Mexicchini Lasagna
Elevate your lasagna game with this vibrant and healthy Mexicchini Lasagna—where Mexican-inspired flavors meet a zucchini twist! Perfect for those seeking a low-carb alternative, this dish layers tender zucchini slices with a savory blend of seasoned ground beef, fire-roasted tomatoes, black beans, and sweet corn. Creamy cottage cheese or ricotta adds a delightful richness, while a golden, melty topping of Mexican cheese blend ties it all together. The smoky chili powder, cumin, and smoked paprika infuse each bite with bold, authentic flavor, creating a crowd-pleasing dinner that's gluten-free and packed with protein. Ready in under an hour, this easy zucchini lasagna is a must-try for busy weeknights or a festive family gathering.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 14 ounces canned diced tomatoes (fire-roasted preferred)
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded Mexican cheese blend
- 1 cup cottage cheese or ricotta
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin, even slices. Lay them on a paper towel, sprinkle with a small pinch of salt, and let sit for 10 minutes to remove excess moisture. Pat dry with another paper towel.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well until the meat is coated in the seasonings.
Add the fire-roasted diced tomatoes, black beans, and corn to the skillet. Stir to combine and let the mixture simmer for 5 minutes, allowing the flavors to meld together. Remove from heat.
In a small bowl, combine the cottage cheese or ricotta with 1/4 cup of the shredded Mexican cheese blend. Mix well.
In a 9x13-inch baking dish, spread a thin layer of the beef and vegetable mixture on the bottom. Top with a layer of zucchini slices, followed by a layer of the cottage cheese mixture. Repeat the layers until all the ingredients are used, ending with a layer of the beef mixture on top.
Sprinkle the remaining 1 3/4 cups of shredded Mexican cheese blend evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes, then garnish with chopped cilantro (if using) before serving.
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 14050 mg | 611% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 70.1 g | ||
| Protein | 262.8 g | 526% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4017 mg | 309% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 5108 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
