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Zucchini Lasagna (Lasagne) – Low Carb

Ingredients:

  • 2 1⁄2cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
  • 1⁄2lb lean ground beef (I use 1 lb.)
  • 1⁄4cup onion, chopped
  • 2small tomatoes, cut up
  • 1(6 ounce) can tomato paste
  • 1garlic clove, minced
  • 1⁄2teaspoon dried oregano
  • 1⁄2teaspoon dried basil
  • 1⁄4teaspoon dried thyme
  • 1⁄4cup water
  • 1⁄8teaspoon pepper
  • 1egg
  • 3⁄4cup low fat cottage cheese (or low fat or fat free ricotta)
  • 1⁄2cup mozzarella cheese, shredded (I use 8 oz. divided)
  • 1teaspoon flour

Directions:

  • Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
  • Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
  • In small bowl slightly beat egg.
  • Add cottage cheese, half of shredded cheese and flour.
  • In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
  • Bake uncovered at 375 degrees F for 30 minutes.
  • Sprinkle with remaining cheese. Bake 10 minutes longer.
  • Let stand 10 minutes before serving.

Reviews:

  • Oliver & Fischer’s Mommy

    This is more than delicious!! I doubled the meat, used all ricotta cheese, shredded fresh mozarella, and a few more zucchini than listed. I also took a small portion and cooked it without the meat for myself(I cooked everything according to the recipe but just left out the meat). My husband and two year old loved the meat version and I loved the vegeterian version. Absolutely yummy! I will definately make this again!! Thanks!

  • Katanashrp

    I cannot believe how delicious this dish was. I used 3/4 lb of ground beef, part skim ricotta, 8oz bag of part skim mozzarella as well as whole wheat flour. It was to die for. Next time I might skip the pre-cooking zucchini step since I like a little bit more texture, but that’s just a personal preference. This one is a keeper for sure!

  • geniabeme

    Made this tonight and it was great! I zapped the zuch in the microwave for 2 mins to save some time, used some marinara sauce from a jar instead of fresh tomatoes, and used ricotta and everything came out great. Thanks for the recipe!

  • Cheryl’s Home Cookin’

    Great reciepe!!! I ended up going with the no boil lasagna noodles (which I highly reccommend) instead of the zucchini slices. However I did use the zucchini. I grated 3 zucchini and mixed it in with the tomatoes and seasonings. I did add extra garlic and I did double the meat. After that I went accordingly to recipe. My family and I loved it! The kids (ages 7 and 4) did not notice that there was veggies in it! Wahoo! 🙂 Score!

  • TaterBug! :)

    Very, very good! I used lowfat ground turkey, extra garlic and spices..YUM! I have to also say that you do not miss the pasta at. Use a mandoline slicer for uniform and thinner slices that seem even more like pasta!! So good!

  • fairestoneofall

    This is a great recipe for me as I enjoy lasagna but I’m very picky about pasta. I did not pre cook the zucchini and it was perfect. I made it for my diabetic dad to reduce the carbs. I’ll use this again and make some personal modifications. Delicious and filling, thank you!

  • slobo80

    It is a keeper. Needs more cheese and zucchini.

  • Shelly J.

    This is so good! We definitely did not miss the pasta! I used 1 lbs of ground beef, double the spices, and added salt. Before the salt the meat was pretty bland. I used ricotta because it had slightly less carbs than the cottage cheese I looked at. Also, I used a colby-jack blend because I’m not a huge mozzerella. This is definitely a keeper!! I am going to post it on my facebook right now 🙂

  • tmp68

    Awesome base recipe, but made for tweeking. I doubled the beef, a must! I also doubled the seasoning and garlic. I used about 3 medium zucchini, (on top of sauce) sliced about 1/4″ thick to line my baking dish boiled them a little so they would cook faster, seasoned with S&P. I did the cheese like in the recipe but it was really not enough compaired to all the meat in the sauce so I doubled that but I used ricotta cheese and seasoned that too. I added a layer of fresh basil leaves on the cheese. Layered the sauce and zucchini but on top of the last layer I added fresh mozzarella cheese. Let me tell you I could have eaten the whole tray. Will double to a 9×13 next time, definetly!! THANK YOU!! Just started a low carb way of eating and couldn’t come up with anything. Now I have this.

  • Johnsdeere

    I made this recipe last week and talk about delish!!! You definately do not miss noodles in this recipe. It’s always nice to eat something that has been modified from the “norm” or how it is traditionally made and not notice a difference. Due to our personal tastes I added parsley to the cottage cheese mixture, rather then using fresh tomatos I used a 15oz can of diced tomatos, and double the amount of herbs used in the dish due to Marg’s comment about it being slightly bland. Thank you so much for the recipe, I will definately be making this again and will recommend it to others. 🙂

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