Our Low-Carb Zucchini Lasagna is a delicious, healthy version of traditional lasagna. This noodle-free lasagna swaps pasta for grilled zucchini for the perfect weeknight meal for the whole family! This lasagna will teach you how to use up extra zucchini from overflowing gardens or winter months when you want healthy dinner ideas!
We’ve been testing zucchini lasagna for months to bring you the best way to use up all that garden zucchini, and trust us, this one’s a winner.
The Key to Rich Flavor in Zucchini Lasagna
Our goal: make it healthier without sacrificing flavor.
What Meat to Use in Lasagna
The sauce is key. We tested everything from ground beef to sausage, but our favorite was our signature burger blend—60% chuck, 40% brisket. That rich, hearty flavor even held up without meat for a great vegetarian option.
Ricotta VS Cottage Cheese in Lasagna
Then came the cheese. Mozzarella was a given, but we debated ricotta cheese vs. cottage cheese. Shockingly, cottage cheese won! It’s high in protein, and it made the layers creamy and light
Why We LOVE Zucchini Lasagna
Best of all, this comes together fast, it’s gluten-free, and the layers of zucchini, cheese, and marinara sauce practically melt in your mouth!
This zucchini lasagna is lighter, packed with flavor, and perfect for when your fridge is full of zucchini! It’s also great to sneak in some extra veggies for your picky eaters.
What’s Needed for Zucchini Lasagna?
This low-carb zucchini lasagna recipe has three main components: the zucchini noodles, the cheese mixture, and the homemade meat sauce. Here’s what you’ll need to make this recipe:
Zucchini Noodles
- Zucchini: Thinly sliced to replace pasta, adding freshness and lowering carbs.
Cheeses
- Cottage Cheese: Provides creamy texture and a lighter alternative to ricotta.
- Shredded Mozzarella: Melts beautifully for gooey, cheesy layers.
- Shredded Parmesan: Adds a salty, nutty flavor boost.
Homemade Meat Sauce
- Ground Beef: Gives the sauce rich, savory depth.
- Butter: Adds richness and helps sauté vegetables.
- Olive Oil: Used for cooking veggies and adding healthy fats.
- Bell Peppers: Bring sweetness and color to the sauce.
- Onion: Builds savory flavor in the sauce base.
- Garlic: Adds aromatic, robust flavor.
- Tomato Sauce: Forms the base of the rich, hearty sauce.
- Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
- Diced Tomatoes: Add texture and fresh tomato chunks.
- Fresh Basil: Infuses bright, herbal notes.
- Italian Seasoning: A blend that enhances classic Italian flavors.
- Crushed Red Pepper Flakes: Provide a mild, spicy kick.
Exact measurements can be found in the recipe card down below.
How to Make Low-Carb Lasagna
This zucchini lasagna with meat sauce couldn’t be simpler to make! Here are the basic steps:
- Sauce: Make the homemade meat sauce and let it simmer for at least 10 minutes.
- Base: Spread a little sauce on the bottom of a 9×13-inch baking dish.
- Layer: Cover the bottom evenly with a single layer of zucchini noodle slices.
- Top: Add cottage cheese, more sauce, shredded mozzarella, and Parmesan.
- Repeat: Layer two more times, finishing with mozzarella and Parmesan.
- Bake: Cover with foil and bake 30 minutes, then uncover and bake 10 more minutes
Detailed instructions can be found in the recipe card below.
The Secret to Avoiding Watery Zucchini Lasagna
If your zucchini lasagna seemed a little soupy, here are a few simple tips:
- Salt and Drain: Generously salt the zucchini and let it sit in an even layer on paper towels for 15–20 minutes. You’ll be surprised how much liquid is drawn out! Be sure to pat the zucchini dry afterward.
- Grill and Dry: Grill the zucchini slices first, then pat them dry to remove excess moisture before assembling.
How Long Will Zucchini Lasagna Keep?
Cooked zucchini lasagna will stay fresh for up to 5 days in the refrigerator. Let it cool completely, then cover it tightly with foil or plastic wrap or place it in an airtight container before storing.
Reheating
To reheat, warm individual portions in the microwave for 2–3 minutes until heated through, or bake the whole dish covered at 350°F (175°C) for about 20 minutes.
Freezing
You can freeze zucchini lasagna for up to 3 months. Wrap it tightly in foil and place it in a freezer-safe container or bag. Thaw overnight in the fridge before reheating as above.
Can I Make this Lasagna Vegetarian?
Yes! Simply omit the meat in the sauce and make it as directed in the recipe card below, or add in grated veggies to the sauce for a more filling, full of fiber meal. We’ve made this low-carb lasagna with and without meat, both taste delicious!
This zucchini lasagna is a delicious and healthier twist on the classic lasagna – packed with flavor, easy to make, and perfect for weeknight dinners or meal prep. Give it a try and discover how simple and satisfying a low-carb comfort meal can be!
More Healthy Dinner Recipes:
Watch the Video for How to Make Zucchini Lasagna that ISN’T Watery
Description
Our Low-Carb Zucchini Lasagna is a delicious, healthy version of the traditional lasagna. This noodle-free lasagna swaps pasta for grilled zucchini for the perfect weeknight meal for the whole family!
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Prep the zucchini. Generously salt the zucchini, then let it sit in a colander in your sink for 15 to 20 minutes. Then pat the zucchini dry.
6 Zucchini
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Preheat the oven to 375 degrees F.
Grill the zucchini (optional):
Make the meat sauce:
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Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat, jump right to the next step.
1 Pound 60% Ground Chuck mixed with 40% Ground Brisket**, 1 teaspoon Olive Oil, 1 Tablespoon Butter
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Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic.
1 Red Bell Pepper, 1 Yellow Bell Pepper, 1/2 Cup Onion, 1 Clove Garlic
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Cook until tender, about 2 minutes and add the remaining ingredients.
6 Ounces Tomato Paste, 30 Ounces Tomato Sauce, 15 Ounces Diced Tomatoes, 2 teaspoons Fresh Basil, 2 teaspoons Italian Seasoning, 3 Shakes Red Pepper Flakes, 1/3 Cup Shredded Parmesan Cheese, Salt and Pepper
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Stir to combine and allow to simmer for 10 minutes.
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Remove from the heat.
Assemble the lasagna:
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Place 1/2 cup of the sauce on the bottom of a 9×13-inch baking pan and spread it out, adding a little more if needed. (The pan should not be entirely covered.)
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Line the pan with zucchini and top with a heaping 1/3 cup cottage cheese, using the back of a spoon to spread it out.
1 Cup Cottage Cheese
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Add 3/4 cup of the sauce and spread it out carefully.
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Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese.
4 Cups Shredded Mozzarella Cheese, 6 teaspoons Grated Parmesan Cheese
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Repeat the layers two more times ending with sauce and the two cheeses.
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Spray a little foil with cooking spray and place over the lasagna.
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Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden.
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Allow to cool for 5-10 minutes and then serve.
To freeze, let cool completely, then cover well with plastic and foil and freeze for up to 3 months.
Calories: 425kcal