Low Carb Zucchini Lasagna Easy 30-Minute Recipe You'll Love

Delicious low carb zucchini lasagna with melty cheese and meat sauce on a white plate — This **Low Carb Zucchini Lasagna** is cheesy, hearty, and everything you crave without the pasta guilt.

Featured in: Easy Dinner Recipes, Low Carb Favorites, Meal Prep Recipes

Low Carb Zucchini Lasagna is the ultimate comfort food makeover—swapping out carb-heavy noodles for thin, tender slices of zucchini without sacrificing an ounce of flavor. Imagine savory, well-seasoned meat sauce, rich layers of creamy ricotta and mozzarella, and just the right amount of herbal freshness from basil, all baked until bubbly and golden. It’s a hug in a baking dish.

If you’ve ever hesitated to make a vegetable-based lasagna for fear it would be watery or lack substance, this recipe is your game-changer. I’ll walk you through the simple secret of salting the zucchini to draw out moisture, ensuring your final dish is structured and satisfying, not soupy. Perfect for busy weeknights, keto dieters, gluten-free friends, or anyone just wanting to eat more veggies, this lasagna comes together in about 90 minutes (with mostly hands-off time) and yields incredible leftovers. Let’s make it!

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Amanda

Published March 15, 2024

Recipe developer & food lover at 3recipes.com. I turn classic comfort foods into easy, healthy wins for your family.

Why You’ll Be Obsessed With This Low Carb Zucchini Lasagna

Truly Satisfying: Packed with protein and cheese, it doesn’t feel like a “diet” food.
No Soggy Lasagna: The salting step is a game-changer for perfect texture.
Meal Prep Hero: Tastes even better as leftovers and freezes beautifully.
Crowd-Pleasing: Even pasta lovers will go back for seconds.
Naturally Gluten-Free: A perfect dish for diverse dietary needs.
Family-Friendly: A sneaky way to get more veggies into everyone’s diet.
Customizable: Easily swap the meat, cheeses, or add your favorite veggies.

Low Carb Zucchini Lasagna Ingredients

Simple, whole ingredients come together for maximum flavor. Here’s what you’ll need:

For the Zucchini Noodles:

4 medium zucchini (about 2 lbs total) – sliced lengthwise into 1/8-inch thick planks
1 ½ tsp kosher salt – for drawing out moisture

For the Meat Sauce:

1 tbsp olive oil
1 yellow onion, finely diced
4 cloves garlic, minced
1 lb ground beef (90/10 lean or ground Italian sausage works great)
24 oz (about 3 cups) marinara sauce – choose a low-sugar, high-quality brand
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Freshly cracked black pepper

For the Cheese Filling:

15 oz whole milk ricotta cheese
1 large egg
½ cup grated Parmesan cheese, divided
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese, divided

How to Make Low Carb Zucchini Lasagna (Step-by-Step)

Follow these simple steps for a flawless, non-watery lasagna every time.

🔑 You Must Know: The Zucchini Prep

Don’t skip salting the zucchini! This crucial step pulls out excess water, preventing a runny lasagna. Just slice, salt, let sit for 20 minutes, then thoroughly pat dry with paper towels. It makes all the difference.

Prep the Zucchini

Slice zucchini lengthwise into 1/8-inch thick planks (a mandoline works great for even slices). Lay them in a single layer on paper towels or clean kitchen towels. Sprinkle both sides evenly with the kosher salt. Let them sit for at least 20 minutes. You’ll see beads of moisture form. After 20 minutes, firmly pat every slice completely dry with fresh paper towels. This is the secret!

Make the Meat Sauce

While the zucchini sweats, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no longer pink. Drain any excess fat. Stir in the marinara sauce, oregano, red pepper flakes (if using), and black pepper. Simmer for 5-10 minutes to let flavors meld. Remove from heat.

Mix the Cheese Filling

In a medium bowl, combine the ricotta cheese, egg, ¼ cup of the Parmesan cheese, chopped parsley, and 1 cup of the shredded mozzarella. Mix until well combined. Set aside.

Layer the Lasagna

Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer (about ½ cup) of the meat sauce on the bottom. This prevents sticking. Then layer in this order:
1. A single layer of dried zucchini slices (slightly overlapping if needed).
2. Spread half of the ricotta cheese mixture over the zucchini.
3. Spoon one-third of the remaining meat sauce over the ricotta.
Repeat this sequence (zucchini, ricotta, meat sauce) one more time.
Top with a final layer of zucchini, the last of the meat sauce, the remaining 1 cup of mozzarella, and the remaining ¼ cup of Parmesan.

