Zucchini Lasagne

posted in: Recipes 0

My zucchini lasagna is a low carb flavor bomb that is so very satisfying. This recipe swaps out your normal lasagna noodles for thinly sliced zucchini. I still use beef in the recipe, so it's not a vegetarian dish, it's just simply low-carb option. For those of you who have never tried lasagne with zucchini noodles, I would say give it a try. For those who have tried and wonder why mine is different, mine accounts for the excess liquid. A lot of lasagne using zucchini and fresh vegetables tend to get soupy but mine combats this by using my good old turkey baster. This helps remove liquid (which can be used in another recipe) and allows the lasagne to keep its shape. I hope you enjoy!

Zucchini Lasagne

Prep Time20 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 510kcal
Author: SatMorning21


  • 1 TB Olive oil
  • 2 Zucchini large
  • 8 Oz. Cottage cheese
  • 1 Tomato Cut into slices
  • 1 Cup Spinach
  • 1 Lb. Ground Beef
  • 1 Cup Marinara
  • 1 Cup Mozzarella plus more for serving
  • 8 Oz Mushrooms button, sliced


  • Heat oven to 350 degrees.
  • Heat large pan over medium and add olive oil. Add beef to the pan and cook, breaking up with your utensil, for 7 to 10 minutes or until the meat is no longer pink.
  • Remove meat from the pan and save for later.
  • Set up your mandolin so you're slicing your zucchini between a quarter inch to a third of an inch. I like it a little bit thinner so it's easier to cut through. Slide your zucchini lengthwise on the mandolin to create what resembles a lasagna noodle. Continue slicing until you have enough to fill three layers in your lasagna pan. I typical have 12 to 15 slices.
  • Add 1/4 cup of marinara to the bottom of the lasagna pan and then line the bottom with a layer of zucchini noodles.
  • Cover your zucchini with half of the cottage cheese then add a third of your beef.
  • Cover the beef with a layer of your sliced mushrooms then add your next layer of zucchini noodles.
  • Cover the zucchini with mozzarella cheese, another third of beef and then add your tomato slices. Arrange the tomato so it’s a single even later.
  • Cover the tomato slices spinach and then top with the final layer of zucchini noodles.
  • Add the remaining marinara, the remaining beef and then the remaining mozzarella cheese.
  • Cover the lasagna pan with tin foil and place in the oven to bake for 45 minutes.
  • As the lasagna cooks, I take it out every 10 minutes to suction out the juices of the vegetables. I tilt the pan so all juices run to one corner, then I insert a turkey baster and suction out the liquid. This helps the lasagna keep its structure and shape. Otherwise it’s just soup. Keep the juices though (see note below).
  • Remove tin foil and continue to bake for another 15 to 25 minutes. Remember to suction out the liquid!
  • Remove zucchini lasagna from the oven and let cool for 10 minutes. Suction out remaining juices before you cut zucchini into slices.
  • Serve with marinara and fresh parmesan


n added bonus, you can always use the juices that you siphon off of the lasagna for a soup, risotto or even a pasta sauce. For the pasta, add this broth to a freshly cooked pasta, add freshly grated parmesan cheese (about a cup), add it’s a quick lunch


Calories: 510kcal | Carbohydrates: 12g | Protein: 36g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 797mg | Potassium: 1140mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1689IU | Vitamin C: 29mg | Calcium: 243mg | Iron: 4mg



Leave a Reply

Your email address will not be published. Required fields are marked *