Beef and Zucchini Noodle Lasagna

Beef and Zucchini Noodle Lasagna is a wholesome twist on the classic, made with tender zucchini strips instead of lasagna noodles, layered with hearty ground beef, rich meat sauce, creamy ricotta cheese, and melted mozzarella. Baked at 375 degrees until golden brown, this dish is light, satisfying, and perfect for a comforting dinner.

Why You’ll Love Beef and Zucchini Noodle Lasagna

Beef and Zucchini Noodle Lasagna is everything you love about classic lasagna, but made lighter and more vegetable-forward without sacrificing flavor or comfort. The layers of tender zucchini strips replace lasagna noodles for a low-carb option, while the rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese create that satisfying, hearty texture. Cooked at 375 degrees until golden brown and bubbly, it’s a wholesome dinner that’s both filling and flavorful.

• Uses zucchini noodles instead of lasagna noodles for a lighter, low-carb version
• Made with hearty ground beef or ground turkey, cooked over medium high heat and stirred occasionally for even browning
• Creamy ricotta cheese mixed with egg whites in a medium bowl adds rich texture and flavor without being heavy
• Easy to prepare ahead and bake in a single baking dish, with only 15 minutes covered before finishing uncovered for a golden, bubbling top

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Ingredients for Beef and Zucchini Noodle Lasagna

This recipe brings together a simple list of wholesome ingredients to create a hearty, satisfying dish that’s lighter than traditional lasagna. Using zucchini slices in place of lasagna noodles, this version cuts carbs while keeping all the flavor. The combination of lean ground beef, a rich ricotta mixture, and gooey mozzarella cheese delivers everything you love in a comforting meal, baked to golden brown perfection at 375 degrees.

• 1 lb lean ground beef (93% lean or higher) or ground turkey
• 1 jar (24–26 oz) marinara or pasta sauce
• 1/4 tsp ground red pepper (optional for a hint of spice)
• 15 oz reduced-fat ricotta cheese
• 1 cup shredded reduced-fat mozzarella cheese, divided
• 3 tbsp shredded parmesan cheese
• 2 egg whites (or 1 large egg), lightly whisked
• 2 medium zucchini, sliced diagonally into 1/4-inch zucchini strips

These ingredients are layered in a baking dish, with the meat cooked over medium high heat, stirring occasionally, and the oven set to 375 degrees. The creamy ricotta mixture, flavorful meat sauce, and thin zucchini noodle layers come together to create a lasagna that’s both nourishing and delicious.

How to Make Beef and Zucchini Noodle Lasagna

This light yet hearty version of lasagna comes together with a few essential steps that transform simple ingredients into a bubbling, golden brown meal. Using thin zucchini strips instead of lasagna noodles, you’ll layer cooked meat sauce with a creamy ricotta mixture, shredded mozzarella cheese, and parmesan in a single baking dish. Follow these instructions for the best results.

1. Preheat oven to 375 degrees.
   Set your oven to 375 and allow it to fully heat while you prepare the rest of the ingredients.
2. Cook the meat.
   In a large skillet over medium high heat, cook the ground beef (or ground turkey) until browned, stirring occasionally to break it up. Once cooked through, drain any excess fat.
3. Add the sauce.
   Stir in the marinara or pasta sauce and optional red pepper. Let the meat sauce simmer for 5–7 minutes to develop flavor.
4. Prepare the ricotta mixture.
   In a medium bowl, combine the ricotta cheese, egg whites, and 2 tablespoons of the parmesan cheese. Mix until smooth and well blended.
5. Slice the zucchini.
   Using a sharp knife or mandoline, slice the zucchini diagonally into 1/4-inch thick zucchini strips to use in place of traditional lasagna noodles.
6. Assemble the lasagna.
   In a 9×13-inch baking dish, layer in this order: a thin layer of meat sauce, a layer of zucchini noodle slices, a few spoonfuls of ricotta mixture, and a sprinkle of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with sauce and the remaining cheeses, including the last tablespoon of parmesan cheese.
7. Bake.
   Cover the baking dish with foil and bake for 15 minutes at 375 degrees. Remove the foil and continue baking for another 10–15 minutes, until the top is golden brown and bubbling.
8. Rest and serve.
   Let the lasagna rest for at least 10 minutes before slicing. This allows the layers to set and makes serving easier.

By following these steps, you’ll create a flavorful, cheesy, and satisfying zucchini lasagna that’s lighter than the original but every bit as comforting.

Tips for Success

Making Beef and Zucchini Noodle Lasagna is simple, but a few thoughtful steps can make it even better. Whether you’re using ground beef or ground turkey, or layering fresh zucchini strips instead of lasagna noodles, following these tips ensures your dish turns out flavorful, firm, and golden brown every time.

• Salt and blot zucchini slices before layering. This removes excess moisture and prevents a watery lasagna.
• Brown your meat over medium high heat, stirring occasionally, to develop rich flavor before adding the sauce.
• Let the ricotta mixture rest in a medium bowl for a few minutes to allow the egg to incorporate fully—this helps with consistency during baking.
• Always preheat oven to 375 degrees before baking so the lasagna cooks evenly and finishes with that irresistible golden brown top.

Equipment Needed for Beef and Zucchini Noodle Lasagna

To prepare this recipe smoothly and efficiently, you’ll need just a few essential tools. These help ensure that everything from slicing zucchini noodles to layering in the baking dish goes off without a hitch.

