This Zucchini Lasagna is naturally low-carb but still packed with flavor! It’s done in an hour, making it a great choice for weeknight cooking.
Healthier Zucchini Lasagna Recipe
We have been testing zucchini lasagna recipes for months so that when you all get hit with an overflowing garden that has more zucchini than anyone could ever use you could make the best dinner ever. And you’re welcome, because boy did we test this recipe.
We tried to keep this zucchini noodle lasagna healthier but still packed full of flavor, and a big concern for us was a dang good sauce. We wanted one that would work well as a meat sauce or vegetarian. We tried all sorts of meats, from basic hamburger to sausage to mixtures of the both. We finally ended up using our famous burger mixture, 60% chuck and 40% brisket, which gave such great flavor but also the sauce was able to hold its own without any meat.
Next was the cheese issue. We knew we wanted mozzarella, but what about ricotta mixtures and parmesan? We tested and tested until we had things just right and I can hardly believe I’m saying this but it ended up being the most awesome with… cottage cheese!!! Can you believe it?
It’s healthier, which was an added bonus, but more importantly (ha! flavor always wins at my house) it was smooth and added a light creaminess that is just lovely. We still stuck with mozzarella as the major cheese, but we loved the hint of saltiness from a little parmesan on ever layer.
Who cares about all of that though, right? I mean, what really mattered most was how blasted long would we be stuck in the kitchen? Well, this sauce is one we will be canning all summer, so in the end it won’t be long, but also we are able to throw it together super fast as it is great served immediately and only gets better the longer it simmers (which happens again during baking so, booyah!).
We loved that it was so yummy without simmering all day, and we could easily layer it all without mixing up different components, but most of all happy that if we did choose to make it in the morning and let it simmer it only tasted even better!!
What’s Needed for Zucchini Lasagna?
This low-carb zucchini lasagna recipe has three main components: the zucchini noodles, the cheese mixture, and the homemade meat sauce. Here’s what you’ll need to make this recipe:
- Cottage cheese
- Shredded mozzarella
- Shredded Parmesan
- Ground beef
- Olive oil
- Bell peppers
- Tomato sauce
- Tomato paste
- Diced tomatoes
- Fresh basil
- Italian seasoning
- Crushed red pepper flakes
How to Make Low-Carb Lasagna
This zucchini lasagna with meat sauce couldn’t be simpler to make! Here are the basic steps:
- Make the homemade meat sauce. It needs to simmer for at least 10 minutes, but you can let it simmer over low heat for as long as you’d like.
- Spread a little sauce in the bottom of a 9×13-inch baking dish.
- Cover the bottom of the pan evenly with zucchini noodle slices.
- Top the zucchini slices with cottage cheese, followed by more sauce, shredded mozzarella, and Parmesan.
- Repeat the layering process two more times, ending with a layer of mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes.
How Long Will Zucchini Lasagna Keep?
Cooked lasagna will keep for up to 5 days in the refrigerator. It should be cooled, covered tightly and stored in the refrigerator.
Can I Keep This Recipe Vegetarian?
Yes! Simply omit the meat in the sauce and make it as directed in the recipe card below. We’ve made this low-carb lasagna with and without meat, and both tasted delicious!
Tips for Making Zucchini Lasagna
If your zucchini lasagna seemed a little soupy, here are a few tips for the next time you make it:
- Grill the zucchini, then pat dry to remove any excess moisture before assembling the lasagna.
- Generously salt the zucchini, then let it sit in a colander in your sink for 15 to 20 minutes. You’ll be amazed at how much moisture is released! You’ll need to pat the zucchini dry afterwards too.
- Lay a few uncooked lasagna noodles in the bottom of your baking dish before assembling the rest of the zucchini lasagna. You won’t have a totally pasta-free lasagna, but the noodles on the bottom of the baking dish will soak up any excess moisture in the lasagna!
More Healthy Dinner Recipes:
- Mexican Zucchini Boats
- Cheesy Meatballs and Zucchini Noodles Skillet
- BBQ Chicken Zucchini Nachos
- Healthier Sloppy Joes with Turkey
- BBQ Instant Pot Whole Chicken
- Low-Carb Ground Beef and Cauliflower Rice Casserole
- Healthy Thai Peanut Steak Salad
- Italian Dressing Chicken
- Ground Turkey Chili
- ALL OF OUR HEALTHY RECIPES!
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- 6 zucchini , sliced
- 1 cup cottage cheese
- 4 cups shredded mozzarella cheese
- 6 teaspoons grated Parmesan cheese
- 1 lb 60% ground chuck mixed with 40% ground brisket** (optional)
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 red bell pepper , minced
- 1 yellow bell pepper , minced
- 1/2 cup onion , minced
- 1 clove garlic , minced
- 6 oz tomato paste
- 30 oz tomato sauce
- 15 oz diced tomatoes
- 2 teaspoons fresh basil , chopped
- 2 teaspoons Italian seasoning
- 3 shakes of red pepper flakes
- 1/3 cup shredded parmesan cheese
- salt and pepper , to taste
- Heat the oven to 375 degrees F
Grill the zucchini (optional):
- Heat a grill or grill pan to medium heat.
- Grill the zucchini on each side for a minute or two and remove to a plate.
Make the meat sauce:
- Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat, jump right to the next step.
- Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic.
- Cook until tender, about 2 minutes and add the remaining ingredients.
- Stir to combine and allow to simmer for 10 minutes.
- Remove from the heat.
Assemble the lasagna:
- Place 1/2 cup of the sauce on the bottom of a 9x13-inch baking pan and spread it out, adding a little more if needed. (The pan should not be entirely covered.)
- Line the pan with zucchini and top with a heaping 1/3 cup cottage cheese, using the back of a spoon to spread it out.
- Add 3/4 cup of the sauce and spread it out carefully.
- Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese.
- Repeat the layers two more times ending with sauce and the two cheeses.
- Spray a little foil with cooking spray and place over the lasagna.
- Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden.
- Allow to cool for 5-10 minutes and then serve.