Zucchini Lasagna

I adapted the recipe using zucchini and decided to give Zucchini Lasagna a whirl.   Best of all for me is that this is naturally gluten free recipe!

Are you swimming in Zucchini?  We are!  This year our garden has produced and produced zucchini.  So as I am staring at literally over a dozen, thinking what can I do with this, it clicks!  I have a recipe for Cabbage Lasagna that my friend Jen gave me years ago that is low-carb that we love.

This recipe is easy to make and tastes delicious.  You can make it vegetarian or with meat, your choice.  If you choose no meat then just omit and add additional veggies if you desire.  I personally love Zucchini Lasagna  Maybe even more than the cabbage version.  It is perfect for low carb or Keto and tastes delicious!  When cabbage is in season you can switch and use cabbage instead too.

You could also use carrots, red pepper, green pepper and other veggies that you have in your garden to the mix.  We like to serve this with French Bread and a salad but in my opinion it is complete meal in itself.  You can also use cottage cheese to cut costs and reduce the fat by using a fat free version.

Paleo and Dairy Free Adaption:  You could use Tofutti Dairy Free Ricotta Cheese and Daiya Dairy Free Cheese to make this Paleo and Dairy Free, omit the Parmesan.  You can also use any brand of sauce you want too.  Be sure to check the label if you are eating Paleo as you don't want added sugar.

Vegetarian Adaption:  Omit Meat and add additional veggies like mushrooms, carrots and peppers.

Weight Watchers Points Plus: 8 Points Per Serving

Zucchini Lasagna

Print Pin Rate

Course: Main

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 9

Author: Melissa Jennings

Ingredients

• 1 large or 2 medium zucchini
• 30 oz Ricotta Cheese
• 1 cup Parmesan Cheese
• 1 -2 cup mozzarella cheese
• 2 teaspoon Italian Seasoning
• 1 teaspoon garlic
• 24 oz tomato sauce no sugar added
• ½ onion chopped
• 1 LB ground beef cooked and drained

Instructions

• In a skillet brown your ground beef and onion and drain.
• Peel and slice zucchini in long slices for form "lasagna" noodles
• Grease 9x13 pan with oil and place a layer of zucchini on the bottom of the pan. Cover the entire bottom.
• Add cooked beef and onions.
• Add sauce on top.
• Sprinkle with 1 teaspoon Italian Seasoning and ½ teaspoon garlic
• Add another layer of zucchini
• Mix Ricotta Cheese and Parmesan Cheese together and spread on top of the zucchini
• Top with 1 teaspoon Italian Seasoning and ½ teaspoon garlic
• Cover with 1-2 cups mozzarella cheese
• Cover with aluminum foil and bake for 1 hour or until zucchini is cooked done at 400 degree temperature.

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Melissa Jennings

Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.