Elaine's Low-Carb Zucchini Three Cheese Lasagna

Elaine Bovender


I'm just a plain old Southern cook and my husband loves traditional southern meals. Unfortunately, he is diabetic. His doctor advised him to go on a low carb diet, no white flour, no fruits, nothing that comes from a root. I've been trying many different low carb recipes that will sastisfy him and keep him happy. This is one that I came up with when trying to figure out what to do with some hamburger that I had. It is wonderful! He enjoyed so much, he ate it for lunch the next day. I know that many of you are low carbers also, so I'm sharing this recipe with y'all and hope that you enjoy it!

Blue Ribbon Recipe

What a great homemade lasagna recipe! I love the flavors from the three ooey gooey cheeses and Elaine's homemade tomato sauce is perfect. With so much flavor, no one will know this is lightened up or miss the noodles. The Test Kitchen


★★★★★ 2 votes

8 to 10
20 Min
40 Min


  • 1 1/2 lb
    lean ground beef (or you may use 1 pound ground beef and 1/2 pound ground turkey, sausage, or any ground meat you prefer)
  • 1 medium
    onion, peeled and chopped
  • 1 tsp
  • 1 tsp
    minced garlic
  • 2 Tbsp
    olive oil
  • 4 medium
    zucchini, cut in half and sliced lengthwise
  • 2 - 14.5 oz
    canned diced tomatoes
  • 6 oz
    can tomato paste
  • 2 - 4 oz
    cans mushroom pieces (you can also use fresh mushrooms, sliced and sauteed)
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    basil, dried
  • 1 small
    bay leaf
  • 1 pkg
  • 1 1/2 c
    mozzarella cheese, shredded
  • 6 slice
    provolone cheese
  • ·
    grated Parmesan cheese

How to Make Elaine's Low-Carb Zucchini Three Cheese Lasagna


  1. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish with cooking spray and set aside.
  2. Place ground beef, onions and garlic in a skillet coated with cooking spray. Sprinkle with salt. Brown ground beef until done and onions are tender. Drain well, pressing with paper towels to remove as much excess grease as possible. Return to pan and set aside.
  3. In another skillet, add olive oil and heat. Add zucchini slices and brown lightly. Remove to plate when done and set aside. NOTE: You can do this while ground beef is browning.
  4. In a medium saucepan, add tomatoes, paste, Splenda and spices and bring to a boil. Reduce heat and simmer for about 15 minutes. NOTE: I do this while I'm browning my ground beef and zucchini.
  5. Mix the tomato sauce, canned mushrooms, and ground beef together. Layer about half of the ground beef mixture into the bottom of prepared casserole dish. Next, add a layer of the sliced zucchini, then layer about half of the mozzarella cheese. Layer remaining ground beef mixture and top with remaining zucchini slices. Cover with provolone cheese slices and remaining mozzarella.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes or until cheese is lightly browned. Remove from oven and sprinkle generously with grated Parmesan cheese. Let stand for about 10 minutes and serve.
  7. This zucchini lasagna recipe has about 312 calories and 10 net carbs per serving. Enjoy without guilt or affecting blood glucose levels.

Printable Recipe Card

About Elaine's Low-Carb Zucchini Three Cheese Lasagna

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Low Carb
Other Tag: Healthy
Hashtag: #zucchini

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