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Zucchini Meat Lasagna #SundaySupper #ChooseDreams

June 22, 2014 By Jennifer @ PB and P Design 47 Comments

Hi Everyone,

Today for #SundaySupper we teamed up with American Family Insurance to share with you old favorite and comfort food recipes turned into a healthy version. One of our favorite comfort foods is good old fashion lasagna. So I thought how can I take this family favorite and turn it into something healthy that the whole family will love? Why not sub the lasagna with zucchini? After all I have so many zucchini’s from the garden that I don’t know what to do with it! So today I share with you our new favorite pasta-less dish Zucchini Meat Lasagna.
Zucchini Meat Lasagna #SundaySupper #ChooseDreams
This is one fatty, thick, delicious lasagna. It’s kind of like vegetarian lasagna meets meat lasagna. It really, by far exceeded my expectations and to boot, my family loved it! It’s made with fresh zucchini, spinach, sautéed mushrooms, lean ground beef and lots and lots of cheese. It’s a great low carb dish, and it’s gluten-free! It’s the perfect comfort food and perfect for using up the bazillion zucchini’s that I have!  You Guys have no idea how many zucchini’s I have.  My one plant turned into two and I must pick one or two zucchini from it everyday!
Zucchini Meat Lasagna #SundaySupper  #ChooseDreams
This dish takes a little bit of time to make, but well worth effort. It makes 8 big, filling slices and has enough cheese to make your heart scream! Yeah, I kind of like cheese! 🙂 It’s super easy to make too! I cooked my ground beef with some onions and garlic, set it a side and then sautéed up some mushrooms. Yes, I used mushrooms again. Their kind of growing on me. Crazy I know. I did cheat and use jarred pasta sauce, and that’s ok! Sometimes we need to cheat a little. Then I layered everything with sliced zucchini, ricotta cheese, meat and mushrooms and of course topping it with mozzarella cheese. Yummy!! I think you will love this dish, just as much as we love it!
Zucchini Meat Lasagna #SundaySupper #ChooseDreams
When making this recipe there are a few things you need to know. For the zucchini I used yellow summer squash, since that is what I am growing in the garden, but green zucchini would work great too. Also since I didn’t use noodles the zucchini can become a little watery, so don’t be surprised if you have quite a bit of liquid, but trust me you don’t notice when you eat it! Oh and get this, 8 HUGE slices is only 193 calories and 15 carbs! Woohoo! Guilt-free lasagna! I love it! Yes, with those stats I’ will be making this all summer long!
Zucchini Meat Lasagna #SundaySupper  #ChooseDreams

Zucchini Meat Lasagna
 
Save Print
Prep time
10 mins
Cook time
1 hour 20 mins
Total time
1 hour 30 mins
 
A thick, hearty noodle-less lasagna made with zucchini, ground beef and lots of cheese. A perfect low, calorie, low carb pasta dish.
Serves: 8 servings
Ingredients
  • 1lbs. ground beef, lean (I used 96/4)
  • ¼ cup onion, diced small
  • ½ tbsp. garlic minced
  • 8 oz. portobello mushrooms, sliced small
  • 1 cup chicken broth, low sodium
  • 5 cups zucchini, sliced about ¼"
  • 2 cups spinach, fresh
  • 1¾ cups ricotta cheese, fat free
  • 24 oz jar pasta sauce (used Roasted Red Pepper Sauce)
  • ¾ cup mozzarella cheese, shredded part skim
Instructions
  1. In a large skillet, over medium heat; add ground beef, onion and garlic and cook until beef is no longer pink, about 10 minutes. Drain the fat. Add beef to a bowl; set a side.
  2. Preheat oven to 350 degrees
  3. In the same skillet you cooked your beef in, add mushrooms and chicken broth. Saute over medium heat until mushrooms are tender and chicken broth has evaporated; about 10 minutes.
  4. Spray a 9 x 13 baking dish with cooking spray. Spread about a ¼ - ⅓ cups of pasta sauce to bottom of dish. Add 1 layer of zucchini to the bottom (cut zucchini in half if it doesn't fit), top with ½ the ground beef mixture, half mushroom mixture, half fresh spinach, top with half the ricotta cheese, top with another layer of zucchini and remaining ground beef, remaining mushrooms, remaining spinach and remaining ricotta cheese. Top with remaining zucchini and pour pasta sauce over the top and spread until evenly layered. Sprinkle top with mozzarella cheese. Cover with aluminium foil and bake for 40 minutes. Uncover and bake 15 - 20 minutes until cheese is bubbly.
  5. Let the lasagna sit for 5 -10 minutes before serving.
Notes
Calories per slice: 193, Fat: 4.5, Cholesterol: 51, Sodium: 617, Potassium: 381, Carbs: 15, Fiber: 3.2, Sugar: 6, Protein: 23
Nutrition Information
Serving size: 1 serving
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Zucchini Meat Lasagna
I have to tell you I am so pleased with this dish! It’s so easy to make, loaded with lots of flavor and is simply amazing and perfect for a family meal and for using up zucchini! 🙂

