Easy Zucchini Lasagna Recipe

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Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

I never in a million years thought I would like a Lasagna that wasn’t made with noodles.  This Easy Zucchini Lasagna recipe is made with zucchini that is sliced lengthwise and replaces the noodles all together.  My whole family was impressed.  I can’t say that about too many low carb meals so this one is clearly a winner!

I love this recipe because I can make a huge amount of food and have some for leftovers the next day with our family of four.  Lasagna is almost always better on the second day anyway, right?!!

I used my Pyrex 13 x 9 Bakeware glass casserole pan.  I’ve had this pan forever.  It’s my go to pan for almost every casserole I make.

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe Ingredients:

  • 5 oz Bag of Spinach
  • 1 – 15 oz container of Ricotta Cheese
  • 2 eggs
  • 1 pound ground beef (or ground turkey if you prefer)
  • 2 large zucchini
  • 1 tablespoon parsley
  • 1 tablespoon Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 cans of Spaghetti Sauce
  • 8 oz package of Mozzarella Cheese
  • 8 oz grated Parmesan Cheese
  • 1 small onion (optional)

Easy Zucchini Lasagna Recipe Directions:

Dice the onions.

Slice the zucchini lengthwise into thin slices.  These will replace the noodles you normally use in Lasagna.  I used my my Mandolin Slicer just like this one here on Amazon.  It’s very handy and comes with many different blade types.

Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking.  Drain the ground beef when it’s completely done and no longer pink.  (The onions are optional but do add a good amount of flavor to the ground beef)

In a separate bowl, combine the Ricotta cheese, parley, oregano and two eggs.  Mix it together until it is well combined.

To assembly the Lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first.  This will prevent sticking. Then add a layer of zucchini slices, spread the Ricotta mixture over the top of the zucchini slices, layer a small amount of spinach,  top that layer with the meat and finish by adding the last layer of cheeses.  Repeat these layers until you are out of ingredients.  This will all depend on your pan size.  I can usually do about two or three layers.  Finish the layer with cheese on the very top.

Cover it with foil and bake for about 45 minutes on 350 degrees.

Remove the foil and bake for another 15 minutes to brown the top of the dish.

Let this dish stand for about 5 or 10 minutes before serving it.  It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.

Note:  This is a wonderful recipe to make ahead of time.  You can assemble the dish and refrigerate it until you are ready to bake it.  You may need to add a few more minutes to the bake time to compensate for a cold dish in the oven at first.

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

Feel free to Pin it on Pinterest too!

Easy Zucchini Lasagna Recipe

You may also love this keto chicken parmesan recipe!

Keto Chicken Parmesan Recipe

Easy Zucchini Lasagna Recipe

Easy Zucchini Lasagna Recipe

5 from 1 vote
Course Dinner
Cuisine American
Servings 12 servings
Calories 330

Ingredients
  

  • 5 oz Bag of Spinach
  • 1 – 15 oz container of Ricotta Cheese
  • 2 eggs
  • 1 pound ground beef or ground turkey if you prefer
  • 2 large zucchini
  • 1 tablespoon parsley
  • 1 tablespoon Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 cans of Spaghetti Sauce
  • 8 oz package of Mozzarella Cheese
  • 8 oz grated Parmesan Cheese
  • 1 small onion optional

Instructions
 

  • Dice the onions.
  • Slice the zucchini lengthwise into thin slices.  These will replace the noodles you normally use in Lasagna.  I used my my Mandolin Slicer just like this one here on Amazon.  It’s very handy and comes with many different blade types.
  • Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking.  Drain the ground beef when it’s completely done and no longer pink.  (The onions are optional but do add a good amount of flavor to the ground beef)
  • In a separate bowl, combine the Ricotta cheese, parley, oregano and two eggs.  Mix it together until it is well combined.
  • To assembly the Lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first.  This will prevent sticking. Then add a layer of zucchini slices, spread the Ricotta mixture over the top of the zucchini slices, layer a small amount of spinach,  top that layer with the meat and finish by adding the last layer of cheeses.  Repeat these layers until you are out of ingredients.  This will all depend on your pan size.  I can usually do about two or three layers.  Finish the layer with cheese on the very top.
  • Cover it with foil and bake for about 45 minutes on 350 degrees.
  • Remove the foil and bake for another 15 minutes to brown the top of the dish.
  • Let this dish stand for about 5 or 10 minutes before serving it.  It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.

Notes

Note:  This is a wonderful recipe to make ahead of time.  You can assemble the dish and refrigerate it until you are ready to bake it.  You may need to add a few more minutes to the bake time to compensate for a cold dish in the oven at first.

Nutrition

Serving: 1serving | Calories: 330 | Carbohydrates: 7g | Protein: 23g | Fat: 23g | Fiber: 1g | Sugar: 2g | Net Carbs: 6g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

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10 Comments

  1. I used .75 lb. ground pork with chopped up portobello mushroom in place of the ground beef. and put it in an 8×8 pan. It was amazing!

  2. Made this using zucchini and yellow squash cut in round slices. Made my own sauce for less sugar. My husband loved it and said it was a keeper. Thanks!

  3. We loved this lasagna too. I substituted cottage cheese for ricotta cheese and only used one jar of spaghetti sauce (24 ounces). I didn’t have spinach leaves on hand so left that out. Left overs were better than the fresh batch

  4. Tried the zucchini lasagna this week and it was a hit in my house!! Delicious recipe and you don’t even miss the noodles!!

  5. I’m trying this in my new casserole crock pot:) I may have to it put under the broiler of my oven, in the end to brown it slightly. Cant wait to try it!

  6. This is really good, but I’m assuming you used small cans of spagheti sauce instead of two large ones. I’m used to recipes calling for large cans so I used two large. It came out like lasagna soup. Still tasty. May want to adjust your ingredients to say what size spaghetti sauce cans you used. I realized after making it you did have pictures of the cans just not sure what size. Can’t wait to make this again using WAY less sauce.

  7. My mother used to make this recipe for me when I was a kid. I loved it so much. It was much better than the regular noodle lasagna. She included shredded carrots also to add a bit of a crunch and color. Fantastic. I think that’s where I got my love of veggies.

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