10 Low-carb Lasagna and Casserole Recipes That’ll Make You Forget Pasta

Craving cozy, cheesy comfort food without the carb crash? You’re in the right kitchen. These 10 low-carb lasagna and casserole recipes bring all the bubbling sauce, creamy layers, and crispy edges you love—without the noodles. We’re swapping in veggies, clever shortcuts, and high-protein twists so you can have seconds and still feel great. Ready to load your casserole dish and live your best cheesy life?

1. Zucchini Ribbon Lasagna With Ricotta Clouds

Meet your new “I can’t believe it’s low-carb” weeknight hero. Long ribbons of zucchini stand in for noodles, and they soak up garlicky tomato sauce like pros. It’s light, lush, and layered with ricotta that bakes into little pockets of creamy goodness.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into 1/8-inch ribbons
• 1 tablespoon kosher salt (for the zucchini)
• 2 cups whole-milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella, divided
• 2 cups low-sugar marinara sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Prep the zucchini: Lay zucchini ribbons on paper towels, sprinkle with 1 tablespoon salt, and let sit 15–20 minutes. Pat very dry to prevent a watery bake.
2. Make ricotta mixture: In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, oregano, salt, and pepper.
3. Sauté garlic: Warm olive oil in a pan over medium heat. Cook garlic 30 seconds; stir into marinara with red pepper flakes if using.
4. Assemble: Spread 1/2 cup sauce in a 9×13-inch dish. Layer zucchini, ricotta, sauce; repeat 3 times. Top with remaining mozzarella.
5. Bake: Cover with foil and bake at 400°F (200°C) for 20 minutes. Uncover and bake 15–20 minutes until bubbling and golden.
6. Rest and serve: Let rest 10 minutes. Garnish with basil and slice.

Pro tip: For ultra-dry zucchini, grill or broil ribbons 2 minutes per side before layering. Serve with a peppery arugula salad and a drizzle of balsamic.

2. Eggplant Parm Lasagna Stack That Melts In Your Mouth

Think eggplant parm meets lasagna, minus the breading. You get tender, silky layers, tons of sauce, and a cheesy pull that’s wildly satisfying. It’s elegant enough for guests but easy enough for weeknights.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch planks
• 2 tablespoons olive oil
• 3 cups low-sugar marinara sauce
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 1/2 cups ricotta
• 1 egg
• 1/2 cup grated Pecorino Romano
• 2 cups shredded mozzarella
• Salt and black pepper
• Fresh parsley, chopped

Instructions:

1. Roast eggplant: Brush planks with 1 tablespoon olive oil, season with salt and pepper, and roast on parchment-lined sheets at 425°F (220°C) for 15–18 minutes until soft and lightly browned.
2. Cook sausage: Heat remaining oil in a skillet. Sauté onion 3 minutes, add garlic 30 seconds, then sausage. Cook until browned, breaking up. Stir in marinara, basil, and oregano; simmer 5 minutes.
3. Mix ricotta: Combine ricotta, egg, Pecorino, pinch of salt and pepper.
4. Assemble: In a 9×13 dish, layer sauce, eggplant, ricotta, mozzarella; repeat. Finish with sauce and mozzarella.
5. Bake: Cover with foil and bake 20 minutes at 375°F (190°C). Uncover and bake 10–15 minutes until bubbling and browned.
6. Rest: Let stand 10 minutes. Sprinkle parsley before serving.

Variations: Swap sausage for ground turkey and add a layer of sautéed spinach. Leftovers make stellar lunches—seriously.

