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Low Carb Zucchini Lasagna Recipe

 

Zucchini season is upon us making this Low Carb Zucchini Lasagna recipe perfect for your summer nights. This pasta-free, low carb recipe is packed with vegetables and protein. Besides being mouthwatering, it makes for the perfect packed lunch, and can be done with just 5 ingredients. Make it for dinner one night and take your leftovers to work the next day.

Low Carb Zucchini Lasagna RecipeZucchini is a phenomenal, light alternative to dense pasta. Zucchini is a type of summer squash that can typically be found in the store all year long.  It is an excellent source of vitamin C, vitamin B12, and manganese.  Zucchini also provides vitamin A, potassium, phosphorous, and folate.  This recipe adds your daily dose of vitamins and minerals in a delicious way!

Low Carb Zucchini Lasagna Recipe

Low Carb Zucchini Lasagna Recipe IMG_0145

You’ll need a few zucchinis for this one.  Start off by chopping the ends off of each end of the zucchini.  Slice each zucchini lengthwise into 4-5 slices.  You’ll want these slices about ⅕ inch thick.  In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.  Spread ½ a cup of tomato sauce and lightly add ricotta and mozzarella cheese.  Portion it all out so there is enough for three layers.  Add 4-6 onion rounds on top.  Repeat the layers two more times.  Top off the dish with remaining zucchini slices.  Lightly spread whatever is left of the tomato sauce, sprinkle on some more cheese, and toss on a dash of black pepper.  Bake this up at 400F for about 60-70 minutes!

Low Carb Zucchini Lasagna RecipeThis sounds like a lot, but trust me, it is well worth it! There is nothing better than fresh zucchini when it is in season.  This recipe will help swap out some of your carbs for the day while offering a host of nutrients.  What do you think ofusing zucchini noodles instead of regular pasta? Let us know what you think in the comments below! xo

Low Carb Zucchini Lasagna Recipe

Low Carb Zucchini Lasagna Recipe

Low-Carb Zucchini Lasagna
Serves 4
Print
Total Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 5 medium-sized zucchinis
  2. 1.5 cups of tomato sauce
  3. 1/2 cup of light ricotta cheese
  4. 1/2 cup of shredded mozzarella cheese
  5. 1/2 medium red onion (sliced in rounds)
  6. Optional: Black pepper to taste
Instructions
  1. Chop both ends off of each zucchini.
  2. Slice each zucchini length-wise into 4-5 slices (about 1/5-inch thick)
  3. In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.
  4. Spread 1/2 cup of tomato sauce, and lightly add ricotta and mozzarella cheese (portion it out so there is enough for 3 layers)
  5. Add 4-6 onion rounds on top.
  6. Repeat the layers twice.
  7. Top off with the remaining zucchini slices. Lightly spread what’s left of the tomato sauce, sprinkle some mozzarella cheese, and finish off with grounded black pepper (optional).
  8. Bake @400F for 60-70 min. Enjoy!
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69 Comments on Low Carb Zucchini Lasagna Recipe

  1. Denise Acton
    June 7, 2015 at 12:45 pm (3 years ago)

    I need lifestyle & recipe tweaking. These are exciting recipe modifications using healthy ingredients I already stock. Looking forward to implementing, & future ideas!

    Reply
  2. Sam
    June 7, 2015 at 2:07 pm (3 years ago)

    Hi, this looks great and I’d really like to make it. I’m wondering if you have any suggestions for substitutes for ricotta cheese? I have a lactose intolerance and while I am able to sub with lactose-free marble or mozza cheese, I have yet to find something I can sub for ricotta or cottage cheese (I can’t find lactose-free cottage cheese locally either).
    Maybe nutritional yeast would help to thicken or make for a fuller taste?
    Any suggestions are appreciated!
    Thank you 🙂

    Reply
    • Wendy
      Wendy
      June 7, 2015 at 7:50 pm (3 years ago)

      have you tried cashew cheese? You can buy it at certain health food stores or make it at home.

