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Zucchini Lasagna

This Zucchini Lasagna is a healthy, low-carb comfort food made with tender zucchini slices, rich meat sauce, creamy ricotta, and melted mozzarella cheese. Perfect for keto dinner recipes and healthy lasagna recipes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Zucchini Layers
  • 3 –4 medium zucchini
  • 1 tsp salt
  • Meat Sauce
  • 1 lb ground beef or Italian sausage
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 jar marinara sauce
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Cheese Filling
  • 1½ cups ricotta cheese
  • 1 egg
  • ½ cup Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Optional Garnish
  • Fresh basil
  • Fresh parsley
  • Extra Parmesan cheese

Method
 

  1. Slice zucchini lengthwise into thin strips. Sprinkle with salt and let sit 15–20 minutes. Pat dry thoroughly.
  2. Preheat oven to 375°F (190°C).
  3. Heat olive oil in a skillet over medium heat.
  4. Cook onion until softened. Add ground beef and cook until browned.
  5. Stir in garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer 10 minutes.
  6. In a bowl, mix ricotta cheese, egg, and Parmesan cheese until smooth.
  7. Spread a thin layer of meat sauce in a baking dish.
  8. Layer zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese.
  9. Repeat layers until ingredients are used. Finish with mozzarella cheese on top.
  10. Bake uncovered 35–40 minutes until bubbly and golden brown.
  11. Let lasagna rest 10 minutes before slicing.
  12. Garnish with basil or parsley if desired.

Notes

  • Salting zucchini helps prevent watery lasagna.
  • Use a mandoline for even zucchini slices.
  • Great option for no carb recipes and keto dinner recipes.
  • Store leftovers refrigerated up to 4 days.
  • Freezes well for meal prep.