Delicious Zucchini Lasagna with Ground Beef and Cheese Recipe

Introduction

Zucchini lasagna is a fresh, lighter twist on a classic Italian favorite. Using thinly sliced zucchini instead of pasta adds a deliciously tender texture while keeping the dish low-carb and gluten-free. It’s perfect for a comforting dinner that feels indulgent without the heaviness.

Ingredients

• 3–4 medium zucchinis, sliced lengthwise
• 1 pound ground beef
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin, even strips using a knife or mandoline.
2. Step 2: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
3. Step 3: Add the marinara sauce to the cooked beef and stir to combine. Simmer for 5 minutes to blend the flavors.
4. Step 4: In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, followed by dollops of ricotta, more sauce, and a sprinkle of mozzarella.
5. Step 5: Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella on top.
6. Step 6: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Step 7: Let the lasagna rest for 10 minutes before slicing and serving to help it set.

Tips & Variations

• Salt the sliced zucchini and let it sit for 10 minutes to remove excess moisture and prevent a watery lasagna.
• For a vegetarian version, substitute ground beef with sautéed mushrooms and spinach.
• If you like a bit of spice, add red pepper flakes to the meat sauce before layering.
• Use part-skim cheeses to reduce calories without sacrificing flavor.

Storage

Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare zucchini lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Assemble and then bake when ready to serve for best texture and flavor.

How do I prevent the zucchini from making the lasagna watery?

Salting the zucchini slices and letting them drain on paper towels before assembling helps remove excess moisture. Also, avoid overlapping zucchini too thickly.

Delicious Zucchini Lasagna with Ground Beef and Cheese Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This Zucchini Lasagna is a delightful low-carb alternative to traditional pasta lasagna, featuring thinly sliced zucchini layered with savory ground beef, rich marinara sauce, creamy ricotta cheese, and melted mozzarella. Baked to bubbly perfection, this dish is perfect for a comforting, gluten-free meal that everyone will love.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchinis, sliced lengthwise

Meat

• 1 lb ground beef

Sauces & Dairy

• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Prepare the zucchini slices: Wash and dry the zucchinis then slice them lengthwise into thin, even strips approximately 1/8-inch thick to serve as the noodles for the lasagna.
2. Cook the ground beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat.
3. Assemble the lasagna layers: In a baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by a layer of cooked ground beef, dollops of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a top layer of zucchini and mozzarella.
4. Bake until bubbly: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is melted and bubbly. Let it rest for 10 minutes before serving.

Notes

• For fewer carbs, make sure to slice the zucchini thinly so it cooks evenly.
• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Adding fresh basil or Italian seasoning can enhance the flavor.
• Letting the lasagna rest after baking helps it set and makes slicing easier.

Keywords: Zucchini lasagna, low-carb lasagna, gluten-free Italian dish, ground beef lasagna, healthy lasagna recipe