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Low Carb Grain Free Zucchini Lasagna

A healthy and low-carb twist on traditional lasagna, featuring zucchini layers, savory ground beef, and creamy cheeses. Perfect for family dinners or meal prep.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 2 pounds zucchini (sliced lengthwise, 1/4 inch thick) Salt zucchini to remove excess moisture before baking.
  • 1.5 pounds ground beef Can substitute with ground turkey if desired.
  • 1 tbsp extra virgin olive oil For cooking the ground beef.
  • 1 clove garlic (minced)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 3 cups marinara sauce (divided, no added sugar) Use 2 cups for the meat sauce and reserve 1 cup for topping.
  • 16 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese Reserve 1 cup for topping.
  • 0.5 cup grated parmesan cheese
  • 2 large eggs
  • 0.5 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 0.5 tsp onion powder
  • 1 tsp dried parsley
  • 0.25 tsp crushed red pepper For a little heat.

Instructions

Preparation

  • Preheat your oven to 375 degrees F.
  • Lay sliced zucchini strips on two greased baking sheets and bake for 15 minutes or until fork-tender. Set aside.
  • In a large skillet over medium heat, cook the ground beef with olive oil and minced garlic until browned. Add salt, pepper, and 2 cups of marinara sauce to the skillet, mixing well before setting aside.
  • In a bowl, combine ricotta cheese, 1 cup of mozzarella (reserve the other cup for later), eggs, oregano, garlic powder, basil, onion powder, parsley, and crushed red pepper.

Assembly

  • In a 9 by 13 casserole baking dish, layer zucchini in a single layer at the bottom.
  • Spread half of the ricotta mixture over the zucchini, then half of the meat sauce.
  • Add another layer of zucchini and repeat with the remaining ricotta and meat mixture.
  • Top with the final layer of zucchini, then pour over the reserved marinara sauce and mozzarella.

Cooking

  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake uncovered for another 10 minutes or until golden brown. For added crispiness, give it a quick 1-2 minutes under the broiler.

Notes

Leftover zucchini lasagna can be kept in an airtight container in the fridge for up to four days. If freezing, ensure it's well-wrapped to prevent freezer burn.