Low Carb Zucchini Lasagna Recipe

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The best Easy Zucchini Lasagna recipe! This healthy zucchini lasagna with meat is perfect for a lighter dinner! Cheesy, low carb & delicious- no noodles needed!

Even if you aren’t Italian, I think we can all agree that lasagna is up there as one of the ultimate comfort dishes!

However, sometimes it’s nice to have the comfort while still being able to stick to your diet and get some extra veggies in.

While this zucchini lasagna doesn’t taste exactly like your traditional lasagna, it still has the delicious layers of tomato meat sauce, rich ricotta cheese mixture, and gooey mozzarella cheese!

I can’t wait for you to try and love this dish! Also, try our delicious Lasagna Soup or One Pot Lasagna!

If you are looking for more low carb dinners, try our Low Carb Chicken Parmesan or Keto Pizza!

Zucchini Lasagna Keto Ingredients

To make zucchini lasagna you’ll need:

• zucchini
• ground turkey
• onion, garlic
• tomato paste
• marinara sauce
• mozzarella cheese
• parmesan cheese
• olive oil
• dried basil, dried parsley, dried oregano
• fresh basil
• salt & pepper

For the ricotta cheese mixture you’ll need:

• ricotta cheese
• cottage cheese
• egg
• dried basil, dried parsley, dried oregano

You’ll also need a mandoline slicer for making zucchini slices.

You can find substitutions for all of these ingredients below in the green shaded box.

How to Make Zucchini Lasagna

1. Prep zucchini: Thinly slice the zucchini lengthwise to about ⅛” thick using a mandolin slicer. Place zucchini slices on lightly sprayed baking racks (that are on rimmed baking sheets), sprinkle with salt, and allow the salt to pull moisture out for about 15 mins.

2. Preheat oven to 375℉. Blot zucchini with paper towels. Bake the zucchini for 15-25 mins until they are beginning to brown.

3. Make meat sauce: Preheat a skillet over medium high heat. Add a drizzle of olive oil, then add the turkey, salt and pepper. Brown the turkey, breaking up the meat into small pieces.

4. Add onion, garlic, tomato paste, and dried spices to the turkey. Reduce heat to medium and sauté until onions are translucent. Stir in the marinara sauce, and simmer over low heat until thickened.

5. Make ricotta mixture: In a medium bowl, add ricotta, cottage cheese, egg, and dried spices, season with a pinch of salt and pepper, and mix thoroughly.

6. Assemble: Grease a 9×13” baking dish. Place a very small amount of meat sauce at the bottom of the dish. Add a layer of zucchini noodles, and top with 1⁄3 of the ricotta. Sprinkle with 1⁄3 of the mozzarella and parmesan. Dot just under 1⁄3 of the meat sauce on top of the cheese. Add another layer of zucchini going the opposite direction as the previous layer.

7. Repeat layers two more times. Top lasagna with the best looking zucchini, more meat sauce, and cheese.

8. Bake: Cover tightly with foil and bake for about 30 mins. Uncover and bake for an additional 15 mins, or until lasagna is bubbling, and cheese is starting to brown.

9. Remove from the oven and allow to rest at least 10 mins before slicing.

If you want more delicious zucchini recipes, try one of these Healthy Zucchini Recipes!

Best Jarred Pasta Sauces

Making your own tomato sauce is SO easy and tastes so much better. Check out our Healthy Spaghetti Sauce recipe. If you’re in a pinch and want to use jarred sauce here are some of our favorites:

• Look for LOW or NO salt. Most jarred tomato sauces are loaded with sodium!
• Look for NO added sugar. Tomato sauce doesn’t need sugar, but many brands add it
• Yo Mama’s
• Organico Bello

How to Slice Zucchini for Lasagna

The best way to slice zucchini for lasagna is to use a mandolin! Gently slice zucchini longways to about 1/8 inch thick.

