How do I make zucchini lasagna that’s not watery?

Sweat your zucchini slices with salt for 10-15 minutes and pat dry thoroughly. Simmer your marinara to reduce liquid, and refrigerate the lasagna before cutting.

Can zucchini lasagna be frozen?

Absolutely! After baking and cooling, freeze whole or in portions. Thaw in the fridge before reheating.

What’s the best cheese for keto lasagna?

A blend of mozzarella for meltiness, parmesan for flavor, and cottage cheese mixed with egg for a creamy, low-carb alternative to ricotta.

How long should I bake zucchini lasagna?

Bake covered at 375°F for 30 minutes, then broil 3-5 minutes to brown the top.

Is zucchini lasagna healthy?

Yes! It’s low in carbs, keto-friendly, gluten-free, and packed with protein and fresh veggies.

Delicious Zucchini Lasagna Recipe: Easy, Healthy, and Low-Carb Summer Comfort Food

Name: Delicious Zucchini Lasagna Recipe: Your Summer Low-Carb Comfort Food
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large zucchinis, sliced lengthwise (about ¼ inch thick); 1 lb ground beef or turkey (ground beef lasagna or turkey lasagna substitute); 1 small onion, diced; 3 cloves garlic, minced; 2 cups low carb marinara sauce (or sugar-free tomato sauce); 1 ½ cups cottage cheese (or ricotta cheese alternative); 1 large egg; 1 cup grated parmesan cheese; 2 cups shredded mozzarella cheese; 1 tbsp olive oil; Salt and pepper to taste; Italian seasoning or fresh herbs (optional)

Description

If you’re anything like me, summer means fresh veggies, lighter meals, and a craving for something comforting but not heavy. Enter my all-time favorite zucchini lasagna recipe—a delightful low-carb, keto-friendly twist on classic lasagna that uses zucchini slices instead of pasta noodles. It’s a game-changer, especially when zucchini is abundant in the garden or at your local market.

Ingredients

Scale

4 large zucchinis, sliced lengthwise (about ¼ inch thick)
1 lb ground beef or turkey (ground beef lasagna or turkey lasagna substitute)
1 small onion, diced
3 cloves garlic, minced
2 cups low carb marinara sauce (or sugar-free tomato sauce)
1 ½ cups cottage cheese (or ricotta cheese alternative)
1 large egg
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 tbsp olive oil
Salt and pepper to taste
Italian seasoning or fresh herbs (optional)

Instructions

Prepare zucchini noodles: Use a mandolin or sharp knife to slice zucchinis lengthwise into even slices. Sprinkle with salt and let sweat for 15 minutes. Pat dry thoroughly to remove excess moisture.
Cook the meat: Heat olive oil in a skillet. Sauté onions and garlic until translucent. Add ground beef or turkey, season with salt and pepper, and cook until browned. Drain fat if necessary. Stir in marinara sauce and simmer 10 minutes to thicken.
Mix cheese layer: In a bowl, combine cottage cheese, egg, and parmesan cheese until smooth.
Preheat oven: 375°F (190°C).
Layer your lasagna: In a baking dish, start with a thin layer of meat sauce. Add zucchini slices in a single layer. Spread some cottage cheese mixture, then sprinkle mozzarella. Repeat layers until ingredients are used, finishing with marinara sauce and a generous mozzarella-parmesan topping.
Bake and broil: Cover with foil and bake 30 minutes. Remove foil and broil for 3-5 minutes until cheese is bubbly and golden.
Cool: Let lasagna rest for 30 minutes before slicing to firm up. Refrigerate leftovers; flavors improve the next day.

Notes

The key to avoiding watery zucchini lasagna is to sweat your zucchini slices thoroughly and pat them dry. Also, letting the lasagna cool before serving helps the layers set perfectly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 28g
Cholesterol: 90mg

Keywords: zucchini lasagna, low carb, keto, summer recipe, healthy lasagna