Zucchini Lasagna

Zucchini Lasagna

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[/vc_column_text][sc_dropcap style=”big” letter=”W” color=”#ffffff” background_color=”#ffb800″][vc_column_text]ho would’ve thought that zucchini would act as a great noodle substitute in lasagna? Well it does! When choosing your zucchini, make sure you buy the biggest you can find. They’ll make the process much easier and cover more surface area than the smaller squash varieties. In our recipe, we used whole milk ricotta and pre-shredded, part-skim mozzarella cheese.

We served this zucchini lasagna to our non-keto friends and got lots of positive feedback! Let us know how you liked it![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Zucchini Lasagna
Serves 6
A hearty, low carb dinner perfect for the whole family
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 3 large Zucchini
  2. 1 tsp Salt
  3. 1 lb Ground beef (we used 88% lean)
  4. 2 cups low carb Marinara sauce
  5. Salt, Pepper
  6. ½ tsp Oregano
  7. ½ tsp Basil
  8. 1 Egg
  9. 15 oz. Ricotta (we used whole milk)
  10. 8 oz. shredded Mozzarella
  11. ¼ cup Parmesan cheese
  1. Preheat your oven to 350°F. Rinse your large zucchini and using a potato peeler, peel into ribbons. Leave the cores of the zucchini out since they contain much more water than the outsides.
  2. Salt these strips and let sit for about 15 minutes. Then pat dry with a paper towel to get rid of excess moisture.
  3. Brown about a pound of ground beef in a pan and add 2 cups of a low carb marinara sauce. Season your sauce with salt, pepper, oregano and basil.
  4. In a mixing bowl, combine your egg, parmesan, ricotta and mozzarella cheese. Leave about a third of your mozzarella cheese to top the entire lasagna with (or just add some extra cheese to the top!)
  5. Pour half of your meat sauce into a lightly greased casserole dish and spread it evenly.
  6. On top of that, lay your zucchini ribbons down, overlapping slightly.
  7. Scoop your cheese mixture onto the zucchini ribbons and gently spread it evenly.
  8. Add the rest of your meat sauce and another layer of zucchini ribbons.
  9. Add more of the ricotta mixture and a generous sprinkling of mozzarella cheese.
  10. Cover the lasagna with aluminum foil and bake for 40 minutes. Then take the foil off and bake for an additional 15-20 minutes or until the top of the lasagna has browned a bit.
  11. Let it cool for about 15 minutes to stiffen up a bit and then cut! Enjoy!
  1. Each serving of zucchini lasagna is 450 calories, 31 grams of fat, 36 grams of protein and 6 grams of net carbs.
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Comments 15

  1. In the oven now, and it smells great. I’m sure it will taste great, too! Thanks for the recipe, Vicky! Christy

  2. The ricotta in the picture you used looks nothing like the stuff I have. Mine is like cottage cheese. Yours looks more like shredded parmesan

    1. I thought that too but I think it’s under the parmesan! Look at the hump in the middle! LOL Just a thought! Ricotta is soft like cream cheese and cottage cheese mixed. Hope that is what she did! Good LUCK! Hope it turned out delish!

      Julie 🙂

  3. Pingback: Zucchini Lasagna

    1. I see this has doesn’t seem to have been answered. I would like this info also for the basis of your estimated nutritional data. Thank you.

  4. That was delicious! But finished too quickly!
    I was trying to follow you on facebook, but links didn’t work (none of them really) – they just open a new page with the same recipe :/ I found you on facebook but it is not very nice when none of the links worked.

    P.S. Thanks again for the delicious meal 🙂

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