Low-Carb Zucchini Lasagna: A Delicious, Guilt-Free Comfort Food

If you’re looking for a healthier twist on the classic lasagna, this Low-Carb Zucchini Lasagna is the perfect solution. By replacing traditional pasta with thin slices of zucchini, you can enjoy all the delicious flavors of lasagna without the carbs and heaviness. Layered with savory ground beef, creamy ricotta, and gooey mozzarella cheese, this dish is not only satisfying but also a great way to sneak in extra veggies. Ideal for those following a low-carb or gluten-free diet, this zucchini lasagna is a delightful, wholesome meal that the whole family will love.

Ingredients

For the Zucchini Layer:

• 5 medium zucchini (about 2 pounds total weight)
• Olive oil cooking spray
• 1 ½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon of any other salt), divided
• ½ teaspoon black pepper, divided
• ½ teaspoon garlic powder

For the Beef Layer:

• 1 tablespoon olive oil
• 1 pound lean ground beef (85/15)
• 1 tablespoon fresh garlic, minced
• 1 ⅓ cups marinara sauce, divided

For the Ricotta Layer:

• 15 ounces whole milk ricotta cheese, at room temperature
• 2 large eggs
• ½ cup fresh basil, chopped and packed (about 1 ounce)

Topping:

• 8 ounces mozzarella cheese, shredded (part-skim or whole milk), divided

Instructions

1. Prepare the Zucchini:
   • Preheat the oven to 375°F (190°C).
   • Slice the zucchini lengthwise into thin strips (about ⅛-inch thick). For this step, opt to slice with a mandoline or a finely sharpened knife to achieve the best results.
   • Lay the zucchini slices on a large baking sheet lined with paper towels. Sprinkle with 1 teaspoon of salt and let them sit for 15-20 minutes to draw out excess moisture.
   • Pat the zucchini slices dry with paper towels to remove the moisture.
2. Season and Roast the Zucchini:
   • Place the zucchini slices on a baking sheet lined with parchment paper. Spray lightly with olive oil cooking spray and season with ¼ teaspoon of black pepper and ½ teaspoon of garlic powder.
   • Roast in the oven for 10-15 minutes until slightly tender.
3. Cook the Beef:
   • While the zucchini is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 7-10 minutes.
   • Drain any excess fat if necessary.
   • Add the finely chopped garlic to the mixture and allow it to gently cook for an additional one to two minutes, releasing its aromatic flavors.
   • Add 1 cup of marinara sauce and ½ teaspoon of salt.
   • Remove from heat and set aside.
4. Prepare the Ricotta Mixture:
   • In a medium bowl, combine the ricotta cheese, eggs, chopped basil, and the remaining ¼ teaspoon of salt and black pepper. Mix until smooth and set aside.
5. Assemble the Lasagna:
   • In a 9×13-inch baking dish, spread ⅓ cup of marinara sauce evenly on the bottom.
   • Layer with one-third of the roasted zucchini slices.
   • Spread half of the ricotta mixture over the zucchini.
   • Spoon half of the beef mixture over the ricotta and sprinkle with one-third of the shredded mozzarella cheese.
   • Repeat the layers: zucchini, ricotta, beef, and mozzarella.
   • Finish with a final layer of zucchini, the remaining marinara sauce, and the remaining mozzarella cheese.
6. Bake:
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
   • Allow the lasagna to rest for 10 minutes before slicing and serving.

Conclusion

This Low-Carb Zucchini Lasagna is a fantastic way to enjoy the flavors of a traditional lasagna without the guilt. Packed with protein, healthy fats, and nutritious vegetables, it’s a wholesome and satisfying meal that’s perfect for dinner. Serve it with a simple side salad for a complete, balanced meal that everyone will love, whether they’re watching their carbs or not.