High-Protein Zucchini Lasagna

ByHannah Peterson

This hearty zucchini lasagna — layered with tender zucchini slices, savory meat sauce, and melty cheese. It’s a classic comfort food made low-carb and high-protein.

Why You’ll Love This Recipe

  • Layered look and cheesy goodness exactly like your photo
  • Very high protein from meat and cheese
  • Satisfying and family-friendly
  • Great for meal prep
  • Keto and diabetic-friendly

Ingredients (Serves 8)

  • 4–5 medium zucchini, sliced lengthwise into thin strips
  • 1.5 lbs (680g) ground beef or Italian sausage
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups (480ml) low-sugar marinara sauce
  • 2 tsp Italian seasoning
  • Salt & pepper to taste
  • 15 oz (425g) ricotta cheese (or cottage cheese blended smooth)
  • 1 large egg
  • 3 cups (300g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly salt zucchini slices and let drain on paper towels for 15 minutes to remove excess moisture. Pat dry.
  2. In a skillet, cook ground beef with onion and garlic until browned. Drain fat. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 5 minutes.
  3. Mix ricotta with egg, a pinch of salt, and pepper.
  4. In a 9×13 baking dish, layer: zucchini slices, meat sauce, ricotta mixture, and mozzarella. Repeat layers, ending with mozzarella and Parmesan on top.
  5. Bake 35–45 minutes until bubbly and cheese is golden. Broil for the last 2–3 minutes if desired.
  6. Let rest 10–15 minutes before slicing. Garnish with fresh herbs.

Prep Time: 20 minutes Bake Time: 35–45 minutes Total Time: 55–65 minutes

Nutrition (Per Serving)

  • Calories: ~380
  • Protein: 32g (very high)
  • Total Carbs: 10g
  • Net Carbs: 8g
  • Fat: 24g

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