Looking for a low carb and keto version of your favorite Italian comfort food lasagna then you are going to love this recipe. This Zucchini Lasagna recipe is a low carb lasagna recipe that is so loaded with flavor you won’t even miss the pasta! With layers of zucchini noodles in place of 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
If you are looking for an amazing healthy lasagna recipe this low carb zucchini lasagna with meat recipe is perfect. Full of flavor, tomato sauce, creamy cheese, and tender zucchini noodles make this recipe. It is the perfect replacement for regular lasagna made with pasta when you are wanting comfort food you love while sticking to a low carb or keto diet. This is seriously the best zucchini lasagna recipe ever and it is so easy to make!
Pasta is probably one of the hardest things I have given up. Not just because I love pasta and all pasta dishes to eat but also because they are so easy to make. In my journey of going to a low-carb diet I have found different ways to come up with dishes similar to the carb-loaded ones that I love. Many times when having a spaghetti dinner, I have replaced the pasta with zucchini noodles and the dishes turned out amazing.
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!
I love using zucchini to replace traditional noodles to keep things healthy and low carb. For this keto lasagna recipe, I used zucchini strips to replace traditional lasagna noodles with spinach, ricotta cheese, meat, and sauce layered in between the zucchini slices for the best zucchini noodle lasagna. Using zucchini in place of pasta not only makes this delicious lasagna low carb but also a healthier option than classic lasagna made with pasta lasagna noodles.
Keto Zucchini Recipes
- Chicken Alfredo Zucchini Lasagna
- Zucchini Noodles with Garlic Cream Sauce
- Chicken Bacon Ranch Zucchini Boats
- Zucchini Pizza bites
What is the best 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. If you are looking for the best jarred pasta sauce that is low carb check out a few of our favorites.
- Rao’s Homemade Marinara – 8g net carbs for 1 cup
- Rao’s Tomato Basil Sauce – 6g net carbs per cup
- Victoria Marinara Sauce – 10g net carbs per cup
- Yo Mama’s Marinara Sauce – 8g net carbs for 1 cup
- Yo Mama’s Basil Sauce – 8g net carbs per 1 cup
Variations of this recipe
Change up the meat. I like using ground beef but you can also use ground chicken, ground turkey, or ground pork. You can also use Italian sausage cut into small pieces if you want to.
Change up the sauce. You can use homemade sauce or store bought sauce when you are making this recipe.
Add more vegetables. You can add diced onions, bell peppers are great additions to this low-carb zucchini recipe.
Add some spice. You can add some red pepper flakes or use a spice sauce like spicy bacon tomato sauce to add some spice.
Add parmesan cheese. If you love cheese, add a sprinkle of parmesan cheese on top with the mozzarella cheese layer.
Add fresh basil. If you love basil, add some chopped basil on top of the mozzarella cheese layer.
Tips for making this recipe
Uniform slices. When you are slicing the zucchini you want to keep them all uniform in thickness so they all cook the same.
Drain the spinach. To avoid having a watery lasagna make sure you squeeze the water out of the spinach after cooking it.
Use fresh spinach. I like using frozen spinach, but you can use fresh spinach and cook it on the stove in a skillet and then use it instead of frozen.
How to Store low-carb zucchini lasagna recipe
Allow the leftover zucchini lasagna to cool completely and then cover with plastic wrap or store in an airtight container.
Can I freeze Zucchini Lasagna?
Yes, if you want to make this keto lasagna recipe ahead of time to enjoy later you can. Prep all of the ingredients, then layer the lasagna and then wrap tightly with a few layers of plastic wrap and aluminum foil and store in the freezer.
You can also freeze the zucchini lasagna after you have baked it. After baking the lasagna allow it to cool completely and then wrap tightly with a few layers of plastic wrap and aluminum foil and store in the freezer.
If you are wanting to meal prep, you can bake it then cut it into serving pieces and freeze the individual servings.
Zucchini Lasagna Ingredients
- 2 large zucchinis (or 4 medium zucchini)
- 24 ounces pasta sauce
- 1 1/2 pounds of ground beef
- 1 teaspoon Italian seasoning
- 10 ounces 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 slices of zucchini.
Over medium-high heat in a medium-sized skillet, add the ground beef and Italian seasoning. Drain off any fat from the pan and set it aside.
In a medium mixing bowl, combine the ricotta cheese, cottage cheese, egg, yolk, and spinach and mix until well combined.
Spray a 9×9 baking dish with nonstick cooking spray.
Place 1/2 a cup of tomato sauce in the bottom of the dish.
Next, place 1/3 of the zucchini slices on top of the tomato sauce on the bottom of the dish in a single layer.
Spread 1/2 the ricotta cheese mixture on top of the zucchini noodles.
Next spread half of the meat mixture on top.
Repeat making the layers in the baking dish until you have used up all of the creamy ricotta mixtures, meat, and sliced zucchini making sure the top layer is a layer of zucchini noodles.
Cover the final layer evenly with the mozzarella cheese.
Cover the pan with aluminum 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.
Low Carb Dinner Recipes
Zucchini Lasagna Recipe
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
Instructions
- 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.
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