I highly recommend checking out the Family Favorites Turned Healthy #ChooseDreams Pinterest board:
board to get more ideas on fresh, beautiful, family recipes turned healthy. You can go here to check it out!!

You can also check out AM Fam Social Media Sites below:

  • Website
  • Linkedin
  • Youtube
  • Google+
  • Twitter
  • Facebook
  • Pinterest

Be sure to also check out the rest of the #SundaySupper gang to see what their family favorites turned healthy.


Have a wonderful rest of the weekend!

Toodles,

Jennifer

AmFam Choose Dreams Logo (2)

 

Zucchini Meat Lasagna #SundaySupper #ChooseDreams
Savory

Angel Hair & Zucchini Noodles with Fresh Tomato Sauce by Ruffles & Truffles

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Beef Stroganoff by Country Girl in the Village

Buffalo Cauli-Tots by Cupcakes & Kale Chips

Corn and Crab Chowder by The Dinner-Mom

Crab Cake Salad by Family Foodie

Grilled Portabella Mushrooms On Red Pepper Slaw with Cucumber Dressing by Seduction In The Kitchen

Healthy Chicken Salad by Run DMT

Lighter Beef Tacos by Alida’s Kitchen

Meatballs with Vegetable Noodles and Fresh Tomato Sauce by The Girl In The Little Red Kitchen

Roasted Cauliflower Mac & Cheese by The Messy Baker

Spaghetti Squash with Mushrooms and Spinach by Cindy’s Recipes and Writings

Superfood Pancakes by girlichef

Tex Mex Enchilada Skillet Lasagna by Neighborfood

Zucchini Meat Lasagna by Peanut Butter and Peppers

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Chewy Coconut Granola Bars by Savvy Eats

Enlightened Southern Banana Puddings by The Weekend Gourmet

Mom’s Fruit Salad by Magnolia Days

Strawberry Vanilla Canapés by The Not So Cheesy Kitchen

Zucchini Carrot Snack Cake by The Foodie Army Wife
Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

This post is sponsored by American Family Insurance. All opinions are my own.

Filed Under: Beef, Pasta, Sunday Supper Tagged With: beef, Lasagna, Sunday Supper, zucchini

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Reader Interactions

Comments

  1. Renee says

    June 22, 2014 at 3:39 AM

    Brilliant to use zucchini for the pasta! And who cares if it is a little watery. I’d take that over a dry lasagna any day.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 12:00 PM

      Thank you Renee! The water part isn’t bad and you really don’t notice it! The water has flavor so it’s all good.

      Reply
  2. Marjory @ Dinner-Mom says

    June 22, 2014 at 4:10 AM

    Genius! I have a bit of a love affair with zucchini, but I’ve never used it this way. I can’t wait to try it.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:59 AM

      Thank you Marjory! I am loving the zucchini this way! 🙂

      Reply
  3. Heather says

    June 22, 2014 at 4:38 AM

    Um…YUM!!! That looks so good. What time is dinner? 😉 Cannot wait to make this.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:59 AM

      lol, Come on over! 5pm!