3. Chicken Alfredo Cauliflower Bake That’s Creamy Without Guilt

Comfort in a casserole: roasted cauliflower florets smothered in a silky garlic Parmesan Alfredo with shredded chicken. It hits the creamy-crave button without the pasta bomb. Perfect for Sunday meal prep.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper
• 2 cups cooked shredded chicken
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan, plus more for topping
• 1 cup shredded mozzarella
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper (optional)
• 2 tablespoons chopped parsley

Instructions:

1. Roast cauliflower: Toss florets with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20 minutes until golden edges.
2. Make Alfredo: Melt butter in a saucepan, sauté garlic 30 seconds. Add cream, simmer 3–4 minutes. Stir in Parmesan, nutmeg, white pepper, and adjust salt.
3. Combine: In a 9×13 dish, add cauliflower and chicken. Pour Alfredo over, toss gently. Top with mozzarella and extra Parmesan.
4. Bake: 15–18 minutes at 375°F (190°C) until bubbly and browned.
5. Finish: Sprinkle parsley and rest 5 minutes before serving.

Serve with: Lemon-dressed spinach or steamed broccoli. Add crispy bacon bits on top if you’re feeling fancy.

4. Cabbage Roll Lasagna You Can Actually Make On A Weeknight

All the flavors of classic cabbage rolls without the fussy wrapping. Layers of tender cabbage, savory beef, and tangy tomato sauce bake into a hearty, low-carb lasagna that feeds a crowd. Cozy, budget-friendly, and freezer-ready.

Ingredients:

• 1 medium green cabbage, cored and leaves separated
• 1 pound ground beef
• 1/2 pound ground pork (or more beef)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried dill
• 2 cups crushed tomatoes
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1/2 cup beef broth
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper
• Sour cream and chopped dill, for serving

Instructions:

1. Blanch cabbage: Boil leaves 2–3 minutes until pliable. Drain well and pat dry.
2. Cook meat: Brown beef and pork with onion. Add garlic, paprika, dill; cook 1 minute.
3. Make sauce: Stir in crushed tomatoes, tomato sauce, paste, vinegar, broth. Simmer 5–7 minutes. Season with salt and pepper.
4. Assemble: In a 9×13 dish, layer cabbage, meat sauce, mozzarella. Repeat 3 times. Top with Parmesan.
5. Bake: Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10 minutes more.
6. Serve: Rest 10 minutes. Dollop with sour cream and dill.

Make-ahead: Assemble and refrigerate up to 24 hours or freeze unbaked for a busy day.

5. Creamy Pesto Spaghetti Squash Lasagna Boats

These cheesy boats are pure fun. Roasted spaghetti squash strands get tangled with pesto, ricotta, and chicken, then baked under a mozzarella blanket. Everyone gets their own boat—no fighting over corners.

Ingredients:

• 2 medium spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper
• 1 1/2 cups cooked shredded chicken
• 3/4 cup basil pesto (store-bought or homemade)
• 1 cup ricotta
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 2 cups baby spinach, chopped
• 1 lemon, zested
• Red pepper flakes, optional

Instructions:

1. Roast squash: Brush cut sides with oil, season, and roast cut-side down at 400°F (200°C) for 35–40 minutes until tender. Scrape into strands, leaving shells intact.
2. Mix filling: Combine strands, chicken, pesto, ricotta, Parmesan, spinach, lemon zest, and a pinch of red pepper flakes. Adjust salt.
3. Stuff and bake: Fill shells, top with mozzarella, and bake 12–15 minutes until melted and golden.
4. Serve: Squeeze with lemon and add fresh basil if you have it.

Shortcut: Use rotisserie chicken. For vegetarian, skip chicken and add sautéed mushrooms.

6. Portobello Cap Lasagna Stacks With Garlicky Spinach

Think personal lasagnas built right into meaty portobello caps. They’re savory, juicy, and packed with iron-rich spinach and three cheeses. Great for dinners when you want impressive but easy.

