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How to Make Zucchini Lasagna - A bold meaty zucchini lasagna made with thin slices of zucchini instead of pasta. It's a lower carb version of a classic!

Zucchini Lasagna with Bolognese Sauce

I love this recipe for Zucchini Lasagna because it manages to be meaty while being low-carb.

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 tablespoon Butter
  • 2 cloves Garlic
  • 3/4 pound Ground Beef
  • Salt and Pepper
  • 1 28- ounce can Crushed San Marzano Tomatoes
  • 1 tablespoon Tomato Paste
  • 4 Zucchini
  • 1 15- ounce tub of Part Skim Ricotta
  • 10 ounces Frozen Spinach
  • 1/2 cup Grated Fresh Mozzarella

Instructions

  1. First, use a peeler to create slices of zucchini. I experimented with a few different tools, including a mandoline, and found that a peeler worked best. You want the slices to be as thin as possible. Lay the slices of zucchini out on paper towels in a single layer, and blot them with another paper towel to soak up some of the extra moisture. Leave the slices of zucchini out to dry out a little while you prepare the bolognese sauce.

    How to Make Zucchini Lasagna - a recipe with step by step photos.
  2. Next prepare the bolognese sauce. Melt the butter in a medium sized pot. Once the butter has melted, run the garlic cloves through a garlic press and stir them into the butter. After a minute, add the ground beef, season with salt and pepper, and use a wooden spoon to break the beef up into small pieces. Stir frequently until the beef has browned.

  3. Pour the crushed tomatoes and tomato paste over the beef, and season with salt and pepper. Bring to a slow and steady boil and let the sauce reduce for 10 minutes.
  4. Thaw the frozen spinach (I placed it in a fine mesh strainer and ran it under hot water) and squeeze out the excess water. Then stir the spinach and ricotta together.
  5. To assemble the lasagna, start by pouring a thin layer of the bolognese sauce on the bottom of a casserole dish.
    How to Make Zucchini Lasagna - step by step recipe and photos.
  6. Then add zucchini on top. You want a nice thick layer of zucchini, I made the layer double thick.  

    How to Make Zucchini Lasagna - Next add 1/2 of the ricotta and spinach mixture and spread it over the zucchini in an even layer.
  7. Next add 1/2 of the ricotta and spinach mixture and spread it over the zucchini in an even layer.

    How to Make Zucchini Lasagna - Add the spinach and ricotta layer
  8. Then add another layer of zucchini on top. 
    How to Make Zucchini Lasagna - Add more zucchini slices
  9. Pour half of the remaining bolognese over the zucchini.

  10. Repeat the last steps, creating layers of zucchini, ricotta, and zucchini. 

  11. Pour the remaining sauce over the top, and sprinkle the mozzarella over.

  12. Bake for 30 minutes at 350 degrees, and serve immediately.

Recipe Notes

I experimented with a few different tools, including a mandoline, and found that a peeler worked best. You want the slices to be as thin as possible.

I used paper towels to blot the slices of zucchini and soak up excess moisture. You can also opt to quickly pre-bake the slices of zucchini. Do so by laying them out on parchment paper in a single layer, baking for 5 minutes at 350 degrees, and then blotting any excess moisture with paper towels.