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If you are looking for a low carb and gluten free lasagna recipe, make this Zucchini Lasagna. Layers of cheese, zucchini and ground beef sauce makes for a family favorite meal idea.
My entire family loves when I make this Homemade Lasagna Recipe. But in search of a low carb option, we replaced the pasta for zucchini strips for an easy Italian Recipe. This easy main dish recipe is still loaded with melty cheese and ground beef sauce to create a twist on a classic comfort dish.
You may also love this Meatless Vegetarian Lasagna Recipe for a delicious variation.
Table of Contents
Why We Love This Recipe
- Simple Ingredients – This lasagna recipe is made with your classic lasagna ingredients just with zucchini slices. The ingredients are simple and can easily be found at your local grocery store.
- Amazing Flavor – This lasagna is loaded with traditional flavors. From the layers of meat sauce and the cheesy center, you will be surprised that this is low carb.
- Simple to Make – Prep time is easy to make this lasagna recipe. You can even prepare the ground beef layer ahead of time. My kids even like to help because it is just that easy.
Ingredients
- Olive Oil
- Ground Beef
- Onion (diced)
- Salt (divided)
- Black Pepper
- Minced Garlic
- Crushed Tomatoes (28 ounces)
- Fresh Basil (chopped)
- Large Zucchinis
- Ricotta Cheese
- Shredded Parmigiano Reggiano
- Large Egg
- Shredded Mozzarella Cheese
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change the Meat – Feel free to change this meat to what you prefer. You can make it with ground chicken or ground turkey or a combination of beef and turkey. The taste will still be amazing.
- Lasagna Noodles – Feel free to still use lasagna noodles to make a traditional lasagna recipe. They even have whole wheat pasta or low carb option to make it your own.
- Sauce – If you prefer, use a jar of marinara sauce or tomato sauce to substitute the crushed tomatoes.
- Veggies – If you want you can add in more veggies to this lasagna recipe. Layer in fresh spinach, slice mushrooms or any veggies you need to use up.
Step by Step Instructions
Step 1 – Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and onion. Brown the ground beef and break it up as it brown. Remove any excess grease from the pan.
Step 2 – Season the beef with 1 teaspoon salt and pepper. Stir in the minced garlic and heat for 1 minute.
Step 3 – Stir in the crushed tomatoes and fresh basil. Reduce the heat down to low and cover. Simmer on low for 20-30 minutes until the sauce has thickened.
Step 4 – While the sauce is cooking, slice the zucchini lengthwise. Slice them into approximately ⅛ inch thick slices. Set the aside and season them with the remaining salt.
Step 5 – In a separate bowl, mix the ricotta cheese, Parmigiana Regina and egg. Set aside.
Step 6 – Preheat the oven to 400 degrees Fahrenheit. Spread approximately ½ cup of the meat mixture into the bottom of a 9X13 baking dish. Layer the zucchini slices on top in a single layer.
Step 7 – Spread ½ of the remaining meat pasta sauce mixture on top of the zucchini slices, top with ½ of the ricotta mixture and 1 cup of shredded Mozzarella Cheese.
Step 8 – Repeat these layers 1 more time in the pan: zucchini, meat mixture, ricotta mixture and mozzarella cheese.
Step 9 – Top with more zucchini slices and cover the pan with foil.
Step 10 – Bake for 30 minutes. Remove the foil and bake for 10 more minutes until the zucchini and the sauce has thickened.
- Step 11 – Top with the remaining shredded cheese. Bake for 5 more minutes until the cheese has melted.
- Step 12 – Remove the pan from the oven. Let sit for 10-15 minutes. Then the lasagna is ready to serve and enjoy!
Recipe Tips
- Cook Ground Beef – Cook the ground beef with the onions in a large skillet before mixing with the sauce ingredients. You can easily do this ahead of time and store in the fridge.
- Prepare Zucchini – Allow the zucchini to set for 10-15 minutes and then gently remove any excess moisture released from the zucchini with paper towels after slicing.
- Baking Lasagna – To prevent the top of the lasagna from burning, cover with aluminum foil while baking. We also recommend placing the baking dish on a baking sheet in case the lasagna spills over.
Serving Suggestions
You can easily serve this lasagna as a complete meal. But I like to add a side of Homemade Breadsticks or this Artisan Bread Recipe. This allows you to get every last drop of the meaty sauce.
Check out What to Serve with Lasagna for more easy ideas.
Frequently Asked Questions
If you have a problem with the zucchini being to watery, make sure to dry with paper towels before layering. You may also need to sprinkle with salt to pull out some of the moisture. You can also grill zucchini slices to help reduce moisture.
To cut the zucchini in thin slices we recommend using a mandolin. You can also cut with a knife on a cutting board. Just make sure they are even slices to ensure they cook evenly.
Yes, this a great recipe to make ahead of time. Prepare the ground beef and layer the remaining ingredients in a baking dish. Then cover with plastic wrap and store in the fridge until ready to bake. We recommend baking within 2 days of preparing it.
Store leftovers in an airtight container in the fridge for up to 4 days. We think it taste even better the next day.
More Easy Lasagna Recipes
If you try this Zucchini Lasagna Recipe, please leave us a comment or star review.
Zucchini Lasagna
Ingredients
- 1 teaspoon Olive Oil
- 1 pound Ground Beef
- 1/2 Onion diced
- 2 teaspoon Salt divided
- 1/2 teaspoon Black Pepper
- 2 teaspoons Minced Garlic
- 1 can Crushed Tomatoes 28 ounces
- 1 Tablespoons Fresh Basil chopped
- 4 Medium Zucchinis
- 15 ounces Ricotta Cheese
- 1/2 cup Shredded Parmigiano Reggiano
- 1 large Egg
- 3 cups Shredded Mozzarella Cheese
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add in the ground beef and onion. Brown the ground beef and break it up as it brown. Remove any excess grease from the pan.
- Season the beef with 1 teaspoon salt and pepper. Stir in the minced garlic and heat for 1 minute.
- Stir in the crushed tomatoes and fresh basil. Reduce the heat down to low and cover. Simmer on low for 20-30 minutes until the sauce has thickened.
- While the sauce is cooking, slice the zucchinis into slices (long size). Slice them into approximately ⅛ inch thick slices. Set the aside and season them with the remaining salt.
- Allow the zucchini to set for 10-15 minutes and then gently remove any excess moisture released from the zucchini with paper towels.
- In a separate bowl, stir together ricotta cheese, Parmigiana Regina and egg. Set aside.
- Preheat the oven to 400 degrees Fahrenheit.
- Spread approximately ½ cup of the meat mixture into the bottom of a 9X13 baking dish. Layer the zucchini slices on top in a single layer.
- Spread ½ of the remaining meat sauce mixture on top of the zucchini slices, top with ½ of the ricotta mixture and 1 cup of shredded Mozzarella Cheese.
- Repeat these layers 1 more time in the pan: zucchini, meat mixture, ricotta mixture and mozzarella cheese.
- Top with more zucchini slices and cover the pan with foil.
- Bake for 30 minutes. Remove the foil and bake for 10 more minutes until the zucchini and the sauce has thickened.
- Top with the remaining shredded cheese. Bake for 5 more minutes until the cheese has melted.
- Remove the pan from the oven. Let sit for 10-15 minutes. Then the lasagna is ready to serve and enjoy!
