Zucchini Lasagna
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This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!
Zucchini Lasagna
We’re talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. At 368 calories a serving, you can eat lots of this decadent and delicious lasagna, guilt free! Seriously!
I shared this recipe with you almost 6 years ago, when I first made this with my friend. Back then, I didn’t know anything about Keto but I always did try to eat less carbs, especially at the beginning of the year. You know when resolutions of eating healthy are still fresh.
So this gorgeous lasagna is what my friend and I came up with, over a glass of wine, or two. It has zucchini in place of noodles, a delicious tomato sauce with ground beef and amazing spices, mushrooms and mozzarella cheese, ricotta and Parmesan cheese.
How to Prepare The Zucchini
The star of this dish is the zucchini. Zucchini slices is what replaces our lasagna noodles. Lasagna noodles be gone, we don’t need you anymore! While you can use a knife to slice the zucchini, nothing beats a mandoline. It’s quick and painless.
What I didn’t show you in the video, is how to get the water out of the zucchini, because zucchini is pretty watery. However, this problem is very easy to take care of. Simply lay out the zucchini slices over some paper towels, drizzle some salt over the slices of zucchini, then place another paper towel over the top to soak up all that water.
You’ll notice that within a couple minutes the paper towels will be wet already. Another solution, would be to grill the zucchini slices or even bake them in the oven.
What Other Veggies Can You Use
This lasagna is perfect for loading it up with veggies. I used layers of mushrooms which are great because not only do they provide lots of flavor but they are also quite meaty.
Other veggies you could use are peppers, lots of spinach, onions, eggplants or even pumpkin. Use your favorite veggies, you really can’t go wrong.
How to Make Zucchini Lasagna
To make zucchini lasagna is the same as making any regular lasagna. I like to start by making the beef sauce first because it needs to simmer for about 15 minutes. While the sauce is simmering, you can prepare the zucchini as instructed.
Once the sauce and zucchini slices are ready, all that’s left to do is assemble and bake.
How to Assemble Zucchini Lasagna
Make sure you prepare all your ingredients and they are all ready to use. This will make your lasagna assembly super quick and easy.
In a 9×13 inch baking dish, start with a layer of zucchini, followed by a thin layer of mozzarella cheese, mushroom slices, beef sauce, then ricotta cheese. Repeat 2 more times. Here is the order of the layers:
- Zucchini slices
- Mozzarella cheese
- Mushrooms
- Sauce
- Ricotta cheese
- Zucchini slices
- Mozzarella cheese
- Mushrooms
- Sauce
- Ricotta cheese
- Zucchini slices
- Mozzarella cheese
- Mushrooms
- Sauce
- Ricotta cheese
- Mozzarella slices
- Parmesan cheese
How Long to Bake
It takes about 40 to 50 minutes to bake this zucchini lasagna at 375 F degrees. Bake it until the sauce and cheese get all bubbly, and the cheese starts to get golden brown on top.
There really is no need to cover the lasagna with foil as you bake it, however you could cover it with aluminum foil for the first 30 minutes, and bake it uncovered for the rest of the time.
Make Ahead
For sure! If you’d like to prepare ahead of time, I recommend freezing it before baking it. Simply assemble the lasagna as stated in the recipe, cover it with foil or plastic wrap tightly. I also recommend placing the whole dish it in a large freezer bag, this way it will last for about 2 to 3 months in the freezer.
When ready to bake, thaw out the lasagna in the fridge for 24 hours. Once it has defrosted, bake as instructed at 375 degrees for about 40 to 50 minutes.
Leftovers
Cool the lasagna completely then cover it with plastic wrap or foil and refrigerate. It will last 3 to 5 days in the refrigerator.
Freezing
Yes, as mentioned above, assemble the zucchini lasagna as stated, then cover it with foil or plastic wrap tightly. Place the whole dish in a large freezer bag and freeze for up to 3 months.
Looking for More Lasagna Recipes? Try These:
- Taco Lasagna
- Easy Beef Lasagna
- Skillet White Chicken Lasagna
- Chicken Lasagna alla Bolognese
- One Pot Hamburger Helper Lasagna
- Buffalo Chicken Lasagna
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Zucchini Lasagna
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Serves: 9
This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!
Ingredients
Meat Sauce
- 1 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 lb ground beef extra lean
- 2 bay leaves
- 1/2 tsp cinnamon
- 1 tsp oregano dried
- 1/2 tsp pepper
- 1 tbsp hot sauce
- 28 oz crushed tomatoes (1 can)
Zucchini Lasagna
- 3 large zucchini
- 3 cups mozzarella cheese shredded
- 2 cups mushrooms slices, I used white mushrooms
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1 tbsp parsley for garnish
Instructions
- Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.
- Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.
- Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
- Preheat oven to 375 F degrees. Use a 9×13 inch baking dish.
- Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.
- Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.
- Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.
