Low Carb Zucchini Lasagna – Comforting, Light, and Flavor-Packed

Love lasagna but not the heavy, post-dinner slump? This low carb zucchini lasagna gives you all the satisfying layers, rich sauce, and cheesy goodness without the pasta. Thin ribbons of zucchini stand in for noodles, soaking up flavor while keeping things light.

It’s cozy enough for a weeknight, impressive enough for guests, and easy to tweak to your taste. Best of all, it reheats beautifully, so leftovers are a win.

Low Carb Zucchini Lasagna - Comforting, Light, and Flavor-Packed

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Ingredients

  

• Zucchini: 3–4 medium zucchini, firm and fresh
• Ground meat: 1 pound ground beef, turkey, or Italian sausage
• Marinara sauce: 2–3 cups low-sugar marinara (choose one with no added sugar)
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Olive oil: 1–2 tablespoons
• Ricotta: 1 1/2 cups whole-milk ricotta
• Egg: 1 large (binds the ricotta layer)
• Mozzarella: 2 cups shredded, divided
• Parmesan: 1/2 cup grated
• Fresh basil or parsley: a handful, chopped (optional but recommended)
• Seasonings: Salt, black pepper, dried oregano, red pepper flakes (optional)
• Equipment: 9x13-inch baking dish, mandoline or sharp knife, paper towels or clean kitchen towels

Instructions

 

• Prep the zucchini “noodles.” Slice zucchini lengthwise into 1/8–1/4-inch slices. A mandoline gives even slices, but a sharp knife works too. Aim for sturdy yet flexible strips.
• Salt and drain. Lay slices on a sheet tray lined with paper towels. Sprinkle lightly with salt and let sit 15–20 minutes to draw out moisture. Blot well with more paper towels.
• Optional pre-cook step. For extra insurance against a watery lasagna, quickly grill or roast the zucchini slices. Brush lightly with olive oil and roast at 400°F (200°C) for 8–10 minutes, or sear on a grill pan 1–2 minutes per side. Blot again.
• Make the meat sauce. Warm olive oil in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds, then add the ground meat, breaking it up as it browns. Season with salt, pepper, oregano, and a pinch of red pepper flakes if you like.
• Add marinara. Pour in the marinara and simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning. You want a robust, slightly thick sauce.
• Mix the ricotta layer. In a bowl, combine ricotta, egg, half the Parmesan, a pinch of salt and pepper, and chopped herbs if using. Stir until smooth.
• Preheat the oven. Set to 375°F (190°C). Lightly oil your baking dish.
• Layer the lasagna. Spread a thin layer of meat sauce on the bottom. Add a layer of zucchini slices, slightly overlapping. Dollop and spread some ricotta mixture, then sprinkle mozzarella. Repeat: sauce, zucchini, ricotta, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.
• Bake. Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbling and golden on top.
• Rest before slicing. Let it sit at least 15–20 minutes. This step helps everything set, making cleaner slices and better texture.
• Garnish and serve. Scatter fresh basil or parsley on top. Slice and enjoy.

What Makes This Special

This lasagna uses zucchini slices instead of traditional pasta, keeping carbs low without sacrificing comfort. The key is getting the zucchini dry enough so the dish doesn’t turn watery.

You’ll layer it with a hearty meat sauce and a creamy ricotta mixture for classic flavor and texture.

It’s a great recipe for anyone eating low carb or gluten-free, or for anyone who simply wants a lighter take on a beloved classic. You won’t miss the noodles—promise.

What You’ll Need

• Zucchini: 3–4 medium zucchini, firm and fresh
• Ground meat: 1 pound ground beef, turkey, or Italian sausage
• Marinara sauce: 2–3 cups low-sugar marinara (choose one with no added sugar)
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Olive oil: 1–2 tablespoons
• Ricotta: 1 1/2 cups whole-milk ricotta
• Egg: 1 large (binds the ricotta layer)
• Mozzarella: 2 cups shredded, divided
• Parmesan: 1/2 cup grated
• Fresh basil or parsley: a handful, chopped (optional but recommended)
• Seasonings: Salt, black pepper, dried oregano, red pepper flakes (optional)
• Equipment: 9×13-inch baking dish, mandoline or sharp knife, paper towels or clean kitchen towels

How to Make It

1. Prep the zucchini “noodles.” Slice zucchini lengthwise into 1/8–1/4-inch slices. A mandoline gives even slices, but a sharp knife works too.

   Aim for sturdy yet flexible strips.

2. Salt and drain. Lay slices on a sheet tray lined with paper towels. Sprinkle lightly with salt and let sit 15–20 minutes to draw out moisture. Blot well with more paper towels.
3. Optional pre-cook step. For extra insurance against a watery lasagna, quickly grill or roast the zucchini slices.

   Brush lightly with olive oil and roast at 400°F (200°C) for 8–10 minutes, or sear on a grill pan 1–2 minutes per side. Blot again.

4. Make the meat sauce. Warm olive oil in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes.

   Stir in garlic for 30 seconds, then add the ground meat, breaking it up as it browns. Season with salt, pepper, oregano, and a pinch of red pepper flakes if you like.

