Zucchini Noodle Lasagna
Absolutely! Here’s a full recipe for a flavorful, low-carb Zucchini Noodle Lasagna, featuring thin slices of zucchini in place of pasta — and a creamy, cheesy filling you’ll love. Includes a helpful Q&A section to guide you through the prep and customization.
🥒 Zucchini Noodle Lasagna (Low-Carb & Gluten-Free)
🍽️ A lighter take on classic lasagna with layers of thin-sliced zucchini, savory meat sauce, creamy ricotta, and melty mozzarella. Perfect for keto or gluten-free diets — or anyone who loves a healthy comfort meal!
📝 Ingredients (Serves 4–6)
🍅 Meat Sauce:
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1 lb (450 g) ground beef or turkey
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1 small onion, diced
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3 cloves garlic, minced
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1 (24 oz / 680 g) jar marinara or pasta sauce (choose low-sugar if keto)
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1 tsp Italian seasoning
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Salt & pepper to taste
🧀 Cheese Mixture:
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1½ cups ricotta cheese (or cottage cheese)
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1 egg
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¼ cup grated Parmesan cheese
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1 tbsp chopped parsley or basil
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Pinch of salt & pepper
🧄 Other:
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3–4 medium zucchini (sliced lengthwise into thin strips)
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2 cups shredded mozzarella cheese
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Olive oil spray or drizzle
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Optional: more herbs, chili flakes, or extra Parmesan for topping
🔪 Instructions
1. Prep the Zucchini Noodles
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Slice zucchini lengthwise into thin ribbons using a mandoline or sharp knife (about ⅛ inch thick).
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Salt lightly and lay flat on paper towels for 15–30 minutes to draw out moisture.
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Pat dry before using. (This prevents a watery lasagna.)
2. Cook the Meat Sauce
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In a large skillet, sauté diced onion in olive oil until soft.
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Add garlic and cook 30 seconds.
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Add ground meat, season with salt, pepper, and Italian seasoning, and cook until browned.
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Stir in marinara sauce. Simmer on low for 10–15 minutes while prepping other layers.
3. Mix the Cheese Filling
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In a bowl, combine ricotta, egg, Parmesan, herbs, salt, and pepper. Mix until smooth.
4. Assemble the Lasagna
In a greased 9×9 or similar baking dish:
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Spoon a thin layer of meat sauce on the bottom.
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Add a layer of zucchini noodles.
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Spread a layer of ricotta mixture.
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Add a layer of meat sauce, then sprinkle with mozzarella.
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Repeat layers until all ingredients are used, ending with meat sauce and mozzarella on top.
5. Bake
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Preheat oven to 375°F (190°C).
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Cover loosely with foil (tent it so cheese doesn’t stick).
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Bake for 25 minutes covered, then uncover and bake an additional 15–20 minutes until bubbly and browned.
6. Rest & Serve
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Let the lasagna rest for 10–15 minutes before slicing (this helps it set).
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Garnish with fresh basil, more Parmesan, or chili flakes if desired.
❓Q&A: Zucchini Noodle Lasagna
Q: How do I keep zucchini lasagna from being watery?
A:
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Salt and pat dry zucchini slices before layering.
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Don’t skip the resting time after baking.
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Some people even grill or roast the zucchini slices briefly before layering.
Q: Can I make this vegetarian?
A: Yes! Skip the meat and use sautéed mushrooms, spinach, or lentils as a meat substitute in the sauce.
Q: Can I prep it ahead of time?
A: Absolutely! Assemble the lasagna up to a day in advance and refrigerate. Bake when ready to eat. You can also freeze it before or after baking.
Q: Can I use ricotta alternatives?
A: Yes — use cottage cheese for a lighter option or dairy-free ricotta if avoiding dairy.
Q: Can I use store-bought zucchini noodles (zoodles)?
A: Not ideal — zoodles are better for stir-fries or sautéing. For lasagna, use flat slices that hold structure better.
Q: Is this keto-friendly?
A: Yes! Just make sure to use a low-carb marinara and avoid any added sugars in sauces.
Q: Can I freeze zucchini lasagna?
A: Yes — freeze after baking (once cooled) or freeze the assembled lasagna unbaked. Thaw overnight in the fridge and reheat or bake as usual.
Q: What sides go with this?
A:
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Garlic green beans
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Simple side salad with vinaigrette
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Roasted broccoli or asparagus
