This low carb lasagna replaces traditional pasta sheets with thin zucchini ribbons for a lighter alternative. It combines savory ground beef, creamy ricotta, and melted mozzarella for a satisfying meal.
List of ingredients
- 2 large zucchinis (or 4 medium) – sliced into thin ribbons.
- 24 oz pasta sauce – look for low-sugar options.
- 1 1/2 pounds ground beef – lean beef is recommended.
- 1 teaspoon Italian seasoning – a blend of dried herbs.
- salt to taste – for seasoning the meat and cheese.
- pepper to taste – for seasoning the meat and cheese.
- 10 oz ricotta cheese – provides the creamy layer.
- 1 cup cottage cheese – adds texture and moisture.
- 1 egg – acts as a binder for the cheese mixture.
- 1 egg yolk – adds richness to the cheese layer.
- 1/2 cup cooked spinach – must be squeezed completely dry.
- 2 cups mozzarella cheese (shredded) – for the top crust.
step-by-step instructions
- Prep the oven: Preheat your oven to 350°F.
- Prepare zucchini: Use a vegetable peeler to slice the zucchini lengthwise into thin ribbons.
- Cook the meat: Brown the ground beef with the Italian seasoning in a medium saute pan over medium-high heat. Drain any excess fat from the pan and set the beef aside.
- Mix the cheese: In a medium mixing bowl, combine the ricotta, cottage cheese, egg, egg yolk, and squeezed dry spinach. Mix until the ingredients are well combined.
- Begin layering: Spread 1/2 cup of tomato sauce on the bottom of a 9×9 inch baking pan. Lay 1/3 of the zucchini ribbons over the sauce. Spread half of the cheese mixture over the zucchini, then spread half of the cooked beef mixture on top.
- Complete the layers: Add another 1/3 of the zucchini ribbons. Spread the remaining cheese mixture over them, followed by the remaining beef mixture. Top with the final 1/3 of the zucchini ribbons.
- Final touch: Evenly cover the top zucchini layer with the shredded mozzarella cheese. Cover the pan tightly with aluminum foil.
- Bake: Bake the lasagna covered for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is golden brown.
- Rest: Allow the lasagna to cool for 15 minutes before slicing and serving.
Sauce Selection and Options
Low Carb Jarred Marinara
When choosing a store-bought sauce, check the nutrition label for added sugars. Opt for brands like Rao’s or Victoria’s which typically have lower carbohydrate counts per serving. Avoid sauces with corn syrup or high fructose corn syrup to keep the recipe low carb.
Homemade Tomato Sauce
For more control over ingredients, simmer crushed tomatoes with minced garlic, olive oil, and fresh basil. Reduce the sauce until it is thick to prevent the zucchini from becoming too watery during baking. Season with salt and black pepper to taste.
Spicy Sauce Alternatives
To add heat, mix crushed red pepper flakes into the tomato sauce before layering. Alternatively, use a spicy marinara or a sauce infused with chipotle for a different flavor profile. This works well if you use ground turkey instead of beef.
Customizing the Protein and Vegetables
Ground Turkey or Chicken Substitutes
Replace ground beef with ground turkey or ground chicken for a leaner protein option. Since these meats are leaner, you may need to add a tablespoon of olive oil to the pan during browning to prevent sticking. Use the same amount of Italian seasoning for consistent flavor.
Adding Sautéed Onions and Peppers
Dice one small onion and one bell pepper and sauté them until soft before adding the ground beef to the pan. This adds bulk and natural sweetness to the meat layer. Ensure the vegetables are fully cooked before layering them into the lasagna.
Using Different Leafy Greens
If spinach is unavailable, chopped kale or Swiss chard are excellent substitutes. Sauté the greens first and squeeze out all excess moisture using a kitchen towel or fine-mesh strainer. This ensures the cheese mixture remains thick and stable.
Cheese Variations for Extra Flavor
Adding Parmesan for Sharpness
Mix 1/4 cup of grated Parmesan cheese into the ricotta mixture for a sharper, saltier taste. You can also sprinkle Parmesan over the mozzarella on the top layer for a more professional crust. This adds a distinct nutty flavor to the dish.
Low-Fat Dairy Options
Use part-skim ricotta and low-fat cottage cheese to reduce the overall calorie count. While the flavor is slightly milder, the structure of the lasagna remains the same. Ensure the low-fat cottage cheese is well-drained to avoid excess liquid.
Incorporating Fresh Basil Leaves
Tear fresh basil leaves and place them between the meat and cheese layers. This adds a fresh, aromatic quality that cuts through the richness of the cheeses. Basil pairs naturally with the tomato sauce and zucchini.
Ensuring Proper Texture
Achieving Uniform Zucchini Slices
Use a sharp vegetable peeler to create ribbons of equal thickness. Slices that are too thick may remain crunchy, while slices that are too thin may dissolve. Consistent thickness ensures that every layer cooks at the same rate.
Thoroughly Drying the Spinach
Frozen or fresh spinach holds a significant amount of water. Place the cooked spinach in a clean kitchen towel and twist it tightly to squeeze out every drop of liquid. Failure to do this will lead to a watery base in the lasagna.
Managing Excess Zucchini Moisture
Zucchini has a high water content. To minimize liquid release, lightly salt the zucchini ribbons and let them sit for 15 minutes, then pat them dry with paper towels before layering. This step is highly recommended for a firmer slice.
Storage and Preservation
Refrigerator Storage Guidelines
Store leftover zucchini lasagna in an airtight container in the refrigerator. It will remain fresh for 3 to 4 days. Ensure the lasagna has cooled completely before sealing the container to prevent condensation.