Video
Recipe Notes
- Optional step 1- remove excess water from the zucchini: Lay out the zucchini slices over some paper towels, drizzle some salt over the slices of zucchini, then place another paper towel over the top to soak up all the water. You’ll notice that within a couple minutes the paper towels will be wet already. Another solution, would be to grill the zucchini slices or even bake them in the oven.
- Notice I did not add any salt. Usually I don’t add salt when cooking with lots of cheese as the cheese is salty enough, but feel free to season with salt as preferred.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 368kcal (18%)Carbohydrates: 15g (5%)Protein: 28g (56%)Fat: 22g (34%)Saturated Fat: 11g (69%)Cholesterol: 86mg (29%)Sodium: 556mg (24%)Potassium: 875mg (25%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 920IU (18%)Vitamin C: 31.1mg (38%)Calcium: 402mg (40%)Iron: 3.3mg (18%)
Mary says
It was delicious! However I wouldn’t add the cinnamon, it made it too sweet
Jo Cooks Team says
Cinnamon shouldn’t add any sweetness! Make sure it doesn’t have any added sugar. We’re glad you liked it!
Chris Kornelsen says
This was amazing. My only complaint is the high carb amount for a strict keto diet. But the complaint is a compliment because I wanted to eat way more. Extremely good even better then regular lasagna. I’m going to be stealing this recipe for my clients if i have permission. And of course giving you credit
Jo Cooks Team 2 says
hahaha! This is great 🙂 I usually have the same complaint, it always makes me want MORE! Thank you so much for making!
Callan Binggeli says
OH MY GOSH! This was SO DELICIOUS- Thank you 😍🤪🤩!!! I didn’t have Ricotta or Parmesan, so I made a Béchamel sauce instead (and I only had Gouda) I also mixed some crushed canned tomatoes with some Basil Passata 🍅🌿 !!! But man, it was just SO YUM!!!! I did not even miss the pasta! 😃 (Still licking my lips 😋😅)!!!
*I also followed the drying of the zucchini on paper towels, and I also put them in the oven for a bit… Perfect! 😬
Jo Cooks Team says
Woohoo! We’re so happy it was a success for you. Sounds absolutely delicious 🙂
Sids Naidoo says
My husband has only attempted to cook recently and followed this recipe… The results where outstanding, delicious. At present he is doubling and making a larger one at everyone’s request…. Loved it😋
Sierra Lopez says
This was SO good!! I’m vegetarian, so I substituted cubed butternut squash for the ground beef. My husband, who doesn’t like lasagna much anyways and is definitely NOT a vegetarian, loved it and immediately went back for seconds! Thank you so much!
Melissa meyer says
Thank you thank you. I made Lasagna with yellow squash and it was divine!
Melissa meyer says
Thank you thank you. I made with yellow squash and it was divine!
Cristina says
Delicious! This recipe finally got me to take out the mandoline I’ve had forever and never used! Never again will I slice zucchini with a knife. I altered the seasonings a bit to suit my taste preference but the overall dish was outstanding and I’ll be sure to make it again. I didn’t have any issue with it being too watery after letting my sliced and salted zucchini sit out for about 20 minutes. I also pressed down on it all with new paper towels before I layered them in the pan.
Stu K says
Excellent- made some substitutes so it can be divided into 6 pieces instead of 9 and still be below 400 calories. Used ground turkey, 1 % cottage cheese in instead of ricotta and 2 % mozzarella. Between the zucchini, mushrooms and cottage cheese had a lot of liquid which I removed with a baster. Good thing I lowered the calories because we each had 1 1/2 pieced. We liked the cinnamon.
Heather says
Pretty good flavor. I think next time I’ll do less cinnamon than it called for. It would also be super helpful if the recipe included baking the zucchini (or using the salt technique) instead of up above, I totally missed it and it came out pretty watery. Very tasty though, will definitely make again with some minor adjustments!
Rae says
I’ve made this twice in one week and shared the recipe with many! Just delicious!!!
Stephanie m says
I made this recipe it came out really good the only thing I didn’t do was dry out the zucchini nonetheless it was the bomb thank you so much
Dennise E Heeren says
Taste is great! But extremey watery! I got over 1 cup of liquid from edges of pan and when I tipped the pan to get more liquid out. Perhaps pre cooking the zuchinni first?
jo says
Check out the section on How To Prepare The Zucchini for Zucchini Lasagna for more information on how to fix that problem.
Dennise E Heeren says
Yes I see that now – thanks.
Amber Gurr says
Can I freeze this recipe?
jo says
Yes, instructions are provided in the post.
Erin says
I want to add two layers with lasagna noodles as well if this is possible – I would just Cook the noodles correct? So excited!
Jo Cooks Team says
Find some oven ready lasagna noodles and no need to cook first! They’ll cook up perfectly with the meat sauce as the lasagna bakes.