Low Carb Zucchini Lasagna Recipe
This low carb zucchini lasagna recipe swaps pasta sheets for thin zucchini slices, while keeping the classic layered feel. You’ll simmer a quick beef and tomato sauce, mix cottage cheese with egg for structure, then bake everything with mozzarella until set. For less moisture, lightly salt the zucchini and pat it dry before layering. You’ll find the ingredients and how to make it below.
Ingredients
Ingredients
Step-by-Step Method
Prep the zucchini
Slice the zucchini lengthwise into thin planks. If you want less water in the bake, lightly salt them for 10 minutes, then pat dry with paper towels.
Cook the meat sauce
Heat a skillet. Add the onion and ground beef and cook until the beef is no longer pink. Stir in garlic, tomatoes, and tomato paste, then cook for 1–2 minutes to blend.
Season and simmer
Pour in the water and add oregano, basil, thyme, and black pepper. Simmer on medium heat for 10–15 minutes until slightly thickened; add a splash more water if it tightens too much.
Mix the cheese layer
In a bowl, whisk the egg with cottage cheese and flour until smooth. The flour helps the layer set more cleanly after baking.
Layer the lasagna
Preheat the oven to 190°C (375°F). Arrange a layer of zucchini in a baking dish, spread on some meat sauce, then add a layer of the cottage cheese mixture. Repeat until everything is used, finishing with mozzarella on top.
Bake and rest
Bake for 35–40 minutes, until the top is lightly browned and the center looks set. Let it rest for 10 minutes before slicing so the layers hold together.