Easy cheesy zucchini lasagna Low carb and high protein dinner 🏻
Easy cheesy zucchini lasagna 🧀 Low carb and high protein dinner 💪🏻 is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Emily Kerrigan on YouTube.
Prep: 40 min | Cook: 40 min | Total: 1 hr 35 min
Cost: $17.45 total, $4.36 per serving
Ingredients
- 2 Zucchini (Medium, thinly sliced with a mandoline)
- 1 pound Ground Beef (80% lean)
- 8 ounces Mushrooms (Sliced)
- 2 cups Marinara Sauce (Store‑bought or homemade)
- 0.5 cup Parmesan Cheese (Finely grated)
- 1 cup Cottage Cheese (Full‑fat for best texture)
- 1 Egg (Large, room temperature)
- 1 cup Mozzarella Cheese (Shredded)
- 1 tablespoon Olive Oil (For browning meat)
- to taste Salt (For seasoning zucchini and meat sauce)
- to taste Black Pepper (Freshly ground)
Instructions
Slice the Zucchini
Using a mandoline, slice the zucchini into thin, uniform rounds (about 1/8‑inch thick).
Time: PT5M
Salt and Dry the Zucchini
Place the sliced zucchini in a colander, sprinkle generously with salt, and let sit for 5 minutes. Then pat dry with paper towels.
Time: PT5M
Prepare the Meat Sauce
Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up, and cook until browned (about 5‑6 minutes). Add sliced mushrooms and sauté another 3 minutes. Stir in the marinara sauce, season with salt and pepper, and simmer for 10 minutes.
Time: PT15M
Mix the Cheese Filling
In a mixing bowl combine cottage cheese, grated Parmesan, and the egg. Stir until smooth.
Time: PT5M
Shred the Mozzarella
Grate the mozzarella cheese and set aside.
Time: PT2M
Assemble the Lasagna
Spread a thin layer of meat sauce on the bottom of the stoneware baker. Layer zucchini slices, then spread half of the cottage‑cheese mixture, and sprinkle a quarter of the shredded mozzarella. Repeat the layers, ending with a final layer of meat sauce and the remaining mozzarella on top.
Time: PT5M
Bake the Lasagna
Preheat the oven to 375°F (190°C). Cover the dish with its lid and bake for 30 minutes. Remove the lid and continue baking for another 10‑12 minutes, or until the cheese on top is bubbly and golden.
Time: PT40M
Temperature: 375°F
Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps the layers set.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 2g
Dietary info: High protein, Low carb, Gluten‑free (if using gluten‑free marinara)
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Zucchini: Yellow squash
- Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based mince
- Instead of Mushrooms: Cremini mushrooms, Button mushrooms
- Instead of Marinara Sauce: Crushed tomatoes with herbs
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Cottage Cheese: Ricotta cheese
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Mozzarella Cheese: Provolone, Cheddar
- Instead of Olive Oil: Canola oil, vegetable oil
Equipment Needed
- Mandoline Slicer
- Large Skillet
- Mixing Bowl
- Spatula or Wooden Spoon
- Grater
- Stoneware Deep Covered Baker
- Oven
- Measuring Cups
Critical Steps — Do Not Skip
- Slice zucchini thinly and uniformly.
- Salt and thoroughly dry the zucchini to remove excess moisture.
- Fully cook the ground beef and mushrooms before adding sauce.
- Cover the lasagna for the first 30 minutes of baking, then uncover to crisp the top.
Chef Tips from the Video
- For extra flavor, add a pinch of dried oregano or Italian seasoning to the meat sauce.
- Mix a handful of fresh basil leaves into the cheese filling for a bright note.
- Use a blend of mozzarella and provolone for a richer melt.
Troubleshooting
Lasagna is watery after baking.
Make sure the zucchini is well‑salted and patted dry. You can also bake uncovered for an extra 5 minutes to evaporate excess moisture.
Top cheese does not brown.
Broil for 1‑2 minutes at the end, watching closely to avoid burning.
