Zucchini Lasagna

I have seen a ton of recipes for this on Pinterest lately. The idea of zucchini instead of noodles in lasagna sounded brilliant. The only thing I didn’t like about the recipes that I found is that the majority of them said to leave the slices of zucchini in a colander covered in salt to remove some moister from the zucchini. This idea sounds good in theory, but this method also adds a ton of salt to the recipe. I decided to slice up the zucchini in the morning and then wrap them in many paper towels to remove the liquid. I think this trick works much better and leaves all the salt out of the recipe. This is a great way to enjoy this italian meal with all the flavor and low in carbs.


  • 1 tablespoon Olive Oil
  • 3 cloves Garlic, diced
  • 2lbs Lean Ground Beef
  • Marinara Sauce, one full recipe
  • 32oz container of Ricotta
  • 3 eggs
  • 1 tablespoon Dried Parsley
  • 16 thin slices of Mozzarella
  • 1 cup shredded Pizza Cheese (a mixture of mozzarella, cheddar, and provolone)
  • 3 medium Zucchini, sliced in thin strips and wrapped in paper towels to remove excess moisture.
  1. Pre-heat oven to 375°f
  2. In a skillet cook the ground beef and garlic in the olive oil. Stir constantly to make sure the ground beef cooks in small pieces. 
  3. Add the marinara sauce. Cook on low while setting up the rest of the ingredients.   
  4. In a bowl combine ricotta, eggs, and parsley. Mix well. 
  5. Put 1/3rd of the meat sauce in the bottom of a lasagna pan. 
  6. Top with the zucchini slices. 
  7. Top with half of the ricotta mixture. 
  8. Top with mozzarella slices. 
  9. Repeat steps 4-7 again.
  10. Top with the last of the meat sauce and then top with the shredded cheese. 
  11. Bake for one hour until cheese is golden brown on top. 
  12. Remove from the oven and let it rest for 10 mins before cutting and serving. Enjoy! 
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