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

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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

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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

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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

Why is lasagna a comfort food? ›

Lasagna. This Italian classic doesn't require as much explaining as the previous entry. Lasagna hits all the comfort food pleasure points: Pasta, meaty tomato sauce, melty cheese, a crisp layer of cheese on top, all coming together in a rich mouthful that will send you right to the couch after eating.

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Why is my zucchini lasagna watery? ›

To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna. Also, be sure not to overcook the lasagna, as this can also contribute to excess moisture.

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What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

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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. You want your veggies as dry as possible so you are not adding more moisture than necessary.

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Why put toothpick in lasagna? ›

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

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Is comfort food really comforting? ›

Everyone's comfort food preferences are different. But it's apparent these kinds of foods offer us something in the moment during times of stress. But as with other forms of emotional eating, many people feel like they can't seek comfort from the act of eating.

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How many layers should a lasagna have? ›

Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

Keep Reading ›

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

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

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Does lasagna cook better in glass or metal? ›

Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

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Should I bake lasagna in glass or metal? ›

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

Why do you put milk in lasagna? ›

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.