Zucchini remains crunchy.
Slice even thinner (1/8‑inch) and ensure the lid is on for the first 30 minutes to steam the slices.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate within 2 hours.
Make-Ahead Tips
- Assemble the lasagna up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
- Freeze the unbaked assembled lasagna; bake from frozen adding 10‑15 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of zucchini lasagna in Italian‑inspired low‑carb cuisine?
Zucchini lasagna is a modern, low‑carb adaptation of traditional Italian lasagna, which originally used layers of pasta sheets. In recent decades, health‑focused cooks have swapped pasta for thinly sliced vegetables like zucchini to reduce carbs while preserving the comforting, layered structure of the classic dish.
How does the traditional Italian lasagna differ from the Cheesy Zucchini Lasagna featured on the YouTube channel Emily Kerrigan?
Traditional Italian lasagna uses durum‑wheat pasta sheets, ricotta, and often béchamel sauce. Emily Kerrigan’s version replaces the pasta with zucchini, uses cottage cheese mixed with Parmesan and an egg for binding, and relies on a meat‑marinara sauce for richness, making it lower in carbs and higher in protein.
What regional variations of zucchini‑based lasagna exist within Italian cuisine?
In southern Italy, especially Sicily, thinly sliced eggplant or zucchini are sometimes layered with tomato sauce and cheese as a gluten‑free alternative to pasta. These “vegetable lasagne” variations predate modern low‑carb trends and showcase the Mediterranean love of fresh garden produce.
What occasions or celebrations is Cheesy Zucchini Lasagna traditionally associated with in Italian‑American families?
While not tied to a specific holiday, lasagna—whether traditional or vegetable‑based—is a staple at family gatherings, Sunday dinners, and holiday meals such as Christmas Eve, because it feeds a crowd and can be prepared ahead of time.
What authentic ingredients are essential for a traditional Italian lasagna, and which of those are substituted in Emily Kerrigan’s low‑carb version?
Traditional lasagna calls for durum‑wheat pasta sheets, ricotta cheese, and sometimes béchamel. Emily Kerrigan substitutes the pasta with zucchini, uses cottage cheese (a higher‑protein, lower‑fat alternative) and omits béchamel, keeping the dish gluten‑free and protein‑rich.
What other Italian dishes pair well with Cheesy Zucchini Lasagna?
Serve it alongside a simple arugula salad with lemon vinaigrette, roasted garlic‑infused broccoli, or a classic Caprese salad. A crisp white wine such as Pinot Grigio also complements the richness of the cheese and meat sauce.
What are the most common mistakes to avoid when making Cheesy Zucchini Lasagna at home?
Common errors include not salting and drying the zucchini, which leads to a watery casserole; over‑cooking the meat sauce so it becomes dry; and baking without covering the dish initially, which prevents the zucchini from steaming properly.
Why does Emily Kerrigan’s recipe cover the lasagna for the first 30 minutes of baking instead of baking uncovered the whole time?
Covering traps steam, allowing the zucchini slices to soften fully and preventing the top from browning too quickly. Removing the lid later creates the desired golden, crispy cheese crust.
Can I make Cheesy Zucchini Lasagna ahead of time and how should I store it before baking?
Yes. Assemble the lasagna, cover tightly with plastic wrap or foil, and refrigerate up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What does the YouTube channel Emily Kerrigan specialize in?
The YouTube channel Emily Kerrigan focuses on approachable, family‑friendly recipes that emphasize healthy twists on classic comfort foods, often highlighting high‑protein, low‑carb, and gluten‑free options.
How does the YouTube channel Emily Kerrigan’s approach to low‑carb Italian cooking differ from other cooking channels?
Emily Kerrigan combines clear, step‑by‑step visuals with practical shortcuts—like using a mandoline for rapid slicing—and emphasizes nutritional information, making her low‑carb Italian dishes both tasty and nutritionally transparent, unlike many channels that focus solely on flavor.
Last updated: August 28, 2026
