Print

Low Carb Zucchini Lasagna Recipe Easy Wholesome Dinner with Fresh Basil

low carb zucchini lasagna - featured image
Print Recipe

This wholesome low carb zucchini lasagna swaps noodles for thinly sliced zucchini and features creamy ricotta, cottage cheese, savory meat sauce, and fresh basil. It’s a lighter, gluten-free twist on classic Italian comfort food, perfect for weeknight dinners or family gatherings.

Ingredients

Scale
  • 3 large zucchini, sliced lengthwise into 1/8-inch strips
  • 1 tablespoon salt (for sweating the zucchini)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 cup cottage cheese (small curd)
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian herbs (or oregano)
  • 1 pound ground turkey or lean ground beef
  • 2 cups tomato sauce (low sugar preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese (part-skim or dairy-free)
  • 1/4 cup fresh basil leaves, chopped
  • Extra grated Parmesan, for serving (optional)

Instructions

  1. Slice zucchini lengthwise into 1/8-inch strips. Sprinkle with salt and lay out on paper towels. Let sweat for 20 minutes, then pat dry thoroughly.
  2. In a medium bowl, combine ricotta, cottage cheese, egg, Parmesan, black pepper, and Italian herbs. Stir until smooth and creamy.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent (about 3 minutes), then add garlic and cook for 1 minute more.
  4. Add ground turkey or beef and brown until cooked through, breaking up clumps (about 5-6 minutes).
  5. Pour in tomato sauce, dried basil, salt, and black pepper. Simmer for 5-7 minutes.
  6. Preheat oven to 375°F (190°C).
  7. In a 9×13-inch baking dish, spoon a thin layer of meat sauce on the bottom. Place a single layer of zucchini strips over the sauce, overlapping slightly.
  8. Spread half the cheese mixture over zucchini, then sprinkle 1/2 cup mozzarella.
  9. Repeat layers: sauce, zucchini, cheese mixture, mozzarella. Finish with remaining sauce and top with last layer of zucchini and 1/2 cup mozzarella. Garnish with fresh basil.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and bubbly, and edges are golden.
  11. Let lasagna sit for 10 minutes before cutting. Sprinkle with extra Parmesan and basil if desired.

Notes

Sweat and pat dry zucchini to avoid watery lasagna. Let lasagna rest after baking for easier slicing. For a golden top, broil for 1-2 minutes at the end. You can prep zucchini and cheese filling ahead or freeze assembled lasagna for up to 1 month. Substitute ground turkey with plant-based crumbles for vegetarian, or use dairy-free cheeses for dairy-free adaptation.

Nutrition

Keywords: low carb, zucchini lasagna, gluten-free, healthy dinner, Italian, basil, easy lasagna, wholesome, keto, family meal

Find it online: https://bitefuljoy.com/low-carb-zucchini-lasagna-recipe-easy-wholesome-dinner-with-fresh-basil/