Ingredients:

• 6 large portobello mushroom caps, stems and gills removed
• 2 tablespoons olive oil
• Salt and pepper
• 3 cups baby spinach
• 2 cloves garlic, minced
• 1 cup ricotta
• 1 egg
• 1/2 cup grated Parmesan
• 1 1/2 cups low-sugar marinara
• 1 1/2 cups shredded mozzarella
• 1 teaspoon Italian seasoning
• Fresh thyme or basil, for garnish

Instructions:

1. Prep caps: Brush mushrooms with oil, season well, and roast cap-side down at 400°F (200°C) for 10 minutes. Drain any moisture.
2. Sauté spinach: Cook spinach with garlic until wilted; season.
3. Mix ricotta: Combine ricotta, egg, Parmesan, and Italian seasoning.
4. Assemble: Spoon marinara into each cap, add ricotta, spinach, more marinara, and top with mozzarella.
5. Bake: 12–15 minutes until bubbly and browned.

Serve with: A crisp salad or roasted green beans. Add cooked crumbled sausage if you want more protein.

7. Cheesy Taco Zucchini Casserole That Disappears Fast

All the taco night flavors, baked into a bubbly, low-carb casserole. Zucchini slices stand in for tortillas, and the beef is loaded with spices, cheddar, and a tangy salsa kick. It’s a crowd-pleaser—trust me.

Ingredients:

• 4 medium zucchinis, sliced into 1/4-inch rounds
• 1 tablespoon kosher salt (for sweating zucchini)
• 1 pound ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning (low-sugar)
• 1 cup salsa (choose low-sugar)
• 1/2 cup canned diced green chiles
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar
• 1 cup shredded pepper jack
• Olive oil, salt, pepper
• Fresh cilantro and sliced jalapeño, for topping

Instructions:

1. Sweat zucchini: Lay rounds on towels, salt, and let sit 15 minutes. Pat dry.
2. Cook beef: Sauté onion in a skillet with a little oil, add beef and brown. Stir in garlic, taco seasoning, salsa, and green chiles; simmer 3 minutes.
3. Mix dairy: Stir sour cream into the beef mixture off heat.
4. Assemble: Layer zucchini, beef mixture, and cheeses in a 9×13 dish. Repeat, finishing with cheese.
5. Bake: 375°F (190°C) for 25 minutes, then broil 1–2 minutes for a browned top.

Top it off: Cilantro, jalapeño, diced avocado, and a squeeze of lime. For extra heat, add chipotle to the beef.

8. White Lasagna With Lemon, Chicken, And Broccoli

Bright, creamy, and totally noodle-free. This white lasagna layers lemony chicken, tender broccoli, and a luscious mascarpone sauce with mozzarella. It’s comfort food with a fresh twist.

Ingredients:

• 2 cups cooked shredded chicken
• 3 cups small broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 1 cup mascarpone cheese
• 1 cup grated Parmesan
• 2 cups shredded mozzarella
• Zest of 1 lemon + 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme
• Salt and pepper
• 3 large zucchinis, sliced lengthwise into thin planks

Instructions:

1. Prep zucchini: Salt planks lightly and let stand 15 minutes. Pat dry.
2. Blanch broccoli: Boil 2 minutes, drain, and cool.
3. Make sauce: Melt butter with olive oil, sauté garlic 30 seconds. Add cream and broth; simmer 3–4 minutes. Whisk in mascarpone, Parmesan, thyme, lemon zest and juice. Season.
4. Assemble: In a 9×13 dish, add a thin layer of sauce, then zucchini, chicken, broccoli, more sauce, and mozzarella. Repeat 3 times.
5. Bake: 375°F (190°C) for 25–30 minutes until bubbling and lightly golden. Rest 10 minutes before slicing.

Upgrade: Add crispy prosciutto between layers or swap broccoli for asparagus in spring.

9. Greek Moussaka-Inspired Eggplant Casserole (No Potatoes!)

Silky eggplant, spiced beef, and a dreamy, low-carb béchamel come together in this moussaka riff. It’s rich, aromatic, and surprisingly simple to build. Date-night casserole? Absolutely.