Freezing Unbaked Lasagna
You can assemble the lasagna without baking it first. Wrap the pan tightly with several layers of plastic wrap and then a layer of aluminum foil. Store it in the freezer for up to 3 months and thaw in the fridge before baking.
Freezing Baked Portions
After baking and cooling, cut the lasagna into individual squares. Freeze the squares on a baking sheet first, then transfer them to a freezer-safe bag. This prevents the pieces from sticking together during storage.
Reheating and Serving Suggestions
Oven Reheating Method
Place a slice of lasagna in an oven-safe dish and cover it with foil. Heat at 325°F for 15-20 minutes until warmed through. Covering with foil prevents the mozzarella from drying out or burning.
Microwave Reheating Tips
Heat individual portions on a microwave-safe plate. Cover the slice with a damp paper towel to retain moisture and prevent the cheese from becoming rubbery. Heat in 30-second intervals until hot.
Complementary Side Dish Ideas
Serve this dish with a crisp garden salad tossed in a light vinaigrette to balance the richness. Sautéed garlic mushrooms or roasted asparagus are also excellent low-carb accompaniments. A side of steamed broccoli provides extra nutrients.
Troubleshooting Common Issues
Fixing Watery Lasagna
If the lasagna is too watery, it is usually due to the zucchini or spinach. To prevent this, always squeeze the spinach and consider salting the zucchini. If the finished product is watery, you can carefully drain the excess liquid from the pan before serving.
Preventing Burnt Cheese Tops
If the mozzarella browns too quickly, keep the aluminum foil on for a longer period. If you notice the edges burning before the center is hot, lower the oven temperature by 25°F and extend the bake time.
Improving Structure and Stability
The resting period of 15 minutes is critical. Cutting the lasagna immediately after it leaves the oven will cause the layers to slide apart. Resting allows the cheeses to set and the liquids to settle for a clean slice.
Ingredient Selection Guide
Choosing the Right Zucchini
Select medium to large zucchinis that feel firm to the touch. Avoid zucchinis that are oversized, as they tend to have larger seeds and a more watery texture. The skin should be a deep, uniform green without soft spots.
Selecting Ricotta and Cottage Cheese
Whole milk ricotta provides the best creaminess and stability for layering. If using cottage cheese, a small-curd variety blends more smoothly into the ricotta mixture. Ensure both cheeses are fresh and within their expiration dates.
Tips for Ground Beef Selection
Choose an 80/20 or 90/10 lean-to-fat ratio. Using beef that is too fatty can make the lasagna greasy and may require more draining. Brown the meat thoroughly to develop a deep flavor before adding it to the pan.
Nutritional Adjustments
Reducing Sodium in the Sauce
Many jarred sauces are high in salt. To reduce sodium, choose a “no salt added” tomato puree and season it yourself with herbs and a small amount of salt. This allows you to control the exact sodium intake.
Increasing Protein Content
To boost protein, you can add a layer of cooked ground turkey or finely chopped chicken breast to the beef mixture. You can also stir in a tablespoon of unflavored collagen or protein powder into the ricotta mix without affecting the taste.
Low-Fat Dairy Options
Substitute mozzarella with a part-skim version and use fat-free cottage cheese. While this reduces the fat content, you may need to add a bit more seasoning to compensate for the loss of richness. The texture remains largely the same.
Frequently Asked Questions
Can I use a different pan size?
Yes, you can use a 9×13 inch pan, but you will need to double all the ingredients to maintain the same layer thickness. If you use a larger pan with the original quantities, the lasagna will be very thin.
What if I don’t have a vegetable peeler?
You can use a mandoline slicer set to a thin setting or a very sharp chef’s knife. If using a knife, slice the zucchini as thinly as possible to ensure they cook through and mimic pasta sheets.
Can I make this vegetarian?
Replace the ground beef with a mixture of sautéed mushrooms, lentils, or plant-based crumbles. Ensure the substitute is seasoned well with Italian herbs and salt to maintain the savory profile of the dish.
Print
Low Carb Zucchini Lasagna
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Low Carb, Keto
Description
This zucchini lasagna recipe is the perfect low carb recipe. Layers of meat, cheese, spinach and zucchini noodles, makes it the perfect Zucchini Lasagna!
Ingredients
- 2 large zucchinis (or 4 medium)
- 24 oz pasta sauce
- 1 1/2 pounds ground beef
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 1 egg
- 1 egg yolk
- 1/2 cup cooked spinach (squeezed dry)
- 2 cups mozzarella cheese (shredded)
Instructions
- Step: Preheat the oven to 350ºF.
- Step: Using a vegetable peeler slice the zucchini lengthwise, so you end up with ribbons of zucchini.
- Step: Brown the ground beef and Italian seasoning in a medium saute pan. Drain off any fat from the pan and set aside.
- Step: In a medium mixing bowl, combine the ricotta, cottage cheese, egg, yolk, and spinach until well combined.
- Step: Place 1/2 cup tomato sauce in the bottom of a 9×9 pan. Place 1/3 of the zoodles over the top of the tomato sauce. Layer 1/2 the cheese mixture then half the meat mixture.
- Step: Repeat this with 1/3 zoodles, the remaining cheese mixture, the remaining meat mixture, and the last of the zoodles.
- Step: Cover the final layer with the mozzarella cheese. Cover the pan with alumini foil.
- Step: Bake covered for the first 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.
- Step: Allow the lasagna to cool for 15 minutes before serving.
Notes
Squeeze water out of the spinach to avoid a watery lasagna. Ensure zucchini slices are uniform in thickness for even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 635 kcal
- Sugar: 5 g
- Sodium: 539 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 204 mg