Low-Carb Zucchini Lasagna

How to Make Low-Carb Zucchini Lasagna

1. 1

   Step 1: Slice and sweat the zucchini

   Preheat the oven to 375°F (190°C). Trim the zucchini ends and slice lengthwise into 1/8-inch (3 mm) strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle both sides lightly with kosher salt, and let sit 10 minutes to draw out moisture; pat dry before assembling.

   For this step

   • 4 mediumMedium zucchini
   • 1 tspKosher salt
   
2. 2

   Step 2: Make the meat sauce

   Heat olive oil in a large skillet over medium-high heat, add the ground beef and cook, breaking it up, until browned, about 6–8 minutes. Stir in minced garlic, then add the tomato sauce and simmer 8–10 minutes until slightly thickened; season to taste with salt and freshly cracked pepper. Remove from heat and set aside to cool slightly.

   For this step

   • 1 1/2 tbspOlive oil
   • 1 lbGround beef (80/20)
   • 3 clovesGarlic (minced)
   
3. 3

   Step 3: Prepare the ricotta filling

   In a medium bowl combine ricotta, the egg, grated Parmesan, and a pinch of salt and pepper; stir until smooth and well blended. This mixture will help the roll-ups hold their shape while baking and add a creamy richness.

   For this step

   • 1 1/2 cupsWhole-milk ricotta cheese
   • 1 eachLarge egg
   • 1/2 cupGrated Parmesan
   
4. 4

   Step 4: Assemble the roll-ups

   Spread a thin layer (about 1/4 cup) of meat sauce in the bottom of a 9x13-inch baking dish. Lay a zucchini strip on a work surface, spread about 1–2 tablespoons of the ricotta mixture along its length, top with a spoonful of meat sauce, sprinkle with shredded mozzarella, and roll up tightly. Place each roll seam-side down in the baking dish; repeat until all strips are used, tucking rolls snugly together.

   For this step

   • 2 cupsShredded mozzarella
   
5. 5

   Step 5: Bake until bubbly

   Spoon any remaining meat sauce over the assembled roll-ups and sprinkle with a little extra mozzarella if desired. Bake uncovered for 20–25 minutes, or until cheese is melted and edges are bubbling and golden.
   
6. 6

   Step 6: Rest and serve

   Let the lasagna roll-ups rest 5 minutes before serving to set. Serve warm, spooning any pan juices over the rolls; garnish with fresh basil or extra Parmesan if you like.

1. Preheat the oven to 375°F (190°C). Trim the zucchini ends and slice lengthwise into 1/8-inch (3 mm) strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle both sides lightly with kosher salt, and let sit 10 minutes to draw out moisture; pat dry before assembling.
2. Heat olive oil in a large skillet over medium-high heat, add the ground beef and cook, breaking it up, until browned, about 6–8 minutes. Stir in minced garlic, then add the tomato sauce and simmer 8–10 minutes until slightly thickened; season to taste with salt and freshly cracked pepper. Remove from heat and set aside to cool slightly.
3. In a medium bowl combine ricotta, the egg, grated Parmesan, and a pinch of salt and pepper; stir until smooth and well blended. This mixture will help the roll-ups hold their shape while baking and add a creamy richness.
4. Spread a thin layer (about 1/4 cup) of meat sauce in the bottom of a 9x13-inch baking dish. Lay a zucchini strip on a work surface, spread about 1–2 tablespoons of the ricotta mixture along its length, top with a spoonful of meat sauce, sprinkle with shredded mozzarella, and roll up tightly. Place each roll seam-side down in the baking dish; repeat until all strips are used, tucking rolls snugly together.
5. Spoon any remaining meat sauce over the assembled roll-ups and sprinkle with a little extra mozzarella if desired. Bake uncovered for 20–25 minutes, or until cheese is melted and edges are bubbling and golden.
6. Let the lasagna roll-ups rest 5 minutes before serving to set. Serve warm, spooning any pan juices over the rolls; garnish with fresh basil or extra Parmesan if you like.