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Lasagna con zucchine e salsiccia

Lasagne con Zucchine (Lasagna with Zucchini)

Summer Yule
This lasagne con zucchine e salsiccia (lasagna with zucchini and sausage) is a gluten-free twist on an Italian classic. Low-calorie and keto!
5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine Italian
Servings 6
Calories 457 kcal


  • 1 tablespoon olive oil
  • 1 medium shallot, chopped
  • 1 clove garlic, minced
  • 12 ounces Italian sausage, casings removed 340 grams (store-bought or try this recipe)
  • 8 ounces lean ground beef (227 grams)
  • 24 ounces marinara sauce 680 grams (choose one with no added sugar)
  • 3 tablespoons tomato paste (the extra-thick type in a tube)
  • 2 lbs. small zucchini 907 grams (I used 6 zucchini; choose straight, cylindrical zucchini for even slices)
  • 8 ounces low-fat ricotta cheese 227 grams (I highly recommend making your own but store-bought ricotta works in a pinch)
  • 10 tablespoons Parmesan cheese, divided
  • 8 ounces mozzarella cheese, divided (227 grams)
  • 1 tablespoon dried basil
  • ½ tablespoon dried oregano
  • black pepper, to taste
  • fresh basil for garnish
  • cooking oil spray of choice


  • Preheat the oven to 375°F (190°C).
  • Put the olive oil in a cast-iron pan. Saute the shallot over medium heat for about 5 minutes.
  • Add the sausage, beef, and garlic to the skillet. Brown the meats over medium heat, breaking it up into crumbles with a spatula while it browns. It will take around 10 minutes.
  • Add the marinara sauce and tomato paste to the pan. Let the sauce thicken while stirring for 5-10 minutes. Set aside.
  • Cut the zucchini into thin, even slices using a knife or mandoline. You need to cut it thin enough so about ⅓ of your slices (2 zucchini) will cover one layer.
  • Mix the ricotta, ½-cup of Parmesan, 4 ounces mozzarella, dried basil, oregano, and black pepper together. Set aside
  • Mist your 9x13-inch (22.9-33 cm) glass baking pan with the cooking spray. Put ⅓ of the zucchini slices at the bottom of the tray in a single, slightly overlapping layer. Top with ⅓ of the meat sauce, then ½ of the ricotta mixture.
  • Now add another layer of zucchini slices, another layer of meat sauce, and the rest of the ricotta mixture. Finish the dish with the rest of the zucchini slices and the rest of the meat sauce. Finish assembling the lasagna by sprinkling with the remaining 4 ounces of mozzarella and 2 tablespoons of Parmesan. (The recipe video below is helpful if you need a visual of the layering!)
  • Bake uncovered for 45-55 minutes. (I prefer 55 minutes for the browned cheese!)
  • Let the dish rest at room temperature for 10-15 minutes prior to serving. Garnish with fresh basil.


This is a level 1 recipe (may help support fat loss). Hey volume eaters, this one is for you! Depending on the type of sausage and marinara you use, you can have ⅙ of this tray of lasagna for under 500 calories! It's a huge portion that is packed with protein. LOVE IT.
Zucchini lasagna with sausage
The volume you get with this meal is definitely not empty calories. You're getting an excellent source of calcium, iron, vitamin A, vitamin C, and an assortment of other essential vitamins and minerals. Meats are a rich source of various B vitamins for those who don't eat many grains. The meat here also provides vitamin B12, a vitamin that is not naturally present in grains (even whole grains).
(If you use my half chicken, half pork fennel sausage recipe, this dish has beef, pork, and chicken! It's like a meat lover's lasagna. Hahaha)
Nutrition information is for one serving of the recipe.


Calories: 457kcalCarbohydrates: 21.3gProtein: 42.1gFat: 24.1gSaturated Fat: 9.6gSodium: 943.3mgPotassium: 805mgFiber: 5.4gVitamin A: 35.9% DVVitamin C: 133.8% DVCalcium: 54.1% DVIron: 29.9% DV
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