Name: Low-Carb Zucchini Lasagna with Ground Beef
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 large Zucchini; 1 lb Ground Beef (90% lean); 2 cups Marinara Sauce (no sugar added); 15 oz Ricotta Cheese; 3 cups Mozzarella Cheese (shredded); 0.5 cup Parmesan Cheese (grated); 1 large Egg; 0.5 cup Yellow Onion (diced); 3 cloves Garlic; 1 tsp Dried Oregano

"Indulge in all the classic comfort of traditional lasagna without the heavy carbs. This recipe uses thin ribbons of fresh zucchini layered with a robust meat sauce and a creamy three-cheese blend for a satisfying, keto-friendly meal."

1 Ingredients

Qty	Item
4 large 1000 g	Zucchini
1 lb 454 g	Ground Beef (90% lean)
2 cups 480 ml	Marinara Sauce (no sugar added)
15 oz 425 g	Ricotta Cheese
3 cups 336 g	Mozzarella Cheese (shredded)
0.5 cup 50 g	Parmesan Cheese (grated)
1 large 50 g	Egg
0.5 cup 80 g	Yellow Onion (diced)
3 cloves 9 g	Garlic
1 tsp 1 g	Dried Oregano

2 Instructions

Preheat your oven to 375°F (190°C). Slice the zucchini into 1/8-inch thick strips using a mandoline or a sharp knife.

Lay zucchini strips on paper towels and sprinkle with salt. Let sit for 15 minutes to release moisture, then pat completely dry with more paper towels.

In a large skillet, brown the ground beef with diced onion and minced garlic over medium-high heat until the meat is fully cooked. Drain any excess fat.

Stir the marinara sauce and dried oregano into the beef. Simmer for 5-10 minutes on low heat to thicken.

In a medium bowl, whisk the egg and mix it with the ricotta cheese and half of the parmesan cheese.

To assemble, spread a thin layer of meat sauce in a 9x13 inch baking dish. Arrange a single layer of zucchini strips on top.

Spread half of the ricotta mixture over the zucchini, then sprinkle with 1 cup of mozzarella. Repeat with another layer of meat sauce, zucchini, remaining ricotta, and another cup of mozzarella.

Top with the final layer of meat sauce, remaining mozzarella, and remaining parmesan cheese.

Bake for 35-45 minutes until the cheese is golden and bubbling. Let the lasagna rest for 10-15 minutes before serving to allow the juices to settle.

·
Do not skip the salting process for the zucchini; it is the most important step to prevent a watery lasagna.
·
For extra flavor, lightly grill the zucchini slices for 2 minutes per side before assembling.
·
Use a high-quality, low-sugar marinara sauce to keep the carb count as low as possible.

? Frequently Asked Questions

How do I make sure the lasagna isn't watery?

The secret is to salt the zucchini slices, let them sit for 15 minutes, and then pat them very dry. You can also roast them briefly before assembly.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even Italian sausage works great in this recipe.

Can I make this ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it in the fridge until you are ready to bake.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

→ Keep Cooking

See All Keto & Low Carb

Next Recipe

Zucchini Noodle Primavera

This vibrant Zucchini Noodle Primavera is a celebration of seasonal garden vegetables tossed in a delicate garlic and lemon butter sauce. It's a refreshingly light, low-carb alternative to traditional pasta that satisfies your cravings without the heavy carbs.

Cook Zucchini Noodle Primavera