The Perfect Low-Carb Zucchini Lasagna

My Low-Carb Zucchini Lasagna started as a summer experiment when my garden overflowed with zucchini. I needed something hearty yet light for those warm evenings when regular pasta felt too heavy.

Now this recipe has become my go-to when I want all the comfort of traditional lasagna without the carb crash. The tender zucchini layers soak up every bit of that rich, herby sauce.

Why I keep making this Low-Carb Zucchini Lasagna week after week

You get all those satisfying lasagna flavors while keeping things fresh and light. The zucchini becomes beautifully tender, creating layers that hold together perfectly when you slice into them.

My family requests this constantly because it feels indulgent without being heavy. Even my pasta-loving teenagers have stopped asking where the noodles went.

I love how this pairs beautifully with my Ultimate Creamy Pumpkin Pasta Bake for a complete low-carb Italian feast, and it complements my Pumpkin Baked Ziti with Sausage when you want variety at your dinner table.

What you will need to make this Low-Carb Zucchini Lasagna

• Olive oil cooking spray
• 5 medium zucchini, sliced lengthwise into thin strips
• Salt and freshly cracked black pepper
• 1¼ lbs ground turkey or lean ground beef
• 1 (24 oz) jar marinara sauce (choose one without added sugars)
• 4 garlic cloves, minced
• 2½ teaspoons Italian herb blend
• 1 teaspoon red pepper flakes (adjust to taste)
• 1¼ cups whole milk ricotta cheese
• 1¼ cups shredded mozzarella cheese
• 2 large eggs
• ½ cup fresh basil leaves, chopped

I always pick firm, medium-sized zucchini that feel heavy for their size. A mandoline slicer makes quick work of getting even slices, but a sharp knife works just fine too.

For the Low-Carb Zucchini Lasagna to hold together well, aim for slices about ⅛-inch thick.

My Method for Low-Carb Zucchini Lasagna

1. Heat your oven to 380°F and lightly coat a 9×13-inch baking dish with cooking spray. Line two large baking sheets with parchment paper.
2. Arrange the zucchini slices on the prepared baking sheets in a single layer. Season both sides with salt and pepper, then let them sit for 10 minutes to draw out moisture.
3. Bake the zucchini for 12-15 minutes until they’re slightly golden and have released their liquid. Remove and pat completely dry with paper towels.
4. While the zucchini bakes, heat a large skillet over medium heat. Add the ground meat and cook for 8-10 minutes, breaking it up with a wooden spoon until browned.
5. Stir in the marinara sauce, minced garlic, Italian herbs, and red pepper flakes. Let this simmer on medium-low heat for 18-20 minutes until it thickens and the flavors meld together beautifully.
6. In a mixing bowl, combine the ricotta cheese, ¾ cup of the mozzarella, eggs, and fresh basil. Season with a pinch of salt and pepper, then mix until smooth.
7. Spread a thin layer of the meat sauce across the bottom of your prepared baking dish. Layer half the zucchini slices over the sauce, then spread half the cheese mixture on top.
8. Repeat with remaining meat sauce, zucchini, and cheese mixture. Top with the remaining mozzarella cheese.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10-12 minutes until the cheese is golden and bubbling around the edges.
10. Let the lasagna rest for 10 minutes before slicing. This helps it hold together when you cut into it.

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My personal tricks for the best Low-Carb Zucchini Lasagna

The key to preventing a watery Low-Carb Zucchini Lasagna is removing as much moisture as possible from the zucchini. I salt them generously and let them drain, then pat them bone dry after baking.

Don’t skip the resting time after it comes out of the oven. Those 10 minutes let everything set up properly so your slices stay neat and clean.

I always make my meat sauce a bit thicker than usual since the zucchini will release some liquid as it bakes. Let it simmer until it coats the back of a spoon rather than running off it.

Can I make this Low-Carb Zucchini Lasagna ahead of time?

Absolutely! You can assemble the entire dish up to 2 days ahead and keep it covered in the refrigerator. Just add an extra 10-15 minutes to the baking time if you’re starting from cold.

I often make a double batch and freeze one for later. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

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What can I substitute for ricotta cheese?

Cottage cheese works beautifully and actually adds a lovely texture. You can also use Greek yogurt mixed with a beaten egg, though the flavor will be tangier.

For a dairy-free version, try cashew cream or a good quality dairy-free ricotta substitute. The texture won’t be identical, but it’s still quite satisfying.

How do I store leftover Low-Carb Zucchini Lasagna?

Keep leftovers covered in the refrigerator for up to 4 days. I reheat individual portions in the microwave for about 2 minutes, or you can warm the whole dish in a 350°F oven until heated through.

The texture stays remarkably good even after a few days. Sometimes I think it tastes even better the next day after all the flavors have had time to meld together.

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How I love to share this Low-Carb Zucchini Lasagna

This makes the perfect centerpiece for Sunday family dinners when everyone gathers around the table. I serve it with a simple green salad and some crusty bread for those who want the carbs.

It’s become my signature dish for potluck gatherings because it travels well and feeds a crowd. People are always surprised when they learn the “noodles” are actually zucchini.