Zucchini Noodle Caprese Lasagna Low Carb Lasagna Recipe

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 50-60 minutes


For the zucchini noodles

  • 4 medium zucchini
  • 1 teaspoon salt

For the meat sauce

  • 1 pound ground beef (or Italian sausage)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces marinara sauce (choose a low-sugar variety)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

For the cheese filling

  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 cup shredded mozzarella cheese
  • 10-12 fresh basil leaves, chopped

Equipment and Utensils

  • Large skillet
  • 9×13 inch baking dish
  • Optional: mandoline slicer or vegetable peeler for zucchini noodles


1. Prep the zucchini noodles

  • Wash and trim the zucchini. Slice the zucchini lengthwise into thin ribbons (about 1/4 inch thick) using a mandoline or vegetable peeler.
  • Lay the zucchini ribbons on paper towels and sprinkle with salt. Let sit for 15-20 minutes to release excess moisture. Pat dry with more paper towels.

2. Make the meat sauce

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon. If using sausage, drain any excess grease.
  • Add the onion and garlic and cook until softened, about 5 minutes.
  • Stir in the marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Reduce heat and simmer for 10-15 minutes, stirring occasionally.

3. Make the cheese filling

  • In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix until well combined.

4. Assemble the lasagna

  • Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  • Spread a thin layer of meat sauce on the bottom of the dish.
  • Arrange a layer of zucchini noodles over the sauce to cover.
  • Spread half the ricotta cheese mixture over the zucchini layer.
  • Top with half the remaining meat sauce.
  • Sprinkle with half the shredded mozzarella cheese.
  • Repeat the layers: zucchini, ricotta mixture, meat sauce, mozzarella cheese.
  • Top with a final layer of zucchini noodles and a sprinkle of the remaining mozzarella.

5. Bake

  • Cover the lasagna tightly with aluminum foil.
  • Bake for 25 minutes, then carefully remove the foil and bake for another 25-30 minutes, or until golden brown and bubbling.

6. Rest and serve

  • Let the lasagna rest for at least 10-15 minutes before cutting. This allows it to set and makes for cleaner slices.
  • Garnish with fresh basil and serve warm.


  • For a richer flavor, use a mix of ground beef and Italian sausage.
  • If you find your zucchini noodles release too much water, you can lightly saute them after drying to remove excess moisture.
  • Feel free to add other vegetables to the meat sauce like mushrooms or bell peppers.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.


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