This Zucchini Lasagna is a delicious way to enjoy the taste of lasagna and forget the carbs. We use zucchini in place of noodles. It’s a naturally gluten-free keto recipe with beautiful layers of vegetables, meat sauce, and cheese. This is the world’s best zucchini lasagna that’s baked to perfection and perfect for the entire family.
I’ve been searching for the perfect vegetable lasagna for a few months. I can assure you that this recipe is the ultimate zucchini lasagna recipe. It the absolute perfection, and you won’t crave classic lasagna with noodles ever again.
It’s interesting to find out that veggies are incredible when paired with the right ingredients. Growing up, little did I know how tasty veggie meals are; I just disliked eating them, and that was it!
One night, my mother made this scrumptious lasagna with delicious meaty, and cheesy layers. And that’s when my mother first tricked me into eating zucchini lasagna, and I didn’t even notice a difference. It is that delicious! What’s your favorite meal with hidden veggies?
- Watch Our Quick Video To See Exactly How To Make The Zucchini Lasagna.
- What Is Lasagna?
- Is Zucchini Keto?
- Why Are You Going To Love This Recipe
- Ingredients For The Best Keto Lasagna Recipe
- How to Make This Zucchini Lasagna
- Tips For Making The Perfect Zucchini Lasagna
- Storing Ideas
- Frequently Asked Questions
- Other Delicious Recipes You Might like:
- The Best Zucchini Lasagna Recipe (Not Watery) – Keto and Low Carb
Watch Our Quick Video To See Exactly How To Make The Zucchini Lasagna.
What Is Lasagna?
Lasagna is one of the oldest Italian dishes mentioned in the cookbooks of Ancient Rome. A lasagna is a form of pasta baked in layers, in the oven, with a spicy sauce between them – usually tomato and meat sauce – and cheese on top.
Is Zucchini Keto?
Yes! According to the USDA Nutrition Database, each 1 cup of sliced zucchini has just 2.41g net carbs, making it a good choice for a keto diet.
Another thing about zucchini is the fact that they are technically a fruit! However, it’s typically cooked as a vegetable and savory flavors, such as Garlic, onion, herbs, and spices.
Why Are You Going To Love This Recipe
- Super easy to make using naturally low-carb ingredients.
- It’s a versatile recipe.
- Has only 8g net carbs per serving
- You can make it ahead of time.
- Taste like the regular one but with fewer carbs.
Ingredients For The Best Keto Lasagna Recipe
Zucchini is the perfect vegetable to use instead of lasagna noodles because it’s low in carbs and doesn’t affect the taste or the texture. These delicious layers of zucchini are topped with super delicious beef tomato, all covered in shredded cheese.
For this lasagna with zucchini, you’ll need basic low-carb ingredients that are extremely easy to find and super tasty:
- Zucchini – big ones are the best to make slices as large as possible.
- Ground Beef – you can substitute with chicken, turkey ground meat, or even a plant-based meat alternative.
- Onion and Garlic – fresh ones are the best for this recipe.
- Mozzarella – Any flavorful shredded cheese will work. You can also use some cheddar cheese instead.
- Parmesan – To ensure that it melts nicely, ensure it’s finely grated.
- Ricotta – Adds a layer of taste that is creamy and somewhat sweet.
- Tomato Sauce – you can make your sauce at home, but if you choose to buy it, make sure that you read the label carefully.
- Olive oil – I like to use Extra Virgin Olive Oil because of its flavor.
- Oregano – fresh or dried ones are both great for this recipe.
- Salt & Pepper – to taste, but feel free to add your favorite seasonings.
The seasonings are the key to creating an aromatic zucchini lasagna. Basil and oregano are needed for the authentic flavor.
How to Make This Zucchini Lasagna
The best zucchini lasagna starts with making a perfect low-carb bolognese sauce.
What’s a bolognese sauce? It’s a meat-based sauce that has its origins in Bologna, Italy.
- Dice your onion and garlic very fine because we don’t want a chunky sauce.
- Prepare the zucchini lasagna noodles. The best way to get perfect zucchini slices is to use a mandoline. You can use a sharp knife to cut thin zucchini slices, but that is a more time and energy-consuming method.
- Make the bolognese sauce: saute the onion and the Garlic for about 2 minutes until they are soft and golden.
- Add the ground beef and brown for 5-10 minutes until no longer pink. Drain the excess fat.
- Add the crushed tomatoes and seasonings.
- Stir to combine the ingredients. Simmer on low for 5 minutes until the sauce slightly thickens.
- Make the cheese layer: mozzarella, ricotta, and parmesan.
- Assemble the lasagna: Start with a layer of meat sauce, zucchini, cheese, and meat sauce zucchini. Repeat!
- Bake the zucchini in the preheated oven for about 50 minutes. Let it cool before serving, and enjoy!
You need to know that zucchini is 95% water, so an important step is to get as moisture out of them as possible. That can be easily done by placing the zucchini slices on some clean paper towels, seasoning them with salt with then placing another paper towel on top to get rid of the excess water.
Within minutes the paper towels will absorb tons of water. Another great way is to grill each zucchini slice for a few minutes.
