Zucchini and Ground Beef Lasagna
Transform your weeknight dinner routine with this irresistible Zucchini and Ground Beef Lasagna—a low-carb twist on the classic comfort dish. Thinly sliced zucchini replaces traditional pasta, creating tender, melt-in-your-mouth layers that pair beautifully with a rich, savory meat sauce made from seasoned ground beef, crushed tomatoes, and aromatic herbs. A creamy ricotta blend, highlighted by grated Parmesan and fresh parsley, adds depth, while golden, bubbly mozzarella crowns the dish for a satisfying finish. This hearty yet healthier lasagna is easy to prepare and bakes to perfection in under an hour. Serve it as a comforting main course for family dinners or meal preps—it’s gluten-free, packed with flavor, and sure to impress!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into 1/8-inch thick slices. Lay them on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
Add the ground beef to the skillet. Cook until browned and no longer pink, breaking it into crumbles with a spoon. Drain excess fat if needed.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer on low heat for 15 minutes, stirring occasionally.
While the sauce simmers, pat the zucchini slices dry with paper towels.
In a small bowl, mix ricotta cheese, egg, grated Parmesan, and chopped parsley until combined.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Add a layer of zucchini slices over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture on top of the zucchini, followed by 1/3 of the shredded mozzarella cheese.
Repeat the layers (meat sauce, zucchini, ricotta, mozzarella) two more times, finishing with mozzarella on top.
Cover the baking dish with foil (spray the underside with non-stick spray to prevent sticking). Bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until bubbly and the cheese is golden.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 12642 mg | 550% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 85.1 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4195 mg | 323% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5486 mg | 117% | |
*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.
