I enjoy layering tender zucchini noodles with savory ground beef, crisp onions, and a hint of garlic in my version of Zucchini Noodle Lasagna Recipes. The addition of fresh spinach, ricotta, and mozzarella cheese brightens the dish with each bite, offering a satisfying low carb twist on a classic favorite.

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I want to share my take on Easy Zucchini Lasagna. I’ve been experimenting with flavors in my kitchen and this low carb recipe totally surprised me with its layers of meat, cheese, spinach and zucchini noodles.

I start with 3 medium zucchinis sliced into noodles, then I cook up 1 lb ground beef (or turkey, if you like) with a chopped onion and minced garlic. Once they’re browned, I stir in a jar of crushed tomatoes, dried basil and oregano, plus salt and pepper to taste.

I then mix in fresh spinach and let it soften in the heat. In another bowl, I blend ricotta cheese, an egg, and a bit of Parmesan before layering everything with shredded mozzarella between each layer.

This dish reminds me of other creative zucchini recipes I’ve tried, and it’s a low carb winner that still packs a ton of flavor even if its a bit unconventional sometimes. Enjoy it!

Why I Like this Recipe

I like this recipe becuz it gives me a healthy twist on lasagna without sacrificing that comforting, cheesy flavor. I also love how fun it is to layer all the ingredients even though the steps are pretty simple, so i never feel overwhelmed when im cooking it. Another reason i like it is that the zucchini noodles make it a low carb meal thats still super filling and tastes awesome. Finally, i really dig how the meat sauce, cheeses, and spinach all blend together so well – every bite feels like a new, satisfying mix of flavors.

Ingredients

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Zucchini: provides fiber and a light, slightly sweet crunch that lightens the dish.
Ground beef/turkey: packed with protein and adds a hearty meat flavor to every bite.
Onion: yields natural sweetness, giving a rich base and depth to the sauce.
Garlic: bursts with bold, aromatic flavor and has healthy antibacterial properties.
Crushed tomatoes: brings a tangy, rich sauce full of antioxidants and vitamins.
Fresh spinach: boosts nutrients and adds an earthy taste along with extra fiber.
Ricotta cheese: creamy texture and slight tang that compliments the layered veggies and meat.
Mozzarella cheese: melts smoothly, contributing a gooey, satisfying finish to each bite.
Parmesan cheese: adds a sharp, savory note that lifts the overall flavor profile.

Ingredient Quantities

3 medium zucchinis, sliced lengthwise into noodles

1 lb ground beef or turkey (u can choose either)

1 medium onion, finely chopped

3 cloves garlic, minced

1 jar (28 oz) crushed tomatoes or marinara sauce

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided between layers

1/2 cup grated Parmesan cheese

1 egg (optional, to mix with the ricotta)

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

1 tbsp olive oil

How to Make this

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1. Preheat your oven to 375°F and slice the zucchinis lengthwise into thin noodle-like strips.

2. In a large skillet, heat 1 tbsp olive oil over medium heat and cook the chopped onion until it softens, then add the minced garlic.

3. Add the ground beef or turkey to the skillet and cook until it browns; season with salt, pepper, dried basil, and oregano.

4. Pour in the jar of crushed tomatoes or marinara sauce, stir everything together, and let the sauce simmer for about 10 minutes.

5. Stir in the chopped spinach into the sauce, allowing it to wilt a bit.

6. In a separate bowl, mix the ricotta cheese with the egg (if using) and a pinch of salt and pepper.

7. In a lightly greased baking dish, create your first layer with zucchini noodles, spread a thin layer of meat sauce over them, then dollop some of the ricotta mixture, and sprinkle with some mozzarella and a bit of Parmesan.

8. Repeat layering with the rest of your ingredients finishing with a generous top layer of mozzarella and Parmesan cheese.

9. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.

10. Let the lasagna cool for a few minutes before serving. Enjoy your low carb zucchini lasagna!

Equipment Needed

1. Oven – You need one that can preheat to 375°F so the lasagna cooks evenly.
2. Cutting board – Essential for safely slicing the zucchinis and chopping onions.
3. Sharp knife – A must for slicing the zucchinis into thin, noodle-like strips and dicing the garlic and onions.
4. Large skillet – Required to cook the onion, garlic, and meat, and later to combine the sauce with spinach.
5. Wooden spoon or spatula – Handy for stirring and mixing the ingredients as they cook.
6. Mixing bowl – Use one to combine the ricotta cheese with the egg, salt, and pepper.
7. Baking dish – Needed for layering the ingredients and baking the lasagna.
8. Aluminum foil – Useful for covering the dish during part of the baking process.
9. Measuring cups and spoons – Important for accurately measuring the olive oil, spices, and cheeses.

