Low Carb Zucchini Lasagna

Want to make a low carb Italian favorite from 5 simple ingredients?!
It’s the perfect homemade lasagna recipe for your low carb diet, so you can still have Italian AND stay on your 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.

Appreciate simple keto recipes? Get 25 of my minimalist low carb recipes for free so that you never get stuck without a recipe idea for the week.

Low Carb Zucchini Lasagna Ingredients

Recipe serves 6.

  • 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 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 that 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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6 thoughts on “Low Carb Zucchini Lasagna”

    • 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.

      Reply
    • Hi Pam, yes you can prep the day before then put it in the over the next day. I’m not sure on how well it freezes unfortunately. We never had it in the fridge as leftovers for than a couple days.

      Reply
    • Hi Pam, yes you can prep the day before then put it in the oven the next day. I’m not sure on how well it freezes unfortunately. We never had it in the fridge as leftovers for than a couple days.

      Reply
      • Thanks. I have this on my menu for next week. We will see if I can pull it off. Hope you and yours have a wonderful Thanksgiving!!!

        Reply

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