Low carb zucchini lasagna with thin zucchini slices that take the place of traditional lasagna noodles in this recipe.
You will not miss the pasta at all. The robust marinara meat sauce and cheeses give you all the flavors of traditional lasagna.
This zucchini lasagna earns the right to be called low-carb because we omit traditional lasagna noodles, and create thin slices of “zucchini noodles” instead.
In this low-carb era that we live in right now, zucchini has become wildly popular and versatile. Keto-dieters will be the first to share about how creative they have gotten with implementing and substituting zucchini into their diets.
Although I’m not claiming to be on the keto bandwagon, I am claiming that I like to watch my carb intake as often as possible. Considering the fact that I love vegetables, this version of lasagna was a no-brainer for me.
The zucchini soaks up all the rich flavors from the homemade marinara sauce. The cheeses create that familiar lasagna taste as they melt right into our faux noodles. It also gets nice and tender, but maintains a nice al dente texture, much like traditional pasta.
For this low carb zucchini lasagna- do as much prep-work ahead of time as you can.
So when it’s time for dinner, you just throw it in the oven and have a hot meal on the table in no time! Cut the zucchini into thin strips, lengthwise. Then begin layering as you would a traditional lasagna.
Place a bit of the sauce in the dish, then the zucchini noodles, and next the cheese. Continue layering until the dish is full. Sprinkle the remaining cheese over the top. Cover with foil, and place it in the oven for 30-45 minutes.
The best part about this dish: you can eat this zucchini lasagna without the guilt of traditional pasta, and still feel completely full and satisfied.
What to do about watery Lasagna:
First and foremost, pat the zucchini dry with paper towels prior to layering in the dish. Once the lasagna comes out of the oven, it will be watery. Let it set for about ten minutes prior to serving.
Some of the excess water will dissolve. If it is still too watery, carefully drain it in the sink. Or even better, use a turkey baster to suction out some of the liquid.
- 3 small Zucchini, sliced lengthwise
- 3 cups Marinara meat sauce, recipe down below
- 1 cup Ricotta cheese, or cottage cheese
- 1 Egg
- 2 cups Mozerella cheese
- 6 Black olives , sliced (optional)
- 1 pound Ground beef, cooked and drained
- Preheat oven to 350 degrees. Spray baking dish with non-stick spray.
- Add about ¼ cup marinara meat sauce to the bottom of the dish (add sliced olives to sauce if desired)
- Add garlic powder, italian seasoning, and egg to the ricotta cheese. Mix well.
- Begin layering zucchini strips in single layer. Top with ricotta cheese, sprinkle some mozzarella cheese, then add more marinara meat sauce.
- Continue layers until baking dish is filled up (should have at least 3 layers).
- Sprinkle remaining mozzarella cheese over the top, cover with aluminum foil and bake for 30 minutes.
- Uncover and bake an additional 5 minutes. Remove from oven and let it rest for 10 minutes (additional liquid will begin to thicken).