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Low-Carb Zucchini Lasagna Recipe

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4.8 from 308 reviews

This Ultimate Non-Watery Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini layers instead of pasta. By salting the zucchini to remove excess moisture, this recipe ensures a rich and flavorful dish without the usual watery texture. With savory ground beef, rich ricotta, and mozzarella cheese baked to bubbly perfection, it’s an easy and satisfying meal perfect for anyone looking to enjoy a healthier comfort food classic.

Ingredients

Vegetables and Seasonings

  • 3 large zucchinis, ends trimmed
  • 1 tablespoon salt (for drawing out moisture)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Meat and Sauces

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cups marinara sauce (low sugar preferred)

Cheeses

  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch thick slices. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out excess water. Pat the slices completely dry with more paper towels. This step is crucial for a non-watery result.
  2. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef, breaking it apart with a spatula, and cook until browned. Drain any excess fat. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Pour in the marinara sauce and let it simmer gently for 5 minutes to blend flavors.
  4. Prepare the cheese filling: In a medium bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix well and season lightly with salt and pepper for balanced flavor.
  5. Assemble the lasagna layers: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of dried zucchini slices slightly overlapping over the sauce. Spread half of the ricotta mixture evenly over the zucchini. Sprinkle with one-third of the shredded mozzarella cheese.
  6. Repeat the layering: Add another layer of meat sauce, the remaining ricotta mixture, and then another third of the mozzarella cheese on top.
  7. Finish the top layer: Place the final layer of zucchini slices on top, cover with the remaining meat sauce, and finish by sprinkling the rest of the mozzarella cheese evenly over the top.
  8. Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and lightly browned, indicating it’s cooked through.
  9. Rest before serving: Let the zucchini lasagna rest for at least 15 minutes after baking. This resting time allows the layers to set firmly, preventing watery texture and making it easier to slice and serve.

Notes

  • Salting and drying the zucchini thoroughly is essential to prevent a watery lasagna.
  • You can substitute ground beef with ground turkey or plant-based crumbles for variation.
  • Use low-sugar marinara sauce to keep the recipe low-carb and healthier.
  • Letting the lasagna rest before slicing improves texture and presentation.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Find it online: https://forkvista.com/low-carb-zucchini-lasagna-recipe/