There’s nothing quite like a hearty, bubbling pan of lasagna to bring the family together. But what if you’re keeping an eye on carbs? Enter this game-changing Low-Carb Zucchini Lasagna! We’re swapping out traditional pasta for tender, baked zucchini planks layered with a rich, savory Bolognese and a creamy ricotta-Parmesan blend. The best part? You won’t even miss the noodles! It’s the ultimate comfort food, made healthy. This is a fantastic make-ahead meal for busy weeknights. For a complete dinner party spread, serve it alongside a simple Caesar salad with Parmesan crisps.
Ingredients
• Zucchini “Pasta” Layer
• 6 large zucchinis, sliced lengthwise into ¼-inch / 6-mm-thick planks
• Fine sea salt and freshly ground black pepper
• ¼ cup / 60 ml olive oil
• Bolognese Meat Sauce
• 2 pounds / 900 g grass-fed ground beef, 80% lean
• ½ white onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon dried oregano leaves
• 1 teaspoon chopped fresh thyme leaves, or ¼ heaping teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• 1 28-oz / 785-g can diced tomatoes
• 1 cup / 240 ml all-natural salted chicken stock
• Ricotta & Parmesan Layer
• 20 ounces / 565 g full-fat ricotta cheese
• 8 ounces / 225 g Parmesan cheese, grated, plus extra for topping
• Fine sea salt and freshly ground black pepper
Instructions
1. Prepare the Zucchini “Pasta”: Preheat your oven to 350°F / 177°C. Line three large sheet pans with parchment paper. Arrange the zucchini planks in a single layer, season generously with salt and pepper, and drizzle with olive oil. Bake for 45 minutes, flipping halfway through, until the zucchini has released most of its moisture. This step is crucial for a non-soggy lasagna! Once done, remove from the oven and increase the temperature to 400°F / 205°C.
2. Make the Bolognese Sauce: While the zucchini bakes, heat a large saucepan or Dutch oven over high heat. Add the ground beef and cook, breaking it up with a spoon, for about 5 minutes until browned. Drain off any excess fat. Add the chopped onion, minced garlic, oregano, thyme, and pepper. Sauté for 5 more minutes, until the onion is soft and fragrant.
3. Simmer the Sauce: Pour the diced tomatoes and chicken stock into the pan with the beef mixture. Bring the sauce to a boil, then reduce the heat to a steady simmer. Let it cook for at least 30 minutes, stirring occasionally, until the sauce has thickened beautifully.
4. Mix the Cheese Layer: In a medium bowl, combine the ricotta and grated Parmesan cheese. Season to taste with a pinch of salt and pepper and mix until well combined.
5. Assemble the Lasagna: Line a 12 by 8-inch / 30.5 by 20-cm baking pan with parchment paper for easy cleanup. Spread a thin layer of meat sauce on the bottom. Begin layering: a single layer of zucchini planks, a layer of the ricotta mixture, and a layer of meat sauce. Repeat until all are used, finishing with a final layer of the cheese mixture.
6. Bake and Serve: Sprinkle a generous amount of extra Parmesan cheese over the top. Bake for 40 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before slicing and serving hot. Leftovers can be stored in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 550 kcal
• Fat: 38g
• Protein: 35g
• Net Carbs: 12g
Pro Tips
• For an extra-dry zucchini layer, salt the planks and let them sit in a colander for 20-30 minutes before baking. Pat them dry with a paper towel to remove the excess moisture and salt.
• To make ahead, assemble the entire lasagna but do not bake. Cover tightly with foil and refrigerate for up to 2 days. When ready to eat, bake as directed, adding 10-15 minutes to the cooking time.
• Feel free to swap the ground beef with ground Italian sausage (hot or mild) for a different flavor profile, or use a combination of beef, pork, and veal for a classic Bolognese taste.
FAQ
Q: How do I prevent my zucchini lasagna from being watery
A: The key to a non-soggy lasagna is to remove as much moisture from the zucchini as possible before assembling. The recipe’s crucial step is baking the zucchini planks for 45 minutes. For an even drier result, you can also salt the planks and let them sit in a colander for 20-30 minutes before baking.
Q: Can I make this zucchini lasagna ahead of time
A: Yes, this is an excellent make-ahead meal. Simply assemble the entire lasagna, cover it tightly, and store it in the refrigerator for up to 2 days. When you’re ready to cook, bake as directed but add an extra 10-15 minutes to the total baking time.
Q: What other ground meats can I use in this recipe
A: Absolutely. Feel free to swap the ground beef with ground Italian sausage (hot or mild) for a different flavor profile. For a more classic taste, you can also use a combination of ground beef, pork, and veal.
Q: Is this zucchini lasagna keto-friendly
A: With 12g of net carbs per serving, this lasagna can fit into a ketogenic diet. To ensure it aligns with your specific carb goals, always check that your canned tomatoes and other ingredients are low in sugar.
