Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Ultimate Low-Carb Zucchini Lasagna

cooking spray

1 ½ large zucchinis, thinly sliced lengthwise

olive oil

beef

low-carb marinara sauce

salt, divided

oregano

black pepper

(8 ounce) container ricotta cheese

nutmeg

mozzarella cheese, divided

Parmesan cheese

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.


There were some  issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I used an 11 x 7 inch baking dish, and even that was too small. I should have used my 9 X 13 inch baking dish. The second major fault in this recipe is that the zucchini should have been pre-cooked. The whole dish was full of liquid even after baking for 90 minutes, it overflowed while baking, and what a mess in the oven! I'm sure the liquid came out of the raw zucchinis. I used three small zucchinis rather than 1 1/2 large ones, and I used Italian-seasoned ground turkey instead of ground beef. I had fresh basil, so I added some of that and dried Italian seasoning to the sauce. As I typed this review I just noticed another issue . The "Cook" information  under the recipe title says to cook the lasagna for 60 minutes. In direction #6 of the recipe it says "Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until golden, about 15 minutes more." Mine baked for an hour before I removed the aluminum foil, and even after 30 more minutes, the cheese on the top had melted, but never became golden. In spite of all the issues, the lasagna tasted great. I will use this recipe again, with the changes I noted, especially pre-cooking the  zucchini slices. Some other recipes recommend roasting them in the oven. I will try that next time.

I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add oil to the frying pan when cooking ground meat, it makes its own grease and you have to drain it anyway. Other than that this was a very tasty dish and I would make it again.

Love this recipe !     first time I tried it ,did it my own way with all the basic ingredients..  and I added more veggies..not watery at all ... did not use water.  And I baked the zucchini first ,and put it on paper towel to soak up the moisture ... it came out fantastic !!  It tasted even better .. LOVE IT ????

I excluded the salt and nutmeg the second time I made it.  It tasted too salty to me and I'm not a big fan of nutmeg.  I think I will add another layer the next time I make it.  I prefer my lasagna being three layers high.

This dish was quite tasty. I was feeding a crowd so I made the lasagne in a bigger baking dish. I added about 1/2 lbs. of mild Italian sausage to the ground beef. Also, did 15 ounces of ricotta, two eggs and Parmesan for that yummy, creamy layer. And rather than jarred sauce I made my own - olive oil  in a heated pan, salt, red pepper flakes, 3-4 cloves garlic (sauté for just a minute) then add a 28 ounce can of crushed tomatoes and simmer. Add the beef/sausage mixture to the sauce and a handful of chopped parsley. Be sure to use a mandolin to slice the zucchini about 3/8” think. Layer it up, bake and enjoy!

Great recipe. 1 and 1/2 zucchini required a little guess work. I salted the zucchini and let it drain for a half hour before drying further on a towel. I also omitted the salt. Let the pan sit 10 minutes before slicing to serve.

This is delish! I peeled the zucchini first and to reduce the amount of water I would periodically take my baster and suck out some of the water/grease sitting in the corners while cooking. My children complained a little that the "pasta" was a bit crunchy...next time I think I may cook it longer with the foil on for 45 min instead of 30 min.

Swap the pasta for zucchini for a low carb and gluten free lasagna!

ultimate low-carb zucchini lasagna

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 4.5

Author : Fioa

Ingredients

Instructions

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