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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.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare Ricotta Filling: In a small bowl, combine the ricotta cheese, dried oregano, and a pinch of black pepper. Stir well.
  6. Assemble Bake: Spread the reserved 1/3 cup of marinara sauce over the bottom of an 8x8 inch or 9x9 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve & Store: Slice into 6 portions and serve warm. Leftovers can be stored, covered tightly, in the refrigerator for up to 4 days.

Notes

Yield: 6 Servings
Nutrition Information (Per Serving - Approximate):
  • Calories: 340 kcal
  • Protein: 29 g
  • Fat: 19 g
  • Total Carbohydrates: 12 g
  • Fiber: 3 g
  • Sugars: 6 g
  • Net Carbohydrates: 9 g
Disclaimer: Nutritional information is an estimate based on standard databases using 90% lean ground beef, part-skim cheeses, and no-sugar-added marinara sauce. Actual values may vary depending on specific ingredients, brands used, and preparation methods. Always check product labels for the most accurate information.