Low-Carb Zucchini Lasagna with Ricotta and Spinach

Zucchini Lasagna is a delicious low-carb twist on traditional lasagna that swaps pasta sheets for thin slices of fresh zucchini. Layered with creamy ricotta,

Equipment

• Mandoline Slicer or Sharp Knife — Creates thin, even zucchini slices.
• 9×13-inch Baking Dish — Holds multiple layers securely.
• Mixing Bowls — Combines ricotta filling ingredients.
• Paper Towels — Helps remove excess moisture from zucchini.
• Aluminum Foil — Prevents over-browning during baking.

Ingredients

For the Zucchini Layers

• 3 large zucchini, sliced lengthwise into thin strips
• 1 teaspoon salt

For the Meat Sauce

• 1 pound lean ground beef or turkey
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Cheese Filling

• 1 cup ricotta cheese
• 1 large egg
• 1 cup chopped spinach
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Topping

• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Zucchini

1. Slice zucchini into thin strips.
2. Sprinkle with salt and place on paper towels for 15 minutes .
3. Pat dry thoroughly.
4. Visual Cue: The slices should feel dry, not wet.

2. Prepare the Meat Sauce

1. Cook ground beef over medium heat until browned.
2. Drain excess fat.
3. Stir in marinara sauce and seasonings.
4. Simmer for 5 minutes .

3. Make the Cheese Filling

1. In a bowl, combine:
2. Ricotta
3. Egg
4. Spinach
5. Parmesan
6. Black pepper
7. Mix until smooth.

4. Assemble the Lasagna

1. Spread a thin layer of sauce in the baking dish.
2. Layer:
3. Zucchini
4. Ricotta mixture
5. Meat sauce
6. Repeat layers until ingredients are used.
7. Top with mozzarella cheese.

5. Bake

1. Heat Level: 375°F (190°C)
2. Cover with foil and bake for 30 minutes .
3. Remove foil and bake an additional 15 minutes until golden and bubbly.

Timing

1. Covered bake: 30 minutes
2. Uncovered bake: 15 minutes

Texture & Visual Cues

1. Cheese should be melted and lightly golden.
2. Sauce should be bubbling around the edges.
3. Zucchini should be tender but not mushy.

Notes

Salt zucchini before baking to reduce excess moisture. Store leftovers covered in the refrigerator. Freeze fully baked portions for quick future meals. Contains dairy and eggs. Ground chicken or turkey can replace beef. Fresh basil adds excellent flavor and presentation.

Nutrition

Calories: 340 · Protein: 31g · Fat: s 19g Cholesterol 95mg · Carbohydrates: 12g · Fiber: 3g · Sugar: 6g · Sodium: 620mg