A spatula serving up a portion of zucchini lasagna.
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Zucchini Lasagna

This zucchini lasagna is layers of thinly sliced zucchini with three types of cheese and a hearty meat sauce, all baked to golden brown perfection. A hearty low carb meal option that's perfect for feeding a crowd!
Course Main
Cuisine Italian
Keyword low carb lasagna, zucchini lasagna
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 368kcal
Author Sara Welch

Ingredients

  • 3 large zucchini
  • 1 teaspoon olive oil
  • 1 pound ground beef I use 90% lean
  • 1/2 cup onion finely chopped
  • 2 teaspoons garlic minced
  • 24 ounce jar marinara sauce
  • 16 ounces ricotta cheese
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon parsley chopped
  • salt and pepper to taste
  • cooking spray

Instructions

  • Trim both ends off the zucchini.
  • Use a mandoline to cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
  • Pat the tops of the zucchini slices with paper towels until dry.
  • While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
  • Add the ground beef and season with salt and pepper to taste.
  • Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
  • Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the marinara sauce and bring to a simmer; cook for 5 minutes.
  • Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
  • Preheat the oven to 375 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  • Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
  • Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.

Nutrition

Calories: 368kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 820mg | Potassium: 890mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 29mg | Calcium: 374mg | Iron: 3mg