Description
A cozy, low-carb twist on classic lasagna using thin-sliced zucchini instead of noodles. It’s rich, cheesy, and perfect for meal prep or summer dinners.
Ingredients
2 large zucchinis (or 4 medium)
24 oz pasta sauce
1½ lbs ground beef
1 tsp Italian seasoning
Salt and pepper to taste
10 oz ricotta cheese
1 cup cottage cheese
1 egg
1 egg yolk
½ cup cooked spinach, squeezed dry
2 cups shredded mozzarella cheese
Instructions
1. Preheat oven to 350ºF.
2. Use a vegetable peeler to slice zucchini lengthwise into ribbons.
3. In a skillet over medium-high heat, cook ground beef with Italian seasoning; drain fat and set aside.
4. In a bowl, mix ricotta cheese, cottage cheese, egg, egg yolk, and spinach until combined.
5. Spray a 9×9 baking dish with nonstick spray.
6. Spread ½ cup tomato sauce on the bottom of the dish.
7. Layer ⅓ of zucchini slices over sauce.
8. Spread ½ of the ricotta mixture on zucchini.
9. Add ½ of the meat mixture over the cheese.
10. Repeat layers: zucchini, remaining ricotta, remaining meat, ending with zucchini.
11. Top with mozzarella cheese.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake another 15 minutes until golden brown.
14. Let cool for 15 minutes before serving.
Notes
Use a vegetable peeler for even zucchini slices.
Make sure spinach is fully squeezed dry to avoid extra moisture.
You can use fresh spinach (cooked first) in place of frozen.
Swap in turkey, chicken, sausage, or extra veggies if desired.
Let lasagna cool before slicing for clean layers.
Freezes well baked or unbaked—wrap tightly and freeze portions if meal prepping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Summer Veggies Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 635
- Sugar: 5g
- Sodium: 539mg
- Fat: 45g
- Saturated Fat: 19g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 204mg