Low Carb Zucchini Lasagna - Served

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Low Carb Zucchini Lasagna

Make a low carb zucchini lasagna from 5 simple ingredients. It’s the perfect homemade lasagna recipe for your low carb diet.

This qualifies as a keto lasagna recipe because each serving has 560 calories and 8 net carbs.

See real-life photos of the ingredients, prep, and full cooking process below.

Recipe serves 6.

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Low Carb Zucchini Lasagna Ingredients

  • 2 large zucchinis
  • 2 pounds ground beef
  • 15 ounces ricotta cheese
  • 24 ounces Rao’s marinara sauce
  • 8 ounces shredded mozzarella cheese
  • Salt and pepper to taste
Low Carb Zucchini Lasagna Ingredients

My Low Carb Zucchini Lasagna Ingredients

Utensils

  • Vegetable peeler
  • Cutting board
  • 2 large Pyrex measuring cups
  • 2 large dishes for holding ingredients
  • Frying pan
  • Wooden kitchen spoon
  • Large dinner spoon
  • 9″ x 6″ casserole pan (up to 10″ x 8.5″)
  • Aluminum foil

Prep

  1. Peel zucchini into strips until you reach seedy core. Discard green skins.
  2. Optionally, sprinkle salt on zucchini strips and pat dry with paper towel to remove moisture and get them closer to true lasagna noodle texture.
  3. Brown ground beef and stir in marinara sauce, salt, and pepper. Cook until it bubbles then remove heat.
  4. Set ingredients aside and get your casserole pan.

Cooking Instructions

  1. Preheat oven to 350 F.
  2. Layer into casserole dish: beef, zucchini, ricotta, beef, zucchini, ricotta, mozzarella.
  3. Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.

Notes

  • You can peel the zucchinis with a vegetable peeler or slice them thinly with a knife or mandolin.
  • Rao’s Marinara is recommended because it has 3 net carbs per serving. You can also use plain tomato sauce.
  • Spreading the ricotta can be difficult. Do the best you can. It doesn’t have to cover the entire layer evenly. Mine got messy, uneven, and mixed with other layers and it still turned out great.

I got this recipe from the Keto In Five cookbooks┬áthat I promote to my readers. If you’re tired of searching for new low carb recipes every week, it’s a great resource.

Cheers,
Mr. SkinnyPants

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    • If you salt it and pat dry the zucchini, it’ll make it less watery. I didn’t do that and there was moisture in the bottom of the dish which you can scoop out w/ a spoon after removing first slice which is what I did. Also the longer you let it sit out, the more moisture gets absorbed by the ingredients.