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Healthy low carb zucchini lasagna with no noodles, packed with flavor and veggies.

Easy Low Carb Zucchini Lasagna — No Noodle

A comforting, low-carb take on lasagna using zucchini instead of noodles, packed with flavorful layers of sauce, ricotta, and mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Zucchini Preparation
  • 4 to 5 medium medium zucchini Used instead of traditional lasagna noodles.
Meat Sauce
  • 1 pound ground beef or Italian sausage (or a mix) Choose your preferred meat.
  • 2 to 3 cups marinara sauce Thicker sauces work best.
  • 2 teaspoons Italian seasoning Add more to taste.
  • Salt and pepper Salt and pepper To taste.
  • optional red pepper flakes For added heat if desired.
Ricotta Layer
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated parmesan
Toppings
  • 2 cups shredded mozzarella For layering and topping.

Method
 

Preparation
  1. Slice zucchini lengthwise into thin strips, sprinkling lightly with salt, and let sit for 15 to 20 minutes. Blot with paper towels after.
  2. Brown meat in a skillet, drain excess grease, add marinara and Italian seasoning, then simmer for 5 to 10 minutes.
  3. In a bowl, stir ricotta with the egg, parmesan, and some salt and pepper. Add a pinch of Italian seasoning.
  4. In a baking dish, layer sauce, zucchini slices, ricotta mixture, and mozzarella. Repeat layers and finish with sauce and mozzarella on top.
  5. Bake at 375°F for 35 to 45 minutes. Cover with foil if the top darkens too quickly.
  6. Let sit for 15 to 20 minutes before slicing to improve firmness.

Notes

Make ahead friendly: Assemble up to 24 hours in advance and bake for a few extra minutes. Freezing is possible but may change the texture of zucchini.