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5 from 5 votes

Low Carb Zucchini Lasagna

This Low Carb Zucchini Lasagna is the perfect Italian-style comfort food with flavourful meat sauce and creamy ricotta filling - you won't miss the noodles!
Course Dinner, Main Course
Cuisine Healthy, Italian, Keto, low carb
Keyword Low Carb Zucchini Lasagna
Prep Time 40 minutes
Cook Time 25 minutes
Servings 9 servings
Calories 396kcal
Author Chrissie

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

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.

Notes

This low carb lasagna can be stored in airtight containers in the refrigerator for up to 3 days and reheated as needed.
It also freezes well in airtight containers (freeze it in individual portions for best results) and keeps in the freezer for about 1 month.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 16g | Protein: 33g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 550mg | Potassium: 891mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1184IU | Vitamin C: 21mg | Calcium: 416mg | Iron: 4mg