Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Two slices of zucchini lasagna are served on white plates, with shredded cheese, a spice jar, and a blue checkered napkin in the background.

Zucchini Lasagna

Chef Jenn
Zucchini Lasagna is a lightened-up take on the classic, made with fresh zucchini slices, rich meat sauce, and three kinds of cheese. It’s easy to make, packed with flavor, and perfect for low-carb dinners.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 6 servings
Calories 420 kcal

Equipment

Ingredients
  

  • 3 medium zucchinis thinly sliced lengthwise
  • 1 pound ground beef
  • 1 cup marinara sauce no added sugar
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1½ cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • salt and pepper to taste
  • olive oil for brushing

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  • Slice zucchini into thin strips using a mandoline slicer, then sprinkle lightly with salt. Let sit for 10 minutes, then pat dry with paper towels.
  • In a skillet, brown the ground beef over medium heat. Drain the fat and stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
  • In a mixing bowl, stir together the ricotta cheese, egg, salt, and pepper.
  • Layer the lasagna in your prepared baking dish: zucchini, ricotta, meat sauce, and mozzarella. Repeat layers and finish with mozzarella and Parmesan on top.
  • Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until bubbly and golden.
  • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Chef Jenn’s Tips

  • Use a mandoline for quick, even zucchini slices—just watch your fingers!
  • Salting and drying the zucchini really helps avoid excess moisture.
  • You can swap the ground beef for ground turkey or a plant-based option if you like.
  • Add a pinch of nutmeg to the ricotta for an extra layer of flavor.

Nutrition

Serving: 1cupCalories: 420kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 134mgSodium: 608mgPotassium: 669mgFiber: 2gSugar: 4gVitamin A: 862IUVitamin C: 20mgCalcium: 371mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword gluten free lasagna, keto lasagna, low carb lasagna, zucchini lasagna
Tried this recipe?Let us know how it was!