Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low-carb zucchini lasagna with ground beef - featured image

Low-Carb Zucchini Lasagna with Ground Beef

  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A delicious, hearty, and naturally gluten-free lasagna that uses zucchini ribbons instead of noodles. This 5-ingredient meal prep favorite is rich, savory, and perfect for low-carb or keto diets.

Ingredients

Scale
  • 3 large zucchini (about 2 pounds / 900g)
  • 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups (480ml) marinara sauce (no added sugar)
  • 2 cloves garlic, minced
  • 1 cup (240g) whole milk ricotta cheese
  • 2 cups (225g) low-moisture mozzarella cheese, shredded
  • ½ cup (50g) Parmesan cheese, grated

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash zucchini and trim ends. Slice lengthwise into thin ribbons using a vegetable peeler.
  3. Lay zucchini ribbons on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly with more paper towels.
  4. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  5. Stir in Italian seasoning, salt, and pepper. Remove from heat.
  6. Warm marinara sauce with minced garlic in a small saucepan or microwave until hot.
  7. In a medium bowl, mix ricotta with half of the mozzarella and half of the Parmesan. Season with a pinch of salt and pepper.
  8. Grease a 9×13 inch baking dish.
  9. Spread a thin layer of marinara sauce on the bottom of the dish.
  10. Layer 3-4 zucchini ribbons over the sauce.
  11. Spread half of the ricotta mixture over the zucchini.
  12. Spoon half of the beef mixture over the ricotta.
  13. Drizzle with some marinara sauce.
  14. Repeat layers: zucchini, remaining ricotta, remaining beef, and remaining sauce.
  15. Top with remaining mozzarella and Parmesan cheese.
  16. Cover with foil and bake for 20 minutes.
  17. Remove foil and bake for another 5-10 minutes until cheese is melted, bubbly, and slightly browned.
  18. Let rest for 10 minutes before slicing to allow layers to set.

Notes

Critical Step: Dry the zucchini thoroughly to prevent a watery lasagna. Use low-moisture mozzarella for better melting and texture. Let the lasagna rest for 10 minutes after baking to ensure clean slices. This dish freezes well; assemble unbaked, cover tightly, and freeze. Thaw in fridge overnight before baking.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sodium: 580
  • Fat: 18
  • Carbohydrates: 6
  • Fiber: 2
  • Protein: 22

Keywords: low-carb, zucchini lasagna, ground beef, keto, gluten-free, meal prep, healthy dinner, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tableanddinner.com/low-carb-zucchini-lasagna-with-ground-beef-5-ingredient-meal-prep/