This Low Carb Zucchini Lasagna is the perfect Italian-style comfort food, without the carbs! Flavourful meat sauce, creamy ricotta filling – you won’t even miss the noodles!
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Happy Friday friends! I’m back with another delicious low carb recipe for you today – it’s one of my absolute favourite recipes ever! This Low Carb Zucchini Lasagna is a recipe I make on the regular. It’s a great alternative to traditional lasagna since it uses thinly sliced zucchini instead of noodles, and it’s a super delicious way to get in another serving or two of veggies!
Another thing I love about this recipe is that it’s perfect for meal prep. I love making a big pan of this low carb lasagna and after enjoying it one day, I slice it up and stick it in the freezer in individual servings I can pull out for a quick and easy meal that’s healthy too! 
Looking for more low carb recipes? Try these Pizza Stuffed Zucchini Boats or this Best Ever Meat Sauce over zucchini noodles!
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I hope you love this Low Carb Zucchini Lasagna as much as we do! Let me know in the comments below, what’s your go-to low carb meal? I’d love to know!
Looking for more recipes like this? You’ll love these:
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Berry Walnut Spinach Salad with Maple Vinaigrette
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Rainbow Vegetable Pasta Salad with Creamy Italian Herb Dressing
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Chicken Bacon Ranch Pasta Salad
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Thai Chicken Spiralized Zucchini Salad
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Asian Cabbage Salad with Ginger Peanut Dressing
-
Greek Couscous Salad Lunch Bowls
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Low Carb Zucchini Lasagna
Recipe: Ingredients
For the meat sauce:
- 1 teaspoon olive oil
- 1 large onion diced
- 3 cloves garlic finely minced
- 500 grams lean ground beef (approximately 1 pound)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 720 ml tomato passata or tomato puree (about 24 ounces)
- 400 grams canned diced tomatoes (1 standard can, approximately 14 ounces)
For the ricotta filling:
- 900 grams ricotta cheese
- 1 1/2 shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 cloves garlic finely minced
- salt and pepper
- 1 egg
Assembly:
- 3 small zucchini thinly sliced lengthwise
- 1 1/2 cups shredded mozzarella cheese
- fresh oregano, basil or parsley for garnish
Recipe: Instructions
For the meat sauce:
- Heat a large skillet over medium heat and add the olive oil.
- Add the onion and garlic to the skillet and saute until the onions have softened.
- Add the meat and brown it in the skillet until almost cooked through.
- Add the dried herbs and salt and pepper and stir together well, continuing to cook until the meat is cooked through.
- Add the tomato passata or tomato puree, along with the canned diced tomatoes, and stir together well.
- Reduce the heat to low and let simmer for about 20 minutes.
For the ricotta filling:
- White the sauce is simmering, combine all the ingredients for the ricotta filling in a large bowl and mix together well with a rubber spatula until combined. Set the mixture aside.
For Assembly:
- Preheat your oven to 400 degrees Fahrenheit.
- Use a mandoline slicer or a sharp chef's knife to slice the zucchini very thinly, lengthwise, into thin long strips (resembling the shape of lasagna noodles).
- Assemble the lasagna in a large 9-inch by 13-inch (or similar size) casserole dish by adding a small layer of meat sauce first, then a layer of zucchini, then a layer of ricotta filling, then a layer of zucchini, and repeating these layers 2-3 times. Be sure there is a layer of zucchini in between every layer of meat sauce and cheese filling.
- Top the assembled lasagna with the shredded mozzarella cheese and bake for about 20-30 minutes at 400 degrees Fahrenheit, or until the liquid appears to have evaporated from around the sides of the lasagna and the cheese is bubbly and beginning to brown.
- Let the lasagna sit and cool for about 10 minutes before slicing and serving.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My husband loves lasagna! I need to try this lower carb version!
Just love a great lasagna…so nice that this is low-carb and so easy to make!
I have to try this!!
This needs to happen at my house very soon!
The best dinner idea for gatherings! My whole family will love this lasagna!
This lasagna looks delicious, something the whole family would love! Definitely making this
Gasp, that looks phenomenal! I have a ton of zucchini in my garden and know exactly what I’m making this weekend!