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low-carb-zucchini-lasagna-recipe

Low Carb Zucchini Lasagna

A delicious low-carb alternative to traditional lasagna using zucchini slices instead of pasta.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 3 large Zucchini sliced lengthwise
  • 1 lb Ground Beef
  • 2 cups Marinara Sauce
  • 1 cup Ricotta Cheese
  • 2 cups Mozzarella Cheese shredded
  • ½ cup Parmesan Cheese grated
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise into thin strips.
  3. In a skillet, cook ground beef until browned. Drain excess fat.
  4. Add marinara sauce to the beef and simmer for 10 minutes.
  5. In a bowl, mix ricotta cheese with salt, pepper, basil, and oregano.
  6. In a baking dish, layer zucchini slices, ricotta mixture, meat sauce, and mozzarella cheese. Repeat layers.
  7. Top with Parmesan cheese.
  8. Bake for 30-40 minutes until bubbly and golden.
  9. Let it rest for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 10g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 900mg | Fiber: 3g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg

Keywords

Lasagna, Low Carb, Zucchini
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