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:
Zucchini Lasagna Recipe
If you love this Zucchini Lasagna Recipe as much as I do, please write a five star review, and be sure to help me share on Facebook and Pinterest!
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- 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?