Low-Carb Zucchini Lasagna: 3-Ingredient Herbed Ricotta Beef

I have a confession to make. For years, I was the person who looked at a plate of lasagna and thought, “I need to run away.” Not because I didn’t like the flavors—I love the rich tomato sauce and the gooey cheese—but because of the aftermath. You know the feeling. That heavy, carb-crash coma that hits you an hour after dinner. The bloating, the lethargy, the regret. I loved lasagna, but I hated how it made me feel.

Last month, my husband dragged me to a small Italian bistro in the city. I ordered the lasagna on a dare, mostly because I wanted to prove to myself that I could still enjoy it. I took three bites. The noodles were soggy, the sauce was watery, and I felt that familiar heaviness settling in my stomach before I even finished the first slice. I put my fork down. It wasn’t worth the discomfort.

That night, I went home and stared at the zucchini in my fridge. I had bought three too many at the farmer’s market. I looked at the ground beef. I looked at the ricotta. And I thought, Why am I using pasta when I have perfect, natural wrappers growing in my garden?

I spent the next two weeks testing Low-Carb Zucchini Lasagna with Herbed Ricotta and Beef. I tried different salting methods. I tried different cheese blends. I even tried baking it covered versus uncovered. The result? A lasagna that doesn’t just taste like a compromise—it tastes like an upgrade. The zucchini slices are tender but hold their structure. The herbed ricotta is creamy and bright. The beef sauce is deep, savory, and packed with flavor. And best of all? I ate two slices and didn’t crash. I felt full, satisfied, and ready to tackle the evening.

This isn’t just a “diet” recipe. It’s better food. And once you taste it, you’ll understand why this is the lasagna I make on repeat.

Why You’ll Love This Recipe

There are a lot of low-carb lasagna recipes out there, and most of them are sad affairs. Watery zucchini, rubbery cheese, and sauce that tastes like it came from a jar. This one is different. Here’s why it has earned a permanent spot in my weekly rotation:

It Actually Tastes Like Lasagna — Seriously. The flavor profile is identical to the classic version you know and love. The tomato sauce simmers with garlic, onions, and herbs until it’s thick and rich. The beef is seasoned perfectly. The only difference is the “noodles.” And honestly? The zucchini adds a fresh, clean taste that cuts through the richness of the cheese beautifully.

No Soggy Bottoms — The biggest fear with zucchini lasagna is that it turns into soup. I’ve cracked the code. By salting and roasting the zucchini slices first, I remove 90% of the water content before they even hit the oven. This means every bite has texture. The zucchini is tender, not mushy. It holds up to the sauce without falling apart.

Herbed Ricotta is a Game-Changer — Plain ricotta is fine, but herbed ricotta is magic. I mix it with fresh parsley, basil, a little lemon zest, and plenty of black pepper. When it bakes, it gets golden and bubbly. It adds a brightness that makes the whole dish taste lighter and more complex. It’s the secret ingredient that takes this from “good” to “restaurant quality.”

Meal Prep Friendly — This lasagna travels well. I often make it on Sunday and eat it for lunch through Wednesday. It reheats beautifully in the microwave or in a 350°F oven. Unlike regular lasagna, which can get dry, this stays moist because of the vegetable content. It’s the ultimate stress-free dinner solution.

It’s Filling Without the Bloat — Because it’s lower in carbs and higher in protein and fiber (from the veggies), you feel full for hours. No 3 PM slump. No heavy stomach. Just good, solid food. If you’re looking for ways to eat more vegetables without feeling like you’re eating a salad, this is the way to do it. It’s hearty, warm, and comforting.

I’ve made this for my meat-loving dad, my keto friend, and my picky teenage son. Everyone asks for seconds. Everyone loves it. It’s proof that you don’t have to give up your favorite comfort foods to eat well.

Ingredients You’ll Need

Here’s the best part: you probably have most of this already. This recipe uses simple, whole-food ingredients. No weird substitutes or hard-to-find powders. Just real food.

