Zucchini Lasagna

Filled with summer zucchini and meat sauce, and covered in melted cheese, this zucchini lasagna recipe is low-carb, high-protein, and absolutely delicious. Plus, this recipe includes a simple trick to remove excess water from the zucchini to ensure it’s perfect every time.

Zucchini is an incredibly inexpensive and versatile vegetable. It can be enjoyed on its own, grilled or sautéed, in salads, added to skewers, used in baked goods, turned into noodles, or used as a replacement for lasagna sheets to make zucchini lasagna.

By slicing zucchini lasagna into thin strips and adding them to your favorite lasagna recipe, you can create a veggie-loaded and low-carb lasagna that is perfect for family dinners. In my opinion, this is the perfect zucchini lasagna recipe!

Why You’ll Love It

• Low Carb – The use of zucchini slices instead of traditional lasagna noodles makes this recipe low in carbohydrates.
• High in Protein – The combination of ground beef, ricotta, and mozzarella gives this zucchini lasagna 33 grams of protein per serving.
• Keeps Well – The lasagna keeps well in the fridge and freezer, making it a great meal prep idea.

Ingredients + Substitutions

• Zucchini – To make the zucchini strips, or zucchini “noodles”, as a low-carb swap, and add some veggies. While the recipe calls for zucchini, any type of summer squash will work.
• Ground Beef – To add some protein and make the meat sauce. The recipe calls for ground beef, but ground another ground meat, such as turkey, pork, or chicken, would also work.
• Crushed Tomatoes – To make the meat sauce. I used crushed tomatoes, but you can use a pre-made marinara sauce or your favorite pasta sauce if preferred.
• Bell Pepper – To add some veggies and micronutrients to the meat sauce. The recipe calls for a red bell pepper, but any color will work.
• Onion and Garlic – To flavor the beef sauce and ricotta mixture. The recipe calls for a whole onion and garlic cloves, but you can use onion powder or garlic powder if preferred. See the notes section of the recipe card for details.
• Herbs and Spices – A combination of dried oregano, chili flakes, and ground cumin to flavor the meat sauce and ricotta mixture.
• Mozzarella – To add some more protein and healthy fats. While mozzarella works best, if you don’t have any, you can use another melty cheese such as provolone, fontina, or cheddar.
• Parmesan – To add even more protein and healthy fats.
• Ricotta – To make the cheese filling. You can use low-fat or whole milk ricotta cheese, or use cottage cheese if preferred. See the notes section of the recipe card for details.
• Spinach – To add some fiber and micronutrients to the ricotta mixture. The recipe calls for frozen spinach; to save time, but you can use fresh spinach if preferred. See the notes section of the recipe card for details.
• Egg – To add some more protein and bind the ricotta cheese mixture.
• Salt and Pepper – To season and salt the zucchini.
• Olive Oil – To cook the ground beef.
• Fresh Basil – To serve, although optional.

Serving Suggestions

This zucchini lasagna is high in protein, high in fat, moderate in fiber, and low in carbohydrates. While it can be enjoyed on its own, you can easily adapt it to suit your calorie or macro needs. For example:

• To make it higher in protein, add an additional 1/2 pound of ground beef to the recipe.
• To make it lower in fat, swap the ground beef for ground turkey and use low-fat cheese.
• To make it higher in fiber, serve it with a side of high-fiber vegetables such as green peas or broccoli.
• To make it higher in carbs, serve it with a slice of crusty bread.

FAQs

More Zucchini Recipes:

• Creamy Zucchini Pasta
• Zucchini Egg Bake
• Vegetable and Ricotta Lasagna
• Zucchini Breakfast Cookies

Zucchini Lasagna

Author: Stephanie Kay

Made with layers of sliced zucchini, meat sauce, ricotta, and mozzarella cheese, this zucchini lasagna is full of veggies, protein, and flavor. Enjoy it as a healthy family dinner and keep leftovers in the fridge or freezer for days to come.

