Zucchini Lasagna (Low Carb)

Dinner · gluten-free · warm · meal-prep · Updated October 14, 2026

All the layers of a real lasagna – only the pasta has been replaced with zucchini.

Zucchini Lasagna (Low Carb)
2 ServingsServings
45 minPrep time
mediumDifficulty
34 gProtein
380kcal

Ingredients

Method

  1. Preheat oven to 190°C (375°F).
  2. Slice zucchini lengthwise into 3-4 mm thick slices. Place on paper towels and salt (draws out water).
  3. Finely chop onion and garlic, sauté in olive oil.
  4. Add ground beef and cook until crumbly.
  5. Stir in tomato passata, oregano, and basil, simmer for 5 min.
  6. Lightly oil a baking dish. Layer: zucchini → meat sauce → ricotta dollops → repeat.
  7. Top with mozzarella.
  8. Bake for 25-30 minutes until the cheese is golden brown.
  9. Let rest for 10 minutes before serving.

GLP-1 tip: Comfort food without the guilt. The second portion is perfect for meal prep – keeps 3 days in the fridge. Important: Salt the zucchini beforehand and pat dry, otherwise the lasagna gets watery. Small portions reheat beautifully in the microwave.

Nutrition per serving

kcalProteinCarbsFatFiber
38034 g12 g22 g4 g

Variations

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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.