Low Carb Lasagna With Zucchini Noodles – Cozy, Flavorful, and Weeknight-Friendly

Lasagna feels like a hug from the oven, but heavy pasta sheets can make it a once-in-a-while meal. This low carb version swaps traditional noodles for thin ribbons of zucchini, keeping all the comfort without the carb crash. The result is rich, saucy, and cheesy, with layers that hold together beautifully.

You get the familiar flavors you love, plus a fresh, lighter feel. It’s a great option for weeknights, meal prep, or anyone looking for a satisfying, lower-carb dinner that doesn’t taste like a compromise.

Why This Recipe Works

• Zucchini “noodles” that behave like pasta: Salting and pre-baking the slices pulls out moisture so the lasagna isn’t watery.
• Balanced, hearty filling: A simple meat sauce and a creamy ricotta mix bring depth without being heavy.
• Layering for structure: Thin, even layers help the lasagna slice cleanly and hold its shape.
• Simple ingredients, big flavor: Jarred marinara works well here, especially when you boost it with garlic, onion, and herbs.
• Low-carb without feeling restrictive: You get the taste and comfort of classic lasagna using everyday ingredients.

Shopping List

• Zucchini: 4–5 medium, firm and straight
• Ground beef or turkey: About 1 pound (85–93% lean)
• Olive oil: For sautéing
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Marinara sauce: 2–3 cups, low-sugar or no added sugar
• Ricotta cheese: 1 1/2 cups (whole milk preferred)
• Egg: 1 large
• Mozzarella cheese: 2 cups shredded
• Parmesan cheese: 1/2 cup grated
• Fresh basil or parsley: A handful, chopped (optional but recommended)
• Italian seasoning: 1–2 teaspoons
• Red pepper flakes: Pinch, optional
• Salt and black pepper: To taste

How to Make It

1. Prep the oven and pan: Heat the oven to 400°F (200°C). Line two baking sheets with parchment.

   Lightly oil a 9×13-inch baking dish.

2. Slice the zucchini: Trim ends. Use a mandoline or sharp knife to slice lengthwise into 1/8–1/4-inch planks. Aim for even thickness so they cook uniformly.
3. Draw out moisture: Lay zucchini on the baking sheets, sprinkle both sides with salt, and let sit 10–15 minutes.

   Pat dry well with paper towels.

4. Par-bake the zucchini: Bake slices for 8–10 minutes until just tender and releasing moisture. Blot again after baking. This step prevents a watery lasagna.
5. Make the meat sauce: In a skillet over medium heat, warm 1 tablespoon olive oil.

   Sauté onion until soft, 3–4 minutes. Add garlic for 30 seconds. Add meat, breaking it up.

   Season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes. Cook until browned, 5–7 minutes. Stir in marinara and simmer 5 minutes.

6. Mix the ricotta layer: In a bowl, combine ricotta, egg, half the Parmesan, a handful of chopped basil or parsley, and a pinch of salt and pepper.

   Stir until smooth.

7. Assemble the lasagna: Spread a thin layer of meat sauce in the bottom of the baking dish. Add a layer of zucchini slices, slightly overlapping. Dollop and spread some ricotta mixture, then sprinkle mozzarella.

   Repeat layers: sauce, zucchini, ricotta, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.

8. Bake: Reduce oven to 375°F (190°C). Cover loosely with foil (tent it so cheese doesn’t stick) and bake 20 minutes.

   Remove foil and bake another 10–15 minutes until bubbling and golden on top.

9. Rest, then slice: Let it rest 10–15 minutes before cutting. This helps the layers set and the slices hold together.
10. Garnish and serve: Top with extra herbs and a grind of black pepper. Serve with a crisp green salad or roasted vegetables.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Reheat covered at 325°F (165°C) for 15–20 minutes or microwave in short bursts.

• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly.
• Make-ahead: Assemble up to 24 hours ahead. Cover and refrigerate.

  Add 5–10 extra minutes to the bake time.

