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.
Bake: 30-35
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.
Mary The High Protein Recipes
High-Protein Zucchini Lasagna
- Prep25 min
- Total25 min
- Servings8 servings
- Calories380 kcal
Ingredients
Instructions
- 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.
- 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.
- Mix the cheese. Stir ricotta, egg, Parmesan, and parsley. Spread a thin swipe of sauce in a 9×13 glass pan.
- 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.
- 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.
Notes & 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.
Variations & serving ideas
- 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
- 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.
- 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.
- 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
Storage
- 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)
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 22 g |
| Sodium | 680 mg |
| Total carbohydrate | 11 g |
| Fibre | 3 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this lasagna keto-friendly?
Yes. About 8g net carbs per square with zucchini instead of pasta. Use a sugar-free marinara.
Why is it watery?
The zucchini was not salted and blotted, or the sauce was thin. Salt, rest, blot hard, and simmer the sauce until thick.
Do I peel the zucchini?
No. The green skin is the stripe in the photo. Just slice thin and blot.
Can I use a mandoline?
Yes. Set it to 1/8 inch. Watch your fingers. Even sheets stack cleaner.
Why rest it before cutting?
The cheese sets and the layers hold. Cut at once and the square slumps. Rest 12 minutes for the pull in the photo.
Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Add 5 minutes to the bake.
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