Zucchini Lasagna Recipe | Low Carb Lasagna Recipe

This healthy lasagna recipe isn't a no-carb lasagna, but it's pretty low-carb lasagna! 13 net carbs per serving.
Course Main Course
Cuisine Italian
Keyword carb free lasagne, making zucchini lasagna noodles, zucchini lasagna
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 Servings
Calories 562kcal


  • 2 lbs Hamburger Ground, Lean
  • 24 oz Spaghetti Sauce
  • 3 cup Mozzarella Shredded
  • 1 cup Parmesan Cheese Shredded
  • 6 whole Zucchini
  • 2 whole Tomatoes Roma, suggested


  • Heat a large skillet over medium-high heat.
  • Once your pan is heated, add the olive oil.
  • Add the ground hamburger to the pan. As it's cooking, stir and break up the meat with a large wooden spoon. Cook the beef until it's no longer pink. Approximately five minutes.
  • Once your meat is cooked, drain and dispose of the grease.
  • Place your ground hamburger back into your skillet and add your spaghetti sauce and diced tomatoes.
  • Continue to stir the mixture over medium-high heat until it begins to simmer.
  • Once your mixture is simmering, reduce the heat to keep a low simmer, stirring frequently for ten minutes.
  • Remove meat mixture from the stove and set aside.
  • Preheat oven to 375 degrees.
  • Cut and discard the ends off of the zucchini. Stand the zucchini vertically and slice along the length into 1/8-1/4” thick strips. They will not all be the same size, and that's okay.
  • Arrange 1/3 of your slices of zucchini along the bottom of your baking dish, slightly overlapping each other.
  • Evenly spread half of your meat mixture on top of your first row of zucchini.
  • Evenly spread 1/3 of your cheese over the meat.
  • Continue this process until all your ingredients are in the dish. Give the dish a nice shake and bump on the counter to help settle your ingredients.
  • Bake your lasagna uncovered until golden brown on top, approximately 45-60 minutes.
  • Allow your lasagna to rest for 15 minutes, slice, and serve.