For the Zucchini “Noodles”

Zucchini (3 large, about 2.5 lbs / 1.1 kg) — Look for medium-sized zucchini. If they’re huge, the seeds are too big and watery. If they’re tiny, you’ll use a ton. Medium is the sweet spot. You want them long enough to span the width of your baking dish. If they’re shorter, you can halve them lengthwise.

Sea Salt (2 tablespoons) — We use this to draw out moisture. Don’t skip this step. It’s the key to preventing a watery lasagna.

Olive Oil (2 tablespoons) — For roasting the zucchini. I use extra virgin for flavor.

Black Pepper (to taste) — Just a little bit to season the zucchini.

For the Herbed Ricotta

Part-Skim Ricotta Cheese (15 oz / 425g) — I prefer part-skim because it’s less greasy than whole milk ricotta. But if you like rich cheese, whole milk works too. Just drain any excess liquid from the container before mixing.

Egg (1 large) — This acts as a binder. It helps the ricotta set so you can cut clean slices. Don’t skip it, or the lasagna will be loose.

Fresh Parsley (2 tablespoons, chopped) — Flat-leaf parsley has a cleaner taste. Flat-leaf is better than curly for this.

Fresh Basil (2 tablespoons, chopped) — Adds that classic Italian aroma. If you don’t have fresh, use 1 teaspoon dried basil, but fresh is worth it.

Garlic (1 clove, minced) — Just one. You don’t want the ricotta to overpower the beef sauce.

Lemon Zest (1 teaspoon) — This is the secret. It adds a bright, citrusy note that cuts through the richness of the cheese. It sounds weird, but trust me. It makes the ricotta taste fresh and light.

Salt and Pepper (to taste) — Season the ricotta mixture just like you would any other filling.

For the Beef Sauce

Ground Beef (1 lb / 450g) — 80/20 lean-to-fat ratio is best for flavor. If you’re using leaner beef, you might need to add a splash of olive oil when browning. Drain the fat after cooking, unless you want it extra rich.

Onion (1 medium, diced) — Yellow onion is standard. Sweet onion works if you like it milder.

Garlic (3 cloves, minced) — Yes, three cloves. The sauce needs that garlic punch.

Crushed Tomatoes (28 oz / 800g can) — Use a good quality brand. I like San Marzano tomatoes if I can find them. They’re sweeter and less acidic. Avoid “tomato sauce” or “tomato puree”—we want crushed tomatoes for texture.

Tomato Paste (2 tablespoons) — This thickens the sauce and adds depth. It’s not optional if you want a rich, hearty sauce.

Dried Oregano (1 teaspoon) — Classic Italian herb. Adds earthiness.

Dried Basil (1 teaspoon) — Complements the fresh basil in the ricotta.

Red Pepper Flakes (½ teaspoon, optional) — Adds a subtle kick. I always use it. It balances the sweetness of the tomatoes.

Water or Beef Broth (½ cup) — To adjust consistency. Use broth for more flavor.

Mozzarella Cheese (2 cups / 225g, shredded) — Freshly shredded is best. Pre-shredded has anti-caking agents that prevent it from melting smoothly. Buy a block and shred it yourself.

Parmesan Cheese (½ cup / 50g, grated) — For the top layer. Adds a salty, nutty finish. Grate it fresh.

Equipment Needed

You don’t need fancy gadgets for this. Here’s what I actually use:

Baking Dish (9×13 inch / 23×33 cm) — A standard glass or ceramic dish works best. Glass lets you see the bottom browning. If you’re using metal, keep an eye on it so the bottom doesn’t burn.

Large Skillet — For browning the beef and making the sauce. A 12-inch skillet gives you enough room to cook the onions and garlic without steaming them.

Baking Sheet — For roasting the zucchini. Line it with parchment paper for easy cleanup.

Vegetable Peeler or Mandoline — I use a Y-peeler for speed. It creates thin, flexible strips that are perfect for lasagna. If you have a mandoline, use the wide blade. Be careful—mandolines are sharp!

Cheesecloth or Clean Kitchen Towel — To pat the zucchini dry after salting. You need to remove as much moisture as possible.

Mixing Bowl — For the ricotta mixture. Any size works.

Spatula — For spreading the ricotta and sauce. A silicone spatula is best because it scrapes the bowl clean.

