Zucchini Lasagne

Zucchini Lasagne: A Low-Carb, No-Sugar, No-Seed-Oil Alternative to the Classic Comfort Dish

If you’re looking for a delicious way to enjoy lasagne while slashing carbs and avoiding processed ingredients, zucchini lasagne is the perfect solution. Traditional lasagne made with wheat-based noodles can easily pack over 35 grams of carbohydrates per serving. By swapping out the pasta for thinly sliced zucchini, you can reduce that to under 10 grams per serving while still savoring all the rich, cheesy goodness of the classic dish.

Why Choose Zucchini Lasagne?

Zucchini is an excellent alternative to pasta—it’s naturally low in carbs, packed with fiber, and brings a mild, slightly sweet flavor that complements the robust taste of marinara and melted cheese. Plus, unlike traditional noodles, zucchini won’t leave you feeling heavy and bloated after your meal. This dish is also completely free of seed oils and added sugars, making it a clean and nourishing choice for those following a keto, paleo, or whole-food lifestyle.

The Perfect Meal Without the Guilt

Zucchini lasagne is not just a healthier alternative—it’s a flavorful, satisfying dish that the whole family can enjoy. Whether you’re looking to cut carbs, avoid processed ingredients, or simply try something new, this recipe proves that comfort food doesn’t have to come with a carb overload.

And if you’re short on time, don’t hesitate to use a high-quality, no-sugar-added spaghetti sauce to save some prep work. Make sure your choice doesn’t include seed oils either! With simple, wholesome ingredients, you can enjoy a nourishing meal without sacrificing taste or convenience.

Try this zucchini lasagne for your next meal and enjoy a lighter, cleaner take on a beloved classic!

Low-Carb Zucchini Lasagna

This recipe uses zucchini slices in place of lasagna noodles for a satisfying, low-carb twist on a classic.

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Course Main Course

Cuisine Italian

Servings 6

Ingredients

  

• For the Zucchini “Noodles”:
• 3 medium zucchinis sliced lengthwise into 1/8-inch thick strips
• 1 tsp salt to draw out moisture
• For the Meat Sauce:
• 1 lb ground beef or Italian sausage or a mix of both
• 1 tbsp olive oil or butter
• 1 small onion diced
• 3 cloves garlic minced
• 1 can 14 oz crushed tomatoes
• 1 can 6 oz tomato paste
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp red pepper flakes optional
• Salt and pepper to taste
• For the Cottage Cheese or Ricotta Layer:
• 1 cup cottage cheese full fat – Use ricotta if preferred
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp Italian seasoning
• For Assembly:
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese for topping

Instructions

 

• Instructions
• Prepare the Zucchini “Noodles”
• Slice zucchinis into thin strips.
• Sprinkle them with salt and let them sit in a colander for 15-20 minutes to draw out moisture.
• Pat dry with paper towels.
• Cook the Meat Sauce
• Heat olive oil or butter in a skillet over medium heat.
• Add diced onion and cook for 3-4 minutes until softened.
• Add garlic and cook for another minute.
• Add ground beef or sausage, breaking it apart as it browns. Drain excess grease if needed.
• Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Let simmer for 10-15 minutes until thickened.
• Prepare the Cottage Cheese or Ricotta Layer
• In a bowl, mix cottage cheese, egg, Parmesan, and Italian seasoning until well combined.
• Assemble the Lasagna
• Preheat oven to 375°F (190°C).
• In a 9×13-inch baking dish, spread a thin layer of meat sauce.
• Layer zucchini strips over the sauce.
• Spread half of the ricotta mixture over the zucchini, followed by a sprinkle of mozzarella.
• Repeat the layers until all ingredients are used, finishing with meat sauce, mozzarella, and Parmesan on top.
• Bake
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
• Rest & Serve
• Let the lasagna rest for at least 10 minutes before slicing to allow it to set.
• Pro Tips for Success
• Remove excess moisture — Drying the zucchini thoroughly keeps your lasagna from being watery.
• Add more layers — Since zucchini is thinner than traditional noodles, adding extra layers gives it heartier texture.
• Boost flavor — Adding a sprinkle of cheese between each layer enhances the richness.

Keyword cottage cheese, healthy, lasagne, low carboyhydrate, no seed oil, zucchini