Low Carb Zucchini Lasagna That Holds Its Shape
This low carb zucchini lasagna gives you thick, savory layers of beef and melted cheese without the watery mess. The extra step of pre-roasting the vegetables is absolutely worth it.
The Secret to a Sturdy Casserole
Zucchini holds a massive amount of water. If you just throw it into a baking dish raw, you end up with a soupy dinner.
- The pre-bake step: Roasting the planks first draws out excess moisture, keeping the layers completely intact.
- Thick meat sauce: Letting the ground beef and marinara simmer together concentrates the flavor and prevents a runny filling.
- Ricotta blend: Mixing the cheese with dried oregano gives it a firmer structure so it doesn’t just melt away into the sauce.
The Macros
One slice gives you roughly 340 calories, 29g of protein, and 9g of net carbs. I log my meals closely, and I love how this keeps me satisfied for hours without the heavy feeling regular pasta leaves behind.
Building This Low Carb Zucchini Lasagna Bake
I’ve found that a mandoline is your best friend here. Slicing the zucchini about 1/8-inch thick gives you pieces that are thin enough to layer, but substantial enough to bite into.
Bake the planks for 8 to 10 minutes on parchment-lined sheets. You aren’t fully cooking them, just coaxing the water out.
While those soften, get your meat sauce going. Brown the beef with chopped onion and garlic until fragrant. Drain the fat, then stir in most of your marinara—keeping just a splash aside for the pan.
For the cheese layer, whip the ricotta with dried oregano and black pepper. Once everything is ready, it is time to build. Start with that reserved sauce, then stack zucchini, ricotta, meat sauce, and mozzarella.
Bake at 360°F for 25 to 30 minutes. Let the dish rest for at least ten minutes before you cut into it. It really needs that time to firm up.
Tips for the Best Zucchini Lasagna with Ricotta
- Dry the zucchini: If the planks look extra wet after their pre-bake, lightly pat them dry with a paper towel. This is a great trick to remember if you also like making zucchini ribbons for weeknight dinners.
- Cheese swaps: Provolone works exceptionally well if you happen to run out of mozzarella mid-recipe.
- Storage: Keep leftovers tightly covered in the fridge for up to 4 days. It actually tastes better on day two when the flavors settle.
Rounding Out the Meal
Since this zucchini lasagna recipe is pretty hearty, I usually serve it alongside some roasted lemon garlic asparagus to brighten things up. It cuts right through the richness of the cheese.
Low-Carb Zucchini Lasagna Bake
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 6 servings
Description
Enjoy all the comforting flavors of lasagna without the pasta! This bake uses thinly sliced zucchini planks layered with a savory meat sauce, creamy ricotta, and melted mozzarella for a delicious low-carb and veggie-packed meal.
Ingredients
- 1.1 lbs Zucchini (about 1 large and 1 medium, or 3 medium)
- Fine sea salt
- 2 tsp Olive oil
- 1/4 cup Yellow onion (finely chopped)
- 1 large Garlic clove (or 2 small, minced)
- 12 oz Lean ground beef (90% lean or higher recommended)
- 1/4 tsp Red pepper flakes (optional)
- 1.5 cups Marinara sauce (no sugar added)
- 1.25 cups Ricotta cheese (approx. 10 oz)
- 3/4 tsp Dried oregano
- Pinch of black pepper
- 2 cups Shredded mozzarella cheese (part-skim recommended, divided)
Instructions
- Prepare Zucchini: Adjust oven rack to the middle position and heat oven to 360°F (180°C). Line two large baking sheets with parchment paper. Trim the ends from the zucchini. Using a mandoline or a very sharp knife, slice the zucchini lengthwise into planks roughly 1/8-inch thick.
- Pre-Bake Zucchini: Arrange zucchini planks in a single layer on the prepared baking sheets. Sprinkle lightly with fine sea salt. Bake for 8-10 minutes, just until slightly softened. Remove from oven and set aside.
- Make Meat Sauce: While zucchini pre-bakes, heat olive oil in a medium skillet over medium-high heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and optional red pepper flakes; cook for another 30-60 seconds until fragrant. Add the ground beef and a pinch of salt. Cook, breaking up the meat, until browned, about 6-8 minutes. Drain off excess fat.
- Finish Meat Sauce: Reserve approximately 1/3 cup of the marinara sauce. Pour the remaining marinara sauce into the skillet with the cooked beef. Stir to combine and heat through. Remove from heat.
- Prepare Ricotta Filling: In a small bowl, combine the ricotta cheese, dried oregano, and a pinch of black pepper. Stir well.
- Assemble Bake: Spread the reserved 1/3 cup of marinara sauce over the bottom of an 8×8 inch or 9×9 inch square baking dish. Arrange a layer of zucchini planks over the sauce (using about one-third of the slices). Top with half of the ricotta mixture, spreading gently. Top with half of the meat sauce mixture. Sprinkle 3/4 cup of the shredded mozzarella cheese over the meat sauce.
- Repeat Layers: Create a second layer starting with another third of the zucchini planks, the remaining ricotta mixture, and the remaining meat sauce. Sprinkle another 3/4 cup of shredded mozzarella cheese on top.
- Final Layer & Bake: Place the final third of the zucchini planks over the mozzarella. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Bake at 360°F (180°C) for 25-30 minutes, or until the bake is hot, bubbly, and the cheese is fully melted.
- Optional Browning & Rest: For a more golden top, switch the oven to the broiler setting for the last 1-3 minutes, watching very carefully to prevent burning. Remove the bake from the oven and let it rest for at least 10-15 minutes before slicing and serving.
- Serve & Store: Slice into 6 portions and serve warm. Leftovers can be stored, covered tightly, in the refrigerator for up to 4 days.
Notes
Nutrition Facts (per serving): Calories 340 kcal | Protein 29 g | Total Fat 19 g | Total Carbs 12 g (Fiber: 3 g, Sugars: 6 g, Net Carbs: 9 g)
These values are approximate and may vary based on ingredients and preparation. Based on 90% lean ground beef, part-skim cheeses, and no-sugar-added marinara sauce.
Nutrition
- Calories: 340
Quick reminder: I track macros and share what works in my kitchen, but I’m not a dietitian. Check with your doctor if you’re managing specific dietary needs.
