taste; 10 oz ricotta cheese; 1 cup cottage cheese; 1 egg; 1 egg yolk; 1/2 cup cooked spinach, squeezed dry; 2 cups mozzarella cheese, shredded

Zucchini Lasagna is a low carb lasagna recipe that is so loaded with flavor you won’t even miss the pasta! Layers of zucchini noodles, cheese and meat this zucchini lasagna is the perfect low carb dinner meal! Serve with a side salad for a full meal!

Zucchini Lasagna Recipe

Pasta is probably one of the hardest things I have given up, not just because I love pasta but I love pasta dishes because they are so easy to make. In my journey of going low carb I have found different ways to come up with dishes similar to the carb loaded ones that I love.

Homemade lasagna was a go to meal, I would make a few and stick them in the freezer to cook later for easy dinners. This zucchini lasagna is easy enough for me to make that night to enjoy for dinner and the whole family loves it!

Looking for more Zucchini Recipes? Check these out!

Low Carb Sauce for Lasagna

When I am making this Zucchini Lasagna recipe I use a jarred sauce, it makes things quicker and easier. You can use a homemade pasta sauce if you want to. My top choices for low carb pasta sauce are Victoria’s Marinara Sauce, Rao’s Marinara sauce and Yo Mama’s Marinara Sauce.

Zucchini Lasagna Ingredients

2 large zucchinis (or 4 medium)
24 oz pasta sauce
1 1/2 pounds ground beef
1 teaspoon Italian seasoning
10 oz ricotta cheese
1 cup cottage cheese
2 cups mozzarella cheese
1 egg
salt and pepper, to taste
1 egg yolk
1/2 cup cooked spinach, squeezed dry

How to Make Zucchini Lasagna

Preheat the oven to 350ºF.

Using a vegetable peeler slice the zucchini lengthwise, so you end up with ribbons of zucchini.

Brown the ground beef and Italian seasoning in a medium saute pan. Drain off any fat from the pan and set aside.

In a medium mixing bowl, combine the ricotta, cottage cheese, egg, yolk, and spinach until well combined.

Place 1/2 cup tomato sauce in the bottom of a 9×9 pan. Place 1/3 of the zoodles over the top of the tomato sauce. Layer 1/2 the cheese mixture then half the meat mixture.

Repeat this with 1/3 zoodles, the remaining cheese mixture, the remaining meat mixture, and the last of the zoodles.

Cover the final layer with the mozzarella cheese. Cover the pan with alumini foil.

Bake covered for the first 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.

Allow the lasagna to cool for 15 minutes before serving.

Looking for more Low Carb Dinner Recipes? Check these out!