Zucchini Lasagna
Layers of salted, pre-roasted zucchini planks, a thick meat sauce and three cheeses. Sliceable, saucy and — thanks to two quick steps — not the least bit watery.
Nutrition per serving
1 square (⅛ of a 9 × 13-inch pan)- Net carbs
- 7.2g
- Calories
- 472kcal
- Protein
- 30g
- Fat
- 35g
- Total carbs
- 9.6 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Eggplant lasagna: Roasted eggplant planks make sturdier, meatier "noodles" than zucchini and hold their shape well when sliced.
- Salt and blot the eggplant planks the same way, then brush lightly with the olive oil and roast 15–18 minutes at 400°F (200°C), until soft and lightly browned. Layer and bake as written.
Vegetarian (mushroom & spinach): A hearty meatless version: finely chopped mushrooms cooked down into a rich ragù, with spinach folded into the ricotta layer.
- In step 3, heat the olive oil and cook the mushrooms over medium-high heat 12–15 minutes, stirring now and then, until their liquid has evaporated and they are well browned. Add the onion and garlic and continue with the sauce.
- Stir the squeezed spinach into the ricotta mixture in step 5.
- Zucchini "noodles"
- Meat sauce
- Cheese layers
- Zucchini "noodles"
- Meat sauce
- Cheese layers
- Also add
- Zucchini "noodles"
- Meat sauce
- Cheese layers
- Also add
Estimated cost $24.66 for 8 servings ($3.08 each) · how we estimate
Instructions
-
Lay the zucchini planks on paper-towel-lined sheet pans, sprinkle both sides with the salt and let stand 20–30 minutes to draw out water. Blot firmly with more towels.
-
Heat the oven to 400°F (200°C). Arrange the blotted planks on parchment-lined sheet pans and roast 10–12 minutes, until they look dry and slightly shrunken. This second step is what keeps the finished lasagna from turning soupy. Lower the oven to 375°F (190°C).
-
Meanwhile, brown the beef and sausage in a large skillet over medium-high heat, breaking them up, until no pink remains (160°F/71°C), 8–10 minutes. Drain off the fat, add the onion and garlic and cook 3 minutes.
-
Stir in the tomato paste, then the crushed tomatoes, Italian seasoning, pepper flakes and salt. Simmer uncovered 15–20 minutes, until very thick — a spoon dragged across the pan should leave a clear trail.
-
Stir together the ricotta, egg, half the parmesan and the basil.
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Spread a thin layer of meat sauce in a 9 × 13-inch (23 × 33 cm) baking dish. Add a third of the zucchini, half the ricotta mixture in small dollops, a third of the remaining sauce and ⅔ cup mozzarella. Repeat once, then top with the last of the zucchini, sauce, mozzarella and the remaining parmesan.
-
Bake uncovered 35–40 minutes, until bubbling at the edges and browned on top. Rest 15 minutes before cutting so the layers set into clean squares.
Tips for success
-
Don't skip salting and pre-roasting. Zucchini is about 95% water, and every drop you remove now is liquid that won't pool in the pan later. - Cut planks a true ¼ inch (6 mm) thick with a mandoline or sharp chef's knife; very thin slices turn to mush.
- Short on time? Swap the homemade sauce for 2 cups of jarred no-sugar marinara (or a batch of our no-sugar marinara made ahead) stirred into the browned meat. A typical jarred sauce adds about 2 g net carbs per serving.
Nice to have, not needed
- A mandoline cuts even ¼-inch (6 mm) planks in minutes — a sharp chef's knife works with a little patience.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat squares covered at 350°F (175°C) for 20–25 minutes (about 45 from frozen), or microwave 2–3 minutes.
Prep tip: Cut the lasagna once it has cooled completely, then wrap squares individually before freezing so you can pull out one at a time.
Refrigerate up to 4 days. Freeze individual squares up to 3 months and reheat covered at 350°F (175°C).
Variations
2 variations, each with its own ingredients and macrosEggplant lasagna
SwapRoasted eggplant planks make sturdier, meatier "noodles" than zucchini and hold their shape well when sliced.
- zucchini → eggplants
- + 2 tbsp olive oil
8 g net · 510 kcal · 30 g protein · 38 g fat · ≈$3.09 per serving (+0.8 g net carbs vs the original)
Vegetarian (mushroom & spinach)
DietA hearty meatless version: finely chopped mushrooms cooked down into a rich ragù, with spinach folded into the ricotta layer.
- ground beef (80/20) → cremini mushrooms
- Italian sausage → frozen chopped spinach
- + 2 tbsp olive oil
8.8 g net · 231 kcal · 15 g protein · 15 g fat · ≈$2.80 per serving (+1.6 g net carbs vs the original)
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