Zucchini Meat Lasagna
Prep time
Cook time
Total time
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
  • 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
  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.
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
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/06/22/zucchini-meat-lasagna-sundaysupper-choosedreams/