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Zucchini Lasagna
5 from 27 votes

Zucchini Lasagna

Zucchini Lasagna layers thinly sliced, cooked zucchini with a savory beef and spinach mixture and a rich blend of ricotta, Parmesan, mozzarella, and pepper jack cheeses infused with herbs and spices. Pre-cooking the zucchini reduces moisture to prevent sogginess. The beef mixture, simmered with onion, garlic, tomato paste, crushed tomatoes, and spinach, offers a hearty base. Combined with the creamy, seasoned cheese mixture, this casserole bakes into a flavorful, low-carb alternative to traditional lasagna with a multi-cheese topping and marinara sauce to finish.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 340 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 5-6 zucchini sliced into 1/8 inch thick long slices, medium
Beef Mixture:
  • 1 lb ground beef
  • 2 tablespoons olive oil
  • 1 onion diced, medium
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 oz can crushed tomatoes
  • 2 cups spinach fresh
Cheese Mixture:
  • 1 tablespoon basil dried
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes
  • 1 egg large
  • 15 oz ricotta cheese
  • 1/2 cup parmesan grated
  • 8 oz mozzarella cheese (about 2 cups) shredded
  • 8 oz pepper jack cheese (about 2 cups) shredded
Topping:
  • 1 cup mozzarella cheese shredded
  • 1 cup marinara sauce

Instructions

Cooking the Zucchini:
    Cup of Yum
  1. If you have time, it is best to pre-cook the zucchini to remove the moisture before using them in the lasagna.
  2. Brush the zucchini slices with olive oil. Either grill them (a grilling pan works, too) or arrange them on a lightly greased baking sheet and bake them in the oven at 425F for 12-14 minutes.
  3. Once cooked, place on paper towels to remove any remaining moisture.
Cooking the Beef Mixture:
  1. Place a large skillet over medium-high heat and add oil. Once the oil is hot, add the onion and garlic, stirring with a wooden spoon, and cook for one minute. Push the onion to one side of the pan and add the beef.
  2. Let the beef brown a bit and start breaking it with the wooded spoon. Combine with the onion and garlic and cook until no longer pink. Drain any accumulated grease.
  3. Add tomato paste, crushed tomatoes, salt, and pepper to taste. Let simmer on low for about 30 minutes.
  4. Add the spinach, stir, and cook until wilted. Remove from heat and set aside.
Prepare Cheese Mixture:
  1. In a large bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese, Pepper Jack cheese, egg, dried basil, Italian seasoning, red pepper flakes, salt, and pepper to taste. Stir until fully combined. The mixture will be thick, which is okay, as the zucchini has enough moisture, and we don't want to make it more watery.
Assemble Lasagna:
  1. Lightly grease a 9×13 casserole dish with olive oil.
  2. Spread about 1/2 cup of the cheese mixture on the bottom and add one layer of zucchini to cover the bottom of the pan.
  3. Spread 1/2 of the remaining cheese mixture, then top with 1/2 of the meat mixture.
  4. Add another layer of zucchini and top with the remaining cheese mixture, followed by the beef mixture. Add the final layer of zucchini and top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
Bake:
  1. Preheat oven to 375 degrees F.
  2. Cover with foil so it doesn't touch the cheese, and bake for 30 minutes.
  3. Uncover and bake for another 20 to 30 minutes. If needed, broil at the end to make the cheese golden brown.
Serve:
  1. Remove from oven and let the lasagna rest for 10-15 minutes before slicing.
  2. Garnish with parsley and serve.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 7g (2%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 83mg (28%) Sodium 675mg (28%) Potassium 551mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1265IU (25%) Vitamin C 18.7mg (21%) Calcium 579mg (58%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 7g 2%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 83mg 28%
Sodium 675mg 28%
Potassium 551mg 12%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1265IU 25%
Vitamin C 18.7mg 21%
Calcium 579mg 58%
Iron 2.3mg 13%

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