Low-Carb Zucchini Lasagna with Lean Ground Beef and Ricotta

Rich layers of seasoned ground meat, velvety whole-milk ricotta, and bubbling golden mozzarella come together between thinly sliced, tender zucchini ribbons

Equipment

• Mandoline Slicer: Ensures uniform 1/8- to 1/4-inch zucchini planks for even cooking throughout.
• Rimmed Baking Sheets with Paper Towels: Provides ample flat surface area to salt, weep, and pat dry the vegetable slices.
• Deep 9×13-inch Ceramic Casserole Dish: Retains steady heat and provides sufficient depth for multi-layer stacking without overflow.
• Heavy-Bottomed Skillet: Browns the meat evenly and reduces the marinara sauce efficiently to eliminate excess liquid.

Ingredients

• 3 large zucchini (approx. 2 lbs / 900g, ends trimmed, cut lengthwise into 1/8- to 1/4-inch thick planks)
• 1 lb (450g) lean ground beef (90/10) (can substitute ground turkey or chicken)
• 1 tsp kosher salt (divided: 1/2 tsp for sweating zucchini, 1/2 tsp for meat sauce)
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil
• 1 small yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1 1/2 cups low-sugar marinara sauce (choose a thick sauce with no added sugar, under 5g net carbs per 1/2 cup)
• 1 1/2 cups whole-milk ricotta cheese (drain any surface liquid before use)
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 1/2 tsp dried Italian seasoning
• 2 cups shredded low-moisture part-skim mozzarella cheese (divided)
• 2 tbsp fresh basil (chiffonade, for garnish)

Instructions

1. Preheat and Prep the Zucchini: Preheat your oven to 400°F (200°C). Line two large baking sheets with paper towels. Arrange the sliced zucchini planks in a single layer and sprinkle evenly with 1/2 teaspoon kosher salt. Let stand for 15 minutes to draw out excess moisture. Pat the tops firmly dry with clean paper towels. Transfer planks directly onto lightly oiled bare baking sheets and roast for 8–10 minutes until slightly pliable but not browned. Remove and let cool.
2. Prepare the High-Protein Meat Sauce: Heat olive oil in a heavy skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent. Add the ground beef, breaking it up with a wooden spoon, and season with remaining salt, black pepper, and Italian seasoning. Cook for 5–7 minutes until fully browned. Stir in the minced garlic for 1 minute until fragrant. Pour in the marinara sauce, turn the heat to medium-low, and simmer gently uncovered for 8–10 minutes until the sauce has noticeably thickened and reduced. Remove from heat.
3. Mix the Ricotta Layer: In a medium mixing bowl, whisk together the drained ricotta, egg, grated Parmesan cheese, and a pinch of black pepper until completely smooth. High-protein tip: The egg firms up the ricotta as it bakes, preventing it from blending into the vegetable juices.
4. Assemble the Layers: Lower the oven heat to 375°F (190°C). Spread 1/4 cup of the meat sauce across the base of a deep 9×13-inch baking dish to prevent sticking. Lay down a single layer of zucchini planks, slightly overlapping edges. Spread half of the ricotta mixture over the zucchini, top with half of the meat sauce, and sprinkle with 1/2 cup of mozzarella. Repeat with a second layer of zucchini, the remaining ricotta, the remaining meat sauce, and another 1/2 cup of mozzarella. Finish with a final layer of zucchini and top evenly with the remaining 1 cup of mozzarella.
5. Bake to Golden Perfection: Cover the dish loosely with aluminum foil (tenting slightly so it does not touch the cheese) and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes until the edges bubble vigorously and the cheese top is melted with spotty golden-brown patches.
6. Rest and Slice: Remove the lasagna from the oven and let it rest undisturbed on the counter for a minimum of 15 minutes before slicing. This allows the juices to redistribute and the cheese to set, giving you neat, intact portions. Garnish with fresh chopped basil and serve warm.

Nutrition

Calories: 390 kcal · Protein: 36 g · Fat: s: 22 g Cholesterol: 115 mg · Carbohydrates: 11 g · Fiber: 3 g · Sugar: 6 g · Sodium: 680 mg