Low Carb Zucchini “Lasagna”

I love lasagna. For a long time I couldn’t eat it because I was avoiding dairy. Now I can’t eat it because although I’m allowing small amounts of dairy in my diet, I’m diabetic and can’t eat pasta! The noodles are the whole point of lasagna! Then I discovered zucchini. I started with zucchini spaghetti {recipe coming soon} and loved it so much that I decided to try it as a replacement for lasagna noodles. I found that they work wonderfully and I also find that this recipe can be accommodated to encompass whatever you have in your fridge. Here’s how I made the one pictured below, but feel free to use whatever vegetables and meat you have on hand. The best part about this is that it’s delicious and low-carb too!


Easy Zucchini Lasagna

2 medium to large zucchini

½ jar of spaghetti sauce

1 pound of either ground beef, ground turkey or Italian sausage {I used Italian sausage}

½ – 1 red, green or orange peppers

cottage cheese {this is what I had on hand, you can also use ricotta}

Parmesan cheese

shredded provolone {I used whatever was left in my baggie, which was about ¼ package}

2 large handfuls of spinach


salt and pepper

Again, I say use what you have. If you have mushrooms, throw them in. Don’t have spinach? Leave it out. Have some leftover kale, use that! Have a bunch of shredded cheese bags with just a little left in each? Use them. That’s the magic of this lasagna it can be anything you want it to be and clears out your fridge at the same time!

Let’s get started!

1. Pre-heat your oven to 400 degrees Farenheit. You’ll turn down the heat later.

2. Slice your zucchini thin, about ¼ thick. You can use either a mandolin or just a regular knife. Arrange your zucchini on a cookie sheet that’s been lined with roasting/cooling racks. make sure that you do not overlap your slices. Sprinkle your zucchini generously with salt. This is going to draw out the moisture from the vegetable.

Place your zucchini in the oven for about 15 minutes or until it has dried out. Once done, remove from oven and set aside to cool. Once cool, then pat with a damp paper towel to remove some of the salt that may have stuck on. Reduce heat to 350 degrees.

3. While your zucchini is cooking go ahead and gather all your mies en plas {meez n plass} that you will be using.

4. In a medium skillet with about 1 tablespoon of olive oil cook up your meat of choice. When done, strain and set aside. Cook the rest of your vegetables.

NOTE: If you are using cottage cheese, make sure to press it into a strainer first to remove as much liquid as possible.

5. Now it’s time to assemble. I like to use an 8×8 baking dish and do only two layers. Start with some sauce at the bottom. Enough to cover your dish completely. Then put one layer of zucchini, a layer of cottage {or ricotta} cheese, your meat and veggies. Now it’s time for your last layer of zucchini, some more sauce and then the rest of your shredded cheese and Parmesan.

6. Place your assembled lasagna in the oven for about 20 minutes or until your cheese is golden brown.


1. Do not add salt to this dish. Just add pepper as you cook each layer. The cheese is salty and the zucchini is going to be salty. Trust me.

2. This is a watery lasagna. Make every effort you can to reduce the amount of liquid that goes into this dish. It can be super dry when you assemble it, but once it goes in the oven it will release liquid.

3. This is so delicious you will probably not have any leftovers. If you do though, they will probably be better the next day. I can’t tell you because I’ve never had leftovers of this dish.

4 thoughts on “Low Carb Zucchini “Lasagna”

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