FAQ

Question: Can I swap the ground beef for something else?

Answer: Sure, you can use ground turkey instead. Its pretty similar and works great in this dish.

Question: Can I make this lasagna ahead of time?

Answer: Yep, you can put it together a day in advance. Just reheat it in the oven when you wanna enjoy it.

Question: Do I really need the egg with the ricotta cheese?

Answer: The egg is optional. It can help to bind the ricotta but if you dont like eggs you can totally leave it out.

Question: What if I dont have a mandoline to slice the zucchinis?

Answer: No problem, a simple vegetable peeler works just as well to create thin noodles.

Question: Can I add extra veggies to the recipe?

Answer: Definitely, feel free to toss in some mushrooms or bell peppers to boost the flavour and make it even healthier.

Easy Zucchini Lasagna Recipe Substitutions and Variations

Ground meat: Instead of beef or turkey, you can try ground chicken or lean pork if you want a different flavor.
Crushed tomatoes: If you dont have marinara sauce, you can use homemade tomato sauce or even diced tomatoes blended up.
Ricotta: You might swap it out with cottage cheese, just blend it smooth first so it mixes better.
Fresh spinach: Frozen spinach is a good option too, just be sure to thaw and squeeze out any extra water.
Egg: If egg isnt your thing or you have an allergy, you can skip it or mix in a bit more ricotta to help bind the layers.

Pro Tips

1. When prepping the zucchini noodles, sprinkle a bit of salt over them and let them sit for about 10 minutes to draw out extra water. Then pat ’em dry with paper towels so your lasagna doesn’t turn out too watery.

2. Brown the meat really well until it gets a little crispy on the edges so you get more flavor. Once its browned, scrape up any bits stuck on the pan with a splash of water to mix all that goodness into your sauce.

3. Be careful with the spinach. Adding it just at the right moment while your sauce is still simmering helps it keep a bit of texture instead of turning mushy.

4. When you mix the ricotta with the egg, do it gently. Overmixing can make it too runny so you wanna keep it thick enough to give some creaminess to each layer.

Easy Zucchini Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Oven – You need one that can preheat to 375°F so the lasagna cooks evenly.
2. Cutting board – Essential for safely slicing the zucchinis and chopping onions.
3. Sharp knife – A must for slicing the zucchinis into thin, noodle-like strips and dicing the garlic and onions.
4. Large skillet – Required to cook the onion, garlic, and meat, and later to combine the sauce with spinach.
5. Wooden spoon or spatula – Handy for stirring and mixing the ingredients as they cook.
6. Mixing bowl – Use one to combine the ricotta cheese with the egg, salt, and pepper.
7. Baking dish – Needed for layering the ingredients and baking the lasagna.
8. Aluminum foil – Useful for covering the dish during part of the baking process.
9. Measuring cups and spoons – Important for accurately measuring the olive oil, spices, and cheeses.

Ingredients

3 medium zucchinis, sliced lengthwise into noodles
1 lb ground beef or turkey (u can choose either)
1 medium onion, finely chopped
3 cloves garlic, minced
1 jar (28 oz) crushed tomatoes or marinara sauce
2 cups fresh spinach, roughly chopped
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided between layers
1/2 cup grated Parmesan cheese
1 egg (optional, to mix with the ricotta)
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil

Directions

Preheat your oven to 375°F and slice the zucchinis lengthwise into thin noodle-like strips.
In a large skillet, heat 1 tbsp olive oil over medium heat and cook the chopped onion until it softens, then add the minced garlic.
Add the ground beef or turkey to the skillet and cook until it browns; season with salt, pepper, dried basil, and oregano.
Pour in the jar of crushed tomatoes or marinara sauce, stir everything together, and let the sauce simmer for about 10 minutes.
Stir in the chopped spinach into the sauce, allowing it to wilt a bit.
In a separate bowl, mix the ricotta cheese with the egg (if using) and a pinch of salt and pepper.
In a lightly greased baking dish, create your first layer with zucchini noodles, spread a thin layer of meat sauce over them, then dollop some of the ricotta mixture, and sprinkle with some mozzarella and a bit of Parmesan.
Repeat layering with the rest of your ingredients finishing with a generous top layer of mozzarella and Parmesan cheese.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
Let the lasagna cool for a few minutes before serving. Enjoy your low carb zucchini lasagna!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.