Can I freeze zucchini lasagna?

Absolutely! This is my go-to freezer meal. Once cooled, slice your zucchini lasagna into individual portions and wrap tightly in plastic before freezing. The texture might soften slightly when reheated, but the flavor stays incredible! Thaw overnight in the fridge or pop straight into a 350°F oven for about 20 minutes if you're impatient like me.

How do I prevent a watery zucchini lasagna?

The trick? Never skip the zucchini prep steps! Salting draws out moisture, and pressing between paper towels removes even more. Also, don't skip that 10-minute rest after baking – it lets the layers settle and absorb any remaining liquid. And word to the wise: fresh, firm zucchini makes all the difference!

Is zucchini lasagna keto-friendly?

You bet! With only 12g net carbs per serving and loaded with protein, this low-carb zucchini lasagna is perfect for keto diets. Just watch your marinara – I recommend Rao's or make your own to avoid added sugars. The cheese and meat give you those satisfying fats while keeping carbs minimal.

Can I make zucchini lasagna ahead?

Oh honey, meal prep is where this zoodle lasagna casserole shines! Assemble it fully up to 24 hours before baking – just wrap tight and refrigerate. Let it sit at room temp for 30 minutes before baking as usual. The flavors actually marry beautifully! My Pinterest has more genius keto meal prep ideas too.

Why slice zucchini lengthwise instead of coins?

Those long, noodle-like strips mimic traditional lasagna perfectly! Coins would make more of a zucchini bake texture (still tasty, but different). A mandoline gives you those perfect, uniform layers – and let me tell you, biting into those perfect cheesy folds is worth every penny!

Irresistible Zucchini Lasagna Recipe with 3 Cheeses

Name: Low-Carb Zucchini Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 medium zucchinis, thinly sliced; 1 lb ground beef or turkey; 1 cup marinara sauce; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 egg; 1 tsp garlic powder; 1 tsp dried oregano; Salt and pepper to taste

Low-Carb Zucchini Lasagna

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A delicious low-carb zucchini lasagna with layers of zucchini, meat sauce, and cheese. Perfect for keto diets and gluten-free meals.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Baked
Cuisine: Italian
Diet: Low Calorie

Ingredients

Scale

3 medium zucchinis, thinly sliced
1 lb ground beef or turkey
1 cup marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
Slice zucchini thinly and sprinkle with salt to draw out moisture. Pat dry after 10 minutes.
Brown ground meat in a pan, then stir in marinara sauce.
Mix ricotta, egg, garlic powder, oregano, salt, and pepper in a bowl.
Layer zucchini slices, meat sauce, ricotta mixture, and mozzarella in a baking dish.
Repeat layers and top with Parmesan cheese.
Bake for 35-40 minutes until bubbly and golden.
Let rest for 10 minutes before serving.

Notes

Use a mandoline for even zucchini slices.
Pat zucchini dry to prevent a watery bake.
Swap meat for mushrooms for a vegetarian version.
Freeze leftovers for meal prep.
Find more recipes on my Pinterest.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/zucchini-lasagna-recipe-low-carb-cheesy/