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In fact, I served it to our neighbors and casually didn’t mention that this recipe uses thinly sliced zucchini squash in place of the lasagna pasta noodles. No one knew. Mild zucchini is a surprisingly good pasta stand-in when paired with robust sauces, like the hearty Bolognese-ish sauce you’ll find in this zucchini lasagna with meat, the fresh tomato sauce in Zucchini Pasta, and the garlic in this Healthy Shrimp Scampi with Zucchini Noodles. The biggest struggle with making zucchini lasagna is to keep it from becoming watery. Fortunately, I have accumulated a lot of knowledge in this area, courtesy of other zucchini carb-swap recipes I’ve developed, like Zucchini Ravioli and Zucchini Enchiladas. The same method works for zucchini lasagna!

Keep Your Zucchini Lasagna from Getting Soggy

Zucchini has a high water content. In order to keep the zucchini lasagna from becoming watery, you must draw out the water by broiling or grilling the zucchini first.

Broil method: place the zucchini slices under the broiler for 5 to 8 minutes, until browned.Grill method: grill the zucchini slices for 2 to 3 minutes per side.

Both methods work well, so choose which is most convenient. You can also experiment with drawing water out of the zucchini by salting the slices, letting them sit for 10 minutes, then patting them dry, instead of broiling or grilling it, though I found the results were mixed. For no-sog guaranteed, broiling or grilling the zucchini noodles prior to layering is the best method.

A Light But SATISFYING Recipe

To be clear—I love classic lasagna (I do have a pulse)—but it feels heavy during the summer months. When it comes to keeping dinner on the lighter side while making sure it is plenty satisfying, this low carb zucchini lasagna is the move!

How to Make Zucchini Lasagna

To make zucchini lasagna, you’ll prepare and layer three main components:

A hearty tomato meat sauce. I use jarred pasta sauce to keep this fast and easy.A creamy, cheesy layer. While less traditional, I use cottage cheese in place of ricotta in lasagna. Cottage cheese healthy and high in protein (feel free to use ricotta if you prefer).Zucchini noodles. A mandoline is the best way to make sure they are nice and thin.

And of course, we’ll be adding some gooey cheese for good measure.

The Ingredients

Zucchini. Swapping pasta noodles for sliced and cooked zucchini is a simple way to significantly lower the carbs and calories in this classic comfort food. (Though if you prefer a traditional lasagna, this Crockpot Lasagna won’t disappoint!)Ground Beef. Packed with protein and iron, ground beef makes the lasagna heartier and adds a delicious meaty flavor.

Marinara. I opted to use jarred marinara-style pasta sauce to help make this recipe quick and easy. Choose any sauce you enjoy.Cottage Cheese. Helps create the creamy, cheesy layer and adds richness. Low-fat cottage cheese is a healthy choice, as it’s lower in fat and calories and is high in protein.

Frozen Spinach. Using frozen, pre-chopped spinach in the cheese layer is an easy way to squeeze in extra veggies. Parmesan. This lasagna would not be complete without the addition of salty, crowd-pleasing Parmesan cheese. Egg. Helps bind the lasagna layers together and makes the cheese layer extra creamy. Mozzarella. A melty, dreamy mozzarella cheese lid is a hallmark of any good lasagna.Fresh Basil. A finishing touch of fresh basil perfectly complements the flavors in the lasagna.

The Directions

Storage Tips

To Store. Refrigerate lasagna in an airtight container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Recommended Tools to Make this Recipe

Skillet. A well-made skillet is a must-have kitchen tool. Casserole Dish. Your keto zucchini lasagna and casserole BFF.Baking Sheet. The tool you need if you choose to broil the zucchini.

Zucchini lasagna is just what tonight’s dinner (and your zucchini supply) ordered. This Crock Pot Low Carb Lasagna is an excellent vegetarian option too.