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Low-carb zucchini lasagna?!!
OK, be honest — at first, did that sound kind of weird to you?
I know. Me too.
If you’re on a low-carb eating plan, and you’re craving pasta, this lasagna recipe is going to blow your dang MIND!!!
You are not even going to notice that there are no noodles! It doesn’t even NEED those insulin-spiking crappy lasagna noodles.
OK, but does the idea of preparing and grilling the zucchini intimidate you?
Don’t worry! I have your back!
I’ve compiled here for you some pictures of me making this dish, so you can see how super simple it actually is!
How to Make Zucchini Lasagna Noodles:
First, you are going to need to slice the zucchini very thinly. To do this, the best thing to do is get a mandoline. I promise, they are not pricey, and you are going to be making this recipe again, so it’s a great investment! This is the mandoline closest to the one I own and use! (affiliate link)
Notice that I always keep them on paper towels to help absorb the moisture as it sweats out. In fact, leave the noodles on the paper towels for 20 minutes, and with more paper towels, press the moisture off the tops of the zucchini noodles.
Next you are going to want to grill them. This gives them much more structure so they are nice and sturdy in the lasagna dish, like real lasagna noodles. It’s not going to get mushy and disintegrate while cooking.
You can do this on an outdoor grill, and that’s pretty tasty, but you can do it inside on a pan or griddle on the stove. I love this griddle pan (affiliate link), because it’s reversible, so you can use it to make grill marks on your zucchini noodles or your Perfect Rib Eye Steak, and then later on, flip it over to use the smooth side to make your Low-Carb, Keto Pancakes!
Make sure they get a bit of that browning; a few minutes on each side will do it! When you’re satisfied with how they are cooked, remove them and place them back onto some new dry paper towels. Set aside.
While your zucchini noodles were resting, I’ll tell you in the recipe to start making your sauce. And then as you work on the noodles, you can just let that sauce be on a loooow simmer, to really get those flavors to meld together!
Now that you have your zucchini lasagna noodles and your meat sauce ready (and if you read the directions, you’ve done the cheese mixture, too!), it’s time to assemble your lasagna!
As you layer according to the directions, you’ll see how really easy it is to spread the cheese over the zucchini lasagna!
Okey doke! See how simple that was?
So when the lasagna is finished baking, pull it out of the oven to cool. You’ll want to let it sit about 20 minutes before cutting and serving. This will help it stick together and cut more cleanly.
I know switching to low carb is super weird at first, and it takes serious getting used to, but I promise you, you will catch on quick, and it pays off as you start to feel better and better every day!
Tastiest Zucchini Lasagna
- 3 medium zucchini
- 1 lb ground beef
- 1/2 lb ground Italian Sausage
- 1/2 large onion
- 4 cloves garlic minced
- 2 14.5- oz can diced tomatoes
- 2 tsp dried basil
- 1 tsp coarse salt
- 1/2 tsp ground black pepper
- 1 1/2 cups ricotta cheese
- 1 cup shredded parmesan cheese divided into 2 halves
- 1 egg
- 3 cups shredded Mozzarella cheese divided into thirds
- Begin by thinly slicing zucchini 1/8” with a mandolin slicer. Lay out slices of cut zucchini on paper towels to begin soaking up excess moisture. Set aside.
- As your zucchini sweats, begin preparing the meat sauce. In a large skillet, over medium heat, add ground beef and ground Italian sausage, until browned, crumbling them with the spoon as you go. Once they are brown, add onion and garlic and continue to cook until soft.
- Add cans of diced tomatoes, dried basil, salt, black pepper and stir to combine.
- Reduce heat to low and allow to simmer at least ten minutes.
- While sauce is simmering, preheat either the grill or a griddle pan (as pictured in this recipe post) over medium-high heat. With paper towels, pat down any excess moisture off the zucchini. Lay the zucchini on the grill and allow it to cook 2 to 3 minutes each side.
- Remove from grill and place on new, dry paper towels. Set aside.
- In a mixing bowl, stir together 1 1/2 cups ricotta cheese, 1/2 cup shredded parmesan, and egg. Set aside.
- Preheat oven to 375 F.
- In a 9 X 13” inch pan, begin layering your lasagna.
- Spread 1 1/2 cups sauce along the bottom of the pan
- Cover with one layer of zucchini slices (using up half of the slices)
- Spread 1/2 of your cheese mix over the zucchini
- Sprinkle 1 cup mozzarella evenly over the cheese mixture.
- Repeat 1-4, adding one last layer of the remaining meat mixture. (Reserve extra mozzarella and parmesan cheese for later.
- Cover lasagna with aluminum foil.
- Bake covered at 375 F degrees for 50 minutes, removing the aluminum foil half way through cooking.
- Remove lasagna from oven, sprinkle the last remaining 1 cup of shredded mozzarella over the lasagna. Place back in oven for 10 more minutes.
- Remove lasagna and allow to cool slightly before cutting, about 20 minutes. Sprinkle the rest of the remaining 1/2 cup shredded parmesan cheese over the lasagna before serving.