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. So good you won’t miss the pasta!
One meal that always has my family running to the table is a comforting dish, like lasagna. You know me, I have to put a healthy twist on it to boost the nutrition in the recipe, so I made this healthier zucchini lasagna with lean beef. I made a Meaty Pesto and Tomato Lasagna variation a few years ago that was a big hit. If you are looking for a traditional pasta version, definitely give it a go. I love this low-carb variation because it’s packed with veggies and makes an easy one-dish meal.
This month, members of the Recipe ReDux group are sharing family favorite recipes with a healthy twist. I wanted to whip up a grain-free version made with zucchini (you guys should know about my zucchini noodle obsession by now), that still had all of the classic lasagna flavors.
This was a fun and easy re-do that everyone loved. I hope that you’ll be inspired to gather everyone back around your family table, as the busy school year begins. Dinner doesn’t have to be complicated to be healthy and delicious.
How To Make Lasagna with Zucchini
Ingredients You’ll Need:
- 2 medium-large zucchini squash
- 24 oz jar of marinara sauce (I look for one that’s low in sugar)
- 16 oz low-fat ricotta cheese
- 1 tbsp extra virgin olive oil
- 1 egg
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 cups shredded Italian cheese blend (or mozzarella)
- 1 cup shredded Parmesan cheese
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 lb 93 % lean ground beef
- Fresh chopped basil (1 tsp or more to taste)
- 1 tsp Italian seasoning blend (such as McCormick’s)
Directions:
Preheat oven to 375 degrees F. Rinse the zucchini and pat dry. Slice zucchini in strips, lengthwise, about 1/8 ” thick.
Dice onions and mince the garlic. Heat olive oil over medium heat. Add onion and sauté for 1-2 minutes. Add ground beef and garlic to the skillet and cook until the ground beef crumbles and cooked through. Drain. Stir in pasta sauce, Italian seasoning, pepper flakes, and fresh basil and set aside.
In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, 1/2 cup parmesan, salt, and pepper.
At the bottom of an 8×8 baking dish, spread 1/4 cup of the pasta sauce mixture. Top with 5-6 slices of zucchini.
Then, top with 1/3 marinara beef mixture and 1/3 ricotta mixture. Add another layer of zucchini and repeat with remaining ingredients for 2 more layers. Top with remaining Italian cheese and parmesan cheese.
Recipe Tip
Spray a large piece of aluminum foil with cooking spray and tent over the lasagna pan, this prevents the cheese from getting too brown. Tenting the foil and spraying with oil keeps the cheese from sticking to the foil while it bakes.
Bake at 375 degrees for 40 minutes, covered. Remove the foil and bake for 5-10 minutes more until cheese is lightly golden. Let the lasagna stand for 10 minutes before serving.
This lasagna is even better the second day after all the flavors have mingled and the casserole has set overnight. Not to mention, it’s much easier to slice after it’s been chilled.
Note: This post was originally published in August 2015. It has been updated throughout.
Healthier Zucchini Lasagna
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
- 1/4 tsp red pepper flakes
- 1/2 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 1/8" thick.
- Dice onion and mince garlic.
- Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
- Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
- Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
- In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, 1/2 cup parmesean, salt and pepper.
- In the bottom of a 8x8 baking dish, spread 1/4 cup of the pasta sauce mixture.
- Top with 5-6 slices of zucchini.
- Then, top with 1/3 marinara beef mixture and 1/3 ricotta mixture.
- Add another layer of zucchini and repeat with remaining ingredients for 2 more layers.
- Top with remaining Italian cheese and parmesan cheese.
- 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.
Nutrition
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My zucchini plants are done now, but I still have some zucchini left that I can use for this recipe. I found that I was cooking my zucchini the same way and it was getting pretty boring.
If you don’t have a spiralizer, Jennifer, you will love it for making zucchini noodles for salads and spaghetti! That’s great that you are growing your own, it doesn’t get any better than fresh!
I was wondering if the zucchini gets watery?
There will be a little more moisture than if you were using pasta, but just make sure to pat the zucchini dry after slicing. We also feel that it’s even better the next day after it sets overnight in the refrigerator and all the flavors meld together. When you slice it and reheat it, it’s perfect.
I have two large zucchini’s left from my garden – they will be perfect for this lasagna recipe.
Looks so cute. Can’t wait to try. I just recently stumbled upon your blog, but I just binge read some articles on your site. I get asked quite often about healthy meal from my own blog’s readers. I will tell them your site. Thank you.
Thank you Cindy! I’m so glad you stopped by! 🙂
Made the recipe (which I love!) but realized I have onions still out unused 😬 I’m guessing they are supposed to go in with the ground beef with the garlic?
Disregard last comment! Completely skipped step 1 😂
Lol, no problem LaRae!I hope you enjoyed it!