I just cooked a Low Carb Zucchini Lasagna that delivers full-on meaty lasagna flavor without soggy zucchini, and you’re going to want this recipe.

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I am obsessed with this Zucchini Lasagna because it tastes like the real deal without the carb crash. I love the way the meaty sauce grabs you, all rich and unapologetic, and the zucchini slices soak it up instead of getting soggy.

But the best part is the pure, focused flavor, no filler noodles stealing the show. I enjoy that warm, gooey mozzarella stretch and the tang of crushed tomatoes with big bites of 1 lb ground beef and 3 cloves garlic.

Low Carb Zucchini Lasagna meets Keto Lasagna With Zucchini and my dinner plans are solved. No regrets, seriously.

Ingredients

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Zucchini: tender, moist layers that make it feel lighter than pasta, kind of veggie-y good.
Ground beef: hearty protein, gives meaty comfort and lots of savory depth.
Onion: sweet base note, it softens and melts into the sauce, real home-cooking vibe.
Garlic: punchy aroma, it wakes up the whole dish — don’t skip it.
Crushed tomatoes: saucy backbone, bright tomato flavor that keeps everything saucy and cozy.
Tomato paste: thickens and concentrates tomato flavor, basically umami in a spoon.
Broth: adds a little moisture and savory depth so sauce isn’t flat or thin.
Italian seasoning: herb blend that smells warm and familiar, it’s an easy shortcut.
Oregano: sharp, classic oregano bite that makes it taste like real Italian-ish food.
Red pepper flakes: optional kick, gives a pleasant heat if you like a little fire.
Salt: brings out every ingredient’s taste, it’s simple but essential.
Black pepper: subtle heat and earthiness, it rounds flavors without shouting.
Olive oil: cooks and glosses things, plus it adds that slight fruity richness.
Ricotta: creamy, mild layer that makes each bite soft and comforting.
Egg: binds the ricotta so it’s sliceable and doesn’t turn into soup.
Parmesan: salty, nutty spark that adds sharpness and a bit of class.
Mozzarella: melty, gooey topping that gives you those satisfying cheese pulls.
Parsley or basil: fresh herb brightness, it lightens and makes it look cared for.

Ingredient Quantities

3 to 4 medium zucchini, about 2 to 2 1/2 lbs total

1 lb ground beef, or a mix of beef and pork if you prefer

1 medium onion, finely chopped

3 cloves garlic, minced or roughly chopped

28 oz can crushed tomatoes

6 oz tomato paste (about 2 heaping tablespoons)

1 cup beef or chicken broth

2 tsp Italian seasoning

1 tsp dried oregano

1/2 tsp red pepper flakes, optional but adds a kick

1 tsp salt, plus more to taste

1/2 tsp black pepper

2 tbsp olive oil, divided

15 oz container ricotta cheese

1 large egg, beaten

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese, loosely packed

1/4 cup chopped fresh parsley or basil, optional for freshness

How to Make this

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1. Preheat oven to 375°F (190°C). Slice zucchini lengthwise into 1/8 to 1/4 inch thin slices, try to keep them roughly the same thickness. Pat the slices dry with paper towels to remove surface moisture, but do not salt or grill them.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds more, careful not to burn it.

3. Add ground beef (or beef and pork mix) to the skillet, break it up and brown until no pink remains. Season with 1 tsp salt, 1/2 tsp black pepper, 2 tsp Italian seasoning, 1 tsp dried oregano and optional 1/2 tsp red pepper flakes. Drain excess fat if there’s a lot, but leave some for flavor.

4. Stir in tomato paste and cook 1 minute to deepen flavor, then add crushed tomatoes and 1 cup broth. Bring to a simmer, lower heat and reduce uncovered until sauce is thickened and slightly reduced, about 15 to 25 minutes. Taste and adjust salt or seasoning. The sauce should be noticeably thick so the zucchini doesn’t make it watery.

5. Meanwhile combine ricotta, beaten egg, 1/4 cup Parmesan, chopped parsley or basil if using, and a pinch of black pepper in a bowl. Stir until smooth. This is your cheesy filling.

6. Lightly oil a 9×13 baking dish with the remaining 1 tablespoon olive oil. Spread a thin layer of the meat sauce on the bottom so the first layer of zucchini doesn’t stick.

7. Assemble: layer zucchini slices to cover the bottom, spoon and spread a portion of the meat sauce over them, dollop and gently spread some ricotta mixture, and sprinkle a little shredded mozzarella. Repeat layers (zucchini, sauce, ricotta, mozzarella) finishing with sauce and the remaining mozzarella and Parmesan on top. You want 3 to 4 layers depending on how many zucchini you had.

8. Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown.

9. Let the lasagna rest 10 to 15 minutes before slicing so it sets up and doesn’t fall apart when you serve. Garnish with extra chopped parsley or basil if you like. Enjoy.

Equipment Needed

1. 9×13-inch baking dish
2. Oven (set to 375°F / 190°C)
3. Large skillet (12-inch works well)
4. Cutting board
5. Sharp chef’s knife
6. Mixing bowls (one for ricotta, one for sauce if you like)
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Paper towels and aluminum foil

FAQ

Q: Can I make this ahead of time?

A: Yes. Assemble the lasagna, cover and refrigerate up to 24 hours, then bake a little longer if it's cold from the fridge. You can also fully bake it, cool, then store up to 3 days and reheat at 350 F until warmed through, but the zucchini gets softer.

Q: Can I freeze it?

A: You can. Freeze a fully assembled but unbaked pan, wrapped well, for up to 3 months. Thaw overnight in the fridge before baking. If frozen after baking, thaw in fridge then reheat at 350 F until hot.

