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Zucchini Lasagna

No noodles needed! This zucchini lasagna has a hearty meat sauce, creamy spinach filling, and plenty of cheese—and it's not watery at all.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 401 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 3 medium/large zucchini about 2 pounds
  • 3 tablespoons extra-virgin olive oil divided
  • 1 ½ teaspoons kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 pound lean ground beef or ground bison
  • ½ teaspoon dried oregano
  • 3 cloves garlic minced
  • 1 (24-ounce) can prepared marinara-style pasta sauce (I like DeLallo or Rao's)
  • 1 (16-ounce) container low-fat cottage cheese or part skim ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach thawed with excess water squeezed out
  • ½ cup finely grated parmesan divided
  • 1 large egg
  • 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
  • ¼ cup thinly sliced fresh basil

Instructions

    Cup of Yum
  1. Cook the zucchini: Trim off the ends of the zucchini (no need to peel). Slice lengthwise into ¼-inch-thick planks (a mandolin is the best way to do this). You should have about 6 to 8 slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat the slices evenly.
  2. GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the zucchini until cooked and lightly brown, about 2 to 3 minutes per side. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they are not touching. (Do not line the baking sheet pans with parchment, as the paper will burn.) Broil the first sheet pan for 5 to 8 minutes, or until the zucchini slices are lightly browned. Repeat with the second sheet pan. Once the zucchini is broiled or grilled, let cool slightly, then gently pat dry to remove excess moisture. Turn the oven to 350 degrees F.
  3. In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the beef, ½ teaspoon kosher salt, and oregano. Cook, breaking apart the meat, until it is browned and cooked through, about 5 to 7 minutes. Stir in the garlic and let cook 30 seconds.
  4. Remove the pan from the heat. Add the pasta sauce and stir to combine.
  5. In a large bowl, combine the cottage cheese, ¼ cup Parmesan, egg, and remaining ½ teaspoon salt and 1/4 teaspoon pepper, mixing well.
  6. Stir in the spinach, using a fork to break it up and distribute it as evenly with the cottage cheese mixture as possible.
  7. Coat a 9x13-inch casserole dish with nonstick spray. Spread half of the sauce onto the bottom of the dish in an even layer. Arrange half of the zucchini slices over the top, overlapping them slightly as needed.
  8. Top the zucchini slices with all of the cheese mixture.
  9. Top with the remaining zucchini, then the remaining sauce.
  10. Sprinkle evenly with the mozzarella and remaining ¼ cup Parmesan. Bake the zucchini lasagna for 20 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh basil. Let rest 5 to 10 minutes, then serve.

Notes

  • TO STORE: Refrigerate lasagna in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 

Nutrition Information

Serving 1(of 6) Calories 401kcal (20%) Carbohydrates 15g (5%) Protein 37g (74%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 97mg (32%) Potassium 1111mg (32%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 6510IU (130%) Vitamin C 29mg (32%) Calcium 405mg (41%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 401

% Daily Value*

Serving 1(of 6)
Calories 401kcal 20%
Carbohydrates 15g 5%
Protein 37g 74%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.5g 25%
Cholesterol 97mg 32%
Potassium 1111mg 24%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 6510IU 130%
Vitamin C 29mg 32%
Calcium 405mg 41%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.