• Author: Stephanie Kay
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 slices 1x
• Category: Dinner
• Method: Baked

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Ingredients

Lasagna:

• 4 small zucchini, ends removed
• 2 cups shredded mozzarella cheese
• Fresh basil, to serve (optional)

Meat Sauce:

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• 1/2 teaspoon salt
• 1 can (28 ounces) crushed tomatoes, or marinara sauce

Ricotta Filling:

• 2 cups ricotta cheese
• 6 ounces frozen spinach, thawed and pressed to remove excess water, roughly chopped
• 1/2 cup grated parmesan cheese
• 1 egg, whisked
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch black pepper

Instructions

1. Preheat the oven to 400°F and grab a 9×12-inch baking dish.
2. Begin by making the zucchini noodles. Using a sharp knife or mandoline, slice zucchini lengthwise into thin strips, about 1/8 inches in thickness. Once cut, place them on a large plate or sheet pan lined with paper towels, lightly salt each slice on each side, and set them aside while you prepare the other lasagna ingredients.
3. In a large pot on medium-high heat, warm the olive oil, add the ground beef to the pot and cook, using a wooden spoon or spatula to break it up into small pieces, for 5-6 minutes or until lightly browned on all sides.
4. Add the diced onion, stir to combine with the ground beef, and cook it for 2-3 minutes until it begins to soften.
5. Add the diced bell pepper to the pan, stir to incorporate with the beef mixture, and cook for another 2-3 minutes until slightly tender.
6. Add the minced garlic, dried oregano, salt, and pepper, stir to combine, and cook for 1-2 minutes until fragrant.
7. Add the crushed tomatoes to the pot and stir to combine with the vegetables. Taste and adjust the seasoning with salt and pepper as needed. Then bring the sauce to a simmer, then reduce it to a simmer and allow it to continue cooking while you prepare the other ingredients.
8. Next, prepare the ricotta mixture. In a medium bowl, add the ricotta cheese, thawed and chopped spinach, parmesan cheese, egg, nutmeg, salt, and black pepper, and stir until well combined.
9. Once all of the components are ready, dab the zucchini noodles with a paper towel or tea towel to remove any excess moisture, and then begin to assemble the lasagna.
10. Add ¼ cup of the meat sauce to the bottom of the baking dish, spreading it out evenly, then layer the bottom of the dish with zucchini noodles, trimming them to fit as needed.
11. Spread the beef sauce over the first layer of zucchini noodles, reserving  1 ½ cups for the top layer, and spread it out evenly. Then top the sauce with a second layer of zucchini noodles.
12. Dollop the ricotta mixture over the second layer of zucchini noodles, spreading it out evenly to ensure all of the noodles are covered. Then top the ricotta mixture with a third layer of zucchini noodles.
13. Spread the reserved meat sauce over the third layer of zucchini noodles, spreading it out evenly across the noodles, and then sprinkle the top with shredded mozzarella cheese.
14. Transfer the baking dish to the oven, uncovered, and bake for 35-40 minutes until the cheese is bubbly and the top is golden brown.
15. Once cooked, remove the lasagna from the oven and allow it to cool for 10 minutes, then slice and serve with freshly grated parmesan cheese and basil and slice to serve.
16. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.

Notes

To Use Ground Turkey: Swap the ground beef for 1 pound of ground turkey in step #3.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #4.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #5.

To Use Italian Seasoning: Swap the dried oregano for 1 teaspoon of dried Italian seasoning in step #5.

To Use Cottage Cheese: Swap the ricotta cheese for 2 cups of whole milk cottage cheese in step #8.

To Use Fresh Spinach: Swap the frozen spinach for 8 cups of fresh spinach. Warm a teaspoon of olive oil in a pan, add the fresh spinach, and cook, stirring regularly, until wilted, and add it to the ricotta mixture as per step #8.

Nutrition

• Serving Size: 1 slice
• Calories: 358 calories
• Sugar: 6 grams
• Fat: 20 grams
• Carbohydrates: 14 grams
• Fiber: 4 grams
• Protein: 33 grams