Best 3 Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

If you're looking for a low-carb, vegetarian lasagna recipe that's packed with flavor and nutrients, you've come to the right place. This recipe is made with zucchini and cucumber instead of traditional lasagna noodles, and it's filled with a variety of fresh vegetables, herbs, and spices. The result is a delicious and healthy dish that's perfect for a weeknight dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
Pat dry zucchini slices with a paper towel to get rid of excess moisture.
Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for image

This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.

Provided by TVan8879

Categories One Dish Meal

Time 45m

Yield 1 lasagna, 1 serving(s)

Number Of Ingredients 6

Ingredients

1/4 zucchini
1/4 cucumber
3/4 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms

Steps:

Peel zucchini and cucumber with a vegetable peeler to get long wide strips
Layer some of the sauce in a mini loaf pan.
Now alternate layers of zucchini/sauce/cucumber/sauce.
At one point slice the mushrooms and chop the garlic and add it to one layer.
On the second to last layer, add the parmesan cheese
Finish with the last of the sauce.
Bake at 325 degrees for 30 minutes.

LOW CARB ZUCCHINI LASAGNA (SOUTH BEACH FRIENDLY)

Low Carb Zucchini Lasagna (South Beach Friendly) image

I was craving lasagna, which is a low carb no-no, and came up with this tasty variation on a family recipe. Hope you enjoy it!

Provided by njeana25

Categories One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (26 ounce) jars spaghetti sauce
1 lb extra lean ground beef
2 cups fresh spinach leaves
1 large garlic clove
4 1/2 large zucchini
8 ounces ricotta cheese
1 egg
1/4 cup parsley flakes
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside.
Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan).
Layer 1/2 of the zucchini slices over sauce;.
Spread 1/2 of the ricotta mixture on zucchini slices;.
Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;.
Spread 2 cups sauce over this.
Repeat steps 3 - 6 using remaining ingredients.
Cover with foil and place on foil lined cookie sheet to catch any drips.
Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired.

Tips:

Use a mandoline slicer for quick and even results.
Pat the zucchini and cucumber slices dry before layering to prevent excess moisture.
Be generous with the salt and pepper between layers to enhance the flavors.
Use a variety of cheeses for a more complex flavor.
Bake the lasagna until the cheese is melted and bubbly, and the vegetables are tender.
Let the lasagna cool slightly before slicing and serving.

Conclusion:

This vegetarian zucchini and cucumber lasagna is a delicious and healthy alternative to traditional lasagna. It is low in carbs and calories, and packed with vegetables. The mandoline slicer makes it easy to prepare, and the variety of cheeses and herbs add a delicious flavor. This lasagna is perfect for a light and healthy meal, and it is sure to please even the most discerning palate.