High-Protein Zucchini Ham Lasagna

Layered zucchini, ham, and creamy cheese — low-carb, sugar-free, and ready in 40 minutes

This high-protein zucchini ham lasagna swaps traditional pasta for thin zucchini slices while keeping all the creamy, savory layers you love. Ham, ricotta, and melted cheese create a comforting dish that delivers 28 g of protein and only 6 g net carbs per serving.

Low-carb, sugar-free, and perfect for a satisfying dinner or meal prep.

Prep15 min

Cook25 min

Servings6

Protein28g

Net Carbs6g

Calories290

Why you’ll love this lasagna

28g protein per serving — a complete high-protein meal
Only 6g net carbs and fully sugar-free
Creamy layers with ham and melted cheese
Ready in about 40 minutes
No traditional pasta needed
Great for meal prep and leftovers

Health notes

High protein: Ham, ricotta, and cheese deliver a solid protein boost.
Low carb: Zucchini replaces pasta noodles.
Sugar-free: No added sugar in the sauce or fillings.
Comforting: Classic lasagna flavor with fewer carbs.

Key element — slice the zucchini thinly

Use a mandoline or sharp knife to cut the zucchini into thin, even slices. Thin slices cook more evenly and create better layers.

Ingredients

Lasagna

3–4 medium zucchini, sliced lengthwise into thin strips
8 oz (225g) thinly sliced ham or Canadian bacon
1½ cups ricotta cheese
1 large egg
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 cup sugar-free marinara or tomato sauce (or a simple white sauce)
1 tsp Italian seasoning
½ tsp garlic powder
Salt and black pepper to taste
Fresh parsley or basil for garnish (optional)

Swaps

Higher protein: Add cooked ground chicken or turkey between layers.
Dairy-free: Use dairy-free ricotta and mozzarella alternatives.
White version: Skip the tomato sauce and use a simple cream cheese or béchamel-style sauce.
Extra veggies: Add a layer of spinach or sautéed mushrooms.

Instructions

Prep the zucchini. Slice the zucchini lengthwise into thin strips (about ⅛-inch thick). Lightly salt the slices and let them sit 5–10 minutes, then pat dry with paper towels to remove excess moisture.

Make the filling. In a bowl, mix the ricotta, egg, ½ cup of the mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper until combined.

Assemble. Preheat the oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a baking dish. Layer zucchini slices, then ham, then ricotta mixture, and a little more sauce. Repeat the layers, finishing with zucchini and the remaining mozzarella on top.

Bake. Cover with foil and bake 20 minutes. Remove the foil and bake another 5–10 minutes until the cheese is melted and golden. Let rest 5 minutes before slicing. Garnish with parsley if desired.

Pro tips

Patting the zucchini dry is important — excess moisture makes the lasagna watery.
A mandoline gives the most even slices for neat layers.
Let the lasagna rest a few minutes after baking so it slices cleanly.
For a browner top, broil for the last 1–2 minutes (watch carefully).
This reheats well and is excellent for meal prep.

Nutrition

Nutrient	Per serving
Calories	290
Protein	28g
Net carbohydrates	6g
Total carbohydrates	8g
Fiber	2g
Total fat	16g
Sodium	780mg

Estimates based on zucchini, ham, ricotta, and mozzarella. Exact numbers vary with ham and cheese brands.

Variations

Chicken version

Replace the ham with shredded cooked chicken or turkey.

Spinach ricotta

Stir a handful of chopped spinach into the ricotta mixture.

Meat lover’s

Add a layer of cooked ground beef or Italian sausage.

White lasagna

Use a cream cheese or Alfredo-style sauce instead of tomato sauce.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store covered
Freezer	Up to 2 months	Freeze individual portions for easy reheating
Reheat	Oven or microwave	Cover to keep moisture; add a splash of sauce if needed

FAQ

Yes. At only 6g net carbs per serving it fits easily into most keto and low-carb plans.

The zucchini wasn’t dried enough. Always salt and pat the slices dry before assembling.

Yes. Assemble up to a day ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

No. Thin slices cook through during baking. Pre-cooking is optional if you prefer softer layers.

Yes. Freeze after baking or freeze the assembled unbaked lasagna. Thaw overnight in the refrigerator before reheating or baking.

Cooked chicken, turkey, ground beef, or Italian sausage all work well as substitutes.

Test your knowledge

5 quick questions about this zucchini ham lasagna

1. Protein per serving?

2. Net carbs per serving?

3. Why salt and dry the zucchini?

4. About how long does this take?

5. Best way to reheat leftovers?

High-Protein Zucchini Ham Lasagna