The BEST and Easiest Zucchini Lasagna: Sugar-Free and Low-Carb Delight

Serving: Serve this Zucchini Lasagna with a fresh salad for a complete meal. You can also drizzle some extra marinara sauce on top for added flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This lasagna also freezes well! Just let it cool completely, then wrap tightly in plastic wrap and foil for freezing. It will keep for up to 3 months.

Variations:

Add More Veggies: You can add other vegetables like mushrooms, spinach, or bell peppers to the meat sauce for extra flavor and nutrients.

Use Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner option.

Dairy-Free: For a dairy-free version, use vegan ricotta and mozzarella, and skip the Parmigiano-Reggiano.

FAQ:

Can I use pre-sliced zucchini? While it’s best to slice your own zucchini to ensure uniform thickness, pre-sliced zucchini will work too. Just be sure to pat it dry before layering.

What if I don’t have ricotta? If you don’t have ricotta, cottage cheese can be a good substitute, or you can use a blend of cream cheese and Greek yogurt for a creamy filling.

How do I avoid watery lasagna? Salting and patting dry the zucchini slices helps draw out moisture, but you can also roast the zucchini slices in the oven for a few minutes to remove excess water before assembling.

This Zucchini Lasagna is a game-changer! It’s simple to make, bursting with flavor, and perfect for anyone looking to enjoy a classic comfort food without the carbs. Whether you’re on a low-carb journey or just craving a lighter lasagna, this recipe delivers on taste and satisfaction.