Colander — To drain the beef after browning. Or just tilt the skillet and spoon out the fat.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up. It’s easier than it looks.

Step 1: Prep the Zucchini (15 minutes)

Wash the zucchini and trim the ends. Using a Y-peeler, slice the zucchini lengthwise into long, thin strips. You want them about 1/8 inch thick. If they’re too thick, the lasagna will be chunky. If they’re too thin, they’ll fall apart. Aim for that middle ground.

Arrange the zucchini slices in a single layer on a baking sheet. Sprinkle generously with salt. Let them sit for 10-15 minutes. You’ll see beads of moisture forming on the surface. This is the salt drawing out the water. Pat the zucchini dry with paper towels or a clean kitchen towel. This step is crucial. If you skip it, your lasagna will be soupy. I can’t stress this enough. Dry zucchini = perfect lasagna.

Drizzle with olive oil and sprinkle with black pepper. Roast at 400°F (200°C) for 10-12 minutes, flipping halfway through. You want them tender but not browned. They’ll soften up more in the oven later. Set aside. You’ll have about 12-16 slices, depending on the size of your zucchini.

Step 2: Make the Herbed Ricotta (5 minutes)

In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, chopped basil, minced garlic, lemon zest, salt, and pepper. Mix until smooth. Taste it. If it needs more salt, add a pinch. If it needs more brightness, add a little more lemon zest. This mixture should be creamy and flavorful.

If your ricotta is wet, drain it in a cheesecloth or paper towel for 10 minutes first. Wet ricotta makes for a watery lasagna. I learned this the hard way.

Step 3: Cook the Beef Sauce (20 minutes)

Heat a large skillet over medium-high heat. Add the ground beef. Break it up with a wooden spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat. Leave about 1 tablespoon if you want a richer sauce.

Add the diced onion to the skillet. Cook for 3-4 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant. Don’t burn the garlic—it gets bitter.

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes. Add the water or beef broth. Stir well to combine. Bring to a simmer, then reduce heat to low. Let it cook uncovered for 10-15 minutes. The sauce should thicken and darken. Taste it. Add salt and pepper if needed. It should taste delicious on its own. If it’s too thin, let it simmer longer. If it’s too thick, add a splash more water.

Step 4: Assemble the Lasagna (10 minutes)

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with olive oil or cooking spray.

Spread a thin layer of beef sauce on the bottom of the dish. This prevents the zucchini from sticking.

Layer 1: Place 4-5 zucchini slices over the sauce, overlapping slightly to cover the bottom. Don’t worry about perfect alignment; it’s rustic.

Layer 2: Dollop half of the herbed ricotta mixture over the zucchini. Use a spoon to spread it out, but don’t make it perfectly smooth. Little peaks and valleys look beautiful and help it brown.

Layer 3: Spoon half of the remaining beef sauce over the ricotta. Sprinkle with 1 cup of shredded mozzarella.

Layer 4: Add another layer of zucchini slices.

Layer 5: Spread the remaining ricotta mixture.

Layer 6: Add the rest of the beef sauce.

Top Layer: Sprinkle with the remaining 1 cup of mozzarella and the grated Parmesan.

Step 5: Bake (30-35 minutes)

Cover the dish with foil. Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes. You want the cheese on top to be bubbly and golden brown. If it’s not browning fast enough, turn on the broiler for 1-2 minutes. Watch it closely—cheese burns quickly.

Let the lasagna rest for 10-15 minutes before cutting. This is important. If you cut it immediately, it will fall apart. Resting allows the layers to set and the flavors to meld. It’s worth the wait.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Salt and Dry the Zucchini — I can’t say this enough. Salting and drying the zucchini is the single most important step. It removes bitterness and excess water. If you rush this, your lasagna will be watery. Take the time to pat it dry.

Don’t Overcrowd the Beef — When browning the beef, don’t let it steam. Cook it in batches if your skillet is small. You want a good sear, not boiled meat. A good sear adds flavor.

Use Fresh Herbs — Fresh basil and parsley make a huge difference. Dried herbs are fine for the sauce, but the ricotta needs that fresh punch. If you’re growing herbs, this is the perfect use for them.

