Low-Carb Zucchini Lasagna with Meat Sauce and Ricotta

This zucchini lasagna is a delicious, low-carb alternative to the classic Italian comfort food. Instead of pasta, we use thinly sliced zucchini ribbons that bake up tender and flavorful. Layered with a rich meat sauce, creamy ricotta and gooey mozzarella, every bite is satisfying.

It’s a perfect way to enjoy lasagna without the heaviness and it’s packed with vegetables. Whether you’re following a low-carb lifestyle or just looking for a lighter dinner, this recipe delivers on taste and texture.

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Ingredients

3 medium zucchini, sliced lengthwise into thin ribbonsView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 pound ground beefView ingredient guideLike ingredientDislike ingredient

1 (24-ounce) jar marinara sauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon dried oreganoView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 (15-ounce) container ricotta cheeseView ingredient guideLike ingredientDislike ingredient

1 large eggView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

2 cups shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

Fresh basil for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Slice zucchini lengthwise into thin ribbons, about 1/8-inch thick. Place on paper towels and sprinkle with salt; let sit for 10 minutes to draw out moisture. Pat dry.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
5. Stir in marinara sauce and oregano. Season with salt and pepper. Simmer for 5 minutes, then remove from heat.
6. In a medium bowl, combine ricotta, egg and Parmesan cheese. Mix well.
7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Layer zucchini ribbons over the sauce, slightly overlapping.
8. Spread half of the ricotta mixture over the zucchini, then top with half of the remaining meat sauce. Sprinkle with 1/3 of the mozzarella.
9. Repeat layers: zucchini, remaining ricotta, remaining meat sauce and another 1/3 of mozzarella.
10. Top with a final layer of zucchini ribbons and the remaining mozzarella.
11. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, until bubbly and golden.
12. Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Recipe Tips

FAQ

Can I make this zucchini lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding about 10 minutes to the covered baking time.

How do I prevent the zucchini from becoming too watery?

Salting the zucchini ribbons and letting them sit for 10 minutes draws out moisture. Be sure to pat them dry thoroughly before layering.

Can I freeze zucchini lasagna?

Absolutely. Assemble the lasagna but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.