      Reply
    • Robin
      June 8, 2015 at 2:03 pm (3 years ago)

      You can also make your own Ricotta cheese with Goat’s milk. It is quick and easy, there are a lot of recipes online.

      Reply
  3. Sarah
    June 7, 2015 at 2:34 pm (3 years ago)

    Whats in the tomato sauce?

    Reply
    • Wendy
      Wendy
      June 8, 2015 at 1:15 pm (3 years ago)

      I used a regular marinara sauce with basil from trader joes. Hope this helps!

      Reply
      • Jennifer
        January 2, 2016 at 2:26 pm (2 years ago)

        Do you think if I use a regular pasta sauce with basil and add in some ground beef that it would turn out well? I would love to make this for my boyfriend but I can see him asking me to put some sort of meat in it already haha!

        Reply
        • Wendy
          Wendy
          January 5, 2016 at 2:52 am (2 years ago)

          of course! you can adjust and add whatever variations you like. just add the beef as one of the stuffings between the layers 🙂

          Reply
  4. Staci
    June 7, 2015 at 4:46 pm (3 years ago)

    Can this be reheated for lunch the following day?

    Reply
    • Wendy
      Wendy
      June 7, 2015 at 7:48 pm (3 years ago)

      definitely! I had this for the entire week

      Reply
  5. Cari
    June 8, 2015 at 1:40 am (3 years ago)

    Looks delicious! Thanks Buzzfeed for sending me over! Any other veggies you would recommend adding?

    Reply
    • Wendy
      Wendy
      June 8, 2015 at 1:12 pm (3 years ago)

      you can stuff with spinach, kale, and other leafy greens. you can also sub the zucchini for eggplant!

      Reply
      • Sharifah
        June 8, 2015 at 1:27 pm (3 years ago)

        Eggplant, yum! Would you treat the eggplant any different than the zucchini during preparation?

        Reply
        • Wendy
          Wendy
          June 9, 2015 at 11:07 am (3 years ago)

          not really. we actually have a no-pasta eggplant parm recipe on the site! check it out

          Reply
  6. A
    June 8, 2015 at 2:27 am (3 years ago)

    Is this a one person serving? JW bc my mom counts carbs for diabetes and I want to share

    Reply
    • Wendy
      Wendy
      June 8, 2015 at 1:11 pm (3 years ago)

      this recipe yields 4 servings

      Reply
  7. Debbie
    June 8, 2015 at 3:37 am (3 years ago)

    This looks and sounds so delicious! I’m a type 2 diabetic so I’ve been eating a lot more healthier. I look so forward to not only trying out this recipe,but also the green smoothie you made for breakfast and all your other awesome recipes! I enjoy getting protein from other sources besides meat. Keep up the great work! Cudos to you!

    Reply
    • Wendy
      Wendy
      June 8, 2015 at 1:11 pm (3 years ago)

      thank you so much!

      Reply
  8. Natasha
    June 8, 2015 at 10:15 am (3 years ago)

    What could I use instead of red onion?

    Reply
    • Wendy
      Wendy
      June 8, 2015 at 1:09 pm (3 years ago)

      garlic or scallions!

      Reply
  9. Jay
    June 8, 2015 at 2:10 pm (3 years ago)

    What’s a good side that you’d recommend for this dish?

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 11:06 am (3 years ago)

      A slice of bread with pesto or even more greens (I had it with brussel sprouts and it was everything) or with squash/turnips/carrots

      Reply
  10. Jenn
    June 8, 2015 at 2:42 pm (3 years ago)

    This looks amazing and I’m planning on making it for dinner tonight (with leftovers for tomorrow’s lunch-yay!) Can you guys give me a guesstimated calorie count per serving? Thanks!!

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 11:05 am (3 years ago)

      it’s roughly 400-500cal (4 servings total in recipe!)

      Reply
  11. Yolanda
    June 8, 2015 at 4:36 pm (3 years ago)

    This recipe actually seems doable!
    Thank you!