      Reply
  4. Katie says

    June 22, 2014 at 6:18 AM

    Bring on the squash! I’ve been wanting to make a version with zucchini as noodles. Yours looks like a winner!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:57 AM

      Thanks Katie! I bought a zucchini noodle maker machine and i Have yet to use it. I am thinking of traditional pasta with zucchini noodles! I love that this can sub for pasta.

      Reply
  5. Brianne @ Cupcakes & Kale Chips says

    June 22, 2014 at 6:23 AM

    I need to take this idea to transform my “World’s Best Lasagna” into a healthier, gluten free version!!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:57 AM

      Ohhh, I bet your lasagna must taste good!

      Reply
  6. Constance Smith (@FoodieArmyWife) says

    June 22, 2014 at 6:26 AM

    I do believe that this lasagna would be utterly guilt-free. YUM!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:56 AM

      It is for sure guilt free! 🙂

      Reply
  7. Shannon @VillageGirlBlog says

    June 22, 2014 at 7:53 AM

    Great way to sub in the zucchini for pasta. Love it! Pasta is such a comfort food for me. I love this healthier version. Mmmmm

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:56 AM

      I know, Pasta is a comfort food for me too, but I didn’t miss it in this dish!

      Reply
  8. Deanna Samaan says

    June 22, 2014 at 8:07 AM

    YUM!!! This right up my ally! I love it!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:55 AM

      Thank you so much Deanna!

      Reply
  9. Wendy (The Weekend Gourmet) says

    June 22, 2014 at 8:14 AM

    This looks so yummy! Maybe hubby would eat zucchini if I served it this way…hmmm.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:55 AM

      My Husband hates zucchini but he loved this dish, so maybe it will work with your Husband?

      Reply
  10. Family Foodie says

    June 22, 2014 at 8:14 AM

    Love sneaking in those veggies!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:55 AM

      Thank you! I really do try! 🙂

      Reply
  11. Cindys Recipes and Writings says

    June 22, 2014 at 9:31 AM

    I always sort of made separate meat and veggie lasagnas but this combo will change that!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:54 AM

      Hi Cindy! Try the combo, it’s amazing!

      Reply
  12. Bea says

    June 22, 2014 at 11:05 AM

    Simply perfection to use zucchini instead of pasta. Love it!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:54 AM

      Thank you Bea! I didn’t even miss the noodles in this recipe and either did my family!

      Reply
  13. Run DMT says

    June 22, 2014 at 11:19 AM

    For me, lasagna is the perfect comfort food. This looks amazing.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 22, 2014 at 11:54 AM

      Thank you so much Denise! 🙂

      Reply
  14. Jennie @themessybakerblog says

    June 22, 2014 at 12:41 PM

    Love this combo. We’ll have plenty of zucchini from the garden this year, so this is a must try. Pinned.

    Reply
  15. Moss says

    June 22, 2014 at 10:45 PM

    This looks amazing! Dumb technical question. Is there’d peeper sauce from TJ’s?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 25, 2014 at 2:56 PM

      I don’t know if they have pepper sauce, but they have some great pasta sauces. I love the tomato basil one! Just get whatever kind you think you would like!

      Reply
  16. Sarah | Curious Cuisiniere says

    June 23, 2014 at 6:41 AM

    I really need to start using zucchini instead of noodles. This lasagna looks amazing! Thanks for the tip on the moisture of the zucchini.

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      June 25, 2014 at 2:55 PM

      Thank you so much Sarah!I love zucchini as noodles, it’s so fun!

      Reply
  17. Sara says

    February 18, 2015 at 2:48 PM

    This sounds great! How many zucchinis or yellow squash did you buy to make 5 cups?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      February 18, 2015 at 5:09 PM

      I would say about 4 zucchini would be good.

      Reply
  18. Sara says

    February 18, 2015 at 5:11 PM

    Thank you!

    Reply

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