Meat Zucchini Lasagna Recipe - Comfort Food at Home (2024)

Jump to Recipe·Print Recipe

Looking for a healthy, low-carb version of a classic lasagna? This delicious zucchini lasagna recipe is a must! This dish is perfect for anyone looking to cut down on carbs or just looking for a new and exciting way to enjoy lasagna.

Instead of lasagna noodles, you use thinly sliced zucchini between layers of cottage cheese and a homemade tomato and beef sauce. Baked at 375°F, this baked lasagna will be a hit with your family and friends!

Meat Zucchini Lasagna Recipe - Comfort Food at Home (1)

If my family could choose to eat one dinner recipe every day of the week, it would be just a simple, classic lasagna. The al dente noodles with creamy layers and a rich tomato sauce… YUM!

I get it. This is my mom’s recipe, and I love it too. However, sometimes it’s nice to change things up and switch out the regular lasagna noodles for a healthier option. So that’s why I’m so excited about this zucchini lasagna recipe!

I like to mix things up and challenge myself in the kitchen. So instead of using lasagna noodles, I decided to use thinly sliced zucchini to create an amazing low-carb version of this classic Italian dish!

It’s a healthier, low-carb version of a classic that’s still just as delicious.

Zucchini meat lasagna is a great healthy recipe because it is low in carbs and calories. This dish is also loaded with nutrients and vitamins, making it a great way to fuel your body.

So if you are looking for a healthy and delicious lasagna recipe, try this zucchini lasagna!

Ingredients needed

You will need the following ingredients to make this homemade zucchini lasagna:

Ground beef: I prefer lean ground beef, but you can also use turkey or other meat. Italian sausage also tastes great!
Crushed tomatoes: I used canned crushed tomatoes to make my base. You can use canned tomato sauce if you want more of a loose sauce.
Zucchini: Slice the zucchini into thin slices, making it easier to layer in the lasagna. You’ll need about three small zucchini squashes.
Cheese: For that creamy, cheesy layer, I mixed cottage cheese, parmesan, and mozzarella cheese! I used cottage cheese to keep this recipe a bit healthier, but you can also swap it out for ricotta cheese.
Herbs and spices: To give the lasagna some flavor, don’t forget to add your favorite herbs and spices. My go-to’s are onion and garlic powder, dried basil, oregano, and parsley. Can’t forget classic salt and pepper!

Kitchen equipment needed

Baking dish (I used a 9×13)
Food processor with slicer (optional)
Small mixing bowl
Saucepan

Meat Zucchini Lasagna Recipe - Comfort Food at Home (2)

Correct layer order for zucchini lasagna recipe

When making the perfect lasagna, order matters! Here is the layer order(starting from the bottom):

Ground beef tomato sauce (just enough to lightly cover the bottom)
Thinly sliced zucchini
Cottage cheese mixture
Mozzarella cheese
Ground beef tomato sauce

Follow this order until you have reached the top of your baking dish. When you get to the top, finish off with a generous layer of mozzarella cheese and a sprinkle of parmesan cheese to create the perfect cheese crust.

What to serve with zucchini lasagna

This lasagna pairs perfectly with a fresh salad, homemade garlic bread, and roasted vegetables. You can’t go wrong with some simple roasted broccoli.

You also can’t skip out on dessert! After you finish a helping of this healthy zucchini lasagna, enjoy a slice of homemade cheesecake with fresh berries and the best 5-minute whipped cream.

However you choose to serve this delicious dish, your family and friends will love it!

FAQS

Whenever I share this zucchini lasagna recipe, I get some of the same questions. Here are the most popular ones that people ask!

If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.

Do I really need to use a food processor to slice the zucchini?

No, it’s not necessary. You can also use a sharp knife and thinly slice each zucchini by hand.

Can I use something other than cottage cheese?

Sure – Ricotta cheese is a great substitution. Or, you can mix ricotta and cottage cheese together for an even creamier lasagna.

Can I make this zucchini lasagna a vegetarian recipe?

Absolutely! Just leave out the ground beef and use veggie-based sauce instead.

Can I freeze zucchini lasagna?

Yes, you can! This lasagna freezes really well. To freeze it, let it cool completely and then wrap it tightly in parchment paper, aluminum foil, or an airtight container. It will stay fresh for up to 6 months.

When I’m ready to eat the lasagna, can I reheat it as is?