Tips For Making The Perfect Zucchini Lasagna
- You’ll have to use a mandoline to make even thin slices of zucchini. While slicing the zucchini with a knife also works well, I love how fast and perfect slices I get when using a mandoline. Be careful not to cut yourself.
- Zucchini absorbs flavors very well, so make sure to use little salt because we don’t want super salty zucchini “lasagna noodles.” I know it’s tempting to use more salt, but trust me, it’s not a good option.
- To prevent a very watery lasagna, you can grill the zucchini to help remove the moisture. This step also contributes to a better overall taste of the lasagna.
- Bake the zucchini lasagna uncovered for almost half the time because it helps the liquid dry more, resulting in a lasagna that holds well together.
- To make even thin slices of zucchini you’ll have to use a mandoline. While slicing the zucchini by hand with a knife also works well I love how fast and what perfect slices I get when using a mandoline. Be careful not to cut yourself.
- Zucchini absorbs flavors very well, so make sure to use little salt because we don’t want super salty zucchini “lasagna noodles”. I know it’s tempting to use more salt, but trust me it’s not a good option.
- To prevent a very watery lasagna you can grill the zucchini to help remove the moisture. This step also contributes to a better overall taste of the lasagna.
- Bake the zucchini lasagna uncovered for almost half of the time because it helps the liquid to dry more moisture resulting in a lasagna that holds well together.
Storing Ideas
- Fridge: if you have any leftovers, you can store them in an airtight container in the fridge for up to 5 days.
- Freezer: if you want to freeze this lasagna, I recommend doing it before baking it. So after you prepare the lasagna, wrap it in foil, then freeze it for up to one month. Next, just put it in the fridge overnight and bake it just like I did when you want to eat it.
Frequently Asked Questions
Can I Make Vegetarian Zucchini Lasagna?
Yes, it’s possible to make a vegetarian zucchini lasagna if you substitute the ground beef with 2 cups of your favorite sauteed vegetables such as mushrooms, red peppers, or onions. Then continue assembling the lasagna.
Is Your Zucchini Lasagna Too Watery?
To prevent your zucchini lasagna from being too watery, before cooking the zucchini slices, salt them and set them aside for 10 to 15 minutes. This will extract a large amount of water. The zucchini slices are then blotted dry to eliminate all of the moisture.
How To Slice Zucchini For This Recipe
The idea is to obtain very thin, uniform slices. It’sIt’s important to slice the zucchini thinly since you’ll want to extract as much moisture as possible from it to make a less watery lasagna. On a thinner slice, this will be easier and more effective. Also, ensure the zucchini is sliced into lengthwise strips rather than circles!
Health Benefits Of Eating Zucchini
- Improves digestion. Once you have included this wonderful ingredient in your diet, you will help improve digestion, reducing constipation and other digestive problems.
- It lowers blood sugar levels.
- Zucchini is low in calories and high in water and fiber, making it an ideal source for those who want to lose extra pounds.
- Being low in fat and sodium but rich in fiber and potassium, zucchini has properties that help maintain blood circulation.
Other Delicious Recipes You Might like:
- Keto Alfredo Creamy Zucchini Noodles
- The Best Zucchini Slice
- Portobello Keto Pizza
- Keto Stuffed Peppers
- Stuffed Zucchini Boats
The Best Zucchini Lasagna Recipe (Not Watery) – Keto and Low Carb
Description
Ingredients
- 2-3 medium zucchini sliced 1/8 inches thick
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 1/2 cup mozzarella shredded
- 1/2 cup parmesan
- 1/2 cup ricotta
- 15 oz tomato sauce / crushed tomatoes
- 2 tbsp olive oil
- 3 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp pepper
- 2 tsp salt
- 1/2 tsp ground cayenne pepper
Instructions
- Preheat the oven to 375°F /190°C. You can watch the step-by-step video below for more guidance
- Slice the zucchini into 1/8" thick slices using a mandoline and arrange them on paper towels.
- Lightly salt zucchini on both sides, and set aside for 15 minutes. This step will help to remove the excess moisture.
- Pat the zucchini dry with a clean paper towel.
- In a medium saucepan, heat the olive oil and saute the onion and the garlic for about 2 minutes until they are soft and golden.
- Add the ground beef and brown for 5-10 minutes until no longer pink. Drain the excess fat.
- Add the crushed tomatoes and seasonings.
- Stir to combine the ingredients. Simmer on low for 5 minutes until the sauce slightly thickens.
- In a large bowl combine the mozzarella, ricotta, and parmesan.
- Grease an 8X8" casserole with olive oil or cooking spray. Spread 1/2 cup of meat sauce on the bottom and top with a layer of zucchini. Over the zucchini add 1/3 of the cheese filling spreading it as even as possible. Top with sauce, another layer of zucchini, cheese and repeat until all the ingredients are used up. Sprinkle with the remaining mozzarella on top.
- Cover with aluminum foil and bake for about 30-40 minutes. Uncover and bake 20 more minutes until the edges look crispy. Let it cool for about 20 minutes before slicing.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
what temperature should the oven be set to for this? for some reason this is all caps, i’m not angry:)
I updated the post and added the temperature. It’s 375F.