Low-Carb Baked Zucchini Lasagna
Low-Carb Baked Zucchini Lasagna is a deliciously healthy twist on traditional lasagna, featuring layers of fresh zucchini instead of pasta. This comforting dish combines creamy ricotta, tangy marinara, and gooey mozzarella to create a satisfying meal that’s perfect for family dinners or meal prep. Guilt-free and full of flavor, it’s a great way to indulge without compromising your health goals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchinis (sliced lengthwise)
- 1 cup ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups low-sugar marinara sauce
- 2 large eggs
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- Slice zucchinis thinly (1/4 inch) and lay them on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- In a bowl, mix ricotta cheese, one egg, half the mozzarella, Parmesan, Italian seasoning, salt, and pepper until smooth.
- Spread marinara sauce at the bottom of the baking dish. Layer zucchini slices over it, followed by half of the cheese mixture. Repeat layering until all ingredients are used, finishing with marinara and remaining mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly.
- Cool for five minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 240
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg