Zucchini No-Noodle Lasagna

ByHannah Peterson

A low-carb twist on classic comfort food… and yes, it really is yummilicious!

If you’re craving lasagna but want to skip the heavy carbs, this Zucchini No-Noodle Lasagna is about to become your new go-to dinner. It’s rich, meaty, cheesy, and packed with layers of flavor — all while staying diabetic-friendly and low-carb.

🛒 Ingredients

For the zucchini “noodles”:

  • 3 medium zucchinis, sliced lengthwise into thin strips
  • Salt & pepper
  • Drizzle of olive oil

For the meat sauce:

  • 1 lb lean ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½ cups sugar-free marinara (or crushed tomatoes)
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

For the cheese layer:

  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan
  • Optional: 1 cup ricotta (or cottage cheese)

👩‍🍳 Instructions

1️⃣ Prep the zucchini

Lay zucchini slices in a baking dish or on paper towels.
Season with salt, pepper, and a light drizzle of olive oil.
Let them sit 10 minutes to release excess moisture (this helps prevent sogginess).

2️⃣ Cook the meat sauce

In a skillet, brown the ground beef with onions and garlic.
Drain if needed.
Add marinara, Italian seasoning, salt, and pepper.
Simmer 5–7 minutes until thick.

3️⃣ Layer the lasagna

In a greased baking dish:

  1. Spread a thin layer of meat sauce
  2. Add a layer of zucchini slices
  3. Add more meat sauce
  4. Sprinkle mozzarella + Parmesan
  5. Repeat layers until ingredients are used
    Top with extra cheese (because why not?).

4️⃣ Bake

Bake at 375°F (190°C) for 30–35 minutes, until bubbly and golden.

Let rest 10 minutes before slicing — this helps it set.

📊 Nutrition (Per Serving)

  • Net Carbs: ~6–8g
  • Protein: High
  • Fat: Moderate
  • Sugar: Very low

Perfect for diabetics, keto eaters, or anyone wanting a lighter version of lasagna without sacrificing flavor.

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