Zucchini lasagna

Zucchini lasagna

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!

Zucchini lasagna

A traditional Italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini, you won't think about the original carb-packed version... ever...again!
4 servingservings


Meat sauce
  • 1 1 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 1½ lbs 650 g ground beef
  • 2 tbsp 2 tbsp olive oil
  • 1 tbsp 1 tbsp dried basil
  • 1 tbsp 1 tbsp dried oregano
  • 4 tbsp 4 tbsp tomato paste
  • 3 tbsp 3 tbsp water
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
Cheese sauce
  • 113 cups 325 ml heavy whipping cream
  • 7 oz. 200 g shredded cheese, divided in two
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • salt and ground black pepper
Zucchini sheets
  • 2 2 zucchini


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Finely chop the onion and garlic. Fry in oil together with the ground meat. Add herbs. Stir in water and tomato paste, combine well. Let simmer for 5-10 minutes. Salt and pepper to taste.
  3. In a saucepan, add cream, half of the shredded cheese and garlic. Bring to a boil. Lower the heat and simmer for 5 minutes while stirring continuously. Salt and pepper to taste.
  4. Thinly slice the zucchini and place the slices in a baking dish with high edges to cover the bottom. Add cheese sauce, ground meat and zucchini slices in layers. Finish off with a cheese sauce layer and top with the other half of the shredded cheese.
  5. Bake in the oven for 20 minutes or until the cheese gets a nice golden color.

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  1. Gil
    Did this recipe tonight, adjusting the servings for 6 plates. I used a 9 x 13 glass dish. Used 3 lbs of ground beef and it barely made 2 layers of meat. I'm a little curious about the "cream sauce"..kind of makes the dish watery. I didn't strain the meat mixture and that might have added to the watery texture?
    At the end of the day, the taste was FANTASTIC . Instead of the herbs mentioned, I used Italian seasoning, lots of it :)
    Some tweeking required to make sauce thicker :)
  2. Yvonne
    Made this last night, tasted delicious. The sauce was quite thick as was the meat mixture but when the finished dish was served up it was very watery. I’m wondering if it’s the zucchini that give off moisture whilst cooking in the oven. Next time I’ll try frying the zucchini fist to make them a bit crispy.
  3. Robin
    will try today or tomorrow - probably will slice the zucchini and salt it lightly and let it sit for 10-15 minutes before assembling it to try to avoid the watery situation mentioned above. Glad to hear it's so yummy! Looking forward to trying it!
  4. Lori
    I found this to be most delicious! I got some of the water out of the zucchini by salting them first. There was still some excess liquid - not sure if I mess up on the cream sauce but all in all, it was very good. I did use less burger and added some hot Italian sausage, as well added a tbsp of fennel. Will definitely make again!
  5. HeatherB
    I salted the zucchini to release some of the water. It was still a little wet. I think I should have let it set longer after cooking to make it easier to slice and serve. We served it in soup bowls. It was a very gratifying alternative to traditional lasagne. Definitely adding it to the menu!
  6. Susan
    What kind of cheese? Cheddar or mozzarella?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    What kind of cheese? Cheddar or mozzarella?

    Any cheese that will melt well will work. Mozzarella would be a great option.

  8. Chantel
    My husband loved this! Broiled it at the end for extra crispyness. So good.
  9. Gordon
    You need to cook the zucchini first, otherwise it’s too watery.
  10. Melody
    YUM! This is delicious and easy to make. I added a ricotta layer in the middle, like one of the other lasagna recipes here had. Turkey baster worked great to deal with the extra liquid and seems easier than fiddling with the zuchini slices before hand.

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