Low-Carb Zucchini Lasagna
This recipe uses zucchini slices in place of lasagna noodles for a satisfying, low-carb twist on a classic.
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 9x13-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.