Easy Zucchini Lasagna

5 people
45 min

Try this easy zucchini lasagna with meat recipe for dinner this week. The whole family will love this no-noodle lasagna made with ground beef, ricotta, zucchini and cheese. Flour noodles are replaced with thinly sliced zucchini pieces, making it a keto-friendly, simple, quick and easy recipe that is low-carb and full of flavor. This easy zucchini lasagna is grain-free, gluten-free and paleo too.


This zucchini lasagna with meat recipe I created has been a huge hit with my family. I love the how the flavors of the pesto and ricotta mix with the beef. Even if you don’t like vegetables, you will still like this no noodle lasagna. It’s very cheesy and decadent. My husband came home from work and ate half the pan! This recipe serves 6 people, or 4 people with big appetites.

Ingredients needed for Easy Zucchini Lasagna:



  • Ground beef
  • Ricotta cheese
  • Parmesan cheese
  • Cheddar cheese
  • Basil pesto
  • Zucchini

Mix the ricotta, parmesan and pesto in a bowl.

Layer the meat, cheese spread and zucchini slices, then top with cheese.

Tips for No Noodle Lasagna:



  • The trick to using zucchini as a substitute for for noodles is to slice it as thinly as possible. I used a regular kitchen knife, but you may want to use a mandolin slicer.
  • ​ If you don’t want to use cheddar cheese, feel free to use mozzarella or whatever variety you prefer instead. I just happen to like cheddar, so that’s what I used!
  • If you like this recipe please make sure you give it 5 stars!

Finished lasagna ready to eat!

Recipe details
  • 5  people
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients
Meat
  • 1.5 pounds ground beef 80% lean 20% fat
Cheese
  • 2 cup ricotta full fat
  • 1 cup Parmesan cheese
  • 2 cup cheddar cheese
Spices
  • 1 tbsp oregano dried
  • 1 tbsp sage dried
  • 1 tbsp chives dried
Sauces
  • 3 tbsp Pesto
Vegetables
  • 1 pound zucchini
Instructions
Meat
Cook 1.5 pound of ground beef on a skillet. Add the spices to the cooked meat. Once fully cooked set it aside to cool.
Ricotta spread
Mix ricotta with pesto sauce and 1 tbsp of Parmesan cheese. Set aside.
Zucchini
Peel and slice the zucchini thinly. You will use approx 3 zucchini plants.
Assembly
Layer the zucchini pieces, ricotta mixture and beef. Sprinkle cheddar and Parmesan cheese on top. Stack two of each layer.
Cook
Preheat oven to 350 degrees. Cook for 25 minutes.
Adrienne Carrie Hubbard | Crafty Little Gnome
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