Rest Before Cutting — I know it’s tempting to dig in immediately. But let it rest. The layers will set, and you’ll get clean slices. If you cut it hot, it’ll be a mess.

Freeze the Extras — This lasagna freezes well. I often make two—one to eat now and one to freeze. Wrap it tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat.

Try Different Cheeses — I love the mix of mozzarella and Parmesan, but you can experiment. Provolone adds a sharper flavor. Fontina is incredibly creamy. Use what you like.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Turkey or Chicken — Swap ground beef for ground turkey or chicken. It’s leaner and lighter. You might need to add a little olive oil to the skillet since the meat is leaner. Add a splash of chicken broth to the sauce for more flavor.

Vegetarian Version — Skip the meat. Use lentils or mushrooms instead. Sauté diced mushrooms with the onions for a meaty texture. Or use cooked lentils in the sauce. It’s hearty and satisfying.

Spicy Kick — Add more red pepper flakes. Or use spicy Italian sausage instead of ground beef. Crumble the sausage and cook it like the beef. It adds a smoky, spicy depth.

Gluten-Free — This recipe is naturally gluten-free. Just make sure your tomato sauce and cheese don’t have hidden gluten. Most brands are safe, but always check labels.

Dairy-Free — Use dairy-free ricotta (cashew-based works well) and dairy-free mozzarella. It’s not quite the same, but it’s still delicious. I’ve made it for my dairy-free friend, and she loved it.

Keto-Friendly — This is already low-carb, but if you want to be strict, use full-fat ricotta and cheese. Avoid adding sugar to the sauce. Most tomato sauces have a little sugar, so check the label or make your own.

Serving & Storage

How to Serve

I usually serve this straight from the baking dish at the dinner table—it looks rustic and stays warm. But here are other ways I’ve enjoyed it:

Side Dishes:

• A simple green salad with balsamic vinaigrette. The acidity cuts through the richness.
• Garlic bread (if you’re not strict on carbs). Or zucchini bread for a low-carb option.
• Roasted broccoli or green beans. Toss with olive oil, salt, and lemon.
• A crusty baguette for dipping in the sauce. (If you’re indulging.)

Toppings Bar:

When I have guests, I put out: extra Parmesan, red pepper flakes, fresh basil, and a drizzle of good olive oil. Everyone customizes their bowl.

Storage Instructions

Refrigerator:

Store leftovers in an airtight container for up to 4 days. The sauce will thicken in the fridge—totally normal.

Reheating:

Best method: Add a splash of water or broth to a skillet, add your leftover lasagna, and heat gently over low heat, stirring occasionally. The extra liquid brings back the creamy texture. Microwave method: Heat in 1-minute intervals, stirring between. Add a splash of water if it’s too thick. Never works: Trying to reheat it in the oven without covering it. It will dry out. Ask me how I know.

Freezing:

This freezes beautifully. Wrap the whole dish or individual slices tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw in the fridge overnight. Reheat in the oven at 350°F for 20-25 minutes, or in the microwave.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. Per serving (based on 8 servings):

• Calories: 320
• Protein: 22g
• Carbs: 8g
• Fiber: 2g
• Sugar: 5g
• Fat: 22g
• Sodium: 650mg

What’s Good:

• High protein from the beef and cheese.
• Low carb, perfect for keto or low-carb diets.
• Loaded with vegetables from the zucchini.
• More filling than it looks.

What to Know:

• Higher in fat from the cheese and beef. Use leaner meat if you want to reduce fat.
• Contains dairy.
• Moderate sodium (use low-sodium tomato sauce to reduce).

My Take:

Look, this is comfort food. It’s not a diet recipe. It’s hearty, savory, and delicious. But it’s way better than takeout, costs less, and I know exactly what’s in it. When I want to make it lighter, I use part-skim cheese and lean beef. But usually? I just eat a reasonable portion and enjoy it. It’s proof that the substitution tastes just as good.

