How to Make Low Carb Zucchini Lasagna?

Low Carb Zucchini Lasagna


  • Prep: 20 mins
  • Cook: 40 mins
  • Total: 60 mins
  • Yield: 8 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Italian


  • 1teaspoonolive oil
  • 3clovesgarlic (finely minced)
  • 1largeonion (diced)
  • 500gramslean ground beef
  • 1/2teaspoonsalt
  • 1/4teaspoonpepper
  • 1teaspoondried parsley
  • 1/2teaspoondried thyme
  • 1/2teaspoondried basil
  • 1/2teaspoondried oregano
  • 720millilitrestomato puree
  • 400gramscanned diced tomatoes
  • 900gramsricotta cheese
  • 50gramsKalleh parmesan cheese (powder)
  • 200gramsKalleh lasagna processed cheese (Sliced)
  • 1teaspoondried parsley
  • 1/2teaspoondried basil
  • 1/4teaspoondried oregano
  • 2clovesgarlic (finely minced)
  • for seasoningsalt
  • for seasoningpepper
  • 1egg
  • 3smallzucchini (thinly sliced lengthwise)
  • to garnishfresh oregano, parsley or basil

Low carb zucchini lasagna is the ideal Italian-style easy food, replacing the traditional version, and this is even a healthier one, without the carbs! The main ingredient that turns it into a low-carb meal is the zucchini instead of noodles. Reach the flavor of the lean ground beef sauce with layers of cheese, and fresh herbs make this food super delicious. You won’t even miss the noodles!

This lasagna is very tasty and easy to put together. So this healthy and delicious lasagna can be the perfect weeknight meal for the whole family.


Step 1

For preparing the meat sauce first you have to heat a large pot over medium-high heat and add the olive oil. Add garlic and onion to the pot and saute a few minutes until the garlic is fragrant and onions become translucent.

Step 2

Add in the meat and brown it in the pot until no longer pink and almost cooked through.

Step 3

Add dried oregano, basil, parsley, and season with salt and pepper to taste. Stir together well. Add in the tomato puree and the canned diced tomatoes, and combine. Bring to a boil, then reduce heat to low and simmer and continue to cook for about 20 minutes.

Step 4

Then mix ricotta cheese, egg, Kalleh Lasagna cheese, garlic, and dried herbs in a mixing bowl. Season with salt and pepper. Add in 1/2 cup of cooled meat sauce and stir to combine; set aside.

Kalleh Lasagna-Processed-Cheese

Step 5

Preheat your oven to 400°F.

Step 6

slice the zucchini very thinly, from length with a sharp knife.

Step 7

Prepare a 9×13-inch casserole dish. First, spread meat sauce, then put your zucchini slices on top of the sauce. Add a layer of ricotta filling, and Kalleh parmesan powder cheese. Repeat these layers 2 or 3 times.

kalleh parmesan poweder cheese

Step 8

Arrange the last zucchini slices, Kalleh Lasagna cheese, and Kalleh parmesan cheese on top of the lasagna. Put the lasagna dish into the oven and bake for about 30 minutes or until the cheese begins to brown. Garnish with chopped fresh basil or parsley. Serve and enjoy!

Cooking Notes

You can use your favorite cheese; we used ricotta cheese, sliced lasagna Processed Cheese, and parmesan cheese.

You can use turkey or chicken in place of Lean ground beef.

Put leftover lasagna in a container and store it in the fridge for up to 5 days.

You can freeze unbaked or baked zucchini lasagna with plastic wrap and foil for 3 months.

If you don’t like a watery zucchini lasagna, you can follow these few tips:

Slice the zucchini into thinner slices.

Salt the zucchini and let it sit for 15 minutes, then dry with a paper towel.

Grill the zucchini for 1 or 2 minutes on each side to reduce the moisture.


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