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Beef and Zucchini Noodle Lasagna

Beef and Zucchini Noodle Lasagna tast

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A lighter, low-carb twist on the classic lasagna, this dish swaps traditional lasagna noodles for tender zucchini strips layered with savory ground beef, creamy ricotta cheese, and bubbling mozzarella. Baked until golden brown and satisfying, it’s perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 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)

  • 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 strips

Instructions

  1. Preheat oven to 375 degrees and prepare a 9×13-inch baking dish.

  2. In a large skillet over medium high heat, cook the ground beef, stirring occasionally, until fully browned. Drain excess fat.

  3. Stir in the marinara sauce and optional red pepper. Simmer for 5–7 minutes to build flavor.

  4. In a medium bowl, combine ricotta cheese, egg whites, and 2 tablespoons of the parmesan cheese. Stir until smooth.

  5. Arrange a layer of meat sauce in the baking dish, followed by a layer of zucchini slices, a few spoonfuls of the ricotta mixture, and a sprinkle of mozzarella cheese.

  6. Repeat the layering process until all ingredients are used, ending with meat sauce and remaining cheeses on top.

  7. Cover with foil and bake for 15 minutes at 375 degrees, then uncover and bake an additional 10–15 minutes until golden brown and bubbly.

  8. Let rest for 10 minutes before serving.

Notes

  • Salt zucchini slices and blot dry before layering to avoid excess moisture.

  • Ricotta mixture can be made ahead and stored in the fridge up to 1 day.

 

  • For extra flavor, add garlic powder or Italian seasoning to the meat sauce.

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