• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Main Dishes » Low-Carb Lasagna

Low-Carb Lasagna

Posted by: Diabetic Foodie / Main Dishes, Pasta & Grains / June 20, 2021

Jump to Recipe Print Recipe

Craving a hearty pasta dish without all the carbs? This easy low-carb lasagna with ground beef and zucchini is comfort food at its finest!

Close-up of a hearty slice of low-carb lasagna on a white plate next to the baking dish

Pasta is pretty synonymous with “comfort food.” But you know what isn’t so comforting? The way you feel after eating all those empty carbs.

So if you’re craving something hearty and cozy, you have to try this low-carb lasagna instead. A hearty ground beef sauce, sliced zucchini in place of pasta, and plenty of melted cheese make this dish so delicious and satisfying!

How to make low-carb lasagna

This easy recipe is a breeze to prep. Just follow these simple steps for hearty, cheesy goodness!

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Preheat the oven to 400°F. Line a large baking sheet with foil.

Step 2: Place the sliced zucchini on the baking sheet and toss with oil.

Step 3: Bake the zucchini for 10 minutes or until softened and some moisture has been released.

Cooked zucchini slices on a baking sheet lined with foil, as seen from above

Step 4: Meanwhile, add the beef to a skillet over medium heat. Add the garlic powder, onion powder, oregano, parsley, and salt.

Ground beef and seasonings in a skillet, as seen from above

Step 5: Stir, breaking the beef into smaller pieces in the pan, and cook until browned.

Cooked ground beef in a skillet, as seen from above

Step 6: Drain the excess fat from the beef, then add the tomato sauce to the skillet and stir.

Tomato sauce stirred into the cooked ground beef in the skillet, as seen from above

Step 7: In an 8×8 baking dish, start by adding a small layer of ground beef mixture to the bottom. Next, layer on the zucchini slices.

Four zucchini slices layered onto the ground beef and tomato sauce mixture in a baking dish

Step 8: Add more ground beef mixture, then mozzarella cheese.

Assembling the lasagna with mozzarella cheese over zucchini slices and the ground beef sauce in a baking pan, as seen from above

Step 9: Repeat for a total of 3 layers, then top with Parmesan cheese.

Assembled lasagna topped with Parmesan cheese, ready to go into the oven

Step 10: Bake, uncovered, for 30-35 minutes or until the cheese is brown and bubbly.

That’s it! You can add some fresh basil or parsley on top if desired, then dig in and enjoy.

Fully baked lasagna in a baking dish next to an empty plate and two forks

What to serve with this dish

Because this lasagna is nice and hearty, I like serving it with light and simple sides. Something like this lemony romaine and avocado salad would be a great option.

Have extra zucchini you don’t want to go to waste? Whip up these easy roasted zucchini fries with Parmesan! For even more flavor, try my Mediterranean zucchini noodles with goat cheese.

It’s up to you how complex you want to get with your sides. Personally, next to a big slice of lasagna, some mixed greens are usually all I need.

Two slices of lasagna on white plates next to two forks

Storage

This dish keeps very well in both the refrigerator and the freezer, which makes it a great option for meal-prepping!

You can store any extra slices in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To reheat, simply bake the lasagna at 350°F until heated through again. It’s perfect for a quick and delicious meal on busy weeknights!

A slice of lasagna on a white plate with the baking dish in the background

Other low-carb dinner recipes

Eating low-carb meals is a great way to regulate blood sugar levels. Thankfully, that doesn’t mean you have to sacrifice taste!

Here are a few of my favorite low-carb recipes I know you’ll enjoy:

  • Cuban Braised Beef
  • Beef Stew (Low-Carb)
  • Low-Carb General Tso’s Chicken

Looking for more tasty meal inspiration? Check out this round-up of my favorite low-carb dinner recipes for diabetics!

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
A slice of low-carb lasagna being lifted by a spatula out of the baking dish
4.50 from 4 votes

Low-Carb Lasagna

Craving a hearty pasta dish without all the carbs? This easy low-carb lasagna with ground beef and zucchini is comfort food at its finest!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 2 medium zucchini (thinly sliced lengthwise)
  • 1 tablespoon olive oil
  • 1½ pounds ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • 2 cups tomato sauce
  • 1½ cups mozzarella cheese
  • ½ cup grated Parmesan
  • fresh herbs for garnish (optional)
US Customary – Metric

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with foil.
  • Place the sliced zucchini on the baking sheet and toss with oil.
  • Bake the zucchini for 10 minutes or until softened and some moisture has been released.
  • Meanwhile, add the beef to a skillet over medium heat. Add the garlic powder, onion powder, oregano, parsley, and salt.
  • Stir, breaking the beef into smaller pieces in the pan, and cook until browned.
  • Drain the excess fat from the beef, then add the tomato sauce to the skillet and stir.
  • In an 8×8 baking dish, start by adding a small layer of ground beef mixture to the bottom. Next, layer on the zucchini slices.
  • Add more ground beef mixture, then mozzarella cheese.
  • Repeat for a total of 3 layers, then top with Parmesan cheese.
  • Bake, uncovered, for 30-35 minutes or until the cheese is brown and bubbly.

Recipe Notes

This recipe is for 4 total servings of lasagna.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, bake at 350°F until heated through.

Nutrition Info Per Serving

Nutrition Facts
Low-Carb Lasagna
Amount Per Serving
Calories 454 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.4g
Cholesterol 123.4mg41%
Sodium 1532.5mg67%
Potassium 344mg10%
Carbohydrates 11.5g4%
Fiber 2g8%
Sugar 6.1g7%
Protein 55.4g111%
Net carbs 9.5g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Pasta
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: gluten-free, keto lasagna, low carb lasagna, zucchini
Did you make this recipe?Click here to leave a comment & star rating!

Related Posts

  • Chicken meatballs
    Chicken Meatballs (Low-Carb)

    These tasty chicken meatballs are low-carb and only take about 5 minutes to prep! Serve…

  • Pizza Frittata in a dish on a wooden table, as seen from above
    Chicken Tikka Masala Frittata (Low-Carb Pizza Frittata)

    Craving pizza without all the carbs? Try making a pizza frittata like this delicious chicken…

  • Low-carb breakfast burrito cut into two halves and stacked on a white plate
    Low-Carb Breakfast Burrito

    For a healthy, delicious way to energize your morning, treat yourself to a low-carb breakfast…

  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Debbie says

    December 10, 2022 at 2:53 pm

    Excellent dish! Who needs the noodles?!

    Reply

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Vegetarian chipotle chili in a white bowl on a wooden serving tray with a second bowl and blue checkered napkin in background

    Vegetarian Chipotle Chili (Slow Cooker)

    Two filets of baked salmon in tomato sauce on a white plate next to two lemon wedges

    Salmon in Tomato Sauce

    Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above

    Low Sodium No Bean Chili

    Vegan

    Curried Black-Eyed Peas

    Curried Black-Eyed Peas

    Almond Truffles (Vegan, Gluten-free)

    Skinny Vanilla Almond Latte

    Skinny Vanilla Almond Latte (Dairy-free)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2023 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.