Ingredients:

• 2 large eggplants, sliced into 1/3-inch rounds
• 3 tablespoons olive oil, divided
• Salt and pepper
• 1 pound ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/4 teaspoon allspice (optional)
• 1 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1/4 cup red wine (optional)
• For béchamel: 3 tablespoons butter, 1 1/4 cups heavy cream, 3 ounces cream cheese, 1/2 cup grated Parmesan, 2 egg yolks, pinch nutmeg
• Fresh parsley, for garnish

Instructions:

1. Roast eggplant: Brush slices with 2 tablespoons oil, season, and roast at 425°F (220°C) for 20 minutes, flipping halfway.
2. Make meat layer: Sauté onion in remaining oil, add garlic. Brown meat; stir in cinnamon, oregano, allspice. Add tomatoes, paste, and wine; simmer 8–10 minutes. Season.
3. Make béchamel: Melt butter, add cream and cream cheese; whisk until smooth. Off heat, stir in Parmesan and nutmeg. Temper in egg yolks.
4. Assemble: Layer eggplant, meat sauce, eggplant, then pour béchamel over the top.
5. Bake: 375°F (190°C) for 25 minutes until set and lightly browned. Rest 15 minutes.

Serve with: A cucumber-tomato salad with feta and olives. The leftovers taste even better the next day.

10. Cauli-Parm “Noodle” Lasagna With Crispy Edges

This one’s a showstopper. You bake thin cauliflower “noodle” sheets, then layer them like classic lasagna for the perfect bite—saucy, cheesy, and sturdy enough to slice. It’s a little extra effort, but worth every second.

Ingredients:

• For cauli noodles: 2 pounds riced cauliflower (fresh or thawed and well-drained frozen), 2 eggs, 1 cup grated Parmesan, 1 cup shredded mozzarella, 1 teaspoon Italian seasoning, 1/2 teaspoon salt
• 2 cups ricotta
• 1 egg
• 1/2 cup grated Parmesan
• 3 cups low-sugar marinara sauce
• 1 pound ground turkey or beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups shredded mozzarella
• Olive oil, salt, pepper
• Fresh basil, for garnish

Instructions:

1. Make cauli noodles: Squeeze excess moisture from riced cauliflower in a towel. Mix with eggs, Parmesan, mozzarella, Italian seasoning, and salt. Spread into two thin 10×15-inch rectangles on parchment-lined sheets.
2. Bake sheets: 400°F (200°C) for 20–25 minutes until set and lightly browned. Cool and slice into “noodles.”
3. Cook meat sauce: Sauté onion in oil, add meat and brown. Stir in garlic and marinara; simmer 5 minutes. Season.
4. Ricotta layer: Mix ricotta with egg and Parmesan; season.
5. Assemble: In a 9×13 dish, layer cauli noodles, meat sauce, ricotta, mozzarella. Repeat, finishing with sauce and mozzarella.
6. Bake: 375°F (190°C) for 25–30 minutes until bubbling with crispy edges. Rest 15 minutes before slicing.

Tip: Line edges of the dish with a little extra sauce to protect from burning while still getting those dreamy browned bits.

How To Keep Low-Carb Casseroles From Getting Watery

Veggies are delicious—but they’re also full of water. A few quick tricks keep your layers sturdy and sliceable:

• Salt and pat dry zucchini and eggplant before baking.
• Roast or grill vegetable “noodles” to evaporate moisture.
• Let casseroles rest 10–15 minutes so juices reabsorb.
• Use thicker sauces; avoid watery salsas or marinara.
• Choose full-fat cheeses—they melt creamier and release less water.

Stocking The Low-Carb Lasagna Pantry

• Low-sugar marinara and salsa
• Parmesan, mozzarella, ricotta, mascarpone
• Riced cauliflower, zucchini, eggplant, cabbage
• Spices: Italian seasoning, oregano, paprika, cinnamon
• Protein: Ground beef/turkey, sausage, rotisserie chicken

Ready to dig in? These 10 low-carb lasagna and casserole recipes bring the ooey-gooey comfort you crave without the carb coma. Pick one for tonight, double it for leftovers, and enjoy that golden, bubbly top with zero regrets. Your casserole dish is about to get very popular.