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Ultimate Low-Carb Zucchini Lasagna

Rated as 4.79 out of 5 Stars
79

"Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!"
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Ingredients

1 h 20 m servings 424
Original recipe yields 6 servings (1 8-inch baking dish)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  2. Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  4. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  5. Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  6. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts


Per Serving: 424 calories; 26.8 14.9 30.4 117 1427 Full nutrition

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Reviews

Read all reviews 22
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add o...

Most helpful critical review

There were some issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I u...

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I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add o...

I excluded the salt and nutmeg the second time I made it. It tasted too salty to me and I'm not a big fan of nutmeg. I think I will add another layer the next time I make it. I prefer my lasa...

There were some issues with this recipe from the beginning. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I u...

Great recipe. 1 and 1/2 zucchini required a little guess work. I salted the zucchini and let it drain for a half hour, before drying further on a towel. I also omitted the salt. Let the pan ...

Great low carb recipe!

This was fantastic! I admit when I was preparing it, my 15 year old son gave me a little groan, but he agreed he would try it and it turned out to be really delicious! Personally, I feel like yo...

This is delish! I peeled the zucchini first and to reduce the amount of water I would periodically take my baster and suck out some of the water/grease sitting in the corners while cooking. My c...

SOOOO GOOD! A family favorite now

tasty......I used cottage cheese instead of ricotta...didnt have any.....turned out fine!!