Zucchini No-Noodles Lasagna: A Low-Carb Twist on a Classic Dish

If you’re looking for a comforting, hearty meal that’s lighter on carbs, this Zucchini No-Noodles Lasagna is the perfect dish. By swapping traditional pasta noodles for thin slices of zucchini, you get a gluten-free, keto-friendly lasagna that doesn’t skimp on flavor. Layers of savory meat sauce, creamy ricotta, and melty cheese make this dish a fantastic alternative to classic lasagna while sneaking in extra vegetables. Whether you’re cutting back on carbs, following a gluten-free diet, or just want a delicious way to enjoy zucchini, this recipe is bound to become a family favorite.

Why You’ll Love This Recipe:

Low in carbs: No pasta noodles, only zucchini!
Packed with flavor: Ground beef, Italian seasoning, and rich cheeses bring the taste of classic lasagna.

Gluten-free and keto-friendly: Perfect for those with dietary restrictions.
Versatile: Easily customizable with plant-based or dairy-free alternatives.

Let’s dive into how you can make this easy and delicious lasagna at home.

Ingredients for Zucchini No-Noodles Lasagna

Main Ingredients:

4 medium zucchinis, sliced thinly (about 1/4 inch thick)
1 lb ground beef or Italian sausage (or a plant-based alternative like Beyond Meat)
1 small onion, chopped

2 cloves garlic, minced
2 cups marinara sauce (store-bought or homemade)
15 oz ricotta cheese

1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil, for cooking

Step-by-Step Instructions

Step 1: Preparing the Zucchini Slices

To ensure your lasagna isn’t watery, it’s important to prep the zucchini properly.

Slice the zucchini: Thinly slice your zucchini lengthwise to about 1/4 inch thickness. A mandoline slicer works great for even slices.
Salt the zucchini: Sprinkle salt generously over the zucchini slices and lay them on paper towels. This process helps draw out the excess moisture that can make the lasagna watery. Let them sit for 15-20 minutes, then pat them dry with additional paper towels.

Step 2: Cooking the Meat Mixture

The meat sauce forms the base of your lasagna.

Heat the oil: In a large skillet, heat a tablespoon of olive oil over medium heat.
Sauté the onions and garlic: Add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute, stirring to prevent burning.
Brown the meat: Add the ground beef (or sausage or plant-based alternative) to the skillet. Break up the meat with a spatula, cooking until browned and no longer pink. This takes about 5-7 minutes.
Add marinara sauce: Once the meat is cooked through, stir in the marinara sauce and let it simmer for about 5 minutes. Season with salt and pepper to taste. Remove the sauce from heat and set it aside.

Step 3: Preparing the Ricotta Mixture

In another bowl, you’ll mix the creamy ricotta filling.

Combine ingredients: In a medium bowl, mix together the ricotta cheese, egg, dried basil, dried oregano, and a pinch of salt and pepper. Stir until the mixture is well combined and creamy.

Step 4: Assembling the Lasagna

Now it’s time to layer all the delicious components.

Spread the sauce: Start by spreading a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. This helps prevent sticking.
First layer of zucchini: Place a layer of the prepared zucchini slices on top of the sauce.
Ricotta mixture: Spoon half of the ricotta mixture over the zucchini, spreading it evenly.
Add meat sauce: Add another layer of meat sauce on top of the ricotta.
Repeat layers: Continue layering—zucchini, ricotta, meat sauce—until you’ve used all the ingredients. The final top layer should be zucchini slices.
Cheese topping: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top layer of zucchini.

Step 5: Baking the Lasagna

Your lasagna is almost ready! Now, it’s time to bake it to perfection.

Cover and bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
Uncover and bake more: After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let it cool: Once done, remove the lasagna from the oven and let it sit for 10-15 minutes before slicing. This helps it set and ensures clean slices.

Step 6: Serve and Enjoy

Cut the lasagna into squares and serve warm. Pair it with a fresh green salad or garlic bread for a complete meal. This zucchini lasagna is so satisfying, you won’t even miss the noodles!

Tips for Making the Perfect Zucchini No-Noodles Lasagna

Tip 1: Avoid a Watery Lasagna

Zucchini contains a lot of water, which can make the lasagna watery. Salting and patting the zucchini dry is a crucial step to remove excess moisture. You can also grill or sauté the zucchini slices briefly to release more water before assembling.

Tip 2: Choose High-Quality Marinara Sauce

Whether you’re using store-bought or homemade marinara sauce, make sure it’s flavorful. A good marinara sauce elevates the entire dish, so don’t skimp on quality.

Tip 3: Let the Lasagna Rest Before Cutting

Allowing the lasagna to rest for 10-15 minutes before slicing helps it hold its shape better. It will still be warm but less likely to fall apart.

Frequently Asked Questions (FAQs)

Q1: Can I make this lasagna vegetarian?

Absolutely! You can replace the ground beef or sausage with a plant-based alternative like Beyond Meat, or omit it altogether and add more vegetables, like mushrooms, spinach, or bell peppers, to the sauce.

Q2: How can I store leftovers?

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Q3: Can I freeze zucchini lasagna?

Yes, zucchini lasagna freezes well. After baking, let the lasagna cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until heated through.

Q4: Can I use other types of cheese?

While mozzarella, ricotta, and Parmesan are traditional choices, you can experiment with other cheeses. Provolone, cheddar, or fontina would add a unique twist to the flavor.

Q5: Is there a dairy-free option?

Yes, you can make this recipe dairy-free by using plant-based alternatives. Swap the ricotta for a dairy-free version (like cashew ricotta) and use vegan mozzarella and Parmesan substitutes.

By following this recipe and tips, you’ll be able to create a delicious, healthy, and satisfying zucchini lasagna that’s perfect for any occasion. Happy cooking!