Zucchini Lasagna (Low Carb)
All the layers of a real lasagna – only the pasta has been replaced with zucchini.
2 ServingsServings
45 minPrep time
mediumDifficulty
34 gProtein
380kcal
Ingredients
- 2 pieces Zucchini (large)
- 200 g Lean ground beef
- 200 g Tomato passata
- 125 g Ricotta
- 60 g Mozzarella (shredded)
- 1 small Onion
- 2 cloves Garlic
- ½ tsp each Oregano, basil (dried)
- 1 tsp Olive oil
- to taste Salt, pepper
Method
- Preheat oven to 190°C (375°F).
- Slice zucchini lengthwise into 3-4 mm thick slices. Place on paper towels and salt (draws out water).
- Finely chop onion and garlic, sauté in olive oil.
- Add ground beef and cook until crumbly.
- Stir in tomato passata, oregano, and basil, simmer for 5 min.
- Lightly oil a baking dish. Layer: zucchini → meat sauce → ricotta dollops → repeat.
- Top with mozzarella.
- Bake for 25-30 minutes until the cheese is golden brown.
- 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
| kcal | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 380 | 34 g | 12 g | 22 g | 4 g |
Variations
- Vegetarian: Replace ground beef with 200 g lentils
- Turkey: Ground turkey instead of beef (less fat)
- Spinach-Ricotta: Swap meat for spinach-ricotta filling
- With Eggplant: Eggplant slices instead of zucchini
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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.