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Ourย Low-Carbย Zucchini Lasagnaย is a delicious, healthy version of the traditional lasagna. This noodle-free lasagna swapsย pastaย for grilled zucchini for the perfectย weeknight meal for the whole family! This lasagna will teach you how to use up extra zucchini from overflowing gardens or winter months when you want healthy dinner ideas!
Table of Contents
- The Key to Richย Flavorย in ย Zucchini Lasagna
- Why We LOVEย Zucchini Lasagna
- What’s Needed for Zucchini Lasagna?
- How to Make Low-Carb Lasagna
- The Secret to Avoiding Wateryย Zucchini Lasagna
- How Long Will Zucchini Lasagna Keep?
- Can I Make this Lasagna Vegetarian?
- More Healthy Dinner Recipes:
- Zucchini Lasagna Recipe
Weโve been testing zucchini lasagna for months to bring you the best way to use up all that garden zucchini, and trust us, this oneโs a winner.
The Key to Rich Flavor in Zucchini Lasagna
Our goal: make it healthier without sacrificing flavor.
What Meat to Use in Lasagna
The sauce is key. We tested everything from ground beef to sausage, but our favorite was our signature burger blendโ60% chuck, 40% brisket. That rich, hearty flavor even held up without meat for a great vegetarian option.
Ricotta VS Cottage Cheese in Lasagna
Then came the cheese. Mozzarella was a given, but we debated ricotta cheese vs. cottage cheese. Shockingly, cottage cheese won! It’s high in protein, and it made the layers creamy and light
Why We LOVE Zucchini Lasagna
Best of all, this comes together fast, it’s gluten-free, and the layers of zucchini, cheese, and marinara sauce practically melt in your mouth!
This zucchini lasagna is lighter, packed with flavor, and perfect for when your fridge is full of zucchini! It’s also great to sneak in some extra veggies for your picky eaters.
What’s Needed for Zucchini Lasagna?
This low-carb zucchini lasagna recipe has three main components: the zucchini noodles, the cheese mixture, and the homemade meat sauce. Here’s what you’ll need to make this recipe:
Zucchini Noodles
- Zucchini: Thinly sliced to replace pasta, adding freshness and lowering carbs.
Cheeses
- Cottage Cheese: Provides creamy texture and a lighter alternative to ricotta.
- Shredded Mozzarella: Melts beautifully for gooey, cheesy layers.
- Shredded Parmesan: Adds a salty, nutty flavor boost.
Homemade Meat Sauce
- Ground Beef: Gives the sauce rich, savory depth.
- Butter: Adds richness and helps sautรฉ vegetables.
- Olive Oil: Used for cooking veggies and adding healthy fats.
- Bell Peppers: Bring sweetness and color to the sauce.
- Onion: Builds savory flavor in the sauce base.
- Garlic: Adds aromatic, robust flavor.
- Tomato Sauce: Forms the base of the rich, hearty sauce.
- Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
- Diced Tomatoes: Add texture and fresh tomato chunks.
- Fresh Basil: Infuses bright, herbal notes.
- Italian Seasoning: A blend that enhances classic Italian flavors.
- Crushed Red Pepper Flakes: Provide a mild, spicy kick.
Exact measurements can be found in the recipe card down below.
How to Make Low-Carb Lasagna
This zucchini lasagna with meat sauce couldnโt be simpler to make! Here are the basic steps:
- Sauce: Make the homemade meat sauce and let it simmer for at least 10 minutes.
- Base: Spread a little sauce on the bottom of a 9ร13-inch baking dish.
- Layer: Cover the bottom evenly with a single layer of zucchini noodle slices.
- Top: Add cottage cheese, more sauce, shredded mozzarella, and Parmesan.
- Repeat: Layer two more times, finishing with mozzarella and Parmesan.
- Bake: Cover with foil and bake 30 minutes, then uncover and bake 10 more minutes
Detailed instructions can be found in the recipe card below.
The Secret to Avoiding Watery Zucchini Lasagna
If your zucchini lasagna seemed a little soupy, here are a few simple tips:
- Salt and Drain: Generously salt the zucchini and let it sit in an even layer on paper towels for 15โ20 minutes. Youโll be surprised how much liquid is drawn out! Be sure to pat the zucchini dry afterward.
