🥒 Low-Carb Zucchini Lasagna
Serves
4–6
Ingredients
Zucchini “Noodles”
-
3–4 large zucchini
-
Salt
Meat Sauce
-
1 tbsp olive oil
-
1 lb (450 g) ground beef or Italian sausage
-
1 small onion, finely diced
-
3 cloves garlic, minced
-
1½ cups low-carb marinara (no added sugar)
-
1 tsp Italian seasoning
-
Salt & pepper to taste
Cheese Layer
-
1 cup ricotta (or cottage cheese, well-drained)
-
1 large egg
-
½ cup grated Parmesan
-
1½ cups shredded mozzarella
-
2 tbsp fresh basil or parsley, chopped
Instructions
1️⃣ Prepare the Zucchini
-
Slice zucchini lengthwise into thin strips (⅛–¼ inch) using a mandoline or knife.
-
Lay slices on paper towels, sprinkle lightly with salt, and rest 15–20 minutes.
-
Pat dry thoroughly to remove moisture.
👉 Optional (extra firm lasagna): Grill or roast slices at 400°F (205°C) for 8–10 minutes.
2️⃣ Make the Meat Sauce
-
Heat olive oil in a skillet over medium heat.
-
Brown meat with onion until cooked through.
-
Add garlic and cook 30 seconds.
-
Stir in marinara, seasoning, salt, and pepper.
-
Simmer 10 minutes; remove from heat.
3️⃣ Mix Cheese Filling
-
In a bowl, combine ricotta, egg, Parmesan, half the mozzarella, and herbs.
4️⃣ Assemble
-
Preheat oven to 375°F (190°C).
-
Spread a thin layer of sauce in a baking dish.
-
Layer zucchini → cheese → sauce.
-
Repeat layers (2–3 total).
-
Top with remaining mozzarella.
5️⃣ Bake
-
Cover loosely with foil; bake 30 minutes.
-
Uncover and bake 10–15 minutes until bubbly and golden.
-
Rest 10 minutes before slicing.
Tips for Best Texture
-
Don’t oversalt zucchini—it releases too much water.
-
Let lasagna rest to firm up before serving.
-
Use whole-milk cheeses for better melt and flavor.
Variations
-
Vegetarian: Replace meat with sautéed mushrooms & spinach.
-
Keto: Use full-fat cheeses and sausage.
-
White Lasagna: Swap marinara for garlic Alfredo sauce.
If you’d like, I can provide macros, meal-prep instructions, or a dairy-free version 🥒🧀