Zucchini Lasagna Without Noodles

This zucchini lasagna may be low in carbs, but it’s packed with delicious flavor!

Ingredients for Zucchini Lasagna

Here are the essential ingredients you'll need to prepare this zucchini lasagna at home:

• Zucchini: Of course, you’ll need zucchini! Two large zucchini should make enough for eight servings. 
• Seasonings: This zucchini lasagna is seasoned with salt, pepper, fresh basil, fresh oregano, and fresh parsley. 
• Beef: This recipe calls for ground beef, but you can use ground turkey for a lighter take. 
• Fresh produce: Aside from the zucchini, you’ll also need a green bell pepper, an onion, and mushrooms from the produce aisle. 
• Frozen spinach: Frozen spinach is a convenient, colorful, and nutrient-rich ingredient. 
• Tomato products: A combination tomato paste and tomato sauce. 
• Wine: Red wine enhances the overall flavor. 
• Cheese: You’ll need low-fat ricotta cheese, mozzarella cheese, and Parmesan cheese. 
• Egg: An egg adds moisture and helps bind the ricotta mixture together, preventing runniness. 

How to Prepare Zucchini Lasagna

Here’s a quick overview of the process for making homemade zucchini lasagna — the full, step-by-step recipe follows below:

1. Slice the zucchini, salt it, and allow it to drain.
2. Prepare the meat sauce.
3. Prepare the tomato sauce.
4. Mix the ricotta.
5. Assemble the zucchini lasagna according to the full instructions provided.
6. Bake as directed in the recipe.

Tip from the recipe creator Jill Welch: “You can assemble the lasagna a day in advance and store it in the refrigerator. Just be sure to adjust the baking time accordingly.”

What to Pair with Zucchini Lasagna

If you're seeking ideas for side dishes to serve with zucchini lasagna, look no further. Explore our list of 12 Simple Side Dishes for Lasagna for tasty ideas. Here are a few recipes you’ll discover:

• Two-Ingredient Garlic Knots
• Arugula-Fennel Salad
• Balsamic Grilled Zucchini

How to Store Leftover Zucchini Lasagna

Let the leftover zucchini lasagna cool completely, then cover it securely with plastic wrap or aluminum foil. Store it in the refrigerator for up to five days. To reheat, bake it in the oven.

Is Freezing Zucchini Lasagna Possible?

Yes, it’s possible, but it’s best to freeze the lasagna before baking. Assemble the dish, wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw it in the refrigerator and bake it as instructed in the recipe.

Community Reviews and Tips from Dinogo

“This recipe is amazing,” says Ginny. “It’s loaded with fresh veggies and simple to put together. There are no carbs, yet it’s still hearty and satisfying.”

“This has become one of my all-time favorite recipes that I’ve been making for years,” shares a Dinogo community member. “I’m a big fan of pasta, and I don’t even miss it in this dish. The flavor is incredible, and though it takes a bit of time to prepare (don’t skip sweating the zucchini!), it’s absolutely worth it.”

“Our whole family loved this, especially the gluten-free members,” says jhoffhine. “I don’t own a mandoline, so I used my food processor to slice the zucchini. It worked perfectly. I’ll definitely be making this again!”

Editorial contributions by Corey Williams

Ingredients List

• 2 large zucchini

• 1 tablespoon salt

• 1 pound ground beef

• 1 ½ teaspoons ground black pepper

• 1 small green bell pepper, diced

• 1 onion, diced

• 1 (16 ounce) can tomato sauce

• 1 cup tomato paste

• ¼ cup red wine

• 2 tablespoons chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 3 tablespoons hot water, or as needed

• 1 (15 ounce) container low-fat ricotta cheese

• 1 egg

• 2 tablespoons chopped fresh parsley

• 1 (16 ounce) package frozen chopped spinach, thawed and drained

• 1 pound fresh mushrooms, sliced

• 8 ounces shredded mozzarella cheese

• 8 ounces grated Parmesan cheese

Instructions

Cut the zucchini lengthwise into thin slices. Lightly sprinkle with salt and let them sit in a colander to drain.

To make the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring frequently for about 5 minutes. Add the green pepper and onion, and continue cooking until the meat is fully browned and no longer pink.

Add tomato sauce, tomato paste, wine, basil, and oregano to the skillet. If the sauce is too thick, add a small amount of hot water. Bring to a boil, then lower the heat and simmer for around 20 minutes, stirring often.

In the meantime, combine ricotta, egg, and parsley in a bowl and stir until fully mixed.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared pan. Add a layer of half the zucchini slices, followed by half of the ricotta mixture, all the spinach, all the mushrooms, and half of the mozzarella cheese. Repeat the process with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.

Sprinkle parmesan cheese evenly over the top, then cover the dish with foil.

Allow the lasagna to sit for 5 minutes before serving.

Serve and savor!

Nutrition Information (per serving)