Final Thoughts

So that’s my Low-Carb Zucchini Lasagna with Herbed Ricotta and Beef! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved weeknight dinners more times than I can count. It’s my answer to “what’s for dinner” when I’m tired, don’t want takeout, and still want something that tastes really good. My kids are happy, my husband’s happy, and I’m happy because I’m not stressed about cooking. And I’m happy because I’m not feeling heavy and bloated afterwards.

Make it yours! Try different add-ins, swap in your favorite vegetables, adjust the garlic (though more is always better in my opinion). The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use frozen zucchini?

You can, but it’s not recommended. Frozen zucchini releases a lot of water when it thaws, and it can get mushy. Fresh zucchini gives you better texture and control. If you must use frozen, thaw it completely and squeeze out as much water as possible with a towel. But fresh is best.

Why did my lasagna turn out watery?

Usually, this happens because the zucchini wasn’t dried enough. Salting and patting it dry is crucial. Also, if you didn’t drain the beef fat, or if you added too much liquid to the sauce, it can make the lasagna wet. Make sure your sauce is thick before assembling. And let the lasagna rest before cutting.

Can I make this ahead for a dinner party?

Absolutely. Assemble the lasagna up to 24 hours ahead. Cover it and refrigerate. When you’re ready to bake, take it out of the fridge and let it sit for 30 minutes while the oven preheats. You might need to add 5-10 minutes to the baking time since it’s cold. This is a great way to reduce stress on party day.

Can I use cottage cheese instead of ricotta?

You can, but the texture will be different. Cottage cheese is curdier and less creamy. If you use it, blend it first to make it smooth. It will still work, but the classic lasagna texture comes from ricotta. I prefer ricotta for this recipe.

How do I reheat leftovers without it getting dry?

Add a splash of water or broth to a skillet, add your leftover lasagna, and heat gently over low heat, stirring occasionally. The extra liquid brings back the creamy texture. Microwave method: Heat in 1-minute intervals, stirring between. Add a splash of water if it’s too thick. Never works: Trying to reheat it in the oven without covering it. It will dry out. Ask me how I know.

Can I double this recipe?

Yes, double everything and use a larger baking dish (like a 9×13 if you’re using a smaller one, or a 9×13 if you’re using a 8×8). The cooking times stay roughly the same, but check for doneness. The center should be hot and bubbly.

Is this recipe keto-friendly?

Yes, this is naturally low-carb and keto-friendly. Just make sure your tomato sauce doesn’t have added sugar. Most brands have a little sugar, so check the label or make your own. Use full-fat cheese and meat if you want to be strict. It’s a great option for anyone following a low-carb or keto lifestyle.

What if I don’t have fresh herbs?

You can use dried herbs. For the ricotta, use 1 teaspoon of dried parsley and 1 teaspoon of dried basil. For the sauce, the dried oregano and basil are already listed. The flavor won’t be quite as bright, but it will still be delicious. Fresh herbs are preferred, but dried works in a pinch.

Can I add spinach or other vegetables?

Yes! Sauté some spinach or kale with the onions and garlic. Or add diced bell peppers. It’s a great way to add more nutrients. Just make sure to cook the vegetables first to remove excess moisture. I often add a handful of spinach to the ricotta mixture for extra color and nutrition.

How long does this lasagna last in the fridge?

It lasts up to 4 days in an airtight container. After that, it might start to get watery or lose flavor. If you don’t think you’ll eat it all in 4 days, freeze it. It freezes beautifully for up to 3 months.

Can I use a different type of cheese?

Yes, experiment! Provolone adds a sharper flavor. Fontina is incredibly creamy. Swiss cheese adds a nutty taste. Use what you like. The classic combo is mozzarella and Parmesan, but don’t be afraid to mix it up.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure your tomato sauce and cheese don’t have hidden gluten. Most brands are safe, but always check labels. This is a great option for anyone with celiac disease or gluten sensitivity.

Can I make this in a slow cooker?

It’s not recommended. The zucchini needs to be roasted first to remove moisture, and the slow cooker can make it mushy. Oven baking gives you the best texture and browning. Stick to the oven for this one.

What wine pairs well with this?

I’m not a wine expert, but my wine-snob friend says a Chianti or Pinot Noir works great with this. The acidity of the wine cuts through the richness of the cheese and beef. Or stick with a simple glass of red wine. It’s all about what you enjoy.

