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Healthy Low-Carb Zucchini Lasagna Recipe with Easy Beef Bolognese Guide

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A comforting low-carb zucchini lasagna layered with hearty beef bolognese and creamy cheese, perfect for a satisfying yet lighter dinner option.

Ingredients

Scale
  • 4 medium zucchinis (about 2 pounds), sliced lengthwise into 1/8-inch thick strips
  • 1 tablespoon olive oil (for roasting)
  • Salt and pepper, to taste
  • 1 pound lean ground beef (90% lean preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth or water
  • 1/4 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh parsley or basil, chopped (optional)
  • Fresh basil leaves for garnish (optional)
  • Pinch of grated nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Slice zucchinis lengthwise into 1/8-inch thick strips. Lay on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper. Roast for 10-12 minutes until just softened but not mushy.
  2. While zucchini roasts, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
  3. Add chopped onion and garlic to the skillet and sauté for 3-4 minutes until soft and fragrant.
  4. Stir in crushed tomatoes, tomato paste, beef broth, and red wine (if using). Add oregano, basil, red pepper flakes, salt, and pepper. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally. Add more broth if sauce becomes too thick.
  5. In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, beaten egg, nutmeg, and chopped herbs if using. Stir until smooth and creamy.
  6. Lower oven temperature to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of beef bolognese on the bottom. Layer roasted zucchini slices over the sauce, then spread some cheese mixture on top. Repeat layers (beef, zucchini, cheese) until ingredients are used, finishing with a layer of beef sauce topped with remaining mozzarella cheese.
  7. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted, bubbly, and golden.
  8. Let lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese. Serve warm.

Notes

Roasting zucchini removes excess moisture to prevent watery lasagna. Pat zucchini dry if still watery after roasting. Simmer bolognese sauce slowly for best flavor. Use a mandoline for uniform zucchini slices. Let lasagna rest 10 minutes before serving to set. Egg in cheese mixture helps bind filling.

Nutrition

Keywords: low-carb, zucchini lasagna, beef bolognese, keto, healthy dinner, gluten-free, easy recipe

Find it online: https://breezybake.com/healthy-low-carb-zucchini-lasagna-recipe-with-easy-beef-bolognese-guide/