Best 6 Low Carb Zucchini Lasagna Recipes
Step into the delectable world of zucchini lasagna, a culinary symphony of flavors and textures that caters to the health-conscious and carb-conscious alike. This innovative take on the classic Italian dish swaps traditional lasagna noodles for thin, tender zucchini slices, resulting in a low-carb, nutrient-rich alternative that doesn't compromise on taste. Each bite is a harmonious blend of savory filling, creamy sauce, and perfectly cooked zucchini, creating a satisfying and guilt-free dining experience.
Embark on a culinary journey with our collection of zucchini lasagna recipes, carefully curated to tantalize your taste buds and cater to diverse dietary preferences. From classic lasagna flavors to vegetarian and vegan variations, our recipes offer something for every palate. Dive into the classic Zucchini Lasagna recipe, a symphony of ground beef, ricotta cheese, and hearty tomato sauce, all nestled between layers of zucchini. For a lighter option, try the Vegetarian Zucchini Lasagna, a vibrant medley of roasted vegetables, spinach, and creamy béchamel sauce. If you're seeking a plant-based indulgence, the Vegan Zucchini Lasagna awaits, featuring a rich and flavorful lentil-mushroom filling, cashew-based sauce, and an array of roasted vegetables.
No matter your dietary choices or culinary preferences, our zucchini lasagna recipes promise a delightful and satisfying meal that nourishes both body and soul. Prepare to be amazed by the versatility and deliciousness of zucchini, as it transforms into a delectable lasagna that will leave you craving more.
ULTIMATE LOW-CARB ZUCCHINI LASAGNA
Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
Provided by Fioa
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
- Pat dry zucchini slices with a paper towel to get rid of excess moisture.
- Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
- Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
- Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g
LOW-CARB ZUCCHINI LASAGNA
This recipe is full of flavor and will satisfy your cravings for lasagna but without the carbs!
Provided by B. White
Categories Meat and Poultry Recipes Pork Sausage
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until beginning to soften, about 3 minutes. Add pasta sauce and chicken broth. Bring to a simmer and cook, stirring occasionally, for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Mix ricotta cheese, Parmesan cheese, eggs, and basil together in a small bowl.
- Cut zucchini lengthwise into thin strips (1/8 inch to 1/4 inch thick) with a thin, sharp knife. Place a layer of tightly arranged zucchini slices in the prepared baking pan and spread a layer of the ricotta mixture on top. Top with a small amount of the meat sauce followed by 1 to 2 ounces of mozzarella cheese. Be sure not to overapply the sauce so you'll have enough for the very top of the dish.
- Continue layering the lasagna with zucchini slices, ricotta mixture, meat sauce, and mozzarella. Finish with a top layer of zucchini, the remaining meat sauce, and the remaining mozzarella.
- Bake, uncovered, until sauce is bubbling and cheese is melted, 45 minutes to 1 hour. Drain any excess liquid from the edges of the baking pan with a baster or ladle during the last 30 minutes of cooking.
- Cut portions with a sharp knife first and then carefully remove with a large spatula to serve.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 15.1 g, Cholesterol 97.4 mg, Fat 22.1 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 9.6 g, Sodium 866 mg, Sugar 7.5 g
VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR
This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.
Provided by TVan8879
Categories One Dish Meal
Time 45m
Yield 1 lasagna, 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel zucchini and cucumber with a vegetable peeler to get long wide strips
- Layer some of the sauce in a mini loaf pan.
- Now alternate layers of zucchini/sauce/cucumber/sauce.
- At one point slice the mushrooms and chop the garlic and add it to one layer.
- On the second to last layer, add the parmesan cheese
- Finish with the last of the sauce.
- Bake at 325 degrees for 30 minutes.
ZUCCHINI EGGPLANT (AUBERGINE) LOW-CARB LASAGNA
A friend brought this to a pot-luck. No noodles, so lower carb. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer--whole fat, low fat, it always seems to come out great. I'm going to try a version with soft tofu instead of ricotta.
Provided by MsMcGivee
Categories One Dish Meal
Time 1h45m
Yield 1 9X13 pan, 8 serving(s)
Number Of Ingredients 20
Steps:
- Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
- In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
- Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
- Preheat oven to 375°F.
- Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
- Repeat.
- Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.
LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)
I was craving lasagna, which is a low carb no-no, and came up with this tasty variation on a family recipe. Hope you enjoy it!
Provided by njeana25
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
- Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
- Layer 1/2 of the zucchini slices over sauce;.
- Spread 1/2 of the ricotta mixture on zucchini slices;.
- Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
- Spread 2 cups sauce over this.
- Repeat steps 3 - 6 using remaining ingredients.
- Cover with foil and place on foil lined cookie sheet to catch any drips.
- Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.
ELAINE'S LOW-CARB ZUCCHINI THREE CHEESE LASAGNA
What a great homemade lasagna recipe! I love the flavors from the three ooey gooey cheeses and Elaine's homemade tomato sauce is perfect. With so much flavor, no one will know this is lightened up or miss the noodles.
Provided by Elaine Bovender
Categories Beef
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
- 2. Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
- 3. In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
- 4. In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
- 5. Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
- 6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
- 7. This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.
Tips:
- To make the zucchini noodles, use a spiralizer or a vegetable peeler to create long, thin strips.
- If you don't have a spiralizer, you can also use a knife to thinly slice the zucchini.
- To prevent the zucchini noodles from getting watery, salt them lightly and let them sit for about 10 minutes before cooking.
- To make the lasagna sauce, brown the ground beef in a skillet over medium heat. Drain off any excess grease.
- Add the onion, garlic, and Italian seasoning to the skillet and cook until the onion is softened.
- Stir in the crushed tomatoes, tomato sauce, and water. Bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
- To assemble the lasagna, layer the zucchini noodles, lasagna sauce, and cheese in a baking dish.
- Repeat the layers until all of the ingredients have been used.
- Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for about 25 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving.
Conclusion:
Low-carb zucchini lasagna is a delicious and healthy alternative to traditional lasagna. It's perfect for those who are following a low-carb diet or who are looking for a healthier way to enjoy lasagna. This recipe is easy to make and can be tailored to your own preferences. For example, you can use different types of cheese, vegetables, or meat. You can also adjust the amount of spices to suit your taste.
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