This zucchini lasagna recipe has layers of melty cheese and mouth-watering sauce, just like the classic lasagna recipe, but with fewer carbs. We don’t feel guilty replacing lasagna noodles with slices of zucchini, but they are very satisfying. The pasta cannot be released!
Just when you think you’ve mastered every zucchini recipe, from zucchini bread to zucchini fritters, zucchini lasagna comes along and changes your life.
Zucchini Lasagna is low-carb, keto-friendly, and gluten-free because it uses zucchini cut into ribbons or thin slices instead of traditional lasagna noodles. All the ingredients needed for lasagna remain the same:
- Rich Beef Bolognese Sauce
- Rich cheese sauce
- Cheesy flavor with layers of melty mozzarella cheese
As a bonus, this zucchini lasagna recipe reheats really well, just like you would reheat lasagna, so you’ll be happy to have leftovers.
Because zucchini contains a lot of water, it only takes a few minutes to prepare the zucchini, the same time it takes to cook the noodles, but these quick steps will make your lasagna impossibly soggy.
Zucchini Lasagna Without Noodles is a twist on a classic recipe to create a nutritious meal that will make you happy. These pantry essentials make it easy to make
Zucchini– Cut 4 to 5 medium/large pumpkins into thin slices or rounds. See below for instructions on how to cut easily. A pinch of salt and pepper will help absorb excess water and add flavor.
Ground Beef – For a juicier sauce, I use a fat content of 85/15.
Onion – Yellow or sweet onions are good for adding flavor without overpowering the fish.
Garlic – Fresh cloves work best, but feel free to adjust the garlic flavor in this recipe.
Pasta Sauce – You can use homemade marinara sauce or store-bought marinara sauce. When buying marinara at the store, choose one that doesn’t contain a lot of water. Turn the box over and compare how loose it is. You’re less likely to end up with soggy lasagna.
Basil or parsley – Use fresh basil or flat-leaf or curly parsley. You can substitute with dry herbs (1 tablespoon fresh herbs = 1 teaspoon dried herbs).