Bake to Perfection

Cover the dish tightly with aluminum foil. Bake for 25 minutes. Then, carefully remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly and the edges are slightly browned.

Rest and Serve

Let the lasagna rest for at least 15 minutes after pulling it from the oven. This allows it to set, making it much easier to slice into clean portions. Garnish with fresh basil or parsley before serving.

Storage & Make-Ahead Tips

To Store: Cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.

To Reheat: Warm individual slices in the microwave for 60-90 seconds, or cover the whole dish with foil and reheat in a 350°F oven for 15-20 minutes until heated through.

To Freeze: This lasagna freezes wonderfully! Bake as directed, cool completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Make-Ahead: You can assemble the entire lasagna up to 24 hours in advance. Just cover and refrigerate it unbaked. When ready, bake as directed, adding 5-10 minutes to the covered baking time since it will be cold from the fridge.

Ingredient Substitutions & Variations

Ground Meat: Swap beef for ground turkey, chicken, pork, or a plant-based meat substitute.
Vegetarian: Omit the meat and use a hearty mushroom and spinach filling instead.
Cheese Swaps: Use cottage cheese (blended smooth) instead of ricotta. Pecorino Romano can stand in for Parmesan.
Dairy-Free: Use a firm, drained tofu ricotta and dairy-free shredded mozzarella.
Extra Veggies: Add a layer of sautéed spinach or mushrooms between the zucchini layers.
Flavor Boost: Add a tablespoon of tomato paste to the meat sauce for deeper flavor, or mix some pesto into the ricotta layer.

Serving Suggestions

This lasagna is a hearty meal on its own, but a simple side can round it out perfectly. Serve with:

A crisp, green Caesar salad or an arugula salad with a lemon vinaigrette to cut the richness.
Garlicky sautéed green beans or roasted broccoli.
For a low carb bread fix, warm up some cheesy garlic “bread” made with fathead dough or a simple almond flour flatbread.
A glass of dry red wine like Chianti or a sparkling water with lemon.

The Zucchini Noodle Twist

While lasagna hails from Italy, the concept of using vegetables in place of pasta speaks to a modern, global approach to healthy eating. Zucchini, or courgette, is a summer squash beloved in Mediterranean cuisines. Using its wide, flat slices as a noodle substitute is a clever and delicious adaptation that has become a staple in low carb and gluten-free cooking worldwide. It honors the layered, comforting spirit of traditional lasagna while embracing contemporary dietary preferences—a true fusion of classic technique and modern wellness.

👨‍🍳 Pro Tips for Perfect Low Carb Zucchini Lasagna

Dry, Dry, Dry: I can’t stress this enough. Pressing the salted zucchini with paper towels until they feel almost dry is the #1 key to success.
Even Slices: Use a mandoline or a very sharp knife for uniform zucchini slices. This ensures even cooking and layering.
Let it Rest: Allowing the baked lasagna to rest for 15-20 minutes lets the layers set, so you get beautiful, clean slices instead of a cheesy landslide.
Broiler Finish: If your cheese isn’t as golden as you’d like after baking, pop the dish under the broiler for 1-2 minutes, watching closely to prevent burning.
Leaner Meat: Using 90/10 or 93/7 lean ground beef helps prevent excess grease in your sauce, which can make the zucchini soggy.

Frequently Asked Questions

Can I skip salting the zucchini?

I don’t recommend it. Zucchini is over 90% water. Salting draws out that excess moisture, which would otherwise steam out during baking and make your lasagna watery. The 20-minute wait is worth it for perfect texture.

My lasagna is still a bit watery. What happened?

The most common culprits are: 1) Not drying the zucchini enough after salting, or 2) Using a marinara sauce with a high water content. Next time, pat the zucchini more thoroughly and consider simmering your sauce for a few extra minutes to thicken it before assembling.

Can I use pre-sliced zucchini from the store?

You can, but it’s often thicker and more expensive. The thickness is key—if the slices are too thick, they won’t soften properly. If you use them, salt and dry them well, and you may need to bake the lasagna a few minutes longer.

Is this keto zucchini lasagna?

Yes! As long as you use a sugar-free marinara sauce (check the label), this recipe is perfectly keto-friendly. Each serving is high in fat and protein and very low in net carbs.

Helpful Resources

For more information on food safety and healthy eating:

USDA Safe Food Handling Guidelines – Essential tips for handling ground meat safely.
American Heart Association: Picking Healthy Proteins – Guidance on choosing lean meats.
Academy of Nutrition and Dietetics: Plant-Based Diets – Great resource if you’re exploring vegetarian variations.