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Zucchini Lasagna Slice

Zucchini Lasagna

Zucchini Lasagna is a delicious recipe that is also low carb, keto, gluten-free, and not watery! It is a healthier take on the classic comfort dish loaded with vegetables, cottage cheese, grated parmesan cheese, and mozzarella cheese.
Course Main Course
Cuisine American, Italian
Keyword Zucchini Lasagna
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 340kcal
Author Catalina Castravet


  • 5-6 medium zucchini sliced into 1/8 inch thick long slices

Beef Mixture:

  • 1 lb ground beef
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28oz can crushed tomatoes
  • 2 cups spinach fresh

Cheese Mixture:

  • 1 tablespoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes
  • 1 large egg
  • 15 oz ricotta
  • 1/2 cup Parmesan grated
  • 8 oz mozzarella cheese (about 2 cups) shredded
  • 8 oz Pepper Jack cheese (about 2 cups) shredded


  • 1 cup Mozzarella cheese shredded
  • 1 cup marinara sauce


Cooking the Zucchini:

  • If you have time, to remove the moisture from the zucchini it is best to pre-cook them, before using them in the lasagna.
  • Brush the zucchini slices with olive oil and either grill them (grilling pan works too), or arrange them on a lightly greased baking sheet and bake in the oven at 425F for 12-14 minutes.
  • Once cooked, place on paper towels to remove any remaining moisture.

Cooking the Beef Mixture:

  • Place a large skillet over medium-high heat and add oil. Once the oil is hot, add the onion and garlic, using a wooden spoon, stir and cook for one minute. Push the onion to one side of the pan and add the beef.
  • Let the beef brown a bit and start breaking it with the wooded spoon. Combine with the onion and garlic and cook until no longer pink. Drain any accumulated grease.
  • Add tomato paste, crushed tomatoes, salt, and pepper to taste. Let simmer on low for about 30 minutes.
  • Add the spinach, stir and cook until the spinach is wilted. Remove from heat and set aside.

Prepare Cheese Mixture:

  • In a large bowl combine: ricotta cheese, parmesan cheese, mozzarella cheese, Pepper Jack cheese, egg, dried basil, Italian seasoning, red pepper flakes, salt, and pepper to taste. Stir until fully combined. The mixture will the thick, which is ok, as the zucchini has enough moisture, and we don't want to make it more watery.

Assemble Lasagna:

  • Lightly grease a 9×13 casserole dish with olive oil.
  • Spread about 1/2 cup of the cheese mixture on the bottom and add one layer of zucchini to cover the bottom of the pan.
  • Spread 1/2 of the remaining cheese mixture, then top with 1/2 of the meat mixture.
  • Add another layer of zucchini, top with the all remaining cheese mixture, followed by the beef mixture. Add the final layer of zucchini, top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.


  • Preheat oven to 375 degrees F.
  • Cover with foil, so it doesn't touch the cheese, and bake for 30 minutes.
  • Uncover, and bake for another 20 to 30 minutes. If needed, broil at the end to make the cheese golden brown.


  • Remove from oven and let the lasagna rest for 10-15 minutes before slicing.
  • Garnish with parsley and serve.



Calories: 340kcal | Carbohydrates: 7g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 675mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 18.7mg | Calcium: 579mg | Iron: 2.3mg