Vegetables & Sides

Serving

Zucchini Lasagna (Low Carb)

Name: Zucchini Lasagna (Low Carb)
Total time: 60 min
Yield: 4 servings
Cuisine: Vegetables & Sides
Ingredients: 2 1/2 lbs zucchini, sliced lengthwise into 1/4-inch planks; 1/2 lb lean ground beef; 1/4 cup chopped onion; 2 medium tomatoes, chopped; 1 (6 oz) can tomato paste; 1 garlic clove, minced; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp dried thyme; 1/4 cup water; 1/8 tsp black pepper; 1 large egg; 3/4 cup low-fat cottage cheese; 1/2 cup shredded mozzarella cheese; 1 Tbsp all-purpose flour

A hearty low-carb lasagna that swaps pasta for tender zucchini layered with seasoned beef and cheese.

60 minutes

Serves 4

Dinner

21 min prep

33 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

7 steps

1
Bring a large pot of water to a boil and cook the zucchini planks for about 3 minutes until just tender; drain well and set aside on paper towels to dry.
2
In a large skillet over medium-high heat, brown the ground beef with the onion until the meat is no longer pink and the onion is tender, about 6-8 minutes; drain off any fat.
3
Add the chopped tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and black pepper to the skillet. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes, until the sauce reduces to roughly 2 cups.
4
In a small bowl, lightly beat the egg, then stir in the cottage cheese, half of the mozzarella, and the flour until combined.
5
In a greased 11x7-inch baking dish, layer half of the meat sauce, half of the zucchini, then all of the cottage cheese mixture. Top with the remaining meat sauce and remaining zucchini.
6
Bake uncovered at 375°F (190°C) for 30 minutes. Sprinkle the remaining mozzarella over the top and bake 10 minutes longer until bubbly and golden.
7
Let the lasagna stand for 10 minutes before slicing and serving so the layers set.

Zucchini Lasagna (Low Carb) — plated and served — Serving moment. How Zucchini Lasagna (Low Carb) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

70/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 59

Budget-friendly 76

Great leftovers 93

Pantry-friendly 27

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

315

Calories

28 g

Protein

16 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Swapping pasta sheets for thin planks of zucchini is a modern low-carb adaptation of Italian-American lasagna, popularized through keto and gluten-free home cooking. It keeps the layered architecture and the comfort of the original while leaning on the vegetable for body. The challenge it solves, and the reason it has its own techniques, is that zucchini holds far more water than pasta, so the dish has to be built to drive that moisture off.

Listahan note

This version salts and pre-dries the zucchini so the finished lasagna sets up sliceable instead of soupy, and it keeps the sauce thick and the cheese generous so it eats like the real thing.

Technique cues

Salt the zucchini planks and let them weep, then press dry, so the baked lasagna is not flooded with released water.
Pre-roast or griddle the planks briefly to drive off more moisture and add flavor before they go into the layers.
Use a thick, reduced sauce rather than a thin one, since the zucchini will still give off some water during baking.

Kitchen flow

Parallel prep: Salt and rest the zucchini planks while you mix the ricotta and reduce the sauce, so the moisture is already drawing out by the time you assemble.
Make-ahead: Assemble the whole lasagna a day ahead and refrigerate; the rest helps it firm up and slice cleaner after baking.
Leftover move: Leftovers slice neatly once fully cold, so cut squares for grab-and-go lunches or crisp a slab in a skillet.
Cleanup rhythm: Salt and press the zucchini over the sink on a towel to keep water off the counter, and soak the baking dish right away before the cheese sets.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

zucchini

noodle replacement

Purpose: Thin planks of zucchini stand in for pasta sheets, carrying the layers while keeping the dish low in carbs.

Handling: Slice lengthwise into thin planks, salt, rest, and press dry before layering.

Adaptation: Eggplant planks work the same way; yellow summer squash is interchangeable.

ricotta cheese

creamy layer

Purpose: Ricotta gives the soft, rich middle layer that balances the sauce and zucchini.

Handling: Mix with egg and seasoning to help it set firm rather than running.

Adaptation: Cottage cheese drained well is a lighter swap; blended tofu makes it dairy-free.

mozzarella cheese

melting binder and top

Purpose: Mozzarella melts into stretchy layers and browns into the classic bubbling top.

Handling: Grate fresh and reserve some for the top layer; pat fresh mozzarella dry if using it.

Adaptation: A low-moisture dairy-free mozzarella works for a vegan build.

marinara or meat sauce

flavor base

Purpose: A robust, reduced tomato sauce carries the seasoning and ties the layers together.

Handling: Simmer until thick so it does not add extra liquid to a moisture-prone dish.

Adaptation: A meat ragu adds protein and body; roasted-vegetable sauce keeps it vegetarian.

Parmesan cheese

savory depth

Purpose: Grated Parmesan adds salty, nutty backbone and helps the top brown.

Handling: Grate fine and scatter between layers and over the top.

Adaptation: Pecorino is sharper; nutritional yeast gives a dairy-free savory note.

Technique notes

Let the baked lasagna rest at least 20 minutes before cutting; this is the single biggest factor in whether it slices or slumps.
Tilt the finished dish and blot any pooled liquid before serving, or bake the last 10 minutes uncovered to evaporate it.
Add an extra egg to the ricotta layer for a low-carb build, since you have no starchy noodle to help hold the structure together.

Ingredient swaps

Dairy-free option: Use blended firm tofu in place of ricotta and dairy-free mozzarella and Parmesan-style shreds.
Higher-protein direction: Build with a beef or turkey meat sauce and extra ricotta to push the protein up further.
Gluten-free note: This lasagna is naturally gluten-free; just confirm your jarred sauce and cheeses carry no added gluten.

Serve alongside

garlic-rubbed crostini
a Caesar salad
roasted broccolini
marinated olives
Chianti
sparkling water with lemon
dry rose

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to four days; it slices best and reheats most evenly after a full chill. Reheat individual squares in the oven or air fryer to keep the top crisp. It freezes for up to two months baked; thaw in the fridge before reheating to avoid a watery result.

Equipment

mandoline or sharp knife for thin planks
baking dish
colander and clean towels for draining
box grater

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

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