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Low-Carb Zucchini Lasagna

User Rating 5 Star Rating (3 Reviews)


Updated July 28, 2014

Low-Carb Zucchini Lasagna

Low-Carb Zucchini Lasagna

Photo © Laura Dolson
This low-carb lasagna uses zucchini "noodles" instead of lasagna noodles. The trick to making this work is to take some of the water out of the zucchini first by salting the "noodles". Then they firm up and are more noodle-like, instead of mushy. This recipe can be made with or without meat.


  • 1¼ - 1½ pounds of zucchini
  • salt - enough to lightly salt the zucchini - between ¼ and ½ teaspoon
  • 1 lb. ground beef (can be made without the meat)
  • 1 lb. ricotta cheese - whole milk preferred
  • 2 eggs
  • ½ cup chopped fresh basil or 1/3 cup chopped fresh parsley
  • 2 cups jarred pasta sauce (any variety with no added sugars)
  • 8 oz mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, shredded (not dried/powdered)


1. Slice the zucchini into strips, length-wise. The strips should be about 1/8 inch thick. I find the best way to do this is with a mandoline. See a vegetable being sliced with a mandoline and find out more about them. Discard any pieces that are mostly peel.

2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for at least an hour.

3. While the zucchini is dripping, cook the meat. Then, combine the ricotta, eggs, and basil or parsley.

4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.


Heat the oven to 350 degrees F.

1. Put ½ cup of the pasta sauce into the bottom of a 9 X 13 pan, and combine the meat with the rest of the sauce.

2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce, and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.

3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)

Makes 8 Servings.

Nutritional Information: Each serving has 8 grams effective carbohydrate plus 2 grams fiber (10 grams total carbohydrate), 25 grams protein, and 408 calories.

For Meatless Version: Each serving has 8 grams effective carbohydrate plus 2 grams fiber (10 grams total carbohydrate), 17 grams protein, and 242 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delish Idea, Member DianeNorcross

I do this all the time by prepping the veggies slices by salting them and draining in a colander for a hour to draw out excess moisture (same method as with eggplant slices) then pat dry and layer as usual. That way you don't have veggie juice 'puddles' to deal with. To ahve a 'noodle' in teh mix, I also use low carb high fiber tortillas as 'noodles, spreading sauce, tortillias cut to fit the pan (they meld together nicely when baked) add my layers then do one more tortilla layer in the center and finish with a cheese or veggie cheese top layer and keep the carbs down by reducing the noodle layers to only two. No one misses the top layer. Bake covered at 375 till bubbly then uncover to get golden and pretty - always allow to stand for at least 20 minutes before serving, then enjoy! This tortilla version also keeps very well in fridge and freezes great. Never runny, and never soggy. Always a winner. GLUTEN FREE: My personal gluten free version uses homemade flatbread, which works equally well!

2 out of 2 people found this helpful.

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