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Zucchini Lasagna With Beef and Sausage

Rated as 4.73 out of 5 Stars

"This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!"
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2 h 25 m servings 386
Original recipe yields 8 servings


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  1. Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  3. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
  4. Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
  5. Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 386 calories; 20.5 23.4 28.9 112 1711 Full nutrition

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Read all reviews 49
  1. 63 Ratings

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Most helpful positive review

Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchin...

Most helpful critical review

To be honest this recipe is very delicious but extremely time consuming! Also unless you have found extremely large zucchini to use you will need WAY more then three!! I would also recommend usi...

Most helpful
Most positive
Least positive

Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchin...

This is so delicious! I actually used eggplant instead of the zucchini! It turned out amazing.

I made this in a 10X15 glass casserole dish, I never seem to have enough room in a 9X13 for lasagnas. I used a Julienne vegetable slicer to slice my zucchinis, so they were quite thin, and I did...

I made this exactly like the recipe called for the first time. It was great! The second time, left out the sugar and red pepper flakes and I added fresh spinach. It was even better. The third...

This was awesome! Make sure to salt the zuchinni slices to get as much liquid out as possible before building the dish! Delicious! I've already shared the recipe with several people.

My family loves it!! Better than the regular lasagna noodle. I'll be doing this recipe again and again.

This is the best lasagne I've ever had. Made exactly to the recipe. Everyone loved it, including my non-veggie eating teenaged boy. Will make a few to vac seal and freeze for winter!

Best flavor ever! The seasonings in this dish are superb, my husband and I both loves the flavor. I am in the process of making number 6 and 7 to put in the freezer, I already thawed one to see ...

I substituted ground turkey for the beef and half of the zucchini for eggplant and decreased the amount of salt a bit. Still was a little salty, but loved the flavor of the meat sauce. Good reci...