Zucchini Lasagna (Low-Carb, Keto-Friendly, and Delicious!)
This Zucchini Lasagna is the ultimate low-carb, keto-friendly alternative to traditional lasagna. Made with thinly sliced zucchini instead of pasta, layered with a savory meat sauce, creamy ricotta cheese, and melted mozzarella, this dish is packed with flavor while keeping carbs in check. It’s gluten-free, grain-free, and perfect for a healthy dinner that the whole family will love. Enjoy all the comfort of lasagna without the guilt!
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Zucchini Lasagna (Low-Carb, Keto-Friendly, and Delicious!)
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
6
Prep Time
30 minutes
Cook Time
60 minutes
This Zucchini Lasagna is the ultimate low-carb, keto-friendly alternative to traditional lasagna. Made with thinly sliced zucchini instead of pasta, layered with a savory meat sauce, creamy ricotta cheese, and melted mozzarella, this dish is packed with flavor while keeping carbs in check. It’s gluten-free, grain-free, and perfect for a healthy dinner that the whole family will love. Enjoy all the comfort of lasagna without the guilt!
Ingredients
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5 medium zucchinis, thinly sliced lengthwise
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1 lb ground beef or turkey
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1 medium onion, chopped
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1 red bell pepper, chopped
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4 cloves garlic, minced
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1 (14 oz) can crushed tomatoes
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1 /2 (3 oz) can tomato paste
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1 tsp Italian seasoning
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1 tsp of Beef Boullion
- 1/2 tsp black pepper
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1 cup of drained cottage cheese
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1 1/2 cups shredded mozzarella cheese
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1/4 cup grated parmesan cheese
- 1 egg
- 1 tbsp olive oil
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1/2 tsp Garlic powder
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1/2 tsp Onion powder
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1/2 tsp Cinnamon
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1/2 Allspice
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2 tsp Truvia Brown Sweetener.
Directions
Preparing the Zucchini
Preheat the oven to 400°F (200°C).
Slice the zucchinis lengthwise into thin strips using a knife or vegetable slicer.
Lay them on a baking sheet, sprinkle with salt, and let them sit for 15 minutes to release excess moisture.
Pat dry with a paper towel, lightly spray with Avocado oil spray, and bake for 20 minutes to prevent a watery lasagna.
Making the Meat Sauce
Heat olive oil in a pan over medium heat.
Add the ground beef and cook until browned.
Add diced onions , diced red bell pepper, and minced garlic, sauté until soft.
Add spices black pepper, garlic powder, onion powder, all spice, Italian seasoning, cinnamon, Stevia brown sugar, and beef boullion
Stir in crushed tomatoes and tomato paste and half cup of water.
Simmer on low-medium heat for 10 minutes to thicken, then remove from heat.
Preparing the Cheese Mixture
In a food processor, mix cottage cheese, egg, and grated parmesan.
Assembling the Lasagna
In a 9x13-inch baking dish, spread a very thin layer of meat sauce.
Layer zucchini slices on top, followed by a layer of meat sauce, then cheese mixture, and topped by mozzarella cheese.
Repeat the layers until all ingredients are used, finishing with mozzarella on top.
Baking the Lasagna
Cover with foil and bake for 40 minutes.
Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
Let it rest for 10 minutes before slicing and serving.
Recipe Note
Looking for a lighter, protein-packed twist on zucchini lasagna? Swap ricotta for cottage cheese! It keeps things creamy yet fresh, adding a slight tang without the heaviness—plus, it's a great way to sneak in extra protein.
But the real magic is in the seasoning! Allspice and Italian seasoning bring a bold, aromatic kick, while a touch of cinnamon and Truvia brown sweetener create the perfect balance of warmth and subtle sweetness, making the sauce irresistibly rich. Adding a beef bouillon deepens the umami flavor with a touch of saltiness, enhancing the meat’s natural richness and giving the sauce a slow-simmered, restaurant-quality taste. And let’s not forget the diced red bell pepper—its fresh, slightly sweet crunch ties everything together beautifully. These simple tweaks transform your zucchini lasagna into a next-level dish bursting with flavor!