Zucchini Lasagna Recipe

By Rena |

This Zucchini Lasagna recipe is a great low carb lasagna casserole made with zucchini instead of pasta for a healthier option. Filling, easy to make, so tasty, and keto-friendly. Makes for a delicious lunch or dinner recipe and perfect for those who meal prep.

slice of low carb lasagna being lifted out of a dish

This guilt-free Zucchini Lasagna recipe is super easy to make and super scrumptious.  It is made with lean ground beef and a thick tomato base. A recipe the whole family will enjoy. A delicious twist to the traditional lasagna recipe that’s healthy and always comforting.

If you’re after other tasty zucchini recipes, why not also try my Low Carb Zucchini Lasagna Boats or my Zucchini Pizza Bites!

why you’ll love this zucchini lasagna recipe

  • Keto friendly. This tasty lasagna is cheesy, high in fat and protein – great for those who are on a low carb and keto diet.
  • A deliciously rich lasagna. Perfectly seasoned ground beef in a thick and rich tomato base, all topped with melty mozzarella – it’s so satisfying.
  • Easy weeknight meal. Easy to prep with a handful of pantry staples, then just slam in the oven – done!
  • A healthier lasagna. The zucchini is a healthier – yet still hearty – substitute for pasta and I’ve used lean ground beef, which tastes great and doesn’t make the lasagna greasy.

 

ingredients you’ll need

  • Medium Zucchini
  • Lean Ground Beef
  • Olive Oil
  • Sweet Onion
  • Garlic Cloves
  • Tomato Sauce
  • Italian Seasoning
  • Smoked Paprika
  • Cheese: Mozzarella and Parmesan.

 

how to make this zucchini lasagna recipe

  • Make the filling – In a large nonstick pan, cook the onions and garlic then add in the ground beef followed by the tomato sauce. Season with paprika and Italian seasoning. Simmer for about 10 mins.
  • Assemble the lasagna – Add one layer of zucchini slices to a 9-inch oval baking dish (or similar). Top with meat sauce, then a layer of shredded mozzarella. Repeat the layering and top with Parmesan.
  • Cook – Bake for 30-40 minutes, or until hot and bubbly.

 

wooden spoon in lasagna casserole

recipe notes and tips

  • Small to medium zucchini work here.
  • Choose zucchini that is pretty firm and not too soft. Ripe zucchini should feel slightly more flexible than a cucumber, but not much. Steer clear of soft zucchinis because the softness indicates they will be inedible soon.
  • Use a preheated oven.
  • Ideally, avoid pre-shredded mozzarella as it tends not to melt that well.
  • Cook your ground beef until the meat is no longer pink,
  • You can use a mandoline, peeler, or sharp knife to slice the zucchini.
  • You want your zucchini slices about 1/4 inch thick.
  • Garnish with fresh parsley, for a pop of herbal freshness.
  • Allow the lasagna to rest for about 5 minutes before slicing into it and serving.

faq’s

How do you get the water out of Zucchini Lasagna?

If the bits of water that drains out of the zucchini lasagna bothers you and would rather have less water in your lasagna, after slicing the zucchinis, sprinkle with some salt and let it sit for 10 minutes. This will allow the water from zucchini to bleed out and then drain. Use a paper towel to blot dry and remove excess water.

It is not necessary to rinse your salted and drained zucchini. This is because you don’t need a lot of salt, to begin with when you salt the zucchini slices. Only a few sprinkles. Once you blot them dry you will be removing most of it.

I personally skip salting because I feel it makes the lasagna somewhat juicier but some don’t like this.

low carb lasagna pasta slice on a wooden spoon

what other veggies can I add to this zucchini lasagna recipe?

