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low-carb-zucchini-lasagna-recipe

Low Carb Zucchini Lasagna Recipe

A delicious low-carb alternative to traditional lasagna, using zucchini slices instead of pasta.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 large zucchinis sliced lengthwise
  • 1 lb ground beef
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips.
  3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  4. Add the marinara sauce to the beef and simmer for 10 minutes.
  5. In a bowl, mix the ricotta cheese with salt, pepper, and Italian seasoning.
  6. In a baking dish, layer the zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
  7. Bake in the preheated oven for 30-40 minutes, until the cheese is bubbly and golden brown.
  8. Let the lasagna cool for 10 minutes before slicing and serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 10g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 700mg | Fiber: 2g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg

Keywords

Lasagna, Low Carb, Zucchini
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