- Grill and Dry: Grill the zucchini slices first, then pat them dry to remove excess moisture before assembling.
How Long Will Zucchini Lasagna Keep?
Cooked zucchini lasagna will stay fresh for up to 5 days in the refrigerator. Let it cool completely, then cover it tightly with foil or plastic wrap or place it in an airtight container before storing.
Reheating
To reheat, warm individual portions in the microwave for 2โ3 minutes until heated through, or bake the whole dish covered at 350ยฐF (175ยฐC) for about 20 minutes.
Freezing
You can freeze zucchini lasagna for up to 3 months. Wrap it tightly in foil and place it in a freezer-safe container or bag. Thaw overnight in the fridge before reheating as above.
Can I Make this Lasagna Vegetarian?
Yes! Simply omit the meat in the sauce and make it as directed in the recipe card below, or add in grated veggies to the sauce for a more filling, full of fiber meal. Weโve made this low-carb lasagna with and without meat, both taste delicious!
Thisย zucchini lasagnaย is a delicious and healthier twist on the classic lasagna – packed withย flavor, easy to make, and perfect for weeknight dinners or meal prep. Give it a try and discover how simple and satisfying aย low-carbย comfort meal can be
More Healthy Dinner Recipes:
- BBQ Chicken Zucchini Nachos
- BBQ Instant Pot Whole Chicken
- Low-Carb Ground Beef and Cauliflower Rice Casserole
- Italian Dressing Chicken
- Ground Turkey Chili
Zucchini Lasagna
Ingredients
- 6 Zucchini, sliced
- 1 Cup Cottage Cheese
- 4 Cups Shredded Mozzarella Cheese
- 6 teaspoons Grated Parmesan Cheese
Sauce
- 1 Pound 60% Ground Chuck mixed with 40% Ground Brisket** , (optional)
- 1 Tablespoon Butter
- 1 teaspoon Olive Oil
- 1 Red Bell Pepper, minced
- 1 Yellow Bell Pepper, minced
- 1/2 Cup Onion, minced
- 1 Clove Garlic, minced
- 6 Ounces Tomato Paste
- 30 Ounces Tomato Sauce
- 15 Ounces Diced Tomatoes
- 2 teaspoons Fresh Basil, chopped
- 2 teaspoons Italian Seasoning
- 3 Shakes Red Pepper Flakes
- 1/3 Cup Shredded Parmesan Cheese
- Salt and Pepper , to taste
Instructions
- Prep the zucchini. Generously salt the zucchini, then let it sit in a colander in your sink for 15 to 20 minutes. Then pat the zucchini dry.
- Preheat the oven to 375 degrees F.
Grill the zucchini (optional):
- Heat a grill or grill pan to medium heat.
- Grill the zucchini on each side for a minute or two and remove to a plate.6 Zucchini
Make the meat sauce:
- Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat, jump right to the next step.1 Pound 60% Ground Chuck mixed with 40% Ground Brisket**, 1 teaspoon Olive Oil, 1 Tablespoon Butter
- Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic.1 Red Bell Pepper, 1 Yellow Bell Pepper, 1/2 Cup Onion, 1 Clove Garlic
- Cook until tender, about 2 minutes and add the remaining ingredients.6 Ounces Tomato Paste, 30 Ounces Tomato Sauce, 15 Ounces Diced Tomatoes, 2 teaspoons Fresh Basil, 2 teaspoons Italian Seasoning, 3 Shakes Red Pepper Flakes, 1/3 Cup Shredded Parmesan Cheese, Salt and Pepper
- Stir to combine and allow to simmer for 10 minutes.
- Remove from the heat.
Assemble the lasagna:
- Place 1/2 cup of the sauce on the bottom of a 9×13-inch baking pan and spread it out, adding a little more if needed. (The pan should not be entirely covered.)
- Line the pan with zucchini and top with a heaping 1/3 cup cottage cheese, using the back of a spoon to spread it out.1 Cup Cottage Cheese
- Add 3/4 cup of the sauce and spread it out carefully.
- Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese.4 Cups Shredded Mozzarella Cheese, 6 teaspoons Grated Parmesan Cheese
- Repeat the layers two more times ending with sauce and the two cheeses.
- Spray a little foil with cooking spray and place over the lasagna.
- Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden.
- Allow to cool for 5-10 minutes and then serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this after being given a huge Zucchini and it was just excellent! I did put raw Oven Ready Lasagna noodles on the bottom layer as suggested in a previous comment and it worked just perfect to soak up any excess liquid. I did grill the Zucchini slices and drained them of excess moisture on layered paper towel and that was a good suggestion. I changed a few things and used ground Moose meat and Hunts thick and zesty Romano Cheese and Basil with the addition of about 1/2 C of finely chopped onion and 1/2 C finely chopped Red and Yellow Bell Pepper as called for in the sauce recipe. I have frozen the leftovers and we will enjoy this again. I recommend this recipe as a terrific way to use up excess Zucchini and personally prefer the Zucchini slices as a substitute for noodles for less carbs. I won’t be turning down any offers of Zucchini in the future.
That pasta on the bottom suggestion is seriously such a great idea!
my oh my! all the ladies at the quilt guild LOVED YOUR RECIPE! I had to give them your web site. hope you don’t mind.
I am noted for changing recipes I use—not this one—made it to the letter and was so glad I grilled the zucchini. what a wonderful flavor it gives the dish. thanks for all the time you put into developing this recipe.
You’ve made my day!! Thank you so much for sharing our site as well!
Could I make this lasagna and freeze it for later on in the winter? Need to use up my zucchini! thank you….
You definitely can, just make sure you grill and then soak up any water off of the zucchini first before assembling. You can also slice the zucchini and freeze just the vegetable and then make the lasagna later.
Thank you for posting this! It was wonderful. I added a half block cream cheese to the cheese mix. It adds a nice creamy kick.
Kim, I had never thought of doing that! Great idea!
Thanks for the great recipe! I knew that zucchini cooks very watery so I actually added pasta noodles underneath (not too eat) but because I needed somewhere for the water to go and I figured the pasta would suck up the water. A rice pasta or quinoa pasta work great for this and when serving I take from the zucchini layer up, My husband will eat the pasta.
That is a great idea!!
Made this tonight and absolutely love the flavors! I didnt grill the zucchini since we have a charcoal grill and it takes WAY too long to get hot. Like i said before it was delicious, but very watery… Do you have a suggestion as to how i can get the water out of the zucchini quickly and without using my grill? Thanks!
Hi, you can just cook them in a pan and pat them dry after. That will release the water. ๐
The flavors in this were superb. My family, except for me, doesn’t love zucchini so I was looking for a lasagna that most closely mimicked a traditional lasagna flavor and richness wise. This fit the bill! The one thing I might do differently next time is use a little less sauce or size-up my glass pan 9X13 overflowed the oven! Eek! ๐
Oh shoot! I hate overflows! glad you enjoyed it!
Nobody seems to have a real, actual Zucchini lasagna recipe. They all replace the noodles with the ribboned squash, or like you, it’s a meat lasagna with some zucchini in there. A pound of meat is more than flavoring a sauce.
Hi Dave,
I’m not sure what you mean. It’s definitely a zucchini lasagna to use zucchini as the main ingredient. You can easily sub peppers in the sauce instead of meat if you’d like vegetarian.
Develop your dream recipe yourself!
The flavor was amazing even though I forgot to put in the diced tomatoes, however it was way too saucy and I even grilled the zucchini. Any ideas on where I may have gone wrong?
Thank you
Some zucchini just have a higher water content based on size and how fresh they are. I’d wrap them in paper towels after grilling and squeeze out liquid.
I have a ton of zucchini coming from the farm I work at. I’m up to my ears in it, so I have been looking for all sorts of recipes. One farfalle pasta dish from Cooks Illustrated (which is DELICIOUS) had me sprinkle my prepared squash with salt in a bowl sitting in a colander. Then let the squash sit for 30 minutes. When you lift the bowl out of the colander, you’ll be amazed how much water leaves the zucchini! Always be sure to pat the squash dry before going onto the next step. Next time I use this recipe I am going to salt the zucchini and grill it. I also found it to be a little soupy, but the flavor was delicious!
Madeline, I love that tip!! Thank you so much for leaving it!
This was the best zucchini lasagna I have made. The additional time it takes to grill the zucchini is really worth it. Thanks so much.
Thank you so much!!