We have made a classic comforting Italian dish a little bit lighter by using courgette (zucchini) instead of lasagna sheets. Still all the delicious lasagna flavour from the sauce and cheese, but lower in carbs. This Low Carb Lasagna is a lighter dish, packed with veggies, that the whole family can enjoy. It's under 350 calories a portion too.
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This low carb lasagna has the classic delicious rich meat sauce that you know and love from a lasagna, but layered in between slices of courgette (zucchini) instead of pasta sheets.
The slices of courgette are still thick enough to hold the lasagna together, but not only make it lower in carb, but add some extra veggies too.
If you are looking for some other lasagna recipes to try, then why not try our Chicken Lasagna, Seafood Lasagna, Easy Skillet Lasagna or Roasted Vegetable Lasagna?
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Why You Will Love It
- Low carb comfort food - All that classic flavour of lasagna, but low in carbs.
- Under 350 calories - Really filling, but low in calories.
- Lots of added vegetables - There are lots of opportunity to add extra vegetables to this low carb lasagna to make it extra nutritious.
- Family friendly - This is always a family favourite.
- Freezes well - Make extra because it freezes really well.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta sauce - We used our Homemade pasta sauce.
- Courgette (zucchini) - Choose ones that are no longer than 8 inches and are free of nicks. A really fresh courgette will have very tiny hairs on the skin
- Turkey mince - You can use a lean beef mince instead, however turkey mince is much leaner and keeps this lower in calories and fat.
- Mushrooms - Use a selection of different mushrooms, as this will add a mixture of textures.
- Onion - You can use shallots instead if you prefer, which will have a sweeter flavour.
- Garlic - Freshly crushed is best, however you could use frozen or in a jar if that is all you have. When crushing, make sure it is crushed almost into a paste. This will ensure even distribution in the sauce.
- Worcestershire sauce - This adds a real depth of flavour and is a must in lasagna and spaghetti bolognese in my opinion. Use a gluten-free brand if you want to keep this recipe GF.
- Spinach - An easy way to give a green veggie boost to meals.
- Greek yogurt - Instead of making a traditional cheese sauce, we mixture Greek yoghurt with the spinach to make it nice and creamy.
- Cheese - We used a mixture of mozzarella and cheddar cheese to give it a melty cheesy topping.
Variations
You could use aubergine instead of courgette/zucchini, or use a mix of both. They have a really meaty texture too, so it's a good thing to include in a vegetable lasagna. They key to making sure the lasagna doesn't get soggy with using vegetables rather than pasta is to pre-cook the vegetable strips first.
To save yourself some time, you could make the "lasagna sheets" ahead of time and then just layer the lasagna when you are ready to put it in the oven.
How to Make Low Carb Lasagna
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put all of the courgette strips on a baking sheet and cook in the oven for 4 minutes each side and then set aside.
- Step 2: In a large pan, heat a little oil and then add the onion, mushrooms and garlic and gently cook for 3-4 minutes.
- Step 3: Add the turkey mince and cook for a further 5 minutes.
- Step 4: Add the pasta sauce and Worcestershire sauce and simmer for 5 minutes.
- Step 5: Increase the oven to 220°C/200°C(fan)/425°F/Gas 7.
- Step 6: Mix together the spinach and Greek yogurt.
- Step 7: Using a lasagna dish that is as long as (or longer than) the courgette strips are, add the meat sauce to the bottom of the dish.
- Step 8: Add a layer of courgette.
- Step 9: Add a layer of the meat sauce and a layer of the spinach mix.
- Step 10: Add another layer of courgette, some more meat sauce and some more spinach mixture and finish by topping with the remaining courgette. Sprinkle the mozzarella and cheddar on top and put into the oven.
- Step 11: Bake for 20-30 minutes, until the cheese has browned.
Serving Suggestions
This is a pretty filling meal by itself and it has all the vegetables already in it. However, if we are trying to make it go a little further, then we love serving up some garlic bread with it.
Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Cheesy Garlic Bread recipe?
As well as garlic bread, you can bulk the meal out with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too.
Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad.
If you want to add a big side of vegetables, then we recommend our Garlic Spring Greens, Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.
Storage
Store: Leftovers can be put in an air tight container in the fridge for up to 3 days.
Freeze: This lasagna freezes really well and is a great batch cook meal. It will go a little watery when defrosted and reheated, but you could just soak that up with some paper towel, or dip some garlic bread into it so nothing goes to waste.
Defrost: Defrost in the fridge overnight.
Reheat: You can either reheat it in the oven or the microwave. Make sure it is piping hot before serving.
Dannii's Top Tips
- To stop the lasagna getting soggy, you will want to cook the courgette a little first, before layering up the lasagna.
- Let the lasagna cool for 10 minutes before serving too, this allows some of the extra liquid to soak up.
- To save some time, pre-cook the vegetable lasagna sheets ahead of time and then assemble the lasagna when you are ready to put it in the oven.