    Reply
  12. Maura
    June 8, 2015 at 4:56 pm (3 years ago)

    wow, this looks delicious! Can’t wait to try it with mushrooms. Thanks for the idea.

    Reply
  13. Michaela
    June 8, 2015 at 5:28 pm (3 years ago)

    What do you do if the tomato sauce is too watery(kind of like tomatoe juice) to thicken it up?

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 10:18 am (3 years ago)

      I recommend throwing it in the blender with more tomatoes, herbs, onions, and garlic.

      Reply
  14. Caroline
    June 8, 2015 at 5:38 pm (3 years ago)

    May I ask how many calories per serving? 🙂

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 10:07 am (3 years ago)

      didn’t calculate the exact calories but it’s about 400-500cal per serving (4 total servings) 🙂

      Reply
  15. Lisa
    June 8, 2015 at 7:40 pm (3 years ago)

    Sounds great. Could eggplant be subbed directly for the zucchini? I like both though. Thank you for your wonderful healthy menu ideas.

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 10:07 am (3 years ago)

      Yes it can! We actually have a no-pasta eggplant parm recipe on the site. Check it out!

      Reply
  16. Christina
    June 8, 2015 at 10:04 pm (3 years ago)

    Hi There,

    I love your recipe ideas, although I have problem with too much dairy. What can I substitute for the Greek yogurt? I look forward to trying the smoothie. Would protein powder be a good substitute?

    Thanks!

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 10:06 am (3 years ago)

      Hey there! Yes you can use hemp protein or chia powder. There is also coconut and soy yogurts if you still want that taste.

      Reply
  17. Lorraine Dwan
    June 8, 2015 at 11:24 pm (3 years ago)

    I usually broil or roast my zucchini and any veggies I use before baking my lasagna. Roasting really brings out the sweetness of the veggies and cuts down your overall baking time, too!

    Reply
  18. Amy
    June 9, 2015 at 7:45 am (3 years ago)

    How many calories are in this dish, per serving?

    Reply
    • Wendy
      Wendy
      June 9, 2015 at 10:06 am (3 years ago)

      I didn’t do the exact calculations but it’s about 400-500cal (the recipe yields 4 servings)

      Reply
  19. Samantha
    June 9, 2015 at 12:33 pm (3 years ago)

    I made this last night for dinner and it was FABULOUS and I don’t even really like zuchinni! I am recommending it to everyone!

    Reply
  20. BJ
    June 9, 2015 at 9:47 pm (3 years ago)

    Do you have any idea how many carbs would be in a serving? Thanks.

    Reply
    • Wendy
      Wendy
      June 10, 2015 at 9:48 am (3 years ago)

      about 18-20g per serving (rough estimate!)

      Reply
  21. Tabbatha
    June 9, 2015 at 11:43 pm (3 years ago)

    This recipe looks fantastic! I’ve been working on eating healthier, my husband loves his lasagna so perhaps I’ll give this a try when he eats his traditional pasta style. ..plus we love to share new recipes at work, I’ll definitely be sharing this one! Thank you!

    Reply
    • Wendy
      Wendy
      June 10, 2015 at 9:46 am (3 years ago)

      you are so welcome!

      Reply
  22. shana
    June 10, 2015 at 10:50 am (3 years ago)

    Can I use cottage cheese instead of ricotta cheese? Do you think it would be too watery?

    Reply
    • Wendy
      Wendy
      June 16, 2015 at 10:52 am (2 years ago)

      hmm yes I don’t think it will hold the zucchini together as well as the ricotta. But who knows- give it a try and see how it goes!

      Reply
  23. Samantha
    June 10, 2015 at 10:26 pm (3 years ago)

    I just read your article on BuzzFeed today and tried the green smoothly (though I added about a tablespoon of agave syrup) and now I’m making this recipe! The smoothly was amazing! Can’t wait to try the lasagna!

    Reply
    • Wendy
      Wendy
      June 16, 2015 at 9:47 am (2 years ago)

      amazing!!