5. Add marinara. Pour in the marinara and simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning.

   You want a robust, slightly thick sauce.

6. Mix the ricotta layer. In a bowl, combine ricotta, egg, half the Parmesan, a pinch of salt and pepper, and chopped herbs if using. Stir until smooth.
7. Preheat the oven. Set to 375°F (190°C). Lightly oil your baking dish.
8. Layer the lasagna. Spread a thin layer of meat sauce on the bottom.

   Add a layer of zucchini slices, slightly overlapping. Dollop and spread some ricotta mixture, then sprinkle mozzarella. Repeat: sauce, zucchini, ricotta, mozzarella.

   Finish with sauce and the remaining mozzarella and Parmesan.

9. Bake. Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbling and golden on top.
10. Rest before slicing. Let it sit at least 15–20 minutes. This step helps everything set, making cleaner slices and better texture.
11. Garnish and serve. Scatter fresh basil or parsley on top.

    Slice and enjoy.

How to Store

• Refrigerator: Cool completely, then cover tightly. Keeps 3–4 days.
• Freezer: Wrap individual portions in plastic wrap and foil, or store in airtight containers. Freeze up to 2 months.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave in 60–90 second bursts.

  For best texture, reheat in the oven.

Benefits of This Recipe

• Lower in carbs than traditional lasagna, thanks to zucchini instead of pasta.
• High in protein from the meat and cheese, which keeps you full.
• Gluten-free friendly as long as your marinara is gluten-free.
• Veggie-loaded with a generous serving of zucchini in every slice.
• Make-ahead friendly and great for meal prep or easy leftovers.

What Not to Do

• Don’t skip draining the zucchini. Excess moisture leads to a watery lasagna.
• Don’t slice too thin or too thick. Paper-thin slices fall apart; thick slices stay crunchy. Aim for 1/8–1/4 inch.
• Don’t use a runny sauce. If your marinara is thin, simmer longer to thicken.
• Don’t cut right away. Resting is essential for neat slices and the right texture.
• Don’t overload the ricotta. Too much can make layers slide. Keep it even and modest.

Recipe Variations

• Vegetarian: Skip the meat and add sautéed mushrooms, spinach, or eggplant to the sauce for body and flavor.
• Spicy Italian: Use hot Italian sausage and extra red pepper flakes.

  Add a pinch of fennel seeds for that classic sausage flavor.

• White lasagna: Swap marinara for a garlicky Alfredo-style sauce. Use chicken and spinach for a creamy twist.
• Pesto boost: Swirl a few spoonfuls of pesto into the ricotta mixture for herby brightness.
• Dairy-light: Use part-skim ricotta and less mozzarella. Add extra herbs and roasted garlic to keep flavor big.
• Herb lover’s: Pack the ricotta with chopped basil, parsley, and a touch of lemon zest.

FAQ

How do I keep the lasagna from getting watery?

Salt and drain the zucchini, then blot well.

For extra insurance, briefly roast or grill the slices to drive off moisture. Also, use a thicker sauce and let the lasagna rest before cutting.

Can I make it ahead?

Yes. Assemble up to one day ahead, cover, and refrigerate.

Bake straight from the fridge, adding a few extra minutes. Or bake it, cool, and reheat later.

What’s the best way to slice the zucchini?

A mandoline makes quick, even slices, but a sharp chef’s knife works fine. Aim for slices that are thin enough to bend without tearing and thick enough to hold their shape.

Can I use cottage cheese instead of ricotta?

Yes.

Blend cottage cheese briefly for a smoother texture, and drain if it’s very wet. Mix with the egg and seasonings as you would ricotta.

What meat works best?

Ground beef or Italian sausage delivers classic flavor. Ground turkey is leaner and still tasty, especially with a well-seasoned sauce.

You can also mix beef and sausage for depth.

Is this truly low carb?

It’s significantly lower in carbs than traditional lasagna because you replace pasta with zucchini and use a no-sugar-added marinara. Exact carb counts vary by brand and portion size.

Can I make it without eggs?

Yes. The egg helps bind the ricotta, but you can skip it.

The texture will be a bit softer; just let the lasagna cool longer so it sets before slicing.

What if I don’t have a 9×13 dish?

Use two smaller dishes or a deep 8×8 pan and adjust layers as needed. Keep an eye on bake time; smaller pans may need a few extra minutes.

How long do leftovers last?

Stored in the fridge, leftovers are good for 3–4 days. They reheat well in the oven or microwave.

If freezing, eat within 2 months for best taste and texture.

Can I add more vegetables?

Absolutely. Sautéed mushrooms, spinach, or bell peppers work well. Just cook off their moisture first so the lasagna stays firm.

Final Thoughts

Low carb zucchini lasagna proves comfort food can be lighter and still satisfying.

With well-drained zucchini, a flavorful sauce, and a balanced cheese layer, you’ll get clean slices and bold, familiar taste. Keep the steps simple, don’t rush the resting time, and make it your own with spices and add-ins you love. It’s a smart, delicious twist you’ll want on repeat.