Healthy Zucchini Lasagna Recipe – Low-Carb, Gluten-Free

If you’re looking for a healthy twist on the classic Italian comfort food, zucchini lasagna is a game-changer. Swapping out traditional lasagna noodles for thinly sliced zucchini not only cuts down on carbs and calories but also adds a fresh, nutritious boost to your meal. This Zucchini Lasagna Recipe is perfect for those following low-carb, keto, or gluten-free diets without sacrificing the savory, cheesy richness that lasagna lovers crave. Whether you’re preparing dinner for your family or meal prepping for the week, this dish is hearty, wholesome, and absolutely satisfying.

Nutrition (Per Serving)

• Calories: 290 kcal

• Protein: 20g

• Carbohydrates: 10g

• Dietary Fiber: 2g

• Sugar: 5g

• Fat: 18g

• Saturated Fat: 8g

• Cholesterol: 70mg

• Sodium: 580mg

Prep Time, Cook Time & More

• Prep Time: 25 minutes

• Active Time (Cooking): 45 minutes

• Resting Time: 10 minutes

• Total Time: 1 hour 20 minutes

• Cuisine: Italian, Low-Carb

• Course: Main Course

• Servings: 6

• Calories Per Serving: ~290 kcal

Equipment Needed

• Sharp knife or mandoline slicer

• Large skillet

• Medium mixing bowl

• 9×13-inch baking dish

• Oven

• Paper towels or kitchen towels

• Aluminum foil (optional)

Ingredients

For the Zucchini “Noodles”

• 3 large zucchinis, thinly sliced lengthwise

• 1 tsp salt (for drawing moisture)

For the Meat Sauce

• 1 lb ground beef or ground turkey

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (24 oz) jar marinara sauce (sugar-free preferred)

• 1 tsp dried oregano

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

For the Cheese Mixture

• 15 oz ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese

• 1 tbsp chopped fresh basil or 1 tsp dried basil

For the Topping

• 1 ½ cups shredded mozzarella cheese

• Fresh basil for garnish (optional)

Instructions

Step 1: Prepare the Zucchini

Start by washing and trimming the ends of your zucchinis. Using a sharp knife or mandoline slicer, cut them lengthwise into thin strips, about 1/8-inch thick. Lay the slices on paper towels or clean kitchen towels. Sprinkle with salt and let them sit for 15–20 minutes. This helps draw out excess moisture and prevents soggy lasagna. After resting, gently blot the zucchini slices with paper towels to remove the water.

Step 2: Cook the Meat Sauce

In a large skillet over medium heat, add a little oil (optional) and sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and stir for 30 seconds. Next, add the ground meat. Cook until browned, breaking it up with a spatula as it cooks. Drain excess fat if needed.

Stir in the marinara sauce, oregano, red pepper flakes (if using), and season with salt and black pepper to taste. Reduce the heat and simmer for 10 minutes. Remove from heat and let it cool slightly.

Step 3: Make the Cheese Mixture

In a medium mixing bowl, combine ricotta cheese, egg, Parmesan, and basil. Mix until well blended. Set aside.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of zucchini slices, overlapping slightly. Spread 1/3 of the ricotta cheese mixture over the zucchini, followed by 1/3 of the meat sauce. Repeat the layers (zucchini, ricotta, meat sauce) two more times, ending with a final layer of zucchini and the remaining meat sauce on top.

Sprinkle shredded mozzarella cheese evenly over the top.

Step 5: Bake the Lasagna

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

Step 6: Rest and Serve

Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This helps the layers set and makes it easier to serve. Garnish with fresh basil if desired.

Tips for Best Results

• Use a mandoline slicer to get even, thin zucchini slices that cook uniformly.

• Salt and drain the zucchini properly to avoid watery lasagna.

• You can grill or roast zucchini slices briefly before layering to reduce moisture further.

• For a vegetarian version, skip the meat and add sautéed mushrooms, spinach, or eggplant to the sauce.

• Zucchini lasagna can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.

Why You’ll Love This Zucchini Lasagna Recipe

This recipe is a standout for multiple reasons:

• Low-carb & gluten-free: Ideal for keto or gluten-sensitive diets.

• Nutrient-packed: Zucchini adds vitamins A and C, potassium, and antioxidants.

• Rich flavor: Despite the healthy swaps, it maintains the classic lasagna taste.

• Customizable: Swap meats, add veggies, or change cheeses to suit your palate.

• Meal-prep friendly: Keeps well and tastes even better the next day.

Conclusion

This zucchini lasagna recipe proves that you don’t need pasta to enjoy a classic Italian dish. By using fresh zucchini instead of noodles, you create a lighter, more nutrient-dense version of lasagna that’s perfect for any healthy lifestyle. Whether you’re cooking for your family, trying to eat clean, or simply exploring low-carb recipes, this dish delivers all the comfort without the carbs. Serve it with a side salad or some garlic roasted vegetables, and you have a complete, satisfying meal. Give it a try—you won’t even miss the noodles!