No-Noodle Zucchini Lasagna


Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. It's perfect in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
5 mins
Total Time:
1 hr 35 mins
1 9x13-inch lasagna


  • 2 large zucchini

  • 1 tablespoon salt

  • 1 pound ground beef

  • 1 ½ teaspoons ground black pepper

  • 1 small green bell pepper, diced

  • 1 onion, diced

  • 1 (16 ounce) can tomato sauce

  • 1 cup tomato paste

  • ¼ cup red wine

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh oregano

  • 3 tablespoons hot water, or as needed

  • 1 (15 ounce) container low-fat ricotta cheese

  • 1 egg

  • 2 tablespoons chopped fresh parsley

  • 1 (16 ounce) package frozen chopped spinach, thawed and drained

  • 1 pound fresh mushrooms, sliced

  • 8 ounces shredded mozzarella cheese

  • 8 ounces grated Parmesan cheese


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.

  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

  3. To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.

  4. Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

  5. Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

  6. To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan evenly over the top; cover with foil.

  7. Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.

  8. Let lasagna stand 5 minutes before serving.


Cook's Note

The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen the baking time.

Nutrition Facts (per serving)

494 Calories
27g Fat
23g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 494
% Daily Value *
Total Fat 27g 35%
Saturated Fat 14g 71%
Cholesterol 118mg 39%
Sodium 2200mg 96%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 41g
Vitamin C 39mg 197%
Calcium 806mg 62%
Iron 5mg 28%
Potassium 1418mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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