• Sharp knife or mandoline – for slicing zucchini into uniform zucchini strips or zucchini slices.
• Large skillet – to brown the ground beef or ground turkey over medium high heat, stirring occasionally.
• Medium bowl – to mix the ricotta cheese, eggs, and parmesan cheese into a creamy ricotta mixture.
• 9×13-inch baking dish – for layering the lasagna and baking everything together.
• Foil – to cover the dish for the first 15 minutes of baking at oven to 375, then uncover for a golden brown finish.
• Oven – preheated to 375 degrees for even cooking and bubbling melted mozzarella cheese.

Variations of Beef and Zucchini Noodle Lasagna

This dish is endlessly adaptable, making it easy to tailor based on your preferences, dietary needs, or what you have in your kitchen. Whether you switch up the protein or get creative with the layering, there are plenty of ways to make this lasagna your own.

• Swap the protein: Replace ground beef with ground turkey for a leaner option without sacrificing flavor. Cook it the same way—medium high heat, stirring occasionally—until fully browned.
• Add vegetables: Sauté mushrooms, spinach, or bell peppers along with the meat or layer them between the zucchini strips for extra nutrition and texture.
• Use partial noodles: Combine zucchini slices with cooked lasagna noodles for a hybrid version that keeps some of the classic feel while lightening things up.
• Cheese twist: Add a layer of sliced provolone or swap ricotta cheese for cottage cheese in the ricotta mixture for a milder taste.

These variations let you customize the dish while maintaining that rich, layered comfort—complete with bubbling mozzarella cheese, flavorful meat sauce, and a crispy golden brown top straight from the oven to 375.

Serving Suggestions for Beef and Zucchini Noodle Lasagna

A meal this flavorful deserves the right pairings to complement its hearty layers and fresh ingredients. Whether you’re serving a crowd or preparing a simple family dinner, these side ideas add balance and variety to the plate.

• Fresh green salad: A crisp salad with arugula, cherry tomatoes, and a lemon vinaigrette cuts through the richness of the ricotta mixture and meat sauce.
• Garlic bread or rolls: While the zucchini noodle layers eliminate traditional pasta, a slice of crusty bread offers a satisfying crunch alongside the soft textures of the lasagna.
• Grilled vegetables: Try asparagus, eggplant, or bell peppers grilled over medium high heat for a smoky, tender side that complements the zucchini slices.
• Simple soup: A light broth-based soup like minestrone can round out the meal without overpowering the lasagna’s flavors.

Each suggestion enhances the dish’s creamy layers, savory filling, and bubbling mozzarella cheese, making for a complete and memorable meal served straight from the baking dish after that essential 15 minutes in the oven.

FAQs – Beef and Zucchini Noodle Lasagna

1. Can I make this lasagna ahead of time?
Yes, you can assemble the entire dish in your baking dish up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, preheat oven to 375 degrees and add an extra 5–10 minutes to the bake time to ensure it heats through evenly and finishes golden brown on top.

2. How do I keep zucchini noodles from getting watery?
After slicing your zucchini strips, lightly salt them and let them sit for about 10 minutes. Then blot with paper towels to draw out excess moisture. This helps prevent sogginess when layered with the ricotta mixture and meat sauce.

3. Can I substitute the ricotta cheese?
Yes. If you prefer a different texture or taste, substitute ricotta cheese with cottage cheese or a ricotta-blended tofu. Blend with egg whites in a medium bowl to maintain a creamy consistency for layering.

4. Can I freeze this lasagna?
Absolutely. After baking, let it cool completely, then wrap the baking dish tightly and freeze for up to 2 months. Reheat directly from frozen at oven to 375 degrees for about 45–60 minutes, or until hot and the cheese is golden brown and bubbling.

Final Thoughts

Beef and Zucchini Noodle Lasagna brings all the hearty comfort of traditional lasagna with a lighter, low-carb approach that doesn’t compromise on flavor. With layers of tender zucchini strips, rich meat sauce, creamy ricotta mixture, and bubbling mozzarella cheese, it’s a wholesome, satisfying meal perfect for any night of the week. Whether made with ground beef or ground turkey, baked at 375 degrees until golden brown, or assembled ahead in your favorite baking dish, this recipe proves that healthy can still mean indulgent.

More Bibodo Recipes to Try

If you enjoyed this Beef and Zucchini Noodle Lasagna, you’ll love these other wholesome, zucchini-packed recipes from Bibodo. Each dish makes use of fresh ingredients like zucchini strips, ground beef or ground turkey, and cheese blends such as ricotta cheese or mozzarella, all baked to golden brown perfection. Whether you’re cooking over medium high heat or layering up in your favorite baking dish, these recipes bring satisfying flavor without the heaviness of traditional lasagna noodles.

• Zucchini Lasagna – Another take on the classic, featuring zucchini slices, meat sauce, and creamy ricotta mixture for a low-carb comfort meal.
• Ground Beef Zucchini Casserole – A hearty, cheesy casserole layered with zucchini noodles, parmesan cheese, and perfectly seasoned ground beef.
• Stuffed Zucchini Boats – Hollowed zucchini halves filled with meat sauce, mozzarella cheese, and a savory ricotta filling, then baked at 375 degrees until golden and bubbling.