This zucchini low carb lasagna (with a pizza twist) combines 2 classic comfort foods into one healthy and family friendly dinner! Gluten-free, under 300 calories and packed with protein too!
Table of Contents
Why you Will LOVE This Recipe?
- This low carb lasagna is the best lasagna ever and yes even including the ones with real pasta and beef. Although the low carb paleo zucchini lasagna and the spaghetti squash lasagna come pretty close.
- This lasagna has zucchini noodles and yet it tastes like real carb loaded lasagna. And I can vouch for this because my husband hates vegetables, yet this is one of his favorite recipes.
- This low carb lasagna is also gluten-free and packed with protein!
Is Lasagna Low Carb?
Traditionally lasagna is made out of wide flattened pasta sheets. As we all know pasta is very high in carbs! However, this recipe replaces the pasta sheets with zucchini noodles making it low-carb and keto friendly yet tasting just as good as your regular lasagna.
What Kind of Cheese Should I Put in Lasagna?
Lasagna is a staple of Italian cuisine, so it is no surprise to see several Italian cheeses in this recipe. The three cheeses that go best with lasagna are:
- full-fat ricotta cheese (although watch the quantity as it has a bit of carbs)
- mozzarella
- parmesan
Since ricotta cheese is a bit heavier it will give a richer taste and more texture. However, if you want your lasagna to be a bit lighter, using mozzarella is probably best.
How to Make Zucchini Noodles Without a Spiralizer?
No worries if you don’t have a spiralizer. You can also use a mandolin to get thin, lasagna-noodle-esque slices. Set your mandolin to a 1/8-inch thickness and slide the zucchini noodles down the blades to create long, thin low carb lasagna noodles. Mandolins are SHARP, so make sure you don’t cut yourself.
Recipe Variations
The beauty of this recipe is that you can get a little crazy with it and put whatever toppings you like on it and substitute whatever ingredient you want. There is always a substitute. ALWAYS!
- I have used zucchini noodles to replace the pasta sheet but other good variations include spaghetti squash, grilled eggplant or even cauliflower rice.
- I usually use ground turkey but you can make this lasagna with ground lamb, ground chicken, or stick to the traditional ground beef.
- If you are not a fan of ricotta you can swap it for any soft cream cheese. It will still turn out delicious.
- Provolone is a good substitute for mozzarella as it has even less carbs.
- I always like to sprinkle grated parmesan on top as it gives a nice crust once baked. Pecorino is a good alternative to parmesan with a more earthy flavor.
Can You Freeze Lasagna?
You can prepare your lasagna in advance, do all of the steps before baking and then freeze your unbaked lasagna plate. You will just have to bake it right before serving your lunch or dinner for a delicious and piping hot dish.
You could also fully cook it, store it in the freezer and then reheat it at a later time but it will be obviously a bit less fresh tasting.
Other Lasagna Recipes You Might Like:
Low Carb Paleo Zucchini Lasagna
Thai Slow Cooker Zucchini Lasagna
Ingredients
For the zoodles:
- 3 Large zucchinis
- 1 Tbsp Salt
For the lasagna:
- 2 Tbsps Olive oil
- 1 lb Ground 99% fat-free Turkey
- 1 Cup Onion diced (1 small onion)
- 1 1/2 Tbsps Fresh garlic diced
- 1 tsp Salt
- pepper
- 1 15 oz Container of light or fat-free ricotta cheese
- 1 Large egg
- 1 14 oz Jar of pizza sauce
- 2 Cups Turkey Pepperoni slices 48 pepperonis to be exact
- 8 oz Light Mozzarella cheese grated
- 1/2 A Large green pepper, chopped
- 1/4 cup Slivered black olives
- 2 Tbsps Parmesan Cheese, finely grated
Instructions
- Preheat the oven to 350 degrees.
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick, Lay them out flat onto a cookie sheet and sprinkle with 1 Tbsp salt.
- Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.
- In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, diced onion, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion is soft and the turkey is browned.
- While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
- Once the turkey is done, it’s time to assemble the lasagna!
- Spray a 9×13 inch baking dish with cooking spray.
- Start by pouring half the jar of pizza sauce on the bottom, followed by half the turkey, then layer half the zucchini noodles, half the ricotta mixture, half the pepperoni slices,and finish with half the grated mozzarella cheese.
- Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.
- Turn the oven up to 375 and cover the lasagna with tin foil.
For the lasagna:
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
- Devour!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTEREST, FACEBOOK AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Kabir says
I appreciate this recipe with all healthy ingredients. This proved to be very helpful and was different from others. I hope you will upload more recipes like this.
David says
First and foremost, thank you for posting this recipe. I’ve made this several times over the last few years and although it is absolutely amazing, I cannot get the zoodles to come out intact and have to piece them together in the pan before baking because they stick to the baking sheet. I’ve tried bare sheets, cooking-spray coated sheets, parchment paper-covered sheets, well salted sheets, nothing works. I’ve measured the slices coming out of my mandolin, they are consistently 1/8″. HELP!
Taylor Kiser says
I’m glad you like it!
It sounds like you are overbaking them! Have you tried less cooking time?
David says
I don’t know – – I follow the recipe, 10 – 15 minutes at 350F. Most times they aren’t even beginning to brown at that point so I leave them in for a few minutes longer. Perhaps I should just pull them whatever they look like at 15 minutes.
Taylor Kiser says
Try that and see if it works! They stick if they are overcooked!
Wendybird says
My family just went low-carb, and my husband and sons are always hesitant when I cook some new “healthy” recipe I found, but I had a feeling this one might be different. After my 9 year old took his first bite, his eyes widened and he said “wow!” He has never reacted to my cooking this way before. He proposes a new name for you to consider Taylor, “It’s not quite pizza and it’s not quite lasagna,’’ he said. ‘It’s PIZZAGNA!” This dish was so delicious and we all loved it! Can’t wait to try your other recipes!
Right says
Good
Foodfaithfitness says
So happy you like it!