Ultimate Low-Carb Zucchini Lasagna

4.9
(147)
119 Reviews
30 Photos

This lasagna is made with zucchini slices instead of pasta. This low-carb, gluten-free beef lasagna is delicious and satisfying; it's a crowd-pleaser!

Submitted by Fioa
Updated on July 9, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Looking at a large serving of zucchini lasagna on a plate.
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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
6
Yield:
1 (8-inch square) lasagna
Jump to Nutrition Facts

Ingredients

  • cooking spray

  • 1 ½ large zucchinis, thinly sliced lengthwise

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 1 ½ cups low-carb marinara sauce

  • 2 teaspoons salt, divided

  • 1 teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • 1 (8 ounce) container ricotta cheese

  • 1 large egg

  • ½ teaspoon ground nutmeg

  • 2 cups shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • aluminum foil

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.

  2. Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.

  3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.

    Ground beef cooking until browned.

    Dotdash Meredith Food Studios

  4. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.

    Marinara sauce, oregano, salt and pepper added to ground beef.

    Dotdash Meredith Food Studios

  5. Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.

    Ricotta cheese, egg, salt and nutmeg mixed together in a bowl.

    Dotdash Meredith Food Studios

  6. Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.

    Layering of zucchini and sauce.

    Dotdash Meredith Food Studios
    Ricotta cheese and other remaining cheeses layered in dish.

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

    Baked until top is golden-brown.

    Dotdash Meredith Food Studios
High angle looking at a large slice of zucchini lasagna on a plate.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

424 Calories
27g Fat
15g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 424
% Daily Value *
Total Fat 27g 34%
Saturated Fat 12g 60%
Cholesterol 117mg 39%
Sodium 1427mg 62%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 30g 61%
Vitamin C 15mg 17%
Calcium 476mg 37%
Iron 3mg 14%
Potassium 667mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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