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.
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.
New High Protein Recipes
High-Protein Zucchini Ham Lasagna
- Prep15 min
- Cook25 min
- Total40 min
- Servings6 servings
- Calories290 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Total fat | 16 g |
| Sodium | 780 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this lasagna keto-friendly?
Yes. At only 6g net carbs per serving it fits easily into most keto and low-carb plans.
Why is my lasagna watery?
The zucchini wasn’t dried enough. Always salt and pat the slices dry before assembling.
Can I make it ahead?
Yes. Assemble up to a day ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Do I need to pre-cook the zucchini?
No. Thin slices cook through during baking. Pre-cooking is optional if you prefer softer layers.
Can I freeze it?
Yes. Freeze after baking or freeze the assembled unbaked lasagna. Thaw overnight in the refrigerator before reheating or baking.
What can I use instead of ham?
Cooked chicken, turkey, ground beef, or Italian sausage all work well as substitutes.
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