Beef and zucchini noodle lasagna is a low-carb twist on a beloved Italian classic that starts with lean ground beef and fresh zucchini slices instead of pasta. This hearty, delicious dish offers all the comforting flavors of traditional lasagna without the extra carbs. Whether you are eating low-carb, gluten-free, or just want to enjoy more vegetables, this lasagna recipe delivers big on flavor and nutrition. It is easy to make, high in protein, and perfect for weeknight dinners or meal prep. Let us dive into what makes this beef and zucchini noodle lasagna so special.
Why You’ll Love This Beef and Zucchini Noodle Lasagna
This recipe is everything you want in a lasagna—savory, cheesy, and comforting—without the heaviness of traditional noodles. The zucchini slices mimic pasta beautifully, offering a lighter bite and an extra boost of nutrition. The lean ground beef brings a rich, satisfying flavor while keeping the dish protein-packed. With layers of creamy ricotta, melted mozzarella, and robust pasta sauce, it is a satisfying, crowd-pleasing dish that also fits into a healthy lifestyle.
Ingredients
- 1 pound ground beef (93% lean or leaner)
- 1 jar (24 to 26 ounces) pasta sauce
- 1/4 teaspoon ground red pepper
- 1 container (15 ounces) reduced-fat ricotta cheese
- 1 cup shredded reduced-fat mozzarella cheese
- 3 tablespoons shredded Parmesan cheese
- 2 egg whites or 1 large egg, beaten
- 2 medium zucchini (about 7 ounces each), sliced diagonally into 1/4-inch thick slices
Step-by-Step: How to Make Beef and Zucchini Noodle Lasagna
- Begin by preheating your oven to 375°F.
- In a large nonstick skillet set over medium heat, cook the ground beef for 8 to 10 minutes, breaking it into crumbles as it browns. Ensure it reaches an internal temperature of 160°F before removing from heat.
- Stir the pasta sauce and ground red pepper into the cooked beef.
- In a medium bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and beaten egg whites or whole egg.
- Spread a third of the beef mixture evenly on the bottom of a 13×9-inch baking dish.
- Layer half of the zucchini slices over the beef.
- Spoon and spread half of the ricotta mixture over the zucchini.
- Repeat the layers: another third of the beef, remaining zucchini slices, and the rest of the ricotta.
- Finish with the last of the beef mixture and top with the remaining 1/2 cup of mozzarella cheese.
- Bake the dish uncovered for 45 to 50 minutes until the zucchini is tender and the top is golden and bubbly.
- Allow the lasagna to rest for 10 to 15 minutes before cutting and serving.
Helpful Tips
- Slice zucchini as uniformly as possible for even cooking.
- Pat zucchini slices dry with paper towels before layering to reduce moisture.
- Letting the lasagna rest helps it set and makes slicing cleaner.
- Use a meat thermometer to ensure the beef reaches 160°F.
Substitutions And Variations
- Protein: Ground turkey, chicken, or even plant-based crumbles are excellent alternatives.
- Cheese: Use full-fat cheese for a richer flavor, or dairy-free options for a lactose-free dish.
- Zucchini: Replace with eggplant slices or even thinly sliced sweet potatoes for a twist.
- Sauce: Try a spicy arrabbiata or a creamy tomato sauce for different flavor profiles.
Storage Instructions
Keep any leftovers in an airtight container in the refrigerator for up to four days.
Nutritional Information
Each serving provides:
- 316 Calories
- 13g Total Fat (6g Saturated Fat)
- 32g Protein
- 16g Total Carbohydrates
- 2.4g Dietary Fiber
- 588mg Sodium
- 3.4mg Iron (20% DV)
- 4.3mg Zinc (40% DV)
- Additional vitamins and minerals including B6, B12, Niacin, and Choline
Serving Suggestions
Pair this lasagna with a refreshing green salad tossed in a light vinaigrette for a well-rounded meal. Garlic roasted green beans or sautéed spinach also make excellent sides. For a complete dinner, add a glass of red wine or sparkling water with lemon.
Frequently Asked Questions About Beef and Zucchini Noodle Lasagna
Can I make this lasagna ahead of time? Yes, assemble the lasagna a day in advance, cover, and refrigerate until ready to bake.
How do I prevent watery lasagna? Salt the zucchini slices and let them sit for 10 minutes, then pat them dry to draw out excess moisture.
Is this recipe gluten-free? Yes, as long as the pasta sauce used is certified gluten-free.
Can I use a different type of meat? Definitely. Ground turkey, chicken, or even plant-based crumbles make great substitutes.
What size baking dish should I use? A standard 13 x 9-inch baking dish is perfect for this recipe.
Conclusion
Thank you so much for trying this Beef and Zucchini Noodle Lasagna! It is one of my go-to recipes when I want something hearty yet healthy, comforting yet clean. The combination of lean ground beef, creamy ricotta, and tender zucchini noodles never fails to satisfy. I hope it brings as much joy to your table as it has to mine. Enjoy the ease and flavor of this lasagna, and remember—your kitchen is a place for delicious creativity. Happy cooking and thanks for being part of this food-loving community!
Print
Beef and Zucchini Noodle Lasagna
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dinner
Description
Beef and Zucchini Noodle Lasagna is a low-carb, high-protein twist on the Italian classic, using fresh zucchini instead of pasta. Perfect for a healthy, hearty dinner that’s full of flavor
Ingredients
1 pound ground beef (93% lean or leaner)
1 jar (24 to 26 ounces) pasta sauce
1/4 teaspoon ground red pepper
1 container (15 ounces) reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 egg whites or 1 large egg, beaten
2 medium zucchini, sliced into 1/4-inch thick rounds
Instructions
- Begin by preheating your oven to 375°F.
- In a large nonstick skillet set over medium heat, cook the ground beef for 8 to 10 minutes, breaking it into crumbles as it browns. Ensure it reaches an internal temperature of 160°F before removing from heat.
- Stir the pasta sauce and ground red pepper into the cooked beef.
- In a medium bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, and beaten egg whites or whole egg.
- Spread a third of the beef mixture evenly on the bottom of a 13×9-inch baking dish.
- Layer half of the zucchini slices over the beef.
- Spoon and spread half of the ricotta mixture over the zucchini.
- Repeat the layers: another third of the beef, remaining zucchini slices, and the rest of the ricotta.
- Finish with the last of the beef mixture and top with the remaining 1/2 cup of mozzarella cheese.
- Bake the dish uncovered for 45 to 50 minutes until the zucchini is tender and the top is golden and bubbly.
- Allow the lasagna to rest for 10 to 15 minutes before cutting and serving.
Notes
Pat zucchini slices dry to prevent a watery lasagna.
Resting the lasagna after baking helps it hold its shape.
Try ground turkey or a vegetarian alternative for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 6g
- Carbohydrates: 16g
- Protein: 32g