      Reply
  24. Amanda
    June 11, 2015 at 2:40 pm (3 years ago)

    do I have to oil the baking dish before putting the zucchini in it? or just put them in there dry?

    Reply
    • Wendy
      Wendy
      June 16, 2015 at 9:17 am (2 years ago)

      you can put them dry because the tomato sauce won’t allow it to stick to the pan

      Reply
  25. Ana
    June 14, 2015 at 9:18 pm (2 years ago)

    I am making this right now and it smells delicious! I can’t wait to try it out!

    Reply
  26. Lisa
    June 16, 2015 at 12:42 am (2 years ago)

    this looks great! i’m new to low carb and low sugar and look forward to trying more of your great recipes

    Reply
  27. Audrey
    June 17, 2015 at 10:03 pm (2 years ago)

    Made this tonight and loved it! I also added acorn squash to it. Thank you so much!

    Reply
    • Jess
      Jess
      June 17, 2015 at 10:07 pm (2 years ago)

      Awesome!! So glad that you liked it and what a good idea!

      Reply
  28. Ebone
    June 19, 2015 at 9:52 am (2 years ago)

    Made this recipe last night and it was delicious! Love the site 🙂

    Reply
    • Wendy
      Wendy
      June 22, 2015 at 10:47 am (2 years ago)

      amazing! and thank you!

      Reply
  29. Jackie
    June 25, 2015 at 5:52 pm (2 years ago)

    would you guys happen to know the nutrition facts for this? I am curious as to how many calories, grams of fat, etc. are in it. thanks!

    Reply
    • Wendy
      Wendy
      July 7, 2015 at 1:53 pm (2 years ago)

      about 400-450 calories per serving (yields 4 servings!)

      Reply
  30. Antonia
    July 20, 2015 at 12:54 am (2 years ago)

    Delicious!!! First time I made it! I made a larger portion and added dill and cilantro to the tomato sauce! Very light, but filling at the same time.

    Reply
    • Wendy
      Wendy
      July 21, 2015 at 4:36 pm (2 years ago)

      amazing!!

      Reply
  31. Blair
    October 14, 2015 at 12:08 am (2 years ago)

    Do you think you could cook this in a slow cooker? If so for how long?

    Thanks!

    Reply
    • Wendy
      Wendy
      October 20, 2015 at 4:39 pm (2 years ago)

      I think you can definitely do it- it would be a matter of experimentation. Give it a shot with the same times we used, and let us know how it goes!

      Reply
  32. LeighAnn
    December 6, 2015 at 5:12 pm (2 years ago)

    Meal prepped this for dinner for the next 4 days and it is fantastic! Highly recommend it. I really enjoy all of your recipes on my journey to eating healthier. Thank you!

    Reply
  33. Karis
    February 1, 2016 at 8:50 pm (2 years ago)

    I just made this dish last night along with your diy cheddar kale chips for appetizers and WOW! First time making either and they were extremely delicious and were eaten right away! Thank you for posting your recipes, I will definitely make this again!

    Reply
    • Wendy
      Wendy
      February 2, 2016 at 2:02 am (2 years ago)

      yay! so happy to hear!

      Reply
  34. Ayanna Campbell
    February 3, 2016 at 3:36 am (2 years ago)

    OMG! This was AMAZING!! It tasted like lasagna without the heavy pasta!!

    Reply
  35. Blake (Orlando, FL)
    August 19, 2016 at 12:11 pm (1 year ago)

    I made this last night and it was very good, but I didn’t get full. Do you think I just need to add more sides? I saw you recommend bread w/ pesto and/or just some more veggies in one of the other comments 🙂

    Reply
    • Wendy
      Wendy
      August 22, 2016 at 2:18 pm (1 year ago)

      you can definitely add more sides!

      Reply
      • Blake (Orlando, FL)
        August 27, 2016 at 4:33 pm (1 year ago)

        Ok cool! Thank you!

        Reply

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