Total Time: 1 hour 30 minutes (Active: 30 mins, Inactive: 60 mins)
Difficulty: Medium
Intensity: A hands-on assembly followed by a long, hands-off bake. Perfect for a weekend meal prep.
Yield: 8 hearty servings
Dietary Notes: Low-Carb, Gluten-Free, Keto-Friendly*
A Note from the Kitchen
This isn’t your nonna’s lasagna—but it might just become your new favorite. We’ve swapped traditional pasta for thin slices of zucchini, creating layers that hold their texture while packing in flavor and nutrients. The secret is in the “roasting” step for the zucchini, which ensures your masterpiece isn’t watery. Rich, meaty, cheesy, and deeply satisfying, this lasagna delivers all the comfort with a powerful protein punch and a fraction of the carbs. It’s a crowd-pleaser that keeps your fitness goals firmly on track.
Ingredients
For the Zucchini “Noodles”:
3 large zucchini (about 2 lbs / 900g), ends trimmed
1 tbsp olive oil
1 tsp salt
For the Meat Sauce:
1 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 lb (450g) lean ground beef (90/10 or 93/7)
1 lb (450g) Italian chicken sausage, casings removed
1 (24 oz / 680g) jar of high-quality sugar-free marinara sauce
1 (6 oz / 170g) can tomato paste
2 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
For the Ricotta Layer:
1 (15 oz / 425g) container whole-milk ricotta cheese
1 large egg
½ cup (2 oz / 55g) grated Parmesan cheese
¼ cup fresh parsley, chopped
¼ tsp ground nutmeg
For Assembly:
2 cups (8 oz / 225g) shredded low-moisture part-skim mozzarella cheese
½ cup (2 oz / 55g) shredded Parmesan cheese
Fresh basil, for garnish
Equipment
Sharp knife or mandoline slicer
Large sheet pans
Paper towels or clean kitchen towels
Large skillet or Dutch oven
Large mixing bowl
9×13 inch (23×33 cm) baking dish
Step-by-Step Instructions
1. Prepare the Zucchini “Noodles” (Time: 25 mins | Intensity: Low)
This critical step removes excess water for a perfectly layered, non-soggy lasagna.
Preheat your oven to 375°F (190°C).
Using a sharp knife or mandoline, slice the zucchini lengthwise into ⅛-inch thick strips. Aim for uniformity.
Lay the slices in a single layer on sheet pans lined with paper towels or clean kitchen towels. Sprinkle generously with salt. Let them sit for 10 minutes—this draws out moisture.
Blot the tops of the zucchini slices firmly with more paper towels to absorb the released water.
Brush both sides of the slices lightly with olive oil and arrange back on the sheet pans (you can remove the towels). Roast for 10-12 minutes, just until slightly pliable. Remove and let cool. Leave the oven on.
2. Make the Meat Sauce (Time: 20 mins | Intensity: Medium)
Build a deep, flavorful foundation while the zucchini roasts.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
Increase heat to medium-high. Add the ground beef and chicken sausage, breaking it up with a spoon. Cook until no pink remains, about 8-10 minutes. Drain any excess fat if desired.
Stir in the marinara sauce, tomato paste, oregano, basil, and red pepper flakes. Reduce heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper. Remove from heat.
3. Prepare the Ricotta Mixture (Time: 5 mins | Intensity: Low)
In a medium bowl, combine the ricotta cheese, egg, ½ cup Parmesan, chopped parsley, and nutmeg. Mix until fully incorporated.
4. Assemble the Lasagna (Time: 10 mins | Intensity: Medium)
Now for the satisfying build!
In your 9×13 baking dish, spread about ½ cup of the meat sauce thinly across the bottom.
Layer 1: Arrange a single layer of roasted zucchini slices, slightly overlapping, to cover the sauce.
Layer 2: Spread half of the ricotta mixture evenly over the zucchini.
Layer 3: Spoon one-third of the remaining meat sauce over the ricotta.
Layer 4: Sprinkle with ⅔ cup of the shredded mozzarella.
Repeat Layers: Add another layer of zucchini, the remaining ricotta, another third of the meat sauce, and another ⅔ cup of mozzarella.
Final Top Layer: Finish with a final layer of zucchini, the last of the meat sauce, the remaining ⅔ cup mozzarella, and the ½ cup shredded Parmesan.
5. Bake & Rest (Time: 60 mins | Intensity: Low-Hands Off)
This is where magic happens.
Cover the dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
Carefully remove the foil and bake for an additional 20-30 minutes, until the cheese is golden and bubbly, and the edges are slightly browned.
CRUCIAL STEP: Remove the lasagna from the oven and let it rest, uncovered, for at least 15-20 minutes before slicing. This allows the layers to set firmly, ensuring clean cuts.
6. Serve & Store
Garnish with fresh basil leaves. Slice into 8 generous squares.
To Store: Cool completely, then cover and refrigerate for up to 4 days.
To Freeze: Wrap individual portions or the whole dish (once cooled) tightly. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave individual portions.
Nutrition Information (Per Serving, 1 of 8)
Nutrient Amount
Calories 415
Total Fat 26g
Saturated Fat 12g
Total Carbohydrates 13g
Dietary Fiber 3g
Net Carbs 10g
Protein 35g
Sodium 980mg*