Skip to main content

Tasty Thursday – Pasta FREE Zucchini Lasagna Recipe

By May 9, 2013April 16th, 201413 Comments
zucchini Lasagna Recipe


5.0 from 3 reviews
Zucchini Lasagna
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is very delicious. You can be creative with cheese if you like. I personally don't like to add too much cheese, but if you wish to add in a ricotta or another of your favorite cheese, add it with the add mixture.
  • 1 lb extra lean ground beef
  • 2 large zucchini, sliced
  • 1 small onion
  • 3 cloves garlic
  • 1 tsp grapeseed oil
  • 31/2 cups Flavia's Pasta Sauce**
  • 2 cups shredded low fat Mozzarella cheese
  • ¼ cup fresh Parmesan cheese
  • 1 large egg
  • sea salt and pepper to taste
  1. Begin by browning meat and season with salt & pepper. When finished cooking drain to remove any fat. Add oil to the pan then saute onions until they are translucent and follow after with garlic. Add meat to the sauce pan. Pour in pasta sauce, sprinkle salt and pepper. Simmer on low for at least 30 minutes, covered, allowing sauce to thicken. Preheat oven to 375°.
  2. In the mean time, slice zucchini into slices, lightly salt and set aside. After about 10 minutes blot zucchini to soak water up. Grill zucchini on each side, until cooked, about 2 minutes per side. Ensure you soak up any water that my have come out while grilling.
  3. Mix parmesan cheese and egg in medium sized bowl.
  4. In a casserole dish spread some sauce on the bottom and layer the zucchini to cover. Then place some of the cheese mixture on top, followed by the mozzarella cheese and repeat until you have used up your ingredients and have many layers. Top with sauce and mozzarella and cover with foil.
  5. Bake 45 minutes covered at 375°
  6. Uncovered 15 minutes, let cool and serve
**Flaivia's Pasta Sauce:
Nutrition Information
Serving size:  Calories: 340 Fat: 17g Carbohydrates: 15g Fiber: 2g Protein: 35g
I am making this tonight! We are having company over this weekend and I want to give it a shot before they come over. Tonight I will likely not put any mozzarella cheese, put I’ll throw it on for our dinner party. Make sure the cheese is organic (raw would be best) and above all, ENJOY!

Join the discussion 13 Comments

  • Suzy says:

    This is a great recipe, but in stead of the zucchini try using eggplant it’s really good cooked in the same way, I love it! 😉

  • Sara says:

    Thank you for providing these low-carb recipies! My mom is battling brain cancer, and I’ve read that cancer cells thrive on sugar. So if you eliminate sugar from your diet (as much as possible), it’s supposed to starve the cancer cells, which will then die off. I’m wiling to try anything!

  • Miss PV says:

    Love love love this. Always on the look out for a non refined carb meal and its a bit different from the regular eggplant parmigiana recipe

  • Heather C. says:

    Can I omit the egg from the cheese/egg mixture and use just the cheese itself?

    • Cindy says:

      You can definitely leave out the egg. I usually leave it out of a lot of recipes and they work out fine.
      It is probably used to bind the mix but once it melts in the oven it doesn’t make any difference.
      It will also reduce the protein content slightly but as it contains meat it is not a necessary part anyway.
      I won’t add the egg or even the cheese between the layers, just a little cheese on top -this cuts the fat content down. I also make a similar dish using eggplant and zucchini in the layers and top it off with natural yoghurt. I also use oregano in the mince mixture and sprinkle paprika over the yoghurt.. Tastes fantastic
      Hope t his helps

  • Stef says:

    Hi Flavia,

    I literally just finished baking this delicious lasagna recipe. Although I didn’t layer cheese the whole way through, only on the top, it was absolutely delicious! The texture of the zucchini is a perfect texture substitute for this recipe. I will most definitely be making this again. Thank you for sharing!

  • Flavia says:

    Great advice ladies, thanks!!

  • Opal Messier says:

    ty for this recipe! My husband likes very few veggies but thank God one of them he does like is zucchini! He actually said it was good. 🙂 ty. Ive been doing clean eating and Im trying to encourage him also. 🙂
    Ann Messier

  • Karen Hadsall says:

    I made this the other night, accidentely bought eggplant instead of zucchini and Shaun and I both loved it. Thanks for sharing!

  • Bali Tour says:

    it’s look nice
    Thanks for great recipe 🙂

  • diane says:

    Any ideas on how I can make this a vegetarian dish?

  • Robert/Nick: Thanks for responses. I would be interested to listen involving just about any gains to your WEB OPTIMIZATION promotions once it is put in place.

  • Fantastic, fantastic things person. Now i am a keen friends. Continue the good work.

Leave a Reply

Rate recipe: