High-Protein Zucchini Lasagna
High-Protein Zucchini Lasagna
Zucchini sheets, beef, a cheese pull – 60 minutes, one pan
This is lasagna without pasta. Thin zucchini sheets replace noodles. Beef, ricotta, and mozzarella stack in a glass pan until the top is gold and the cheese stretches, like the slice in the photo. No boxed noodles. Sixty minutes.
Eight squares. Rest it before you cut or it slumps.
Why you’ll love this lasagna
- 32g protein per square – dinner that holds you
- Only 8g net carbs – zucchini instead of pasta
- About 60 minutes, one 9×13
- Gold cheese, visible layers, a real pull, like the photo
- No boxed noodles, no flour sauce
- Leftovers reheat even better the next day
Health notes
- High protein: Beef, ricotta, and mozzarella.
- Low carb: Zucchini sheets, no pasta.
- Eight squares: One 9×13, eight servings.
- Macros are per square, not the whole pan.
Key element – salt, blot, and rest, or it turns into soup
Zucchini is mostly water. Slice, salt, and blot both sides before you layer. After baking, rest 12 minutes so the slice stands up and the cheese pulls, like the photo. Cut too soon and it slumps.
Ingredients
Zucchini sheets
- 4 medium zucchini (about 2 lb / 900g)
- 1 tsp salt, for drawing water
Meat sauce
- 1 1/2 lb (680g) lean ground beef (93%)
- 1/2 small onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups sugar-free marinara
- 1 tsp Italian seasoning
- 1/2 tsp salt + 1/4 tsp black pepper
Cheese layers
- 1 1/2 cups whole-milk ricotta
- 1 large egg
- 1/3 cup grated Parmesan
- 2 1/2 cups shredded mozzarella
- 2 Tbsp chopped parsley or basil
Swaps
- Turkey: Same weight. Add 1 tsp oil so it does not dry out.
- Cottage: Blend 1 1/2 cups cottage instead of ricotta for more protein.
- Eggplant: Thin eggplant slices work if you salt and blot them too.
- No onion: Skip it. Sauce still works.
Instructions
| 1 | Prep the zucchini. Heat oven to 375 F (190 C). Slice zucchini into long 1/8-inch sheets. Lay on towels, salt both sides, rest 15 minutes. Blot hard until dry. |
| 2 | Cook the sauce. Brown beef and onion 7 to 8 minutes. Add garlic 30 seconds. Stir in marinara, Italian seasoning, salt, and pepper. Simmer 5 minutes until thick, not watery. |
| 3 | Mix the cheese. Stir ricotta, egg, Parmesan, and parsley. Spread a thin swipe of sauce in a 9×13 glass pan. |
| 4 | Layer. Zucchini, 1/3 of the sauce, 1/3 of the ricotta, 1/2 cup mozzarella. Repeat two more times. Finish with the rest of the mozzarella so the top is covered, like the photo. |
| 5 | Bake and rest. Bake 30 to 35 minutes until the top is gold and bubbling. Rest 12 minutes. Cut into 8 squares. Lift one so the cheese pulls. |
Pro tips
- Blot the zucchini twice. If it still feels wet, it will flood the pan.
- A thick sauce is better than a thin one. Watery marinara makes soup.
- Three layers look like the photo. Two layers look thin.
- Rest 12 minutes. The slice stands up and the pull happens.
- Broil 60 seconds at the end if you want darker spots on the cheese.
Nutrition
| Nutrient | Per square (1 of 8) |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 22g |
| Sodium | 680mg |
Estimates with 93% beef, ricotta, mozzarella, and sugar-free marinara. Sweet jar sauce will raise carbs.
Variations
Spicy
Add 1/2 tsp red pepper flakes to the sauce and a pinch on top.
Spinach ricotta
Squeeze 1 cup thawed spinach dry and fold it into the ricotta.
Sausage
Swap half the beef for Italian sausage (no sugar).
Mini pans
Split into two 8×8 pans. Freeze one unbaked.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat 15 minutes at 350 F |
| Freezer | Up to 2 months | Freeze squares; thaw overnight |
| Meal prep | 8 boxes | One square per box |
FAQ
Test your knowledge
5 quick questions about this lasagna
1. Protein per square?
2. Net carbs per square?
3. How many squares in a 9×13?
4. How do you keep it from turning watery?
5. Why rest 12 minutes before cutting?