The great think about lasagna is that you can load in any thin vegetables. Vegetables such as:

  • Mushrooms
  • Spinach
  • Bell peppers
  • Eggplant
  • Pumpkin
  • Sweet potato

Layer in your other veggies as alternating slices with the zucchini.

overhead shot of Zucchini Lasagna recipe in dish

Some Substitutes for this Zucchini Lasagna recipe:

  • Zucchini: I used mostly green zucchini. You can use a combo of green and yellow. As I mentioned earlier, you can add in other veggies, just make sure you slice them thinly so they cook evenly.
  • Cheese: Feel free to use low fat or any other fat-free cheese
  • Meat: I used lean ground beef. You can sub with ground turkey or keep it meatless and add more veggies.

 

lasagna slice being lifted out of a dish

Should I cover the lasagna with foil while baking?

Covering lasagna is only necessary to prevent the cheese at the top from over-browning too fast before the lasagna cooking through. You can cover it for half of the time when you first place in the oven and uncover it for the remaining 20 minutes to allow the cheese to brown. I didn’t cover this zucchini lasagna while it was baking because I place it in the middle rack and kept an eye on it.

slice of lasagna on a plate

storing leftovers

Let the Zucchini Lasagna cool completely then cover with plastic wrap or foil and refrigerate. It will last 3 to 5 days in the fridge.

freezing this zucchini lasagna recipe

This freezes well! Assemble the zucchini lasagna as stated above, then cover it with foil or plastic wrap well. Place the dish in a large freezer bag and freeze for up to 3 months.

wooden fork lifting up a slice of Zucchini Lasagna

easy healthy lasagna in a dish with wooden spoon

Here are a few other low carb recipes to try out

 

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low carb lasagna recipe

Low Carb Zucchini Lasagna Casserole

Easy and tasty lasagna recipe made with zucchini for a low carb option
4 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
0 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 287kcal
Author: Rena

Ingredients

  • 3 Medium Zucchini
  • 1 lb Lean Ground Beef
  • 1 Tbsp Olive Oil
  • 1 medium Sweet Onion diced
  • 4-5 Garlic Cloves finely chopped
  • 2 Cups Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • ½ Tbsp Smoked Paprika
  • Cup Shredded Mozzarella Cheese
  • ¼ Cup Grated Parmesan Cheese

Instructions

  • Preheat your oven to 375F.
  • Heat oil in a large non-stick pan over medium heat. Add onions and sauté until softened, about 4-5 minutes. Stir in garlic and cook 1 minute more.
  • Add in ground beef and continue to cook until it's no longer pink about 5 minutes, breaking it apart with a wooden spoon as it cooks.
  • Stir in the tomato sauce, Italian seasoning, and smoked paprika. Simmer for about 8-10 minutes until the sauce reduces by half, stirring occasionally.
  • Meanwhile, prepare the zucchini. Cut the ends, then slice them on lengthways into 1/4 inch thick strips.
  • Add one layer of zucchini slices to a 9-inch oval baking dish (or similar). Top with meat sauce, then a layer of shredded mozzarella.
  • Repeat the process, finishing with the cheese layer. Sprinkle with ground parmesan cheese and bake for 30-40 minutes, or until hot and bubbly.

Notes

  • Small to medium zucchini work here.
  • Choose zucchini that is pretty firm and not too soft. Ripe zucchini should feel slightly more flexible than a cucumber, but not much. Steer clear of soft zucchinis because the softness indicates they will be inedible soon.
  • Use a preheated oven.
  • Ideally, avoid pre-shredded mozzarella as it tends not to melt that well. 
  • Cook your ground beef until the meat is no longer pink,
  • You can use a mandoline, peeler, or sharp knife to slice the zucchini.
  • You want your zucchini slices about 1/4 inch thick.
  • Garnish with fresh parsley, for a pop of herbal freshness.
  • Allow the lasagna to rest for about 5 minutes before slicing into it and serving.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 287kcal | Carbohydrates: 14g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 906mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 26.6mg | Calcium: 249mg | Iron: 3.8mg
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Comments

  1. Sue says

    5 stars
    I really love this recipe. My bf and I love lasagna and we wanted something healthy and we decided to make this. Surprisingly we couldn’t even tell it was not actual pasta but veggies! We loved it so much we didn’t miss the pasta. Simply delicious and so easy! We ate this day a week! Ha!

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