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zucchini lasagna on a white plate with fork
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Healthier Zucchini Lasagna

A healthier low-carb zucchini lasagna recipe made with sliced zucchini, lean ground beef, marinara sauce, a blend of cheeses, and fresh basil. 
Course Main Course
Cuisine Italian
Keyword beef, low carb
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 354kcal
Author Amee

Ingredients

  • 2 medium-large zucchini
  • 24 oz jar marinara sauce
  • 16 oz low-fat ricotta cheese
  • 1 tbsp extra virgin olive oil
  • 1 whole egg
  • 2 garlic cloves
  • 1 small onion about 1 cup diced
  • 2 cups shredded 5 cheese Italian cheese blend or mozzarella
  • 1 cup parmesean cheese shredded
  • 1 tsp salt
  • ¼ tsp red pepper flakes
  • ½ tsp fresh ground black pepper
  • 1 lb 93% lean ground beef
  • 1 tbsp fresh basil rinsed and chopped fine
  • 1 tsp Italian seasoning blend such as McCormick's

Instructions

  • Preheat oven to 375 degrees F.
  • Rinse zucchini, pat dry and slice lengthwise into strips about ⅛" thick.
    sliced zucchini on a cutting board
  • Dice onion and mince garlic.
  • Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
    sauteed onion for zucchini lasagna
  • Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
    ground beef in skillet for lasagna
  • Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
    meat sauce in skillet for zucchini lasagna
  • In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, ½ cup parmesean, salt and pepper.
    cheese filling mixture for zucchini lasagna
  • In the bottom of a 8x8 baking dish, spread ¼ cup of the pasta sauce mixture.
  • Top with 5-6 slices of zucchini.
    sliced zucchini over a layer of sauce in baking dish
  • Then, top with ⅓ marinara beef mixture and ⅓ ricotta mixture.
  • Add another layer of zucchini and repeat with remaining ingredients for 2 more layers.
  • Top with remaining Italian cheese and parmesan cheese.
    zucchini lasagna in pan ready to bake
  • Spray a large piece of aluminum foil with cooking spray and tent the foil on top of the pan to prevent the cheese from sticking.
  • Bake at 375 degrees for 40 minutes, covered.
  • Remove the foil and bake 5-10 minutes more until cheese is lightly golden.
  • Let stand 10 minutes before serving. Serves 6-8.
    freshly baked pan of zucchini lasagna

Nutrition

Serving: 1g | Calories: 354kcal | Carbohydrates: 12g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 87mg | Potassium: 716mg | Fiber: 2g | Sugar: 6g | Vitamin A: 843IU | Vitamin C: 16mg | Calcium: 390mg | Iron: 3mg