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Zucchini Lasagna Recipe: A Cheesy, Comforting Low-Carb Lasagna

Zucchini Lasagna 1
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A cheesy zucchini lasagna layered with savory meat sauce, creamy ricotta, melted mozzarella, and a crispy garlic-Parmesan topping.

Ingredients

Scale

SEASONING BLEND

2 tsp onion powder

2 tsp garlic powder

2 tsp Italian seasoning

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp red pepper flakes, optional

LASAGNA

Cooking spray

4 medium zucchini, sliced lengthwise into 1/8-inch thick pieces

1 tbsp extra-virgin olive oil

1 medium yellow onion, diced

1 lb ground beef or ground meat alternative

1 (24 oz) can tomato sauce

5 garlic cloves, minced

1 tbsp tomato paste

1/2 tsp hot sauce

1 tbsp balsamic vinegar

1 lb ricotta cheese

1 large egg

1/3 cup finely grated Parmesan cheese

3 cups low-moisture mozzarella, shredded

GARLICKY CRUMBLE

4 garlic cloves, minced

1/3 cup breadcrumbs

3 tbsp finely grated Parmesan cheese

1 tsp extra-virgin olive oil

Instructions

1. Make the seasoning blend.

2. Roast seasoned zucchini at 450°F for 8 minutes, then drain on paper towels. Reduce oven to 350°F.

3. Cook onion and ground meat with seasoning until browned.

4. Add tomato sauce, garlic, tomato paste, hot sauce, balsamic vinegar, and seasoning. Simmer 15 minutes.

5. Mix ricotta, egg, Parmesan, and seasoning.

6. Layer meat sauce, zucchini, mozzarella, meat sauce, and ricotta in a greased 9×13-inch pan. Repeat and finish with zucchini and mozzarella.

7. Mix crumble ingredients and sprinkle over the lasagna.

8. Bake at 350°F for about 50 minutes until golden and bubbly. Rest 15–20 minutes before serving.

Notes

Roasting and draining the zucchini helps prevent watery lasagna.

Ground turkey or a plant-based meat alternative can be used instead of beef.

For a vegetarian version, replace the meat with sautéed mushrooms or vegetables.

Let the lasagna rest before slicing for cleaner layers.

Store leftovers refrigerated in an airtight container.

Find it online: https://elitesrecipes.com/zucchini-lasagna-recipe/