Zucchini Lasagna

🥒🧀 Zucchini Lasagna (Low-Carb + Keto-Friendly)

Servings: 6–8
Net carbs: ~6–7g per serving (varies by sauce & cheese)

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Ingredients:

Zucchini “noodles”:

• 3–4 medium zucchinis
• Salt (to sweat the zucchini)

Meat Sauce:

• 1 lb ground beef (or turkey, sausage, or combo)
• 2 cups low-carb marinara sauce (like Rao’s or homemade)
• 1 tsp Italian seasoning
• Salt & pepper to taste
• Optional: ½ chopped onion, 2 cloves garlic (minced)

Cheese Layer:

• 1 ½ cups ricotta or cottage cheese
• 1 egg
• ¼ cup grated Parmesan
• Salt, pepper, and a dash of nutmeg (trust me 👌)

Topping:

• 1 ½–2 cups shredded mozzarella
• Extra Parmesan, fresh basil for garnish

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🔪 Instructions:

1. Prep the zucchini:
   • Slice zucchini lengthwise into thin strips (~⅛ inch thick) with a mandoline or knife.
   • Lay them on paper towels, sprinkle with salt, and let them sit 20–30 mins to draw out moisture.
   • Pat dry thoroughly (or lightly grill them to dry more, optional).
2. Make the sauce:
   • Brown meat in a skillet. Add garlic & onion (if using), cook until soft.
   • Stir in marinara and seasonings. Simmer 10 mins to thicken.
3. Mix the cheese layer:
   • In a bowl, combine ricotta, egg, Parmesan, and seasonings.
4. Assemble the lasagna:
   • In a baking dish (9×13 works), layer:
     1. Meat sauce
     2. Zucchini slices
     3. Ricotta mixture
     4. Mozzarella
   • Repeat layers (2–3 times), ending with sauce + mozzarella on top.
5. Bake:
   • Cover with foil and bake at 375°F (190°C) for 25–30 mins.
   • Uncover and bake another 10–15 mins until bubbly and golden.
6. Let it rest:
   Cool for 10–15 mins before slicing — this helps it set and not fall apart.

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🌱 Optional Add-Ins:

• Spinach in the ricotta layer
• Mushrooms in the meat sauce
• Red pepper flakes for a spicy kick
• Pesto drizzle on top? Yes, please.

Want a vegetarian version or to make it meal-prep friendly with mini portions? I gotchu.