Yes, but make sure you thaw it overnight in the refrigerator first. To heat, cover with aluminum foil and bake at 375°F for 25-30 minutes or until heated through.

More grandma-approved recipes

If you loved this recipe for ground beef lasagna with zucchini, here are a few other recipes you should try! They are all delicious and grandma-approved.

Zucchini Lasagna

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

Print Recipe

Total Time: 2 hours 20 minutes
Yield: 6 people 1x

Ingredients

Scale

1 lbs. ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
32 ounces crushed tomatoes
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon dried basil
1 teaspoon dried oregano
3 Tablespoon dried parsley, divided
2–3 small zucchinis, thinly sliced
12 ounces cottage cheese
¼ cup parmesan cheese, grated
3 cups mozzarella cheese, shredded

Cook ModePrevent your screen from going dark

Instructions

Brown meat in with onion and garlic powders. Drain.
Add tomatoes, basil, oregano, parley and pepper. Simmer for 1 hour until thickened.
Combine cottage cheese, parsley and Parmesan cheese.
Spread a little sauce on the bottom of 9×13 baking dish.
Layer half the zucchini, half the cottage cheese mixture, half the mozzarella and half the meat.
Repeat layers.
Bake at 375 degrees for 40-45 minutes.
Let stand 10-15 minutes before cutting.

Notes

I get about 3 small zucchini and that usually covers the lasagna. I throw them into my food processor and slice them up pretty thin. I think if they were big slices, they might not get soft enough when you cook it. Thin slices are the way to go!

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Dinner
Cuisine: Italian

Meat Zucchini Lasagna Recipe - Comfort Food at Home (2024)

FAQs

What can I add to my lasagna to make it taste better? ›

Dried herbs + spices: Crushed red pepper flakes, dried oregano, bay leaf, sea salt and lots of freshly-cracked black pepper. Fresh basil: When it comes to fresh basil, I vote the more the merrier with this lasagna recipe. We will chop and stir a good amount of basil into the cheese mixture.

Why is lasagna a comfort food? ›

In my eyes, lasagna hits all those comfort food pleasure points that we all look for in a satisfying meal: pasta, a rich, meaty tomato sauce, gooey, melty cheese, and that crispy cheese on top after it gets broiled.

Know More ›

Why is my zucchini lasagna watery? ›

You may recall from my zucchini noodles post that zucchini is 95% water. That means when you cook it, it will naturally become watery. But if you're looking to have a little less juice in your lasagna, I do have a few tips: Slice your zucchini into thinner slices: Thinner slices mean fewer zucchini, thus less water.

Find Out More ›

How do you keep veggie lasagna from getting soggy? ›

How do you keep Veggie Lasagna from getting soggy? For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel.

Show Me More ›

Why put toothpick in lasagna? ›

Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.

Discover More Details ›

Why does my lasagna taste bland? ›

You can enhance the taste of your lasagna by making sure that each component of the dish is made with a quality ingredient that has been handled and seasoned properly. Make your own marinara sauce with good quality tomatoes, reduce it until it is flavorful and season it with salt and pepper.

Discover More ›

Why does leftover lasagna taste better? ›

Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.

See Details ›

How many layers should a lasagna have? ›

Let me break it to you: If you want to make a lasagna, three layers just won't cut it! For the perfect lasagna, you need at least 4-5 layers to really enjoy all those mouth-watering flavors. And, here's a pro-tip: make sure to season each layer generously, but not too much. The average lasagna has 8 layers!

How do you keep zucchini from getting soggy when cooking? ›

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

Tell Me More ›

Why is my ricotta cheese watery in lasagna? ›

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.

View Details ›

Can you put too much sauce in lasagna? ›

The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it. To avoid baked lasagna swimming in sauce, use enough sauce to cover each layer but don't go overboard. Wet ingredients are another reason lasagna turns watery.

Explore More ›

How to stop lasagne from being sloppy? ›

Use dry lasagne, and don't pre-cook it. I think too much white sauce can be problematic. Stick an egg yolk in the bechamel, it'll firm up without being too set. Make it, cook it, cool it, refrigerate it, reheat and eat the next day.

Keep Reading ›

How do you spice up bland lasagna? ›

Use vegetables like carrots, onions, and celery for flavor plus lots of garlic and herbs. If making a meat sauce, brown and season the ground meat before adding the tomatoes.