Q: Do I need to salt the zucchini slices first?

A: It's optional, but salting and resting for 15 to 20 minutes pulls out moisture so the lasagna isn't watery. Pat them dry with paper towels before using. If you're short on time skip it and just press slices with towels.

Q: Can I make this vegetarian?

A: Sure, swap the meat for a hearty mix of mushrooms, lentils, or a store bought plant based crumbles. Use vegetable broth instead of beef, and season the same way.

Q: My ricotta is watery, what do I do?

A: Drain it in a fine sieve or line a bowl with cheesecloth for 15 minutes, then stir in the egg and Parmesan. Too wet ricotta makes the filling runny, so drying helps firm it up.

Q: How do I get a nicely browned top without drying it out?

A: Bake until hot and bubbly, then put it under the broiler for 1 to 2 minutes watching closely. Move the pan away from the heat if the cheese browns too fast. Broilers vary so dont walk away.

Zucchini Lasagna Recipe Substitutions and Variations

Zucchini: thin-sliced eggplant, yellow summer squash, or peeled, thin strips of carrot for a sweeter crunch.
Ground beef: ground turkey, ground chicken, or a 50/50 mix of beef and Italian sausage for more flavor.
Ricotta cheese: cottage cheese (blended smooth), mascarpone for extra creaminess, or plain Greek yogurt for a tangy lighter option.
Mozzarella cheese: provolone, fontina, or a mix of cheddar and Monterey Jack if you want a bolder taste.

Pro Tips

1. Press and dry the zucchini extra well before layering. Even if you pat them with paper towels, I like to stack a few slices and press with another towel for a minute. That little extra squeeze keeps the sauce from getting watery, and the lasagna holds together better when you slice it.

2. Brown the meat really well and let the sauce reduce until it clings to the spoon. Don’t rush this step. A thicker sauce means less weeping from the zucchini and richer flavor. If it still seems thin after cooling a bit, simmer longer or stir in a tablespoon of tomato paste.

3. Mix the ricotta filling ahead and chill it for at least 20 minutes. It firms up slightly and is easier to spread, so you won’t tear the zucchini when you assemble. Also, taste the ricotta mix and add a touch more salt or pepper if it seems bland after the egg and cheese go in.

4. Let the finished dish rest longer than you think. Ten to fifteen minutes is good, but 20 minutes is even better if you can wait. It sets up and the slices keep their shape. If you need to make it ahead, bake, cool completely, then refrigerate overnight. Reheat covered at low temp until warmed through.

Zucchini Lasagna Recipe

Recipe by Sarah level

0.0 from 0 votes

I just cooked a Low Carb Zucchini Lasagna that delivers full-on meaty lasagna flavor without soggy zucchini, and you’re going to want this recipe.

Servings

servings

Calories

574

kcal

Equipment: 1. 9×13-inch baking dish
2. Oven (set to 375°F / 190°C)
3. Large skillet (12-inch works well)
4. Cutting board
5. Sharp chef’s knife
6. Mixing bowls (one for ricotta, one for sauce if you like)
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Paper towels and aluminum foil

Ingredients

3 to 4 medium zucchini, about 2 to 2 1/2 lbs total
1 lb ground beef, or a mix of beef and pork if you prefer
1 medium onion, finely chopped
3 cloves garlic, minced or roughly chopped
28 oz can crushed tomatoes
6 oz tomato paste (about 2 heaping tablespoons)
1 cup beef or chicken broth
2 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp red pepper flakes, optional but adds a kick
1 tsp salt, plus more to taste
1/2 tsp black pepper
2 tbsp olive oil, divided
15 oz container ricotta cheese
1 large egg, beaten
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, loosely packed
1/4 cup chopped fresh parsley or basil, optional for freshness

Directions

Preheat oven to 375°F (190°C). Slice zucchini lengthwise into 1/8 to 1/4 inch thin slices, try to keep them roughly the same thickness. Pat the slices dry with paper towels to remove surface moisture, but do not salt or grill them.
Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds more, careful not to burn it.
Add ground beef (or beef and pork mix) to the skillet, break it up and brown until no pink remains. Season with 1 tsp salt, 1/2 tsp black pepper, 2 tsp Italian seasoning, 1 tsp dried oregano and optional 1/2 tsp red pepper flakes. Drain excess fat if there's a lot, but leave some for flavor.
Stir in tomato paste and cook 1 minute to deepen flavor, then add crushed tomatoes and 1 cup broth. Bring to a simmer, lower heat and reduce uncovered until sauce is thickened and slightly reduced, about 15 to 25 minutes. Taste and adjust salt or seasoning. The sauce should be noticeably thick so the zucchini doesn't make it watery.
Meanwhile combine ricotta, beaten egg, 1/4 cup Parmesan, chopped parsley or basil if using, and a pinch of black pepper in a bowl. Stir until smooth. This is your cheesy filling.
Lightly oil a 9×13 baking dish with the remaining 1 tablespoon olive oil. Spread a thin layer of the meat sauce on the bottom so the first layer of zucchini doesn't stick.
Assemble: layer zucchini slices to cover the bottom, spoon and spread a portion of the meat sauce over them, dollop and gently spread some ricotta mixture, and sprinkle a little shredded mozzarella. Repeat layers (zucchini, sauce, ricotta, mozzarella) finishing with sauce and the remaining mozzarella and Parmesan on top. You want 3 to 4 layers depending on how many zucchini you had.
Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown.
Let the lasagna rest 10 to 15 minutes before slicing so it sets up and doesn't fall apart when you serve. Garnish with extra chopped parsley or basil if you like. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.