It has been quite some time since I posted a recipe! My last recipe was my holiday cocktail recipe. Check that out here!

This is another easy recipe that is suuuuper delicious and gets rid of some of those carbs. Let’s get into what you need.


  1. 2 medium sized Zucchinis

  2. 1 cup Mozarella Cheese

  3. 1 container Ricotta Cheese

  4. Salt and Pepper to taste


  1. 1 lb Ground Beef

  2. 3/4 jar Spaghetti Sauce

  3. 1 tbs Lawry’s Seasoning Salt

  4. 1/2 tsp Onion Powder

  5. 1/2 tsp Garlic Powder

  6. 1/2 cup Chopped Mushrooms

  7. Pepper to taste

So these spices are what you are you going to use to season your meat.

Add your ground beef into a pan on the stove on medium heat. Add your spices. Stir those until combined.

While waiting for the meat to complete cooking. Chop mushroom into small pieces.

Once the meat no longer looks pink, add in the mushrooms. Stir those in and let them simmer for a few minutes.

Last step for the meat is to add your spaghetti sauce. It is up to you how much sauce you add.

These next four steps are going to be your first layer. Obviously, you are going to grab a casserole dish and spray with nonstick spray.

I am only using like half of my dish. I wanted the lasagna to stack higher not longer. Plus, when you are ready to scoop your pieces out, there is a nice empty area for your spatula to get under.

So for the “lasagna”, you are going to use slices of zucchini. Cut them about an inch thick. Lay them flat just like you would lasagna. Sprinkle with a little salt and pepper.

Next add half of your meat mixture. Spread ricotta (the best you can) over the meat mixture.

Over that ricotta layer, you add another ayer of zucchini, salt, pepper, and meat.This step you SKIP the ricotta and go right for the zucchini again. Then spread the ricotta over the zucchini. Spreading ricotta over zucchini was much easier. After your ricotta you sprinkle over some mozzarella cheese.

Pop in the oven and bake at 350 degrees F for 15 minutes. I then broiled the top on low for 3 minutes to get that golden top.

This tasted SO good and I honestly didn’t really miss the lasagna. It was also super filling. I definitely reccomend if you are trying to cut back on your carbs but don’t want to sacrifice the delicious carb meals.


low-carb zuchinni lasagna

Servings 5 people



  • 2 medium sized Zucchinis

  • 1 cup Mozzarella Cheese

  • 1 container Ricotta Cheese

  • Salt and Pepper to taste


  • 1 lb Ground Beef

  • 3/4 jar Spaghetti Sauce

  • 1 tbs Lawry's Seasoning Salt

  • 1/2 tsp Onion Powder

  • 1/2 tsp Garlic Powder

  • 1/2 cup Chopped Mushrooms

  • Pepper to taste


  1. Start by preheating your oven to 350 degrees F. Then put the ground beef in a skillet on medium heat.

  2. Add the Lawry's, onion powder, garlic powder, and pepper. You want to cook it until all the meat is cooked through and there is no more pink.

  3. Then chop mushrooms in small pieces and add to the meat.

  4. Then add 3/4 of the jar of spaghetti sauce to the meat. Let this simmer on low for 5-10 minutes.

  5. While that simmers, slice your zucchinis into 1 inch thick pieces. You should get around 12 slices with two zucchinis. If you end up with less, thats okay, you will just have less layers with more in between.

  6. Then grab a casserole dish and spray with a bit of nonstick spray.

  7. Add your first layer of zucchinnis and sprinkle a little salt and pepper over the top.

  8. Add a layer of your meat mixture.

  9. Add a layer of ricotta cheese.

  10. Add another layer zucchini over the top and sprinkle with salt and pepper.

  11. Add your last layer of meat.

  12. Add the last layer of zucchini.

  13. Add ricotta over the top and smooth out. Sprinkle as much mozzarella as you would like.

  14. Pop in the oven at 350 degrees F for 15 minutes. I broiled the top on low for 3 minutes to get that nice golden top.

#keto #lasagna #zucchinilasagna