Low-Carb Zucchini Lasagna Bake
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.
- Total Time53 minutes
- Yield6 servings 1x
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
Nutrition
- Calories: 340