This Low Carb Lasagna Recipe is a saucy and cheesy recipe, which uses sliced zucchini and sugar-free marinara. It’s a healthy twist on the classic, ready in about 1 hour and 30 minutes.
Low Carb Lasagna Recipe Ingredients
The “Noodles”
- 3 large zucchini, ends trimmed and sliced lengthwise into 1/8-inch thick strips
- 1 teaspoon salt (for sweating the zucchini)
The Meat Sauce
- 1 pound ground beef (or Italian sausage)
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 24 oz jar sugar-free marinara sauce (like Rao’s)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
The Cheese Filling
- 15 oz ricotta cheese (full fat)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cups shredded mozzarella cheese (divided)
How To Make Low Carb Lasagna Recipe
- Prep the zucchini noodles: Preheat oven to 400°F (200°C). Slice the zucchini into thin strips (using a mandoline works best). Lay the slices flat on baking sheets lined with paper towels. Sprinkle evenly with 1 teaspoon of salt. Let them sit for 15-20 minutes to draw out moisture.
- Dry the zucchini: Pat the zucchini dry with fresh paper towels. (Optional but recommended: Bake the dried zucchini slices on a bare baking sheet for 10-15 minutes to dry them out further. This prevents watery lasagna).
- Make the meat sauce: While the zucchini sweats, heat a large skillet over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft. Drain excess fat. Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 5-10 minutes.
- Mix the cheese filling: In a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, and chopped parsley until smooth.
- Assemble the layers: Grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom.
- Layer 1: Place zucchini slices side-by-side (slightly overlapping) to cover the sauce.
- Layer 2: Spread half of the ricotta mixture over the zucchini.
- Layer 3: Top with 1/2 cup of mozzarella cheese.
- Layer 4: Add half of the remaining meat sauce.
- Repeat layers once more, finishing with the remaining meat sauce and topping generously with the remaining mozzarella cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
- Rest: Let the lasagna rest for at least 15-20 minutes before slicing. This allows the sauce to set so the layers don’t slide apart.
Recipe Tips
- The “Watery” Problem: Zucchini is 95% water. If you skip the sweating (salting) and drying steps, your lasagna will turn into soup. Do not skip step 1 or 2!
- Checking the Sauce: Traditional marinara sauces often contain hidden sugar. Look for brands labeled “No Sugar Added” or check the carb count. Rao’s Homemade or Victoria White Linen are popular keto-friendly choices.
- Mandoline Safety: To get uniform “noodles,” a mandoline slicer is essential. However, always use the hand guard to protect your fingers.
- Broil for Color: If the cheese isn’t browned enough after baking, switch the oven to broil for 2-3 minutes at the end. Watch it closely so it doesn’t burn.
- Noodle Alternatives: If you really hate zucchini, you can use “Palmini” lasagna sheets (hearts of palm) or thinly sliced deli chicken/turkey breast as the “noodle” layers for a zero-carb carnivore version.
What To Serve With Low Carb Lasagna Recipe
Keep the sides light or keto-friendly to complement this heavy dish.
- Keto garlic bread (made with almond flour dough)
- Caesar salad (no croutons)
- Roasted broccoli with lemon
- Antipasto platter (olives, salami, artichokes)
How To Store Low Carb Lasagna Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Zucchini lasagna actually tastes better the next day as the flavors meld.
- Reheat: Reheat individual squares in the microwave for 2 minutes or in the oven at 350°F until warm. drain any excess liquid that releases upon reheating.
- Freeze: Bake the lasagna, let it cool completely, then freeze individual portions or the whole tray. Thaw in the fridge overnight before reheating.
Low Carb Lasagna Recipe Nutrition Facts
- Calories: 360
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 850mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugar: 5g
- Protein: 28g
- Net Carbs: 7g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Why is my lasagna soupy?
This is almost always due to the zucchini releasing water during baking. You must sweat them with salt and pat them very dry. Roasting the bare slices for 10 minutes before assembling is the best insurance policy against watery lasagna.
Can I use eggplant instead?
Yes. You can use thinly sliced eggplant, but like zucchini, eggplant holds a lot of water. Salt it and roast it first just like the zucchini instructions to avoid a soggy texture.
Is ricotta cheese keto?
Yes, in moderation. Full-fat ricotta is relatively low in carbs (about 7g carbs per cup), and spread across 8 servings, it fits well within a low-carb diet.
Low Carb Lasagna Recipe
Description
A classic Italian comfort food makeover replacing pasta with roasted zucchini strips, layered with rich meat sauce and three cheeses.
Ingredients
Instructions
- Slice zucchini, salt heavily, and let sit for 20 minutes to sweat.
- Pat zucchini dry and roast at 400°F for 10 minutes (optional but recommended).
- Brown beef with onions and garlic; stir in marinara sauce.
- Mix ricotta, egg, parmesan, and parsley.
- Layer sauce, zucchini, ricotta mix, and mozzarella in a baking dish.
- Repeat layers, ending with cheese.
- Bake at 375°F covered for 30 minutes, then uncovered for 15 minutes.
- Rest for 20 minutes before slicing.
Notes
- Storage: If excess water appears in the pan after baking, simply tilt the pan carefully to drain it off before serving.
- Meal Prep: This is an excellent dish to assemble on Sunday and bake on a weeknight.
Low Carb Lasagna Recipe
