Sheet Pan Zucchini Lasagna (Low Carb, High Protein)
Overloaded with summer zucchini? How about a healthy lasagna recipe that’s low in carbs but high in protein? This Sheet Pan Zucchini Lasagna layers fresh zucchini, savory meat sauce, and creamy cheese into an easy weeknight dinner that’s packed with flavor, naturally gluten-free, and perfect for meal prep.
how do I keep zucchini lasagna from becoming watery?
Yes, salting the zucchini helps draw out excess moisture, preventing the lasagna from becoming watery. Let the slices sit for 15–20 minutes, then pat them dry before assembling. Or as I like to do, you can also roast the zucchini slices briefly before layering and allow the lasagna to rest for 10–15 minutes after baking.
Is zucchini lasagna low carb?
Yes! Replacing traditional pasta noodles with zucchini significantly reduces the carbohydrate content, making this recipe a great low-carb and keto-friendly option
How much protein is in zucchini lasagna?
The protein content varies depending on the ingredients used, but this high-protein zucchini lasagna gets most of its protein from lean ground meat, ricotta, and mozzarella cheese.
Can I make zucchini lasagna ahead of time?
Absolutely. You can assemble the lasagna up to 24 hours in advance and refrigerate it until you’re ready to bake.
Can I freeze zucchini lasagna?
Yes. Allow the lasagna to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What meat works best in zucchini lasagna?
Lean ground beef, ground turkey, ground chicken, or Italian sausage all work well and add plenty of flavor and protein!
How long does zucchini lasagna last in the refrigerator?
Stored in an airtight container, zucchini lasagna will stay fresh for 3–4 days in the refrigerator.
Can I make this zucchini lasagna vegetarian?
Yes. Simply replace the meat with sautéed mushrooms, lentils, or your favorite plant-based ground meat alternative.
Cook with me!
Sheet Pan Zucchini Lasagna (Low Carb, High Protein)
Ingredients
- 3 large zucchini sliced into 1/4″ strips
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1 1/2 to 2 cups whole milk ricotta the thick kind!
- 10 oz mozzarella grated
- 1 pound ground beef browned
- 25 oz. marinara 2 1/2 cups total
- 1 cup freshly grated parmesan
- 1/4 cup basil chopped
Instructions
- Preheat oven to 400F.
- On a large rimmed baking pan, add the sliced zucchini. Drizzle with the olive oil and season with salt. Bake for 10 to 15 minutes, until tender. Remove from oven to rest for 15 minutes, then remove the zucchini to a separate plate and drain any water in the pan.
- Spread out 1 cup marinara sauce over the rimmed baking pan. Add half of the zucchini on top in a single layer.
- Slather the ricotta on top of the zucchini, then layer with the browned beef, half of the remaining marinara sauce and half of the grated mozzarella.
- Continue layering with the remaining zucchini slices, marinara, and grated mozzarella.
- Bake for 15 to 20 minutes, broiling the last 2 to 3 minutes to crispen up the cheese on top.
- Finish off with the freshly grated parmesan and chopped basil to enjoy warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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