This is one of those – don’t knock it until you try it – recipes. Zucchini Lasagna. It tastes so great and is much healthier than a traditional lasagna. You’ll definitely want to add this to your healthy recipes list!
When I started eating Paleo years ago, I found a Zucchini Lasagna Recipe from Primal Palate. Would my family really like it? Is it possible to have lasagna without the actual noodles? Guess what? They ate it and loved it. It is tasty, healthy and you’ll feel so much better serving it to your family. You don’t need noodles every time you make “lasagna.”
I’ve altered the recipe a bit but it’s still way way way healthier than standard lasagna. For all you saying in your mind, ‘My family will not touch that’ or ‘My husband would rather die than eat vegetable substituted lasagna,’ I hear you. I get it. My man doesn’t consider anything a meal without meat. This recipe does have meat, but you could easily remove it. BUT try it. Just once. See if your family likes it. And then never look back.
To make this healthy recipe, you’ll need:
This Zucchini Lasagna recipe is easy and a fresh take on an old classic. This recipe has a lot of flavor and you don’t even miss the regular filling and noodles that accompany traditional lasagna. At least we don’t. I’ve tried variations with different vegetables and been pleased every time. Here’s what you need:
- cooking pan
- 9×13 baking pan
- mixing spoons
- ground beef
- green bell peppers
- marinara sauce
- fresh, shredded parmesan cheese
- shredded mozzarella cheese
Here are some tips on how to make the best zucchini lasagna
- In this recipe I use marinara sauce to make it simpler. Lots of marinara sauces have junk in them so make sure that the one you buy does not. I found Rao’s at Target the other day (YAY!!!) – it’s much more expensive than any other sauce out there but it’s straight up good and healthy. Trader Joe’s has a great version too.
- I added cheese to this recipe. I only used a cup but you can add more if you want a cheesier version. If you are dairy free, or eating Paleo, omit it. It’ll still taste great.
- Zucchini and mushrooms release water while baking. The sauce should be thick when you layer to account for that. Other Healthy Dinner Recipes:
Other Healthy Dinner Recipes
If you like this Zucchini Lasagna, you might like some of the other healthy dinners I’ve shared:
Since I joined Weight Watchers, I love when I find a healthier version of a recipe. You can also check out Weight Watchers Recipes!
Zucchini Lasagna Recipe
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Healthy Zucchini Lasagna Recipe
- 1 lb Ground Beef grass fed or lean meat or ground turkey
- 1 c Green Bell Peppers chopped
- 1 c Onion chopped
- 1 Zucchini sliced thinly
- 8 oz mushrooms 1 box sliced (more or less to your liking)
- 24 oz marinara sauce I use Rao's or Trader Joe's
- 1/2 c Parmesan cheese fresh, shredded (optional)
- 1 c lowfat mozzarella cheese optional - can add more to have a cheesier recipe!
- 3 cloves Garlic minced
- Salt and Pepper to taste
- Preheat oven to 325 degrees.
- Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
- Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
- Stir in marinara sauce.
- Bring sauce to a light boil, then remove from heat.
- Add 1/4 c. Parmesan cheese and stir. Set the rest aside.
- Place a thin layer of the sauce in a 9x13 baking dish.
- Layer zucchini and mushrooms over sauce, then mozzarella cheese.
- Repeat, alternating layering of sauce, then zucchini and mushrooms.
- Finish with layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
- Bake lasagna at 325°F for 15 minutes, covered with foil.
- After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.
Do you have any healthy recipes to share? Any tricks/tips for healthier eating?
I made this and it was terrific and great tasting. Thanks for sharing the recipe.
lil suy homemaker says
I make my own fresh tomato sauce each year and can it. SO much better than an brand out there and I KNOW exactly what is in it. Just whole, fresh Roma tomatoes! Very easy process and it is just beautiful. Perfect for this fresh take on lasagna. What a great recipe! Thank you for posting….wonder if you could do this is crock pot? I hat to heat up the oven in high Summer with 90+ temps…..any thoughts on that?
My apartment smells awesome as this is baking in the oven. I cannot wait to have this for dinner tonight. Thank you for sharing your creativity :-)
I made this for dinner tonight and it was amazing! I ended up using Barilla marinara sauce and I loved it. I’m just wondering how the recipe only calls for 1 zucchini. For a 9×13 pan I had to use 3. I love this tasty veggie lasagna and I love even more that there’s no noodles! I have to admit that we ate garlic bread on the side. Delicious recipe!
Can I use a ragu super chunky mushroom sauce or does marinara taste better? I can use marinara, I just happen to have Ragu on hand. Thanks! This recipe looks wonderful!
Just made this and WOW it is good! Taste great and easy to make. Will make again!! Thanks
Boyfriend’s grandparents gave us two HUGE zucchinis from their garden and I’ve been trying to mix up recipes. Came across this and I ran right out to the store to get the ingredients! Can’t wait for us to try it tonight :-)
This looks good! What size baking dish did you use?
I mad this tonight yummy. Was trying to post pic. It wouldn’t let me
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Chandra Christine O'Connor says
going to store and getting the ingredients to make the zucchini lasagna this week.
Ashlyn @ Belle of the Kitchen says
Hi Mique! Just stopping by to let you know that I LOVE this Zucchini Lasagna and featured it on my blog this week! Thanks so much for all your yummy and healthy recipes!
Ashlyn @ http://belleofthekitchen.com
Christy @ Creating a Beautiful Life says
I’m not eating Paleo, but this looks delicious! I’ve pinned it to try later. I wonder if you sauteed the zucchini and mushrooms first if that would make them release less water during the baking process? Thanks for sharing this recipe. I’m visiting from The 36th Avenue link party.
Christy @ Creating a Beautiful Life
Sauté the mushrooms in olive oil first. Do not crowd the pan. They will soften and brown, releasing moisture.
It only says 1 mushroom which is confusing but I don’t like mushrooms so may just substitute summer squash or eggplant even!
Hi Katie- I updated it to say 1 box of sliced mushrooms. But since you don’t like them, feel free to substitute with whatever vegetable you like. Eggplant or summer squash would work. Thanks!
Brenda @ a farmgirl's dabbles says
What a gorgeous plate of yum!!
nest of posies says
it looks amazing, mique! and i LOVE zucchini! yum.
YUM! I have some zucchini that is screaming to be used. Looks like dinner is decided ;)
Lana @ Never Enough Thyme says
I absolutely love this recipe! To me, this sounds even better than a traditional lasagna with pasta. It’s definitely going in my oven this weekend :-)
This is such a great spin on traditional lasagna! I bet my family would love this!
aimee @ like mother like daughter says
Yum! I recently made zucchini lasagna too, but forgot to add meat and yours looks perfect!
Thanks Aimee! I think my family would miss the meat but sometime I’ll try a straight veggie version. ;)
Linda Crandall says
I love your site! I will be cooking your version of Lasagna tonight. I have a recipe I used in the past, but yours sounds way better! Thanks for sharing!!!
Thanks so much Linda! What a sweet comment. Made my day. Hope you love this recipe.
capturing joy with kristen duke says
oh my, that sounds amazing!!!
It really is KDuke! So good. Thanks my friend. xo