Zucchini Lasagna

Zucchini Lasagna

5 Reviews
From: EatingWell.com, June 2018

Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It's also a great way to use up extra zucchini if your plants are prolific.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large zucchini (3 pounds), sliced lengthwise into ¼-inch-thick strips
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ cups part-skim ricotta
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese, divided
  • Chopped fresh basil for garnish


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
  4. Combine ricotta and egg in a small bowl.
  5. Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Top with one-fourth of the zucchini slices and then 1 cup sauce. Dollop one-fourth of the ricotta mixture over the top and sprinkle with ¼ cup mozzarella. Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella. Bake until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 360 calories; 17 g fat(8 g sat); 4 g fiber; 19 g carbohydrates; 27 g protein; 62 mcg folate; 103 mg cholesterol; 10 g sugars; 0 g added sugars; 1,799 IU vitamin A; 39 mg vitamin C; 368 mg calcium; 5 mg iron; 534 mg sodium; 1,140 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Calcium (37% dv), Vitamin A (36% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ medium-fat protein, 3 vegetable, ½ fat

Reviews 5

July 27, 2019
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By: Susan Belser
It is OK, but not great, the sauce needed a bit of "doctoring" up for a richer flavor (did that before assembling), but I prefer my version using eggplant instead of the zucchini.
July 16, 2019
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By: Sophie Johnson
so so good. didn't miss the pasta at all!
January 18, 2019
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By: Kelly
Pretty good.
July 31, 2018
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By: carolyn
This dish was a big hit everyone loved it took some time but was worth it again I will be making it again and it was light without the pasta great taste.
July 03, 2018
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By: Ellen Pheral
The amount of sauce the ingredient list made was not enough!! And 1 cup of sauce for each layer? That's a joke. Glad I bought extra meat and stuff so I was able to quickly whip up more sauce to finish it off. I substituted cottage cheese instead of ricotta. Needed more of that mixture than called for as well. And I needed way more mozzarella than called for. The end taste however was superb!
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