Description
Enjoy a delicious low-carb twist on a classic dish with this Zucchini Lasagna recipe. Made with thinly sliced zucchini instead of pasta, it’s layered with a rich meat sauce and a blend of cheeses, perfect for a healthy and satisfying meal. Great for those following a low-carb or gluten-free diet.
Ingredients
2 large zucchinis or 4 medium zucchinis
24 oz pasta sauce
1 1/2 pounds ground beef
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste
1 1/2 cups ricotta cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Slice zucchinis lengthwise into thin strips, about 1/8 inch thick.
- In a skillet over medium heat, cook ground beef until browned; drain excess fat.
- Add pasta sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Layer meat sauce, zucchini slices, ricotta cheese (if using), mozzarella, and Parmesan cheese in the baking dish.
- Repeat layers, ending with a final cheese layer.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
Vegetarian option: Substitute ground beef with mushrooms, spinach, or plant-based meat.
Cheese variation: Swap ricotta for cottage cheese, or use gouda or cheddar for a different flavor.
Spicy variation: Add red pepper flakes or sliced jalapeños to the sauce for extra heat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