Zucchini Lasagna Recipe FAQ

How to Serve Keto Zucchini Lasagna

This zucchini lasagna is a complete meal on its own, but you can also serve it with:

• garlic bread (not low carb or keto)
• Roasted Asparagus
• Grilled Vegetables In Foil
• Roasted broccoli
• with a side Caesar Salad or Italian Salad

Easy Zucchini Lasagna

Recipe by: Liz Marino

5 from 6 votes

The best Easy Zucchini Lasagna recipe! This healthy zucchini lasagna with meat is perfect for a lighter dinner! Cheesy, low carb & delicious!

Prep Time : 45 minutes minutes

Cook Time : 45 minutes minutes

Total Time : 1 hour hour 30 minutes minutes

Serves : 8 servings

(hover over # to adjust)

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Ingredients

• 3 lbs zucchini about 3 zucchini
• ¼ teaspoon salt
• ½ tablespoon olive oil
• 1 lb lean ground turkey
• ¼ teaspoon black pepper
• ½ cup yellow onion diced
• 1 tablespoon garlic minced – 3 cloves garlic
• 1 tablespoon tomato paste
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• 24 ounces marinara sauce low or no salt added
• 12 ounces mozzarella cheese freshly shredded
• ⅔ cup grated parmesan cheese

Ricotta mixture

• 8 ounces ricotta cheese
• 8 ounces small curd cottage cheese
• 1 large egg
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano

• Optional garnish: 
Fresh basil
, Parmesan cheese

Instructions

1. Thinly slice zucchini lengthwise to about ⅛” thick, no thicker than ¼”. Using a mandolin slicer is the easiest way to do this.
2. Lightly spray baking racks with non-stick cooking spray, place on rimmed baking sheets. Place zucchini slices on baking racks, sprinkle with salt and allow the salt to pull some of the moisture out for about 15 minutes.
3. Preheat oven to 375℉. Blot zucchini with a paper towel. Bake zucchini for 15-25 minutes until they feel dry and leathery, and are beginning to brown.
4. Make the sauce: Preheat a large skillet over medium high heat. Add a drizzle of olive oil, then add the turkey and a generous sprinkle of salt and pepper. Brown the turkey, breaking up the meat into small pieces. When the turkey is 75% cooked through, use tongs to hold a wad of clean paper towel and blot out some of the excess water in the pan from the turkey.
5. Add onion, garlic, tomato paste, and dried spices to the turkey. Reduce heat to medium and sauté until onions are translucent, about 4 minutes. Stir in the marinara sauce, simmer over low heat until thickened if your sauce is runny. Taste and adjust seasoning.
6. Make the ricotta mixture: In a medium bowl, add ricotta, cottage cheese, egg and dried spices, season with a pinch of salt and pepper, and mix thoroughly.
7. Assemble the lasagna: Grease a 9×13” baking dish with non-stick cooking spray. *Save your prettiest slices of zucchini for the top layer, put aside a generous half cup of sauce, and a generous handful of mozzarella before starting.
*
8. Place a very small amount (about ¼ cup) of sauce in the bottom of the dish.
9. Add a layer of zucchini noodles, and top with a third of the ricotta mixture.
10. Sprinkle with a third of the mozzarella and parmesan.
 Dot just under a third of the sauce on top of the cheese.
11. Add another layer of noodles going the opposite direction as the previous layer.
 Repeat layers two more times.
12. Top lasagna with reserved zucchini, sauce, and mozzarella.
13. Cover tightly with foil and bake for about 30 minutes. Uncover and bake an additional 15 minutes, or until lasagna is bubbling, and cheese is starting to brown.
14. Remove from the oven and allow to rest at least 10 minutes before slicing. Garnish if desired.

Nutrition Facts

Serving: 1slice | Calories: 371kcal | Carbohydrates: 16g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 689mg | Potassium: 985mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1219IU | Vitamin C: 38mg | Calcium: 549mg | Iron: 3mg

Course: Main Course

Cuisine: American

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