Best 3 Ultimate Low Carb Zucchini Lasagna Recipes

Zucchini lasagna is a delicious and healthy low-carb alternative to traditional lasagna. Made with layers of zucchini, cheese, and a flavorful sauce, this dish is packed with nutrients and is sure to satisfy your cravings. The zucchini provides a healthy dose of vitamins, minerals, and antioxidants, while the cheese provides protein and calcium. The sauce adds a rich and flavorful touch to the dish. This article offers three variations of zucchini lasagna: a classic lasagna, a vegetarian lasagna, and a chicken lasagna. Each variation has its own unique flavor profile and is sure to please a variety of palates. Whether you're looking for a hearty and satisfying meal or a lighter and healthier option, zucchini lasagna is a great choice. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a favorite in your kitchen.

Let's cook with our recipes!

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Ultimate Low-Carb Zucchini Lasagna image

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

Ingredients

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

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

ZUCCHINI LASAGNA RECIPE BY TASTY

Zucchini Lasagna Recipe by Tasty image

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.

Provided by Claire Nolan

Categories Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 zucchinis
1 cup grated parmesan cheese
2 tablespoons olive oil
½ large white onion
2 cloves garlic
1 lb ground turkey
28 oz crushed tomato
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf
16 oz ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan cheese
¼ teaspoon salt
½ teaspoon pepper

Steps:

Cut the ends off of the zucchini, and cut in half, lengthwise.
Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
Dab zucchini strips with a paper towel to absorb the excess moisture.
In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
Preheat oven to 375˚F (190˚C).
In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
Bake for 50 minutes (times and temperatures may vary depending on the oven).
Let rest for at least 20 minutes.
Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Zucchini Lasagna (Lasagne) - Low Carb image

Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

Provided by Marg CaymanDesigns

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

Steps:

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5

Tips:

Use a mandoline or a sharp knife to thinly slice the zucchini. This will help ensure that the zucchini cooks evenly.
If you don't have ricotta cheese, you can substitute cottage cheese or Greek yogurt.
Be sure to drain the zucchini well after slicing it. This will help prevent the lasagna from becoming watery.
If you want a cheesier lasagna, you can add more mozzarella cheese to the top.
To make the lasagna ahead of time, assemble it and then refrigerate it overnight. Bake it the next day according to the recipe instructions.

Conclusion:

This low-carb zucchini lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to sneak in some extra vegetables into your diet. With its layers of zucchini, cheese, and sauce, this lasagna is sure to be a hit with the whole family. So next time you are looking for a low-carb meal that is both delicious and satisfying, give this zucchini lasagna a try. You won't be disappointed!