Can I use zucchini noodles (zoodles) instead of slices?

You can, but the texture will be different. Zoodles are thinner and can get mushy if not handled carefully. Slices give you a more substantial, lasagna-like texture. I prefer slices, but zoodles work if you’re in a hurry. Just make sure to dry them well.

How do I know when the lasagna is done?

The cheese should be bubbly and golden brown. The zucchini should be tender. You can insert a knife into the center—it should go through easily. If it’s still firm, bake for another 5-10 minutes. Let it rest for 10-15 minutes before cutting.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well. It’s leaner and lighter. You might need to add a little olive oil to the skillet since the meat is leaner. Add a splash of chicken broth to the sauce for more flavor. It’s a great option if you want a lighter version.

What if I don’t have lemon zest?

You can skip it, but it adds a nice brightness. If you don’t have lemon, use a little bit of lemon juice instead. Or just skip it. The ricotta will still be delicious, just a bit less bright. It’s not a dealbreaker.

Can I make this vegetarian?

Yes, skip the beef and use lentils or mushrooms instead. Sauté diced mushrooms with the onions for a meaty texture. Or use cooked lentils in the sauce. It’s hearty and satisfying. I often make this version for my vegetarian friends.

How do I prevent the zucchini from getting soggy?

Salting and drying the zucchini is the key. Roast it first to remove moisture. And let the lasagna rest before cutting. These steps will help you avoid a soggy lasagna. It’s all about managing the water content.

Can I freeze the assembled lasagna before baking?

Yes, you can. Assemble the lasagna, wrap it tightly in plastic wrap and foil, and freeze it. When you’re ready to bake, thaw it in the fridge overnight. Then bake as directed. It might take a little longer to bake since it’s cold. This is a great way to meal prep.

What if my sauce is too thin?

Let it simmer longer to reduce. Or add a little more tomato paste. If it’s already in the lasagna, bake it uncovered to let the excess moisture evaporate. But it’s better to have a thick sauce before assembling.

Can I use part-skim mozzarella?

Yes, part-skim mozzarella works well. It’s less greasy than whole milk mozzarella. I prefer part-skim for this recipe. It melts nicely without making the lasagna too oily.

How do I make the ricotta mixture creamier?

Add a little bit of heavy cream or sour cream to the ricotta mixture. It will make it richer and creamier. But it’s not necessary. The ricotta and egg are enough to bind it. Use what you like.

Can I add sun-dried tomatoes?

Yes, sun-dried tomatoes add a burst of flavor. Chop them up and add them to the sauce. It’s a great way to add more intensity. I love the combination of sun-dried tomatoes and fresh basil.

What if I don’t have a mandoline?

You can use a Y-peeler or a sharp knife. It takes a little longer, but it works. Just make sure the slices are thin and even. A mandoline is faster, but it’s not essential.

Can I use a different type of tomato sauce?

You can use marinara sauce or pasta sauce. Just make sure it’s not too watery. Crushed tomatoes are best because they have a good texture. If you use marinara, you might need to add a little tomato paste to thicken it.

How do I store the leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or skillet with a splash of water. It freezes well too. Wrap tightly in plastic wrap and foil. It’ll keep for up to 3 months.

Can I make this in a Dutch oven?

Yes, you can. A Dutch oven works well for baking. It retains heat well and gives you a nice crust on top. Just make sure it’s oven-safe. It’s a great option if you don’t have a baking dish.

What if my lasagna is too salty?

Use low-sodium tomato sauce and cheese. Taste the ricotta mixture before adding salt. And remember, the zucchini is salted, so it adds sodium. If it’s too salty, add a little more sauce or cheese to balance it out.

Can I use fresh mozzarella?

Yes, fresh mozzarella is delicious. But it’s wetter than shredded mozzarella. Pat it dry before using. Or use it in chunks instead of shredded. It will melt nicely, but it might release more water. Use what you like.

How do I make the lasagna more spicy?

Add more red pepper flakes. Or use spicy Italian sausage instead of ground beef. You can also add a dash of cayenne pepper to the sauce. It

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