- We used courgette for the layers, but you could use aubergine or a mixture.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
- Grate your own cheese rather than using the store bought pre-grated cheese. This is because it is coated in starches to prevent it from sticking in the bag. Not only does this add to the carbs, but it means that it doesn't melt as well.
Frequently Asked Questions
Yes, the great thing about using courgette instead of lasagna sheets is that this is gluten free. Just make sure that there is no cross contamination.
Yes, you can layer this up in advance and then keep it in the fridge until you are ready to cook it. It might need a little longer in the oven if you are cooking it straight from the fridge.
Yes, you can, however it will get a bit watery because there is nowhere for the water from the courgettes to go.
More Courgette Recipes
If you've tried this low carb lasagna recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Low Carb Lasagna
Ingredients
- 3 Courgette (zucchini) - thinly sliced lengthways
- 0.5 tablespoon Olive oil
- 0.5 batch tomato pasta sauce
- 400 g (14 oz) turkey mince
- 8 Mushrooms - sliced
- 1 Onion - diced
- 2 Garlic clove - crushed
- 2 tbsp Worcestershire sauce - use gluten free to keep the recipe GF
- 120 g (4 cups) Spinach
- 4 tablespoon 0% Fat Free Greek yogurt
- 60 g (2 oz) mozzarella
- 60 g (2 oz) Cheddar cheese
Instructions
- Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
- Put strips of 3 Courgette (zucchini) onto a baking sheet and cook in the oven for 4 minutes each side and then set aside.
- In a large pan, heat 0.5 tablespoon Olive oil and then add 1 Onion, 8 Mushrooms and 2 Garlic clove and gently cook for 3-4 minutes.
- Add 400 g turkey mince and cook for a further 5 minutes.
- Add 0.5 batch tomato pasta sauce and 2 tbsp Worcestershire sauce and simmer for 5 minutes.
- Mix together 120 g Spinach and 4 tablespoon 0% Fat Free Greek yogurt.
- Using a lasagna dish that is as long as (or longer than) the courgette strips are, add the meat sauce to the bottom of the dish.
- Add a layer of courgette.
- Add a layer of the meat sauce and a layer of the spinach mix.
- Add another layer of courgette, some more meat sauce and some more spinach mixture and finish by topping with the remaining courgette.
- Sprinkle 60 g mozzarella and 60 g Cheddar cheese on top and put in the oven.
- Bake for 20-30 minutes, until the cheese has browned.
Recipe Tips
- To stop the lasagna getting soggy, you will want to cook the courgette a little first, before layering up the lasagna.
- Let the lasagna cool for 10 minutes before serving too, this allows some of the extra liquid to soak up.
- To save some time, pre-cook the vegetable lasagna sheets ahead of time and then assemble the lasagna when you are ready to put it in the oven.
- We used courgette for the layers, but you could use aubergine or a mixture.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
- Grate your own cheese rather than using the store bought pre-grated cheese. This is because it is coated in starches to prevent it from sticking in the bag. Not only does this add to the carbs, but it means that it doesn't melt as well.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Heather says
Made it using lamb mince and crème fraiche instead of Greek yogurt. Was lovely. Well worth making
Jambz says
I made this wonderful low carb lasagna and it tastes amazing. Can't even tell the difference. I was doubtful to make with courgette coz I'm not a big fan. But this is the best. Thank you so much. The best law carb recipe ever.
Dannii says
So glad that you enjoyed it. We think it's a great way to use courgettes too.
Elizabeth says
What a gorgeous recipe! We have such a glut of courgettes these days, so this was a great way to use a few of them up. Will be making again!
Heidy L. McCallum says
Hey there, Danni, just dropping by to check out this wonderful recipe. I make a low carb version too but yours looks amazing and I am totally going to try this the coming week. Saving!
Sara Welch says
Such a hearty dinner and packed with flavor! Easily, a new family favorite recipe!
Tara says
Yum! This looks like such a great way to use up zucchini. The flavors sound incredible and I love that it freezes well.
Lisa | Garlic & Zest says
This is genius! My husband doesn't like it when I make pasta because he eats too much of it. This is a great, healthy switch!
Angela says
Absolutely amazing! This recipe was so full of flavor and so satisfying!! Thanks for sharing :)
Kelly Anthony says
I love the layer of spinach in this low carb lasagna. This will be a great way to get my family to eat more veggies which they always need more of.
Cathy says
I love the idea of a low carb lasagna! Been looking for a lower carb version but all that I have found seem so bland and lacking in flavor but yours has truly inviting additions. I especially love the yogurt sauce, genius! Thank you for this recipe! Finally I have found one!
Jayne says
Hi Dannii, you don't mention the cheddar in the list of ingredients or in the method - how much did you use and is it included in the calorie count? Looks delicious - I agree about the pasta/garlic bread combination - too much stodge, so this is a great idea. Thanks, Jayne
Dannii says
Oops - thanks for letting me know. I have added it in and recalculated the nutritional info.