Ground Beef Zucchini Lasagna

Introduction

Craving the comfort of lasagna but not the heaviness of pasta? Then this Ground Beef Zucchini Lasagna is your perfect answer! This dish replaces traditional noodles with thinly sliced zucchini, layered with rich, seasoned ground beef, creamy ricotta, and melty mozzarella cheese — all baked into a bubbling, hearty masterpiece.

It’s the ultimate comfort food that’s low-carb, gluten-free, and keto-friendly, without compromising on flavor. The zucchini slices soak up all the savory tomato and beef flavors, while the cheese adds that creamy, satisfying bite you expect from lasagna.

Every layer melts together perfectly — making it one of those rare dishes that’s both wholesome and indulgent.

❤️ Why I Love This Recipe

I absolutely love this Ground Beef Zucchini Lasagna because it combines two things I adore — the heartiness of Italian comfort food and the light freshness of vegetables. It’s rich and cheesy but doesn’t leave you feeling overly full.

The zucchini adds a delicate sweetness that pairs beautifully with the savory tomato-beef sauce, and the layers of creamy ricotta make it incredibly satisfying. It’s also a fantastic way to sneak in more veggies for the family without anyone complaining!

Plus, it’s great for meal prep — it reheats beautifully and tastes even better the next day.

Why It’s a Must-Try Dish

• Low-carb & keto-friendly (no noodles needed!)
• Loaded with flavor — meaty, cheesy, and saucy
• Great for meal prep or make-ahead dinners
• Lighter than classic lasagna but equally satisfying
• Perfect for using up extra zucchini from the garden

It’s everything you love about lasagna — comforting, cheesy, and delicious — with a lighter, healthier twist.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 servings
• Calories: ~380 kcal per serving

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Meat Sauce:

• 1 lb (450 g) lean ground beef
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 oz / 680 g) jar marinara or tomato pasta sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

🥒 For the Zucchini Noodles:

• 3–4 medium zucchinis, sliced lengthwise into thin strips
• Salt (for drawing out moisture)

For the Cheese Filling:

• 1 cup ricotta cheese (or cottage cheese)
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the Top:

• 1 ½ cups shredded mozzarella cheese
• 2 tbsp grated Parmesan (optional)

Simple Cooking Directions

1. Slice and salt the zucchini to remove moisture.
2. Cook the ground beef with onion, garlic, and marinara.
3. Mix ricotta, egg, Parmesan, and seasonings.
4. Layer zucchini, meat sauce, and cheese mixture.
5. Bake until golden, bubbly, and delicious.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Zucchini

1. Slice zucchini lengthwise using a mandolin or sharp knife, about ⅛ inch thick.
2. Lay slices on paper towels or a baking sheet and sprinkle with salt.
3. Let sit for 15 minutes to draw out excess water.
4. Pat dry thoroughly with paper towels to prevent a watery lasagna.

(Optional: You can also grill or bake zucchini slices for 5 minutes to remove more moisture.)

Step 2: Make the Meat Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until translucent (about 3 minutes).
3. Add ground beef and cook until browned, breaking it apart as it cooks.
4. Stir in garlic and cook for 30 seconds.
5. Add marinara sauce, oregano, basil, and pepper flakes.
6. Simmer for 10 minutes, stirring occasionally.

Step 3: Prepare the Cheese Mixture

1. In a medium bowl, combine ricotta, egg, Parmesan, Italian seasoning, salt, and pepper.
2. Mix until smooth and creamy.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. In a lightly greased 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
3. Add a layer of zucchini slices to cover the sauce.
4. Spread a layer of the ricotta mixture over the zucchini.
5. Repeat layers — meat sauce → zucchini → cheese — until all ingredients are used, ending with meat sauce on top.
6. Sprinkle mozzarella and a bit of Parmesan over the top.

Step 5: Bake

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake uncovered for another 10–15 minutes, until the cheese is bubbly and golden.
3. Let rest for 10 minutes before slicing to allow the layers to set.

Step 6: Garnish and Serve

• Sprinkle with fresh basil or parsley for color and freshness.
• Slice and serve warm.

How to Serve

Serve warm with a side of:

• Garlic bread or crusty keto bread
• A crisp green salad with vinaigrette
• Roasted vegetables or a light soup

For presentation, slice the lasagna into squares and garnish with extra Parmesan or fresh basil leaves.

Additional Recipe Tips

• Prevent sogginess: Salt and dry the zucchini well before layering.
• Don’t over-layer: 3–4 layers are perfect for even cooking.
• Add depth: Mix ground beef with Italian sausage for extra flavor.
• Let it rest: Allowing the lasagna to rest after baking helps it firm up and makes clean slices.
• Make ahead: Assemble it a day before and bake fresh when ready to serve.

Variations

1. Keto-Friendly Meat Lovers’ Lasagna: Add layers of pepperoni or sausage.
2. Vegetarian Version: Skip the beef and add mushrooms, spinach, and zucchini layers.
3. Cheesy Alfredo Zucchini Lasagna: Replace marinara with Alfredo sauce for a creamy version.
4. Turkey Zucchini Lasagna: Use lean ground turkey instead of beef.
5. Spicy Version: Add chili flakes or jalapeños for a bold kick.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 4 days.

To Freeze:

• Cool completely before freezing.
• Freeze individual slices or the whole lasagna (wrapped tightly in foil or freezer-safe container) for up to 3 months.

To Reheat:

• Thaw overnight in the fridge.
• Reheat in the oven at 350°F (175°C) for 20–25 minutes, or in the microwave until hot.

Special Equipment Needed

• 9×13-inch baking dish
• Mandolin slicer or sharp knife (for zucchini)
• Large skillet
• Mixing bowls
• Aluminum foil

Frequently Asked Questions

Q1. How do I prevent my zucchini lasagna from being watery?
Salt the zucchini slices and pat them dry before assembling. You can also pre-grill or bake them for a few minutes to remove moisture.

Q2. Can I use ricotta substitutes?
Yes! Cottage cheese or a mix of cream cheese and Greek yogurt works well.

Q3. Can I make it vegetarian?
Absolutely — replace ground beef with sautéed mushrooms, spinach, or lentils.

Q4. Can I freeze it before baking?
Yes. Assemble the lasagna, cover tightly with foil, and freeze. Bake directly from frozen — just add 15–20 minutes to the cooking time.

Q5. What kind of zucchini should I use?
Medium zucchinis are best — large ones can be too watery, and small ones yield thin slices that may tear.

Conclusion

This Ground Beef Zucchini Lasagna is the perfect balance of comfort and health — all the flavor of traditional lasagna without the heaviness of pasta. It’s rich, meaty, cheesy, and packed with goodness from fresh zucchini and herbs.

Whether you’re following a keto diet, looking for a gluten-free dinner option, or just want a lighter twist on an Italian favorite, this dish will win your heart (and taste buds).