Health Benefits

• Lower carbs, steady energy: Zucchini replaces pasta without sacrificing volume, helping keep blood sugar more stable.
• High in protein: The meat, ricotta, and mozzarella create a satisfying dish that helps you feel full longer.
• Micronutrients from veggies: Zucchini brings potassium, vitamin C, and fiber. Add spinach or mushrooms for even more nutrients.
• Flexible fats: Use lean meat or part-skim cheeses if you prefer a lighter macro profile without losing flavor.

What Not to Do

• Don’t skip salting and pre-baking the zucchini: This is the key to avoiding excess moisture and soggy layers.
• Don’t overload the ricotta layer: Thick, heavy blobs can prevent layers from bonding. Keep it thin and even.
• Don’t use a watery sauce: Choose a thicker marinara or simmer it a bit longer to concentrate.
• Don’t cut it right away: Let the lasagna rest to set.

  Rushing this step leads to sliding, messy slices.

Recipe Variations

• Vegetarian: Swap the meat for sautéed mushrooms, spinach, and zucchini or eggplant. Add a pinch of nutmeg to the ricotta for warmth.
• Spicy Italian: Use hot Italian sausage (casings removed) instead of ground beef. Add extra red pepper flakes to the sauce.
• White lasagna: Skip marinara and use a garlic-parmesan cream sauce with shredded chicken and spinach.
• Pesto twist: Swirl a few spoonfuls of basil pesto into the ricotta layer for bright, herby flavor.
• Dairy-light: Use part-skim ricotta and reduced-fat mozzarella.

  Keep Parmesan for flavor impact with fewer calories.

• Keto boost: Add extra ground meat and cheese, and keep sauce portions moderate to reduce carbs further.

FAQ

How do I slice zucchini thinly without a mandoline?

Use a long, sharp chef’s knife. Trim the ends, steady the zucchini on its side, and slice lengthwise in slow, even strokes. Aim for consistent thickness, then lightly trim any overly thick pieces after baking.

How do I keep the lasagna from getting watery?

Salt and pre-bake the zucchini, blotting both before and after baking.

Use a thicker marinara, and avoid overloading the ricotta. Let the cooked lasagna rest before slicing to let the juices settle.

Can I make this dish ahead of time?

Yes. Assemble it up to a day in advance, cover, and refrigerate.

When ready to bake, add a few extra minutes to account for the chilled dish.

What’s the best meat to use?

Ground beef offers richness and classic flavor. Ground turkey or chicken works well for a lighter option. Italian sausage brings extra seasoning and depth—try half beef, half sausage for balance.

Do I need to peel the zucchini?

No.

The skin is tender, adds color, and helps the slices hold together. Just wash and dry them well before slicing.

Can I use eggplant instead of zucchini?

Absolutely. Slice and salt eggplant the same way, and pre-bake to remove moisture.

The flavor is slightly richer and more robust.

What cheese melts best on top?

Mozzarella gives that stretchy, melty finish. A sprinkle of Parmesan adds a salty, nutty crust. For extra flavor, mix in a little provolone or fontina.

How can I make it gluten-free?

Most versions already are, as long as your marinara and sausage (if using) are gluten-free.

Always check labels to be sure.

Can I add more vegetables?

Yes. Sautéed mushrooms, spinach, or bell peppers are great. Cook off their moisture first to keep the lasagna sturdy.

What should I serve with it?

A simple green salad with a lemony vinaigrette and maybe roasted broccoli or asparagus.

Keep sides fresh and crisp to balance the rich, cheesy layers.

Wrapping Up

This Low Carb Lasagna with Zucchini Noodles delivers all the comfort of the classic, with fewer carbs and zero loss of flavor. The key steps—salting, pre-baking, and layering lightly—make the difference between soggy and spectacular. It’s freezer-friendly, flexible, and perfect for busy weeks.

Keep it simple, follow the tips, and you’ll have a cozy, reliable dinner that tastes like a treat every time.