Leftovers keep well for several days and you can quickly reheat them in the microwave or even enjoy them cold. Years ago, I used to make amazing lasagna. After transitioning to a low-carb diet, I was sad to let it go, until I realized that I actually don’t have to! Using zucchini slices instead of noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini. Admittedly, this is not one of my easiest recipes. It requires several steps and the list of ingredients is on the long side. But the final result is so good, so flavorful, that I think it’s well worth it.
Ingredients
Here’s a list of the ingredients you’ll need to make this tasty lasagna. The exact measurements are listed in the recipe card below. For the zucchini layer: Fresh zucchinis, olive oil spray, kosher salt, black pepper, and garlic powder. You can add a bit of onion powder too if you wish. Beef layer: Ground beef, garlic, olive oil, and marinara sauce. Try to use a sugar-free marinara sauce such as Rao’s. Ricotta layer: Ricotta cheese, eggs, and fresh basil. It’s important to use fresh basil here - dried won’t be as good. Mozzarella layer: Shredded mozzarella cheese. You can also use shredded provolone, or use one of those shredded cheese bags labeled as “Italian cheese mix.”
Instructions
The detailed instructions for making this zucchini lasagna are listed in the recipe card below. Here are the basic steps: Grill the zucchini. You start by slicing the zucchinis lengthwise, seasoning the slices, and grilling them. Cook the beef with garlic, spices, and marinara sauce. Mix the ricotta cheese with eggs and basil. Assemble the dish by layering the grilled zucchini slices, beef, ricotta, and shredded mozzarella. Bake until hot and bubbly.
Expert tip
Zucchini is very watery, so do go through the extra step of grilling the slices before assembling the dish. Grilling will help dry them off and remove some of the water. Otherwise, they will release their water into the lasagna as it bakes. Grilling works best to remove the water. But as an alternative to grilling, you can bake the zucchini slices in a 500F oven until golden for about 5 minutes on each side: Or, if using a broiler-safe baking sheet and unbleached parchment paper marked as broiler-safe, you can broil them 6 inches from the heating element (not directly below), 3-4 minutes per side. Remember to set the oven to 350F when you’re done. But please keep in mind that grilling is by far the best way to remove water content and prevent a watery lasagna.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can make this lasagna with ground lamb, ground chicken, or ground turkey. It will not taste the same as beef, of course, but all of these options make interesting variations.You can use well-softened cream cheese instead of ricotta. The results will be richer and heavier, but very tasty.Provolone is a good substitute for mozzarella. You can also sprinkle the finsihed dish with a tablespoon or two of dry-grated parmesan for some added flavor.
Serving suggestions
This lasagna is a complete meal. So you don’t really need a side dish to go with it. But I sometimes add a green vegetable, such as steamed broccoli. It’s also good with this keto garlic bread and with arugula salad.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. You can also freeze the leftovers.
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Recipe card
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