Veggie Packed Zucchini Lasagna
There is a way to enjoy your favorite classic comfort foods and make them gluten free and low carb. My Veggie Packed Zucchini Lasagna is bursting with flavor and is definitely a must try. It’s a fresh twist to using boxed lasagna noodles. This zucchini lasagna has a savory meat sauce, sliced zucchini that takes the place of noodles and it’s loaded with other delicious veggies such as carrots, broccoli and sweet potatoes.
Original Post: May 2022 | Post Updated: March 2025
While lasagna might seem like a complicated dish with its layers, I’ve discovered it’s surprisingly easy to make- and this zucchini version is a remake to my classic one I’ve been making for years. I’m no stranger to lasagna with zucchini- I’ve always added different green veggies to my lasagna’s such as broccoli, chopped up zucchini or spinach. One day I saw on social media, Peloton instructor Jess King was making a low carb version and adding carrots and sweet potatoes. I knew I had to give it a try!
Why this recipe works
- Just like my Cauliflower Chili and my Ground Turkey Zucchini Boats, this healthy zucchini lasagna is high in protein and low in carbs.
- Zucchini lasagna is great for meal prep or a nice weekend meal when you have extra time to prepare all of the veggies.
- This recipe is versatile- Use tofu to make a vegetarian zucchini lasagna or change the proteins to ground turkey or ground chicken.
Zucchini recipes to check out for next time: Crustless Zucchini Quiche, Strawberry Zucchini Bread
Ingredients
This easy Zucchini Lasagna recipe takes ingredients you most likely have on hand already.
- Lean ground beef. 93/7 or 90/10 is best.
- Extra virgin olive oil.
- Garlic powder.
- Oregano. Dried oregano keeps it simple. You can use Italian Seasoning or my Zesty Italian Seasoning.
- Zucchini strips.
- Onion.
- Carrots.
- Broccoli florets.
- Sweet potato.
- Marinara sauce. Opt for one that is sugar free.
- Kosher salt as needed
- Black pepper as needed
- Ricotta cheese.
- Mozzarella cheese.
- Fresh parsley and basil for optional garnish.
How to cut zucchini for lasagna
Start with cutting the ends off of each side. Then place the Zucchini upright and cut downwards to get the zucchini planks.
How to make Zucchini Lasagna
Step One: Preheat the oven at 400 degrees F. In a large skillet, on medium/low heat, heat the olive oil. Add the ground beef and cook for about 3 minutes, then add the onions. Stir and add in the garlic powder and a dash of salt and pepper. Cook for another 5-7 minutes.
Step Two: When the meat is almost brown, add the marinara sauce. Let it simmer for about 10 minutes.
Step Three: In a large baking dish, layer a spoonful of meat sauce on the bottom of the pan, then the veggies: starting with a layer of zucchini then sweet potato, broccoli, and carrots.
Step Four: Then add ½ cup of both cheeses. Place zucchini planks on top and then the top with remaining meat sauce. Layer in the remaining sweet potato, carrots and broccoli. Top with another ½ cup of both cheeses. The second layer should end with zucchini on top. Top with remaining mozzarella.
Step Five: Cover with aluminum foil and bake for 45 minutes. When done remove and let cool for a few minutes. Top with fresh basil leaves and parsley.
Storing and reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for 60 seconds.
Helpful tips and Recipe variations
- Some options I have based on recipe testing: I have tested using half the amount of meat and added more veggies. I also tried this using plant based cheese and planted based sour cream to get more creaminess if not using regular cheese. Both ways are delicious!
- Add fresh herbs last.
- Grilling the Zucchini will help take out some of the excess water/moisture. You can grill the slices of zucchini either with an indoor grill pan or use an outdoor grill.
Serving suggestions for Zucchini Lasagna recipe
This delicious lasagna is perfect for the entire family. Here are some other ideas on how to serve this easy zucchini lasagna recipe:
- With a side salad like my Murasaki Sweet Potato Salad or with garlic bread.
- Change the ground meat to either italian sausage, ground chicken or ground turkey.
- Add parmesan cheese or replace ricotta with cottage cheese.
- For spice, garnish with red pepper flakes.
- For a more classic lasagna, check out my Ground Turkey Lasagna Roll Ups or my Chicken Pesto Lasagna Roll Ups.
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Veggie Packed Zucchini Lasagna
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Equipment
- casserole dish
- Foil
Ingredients
- 1 pound ground beef 90/10 or 93/7
- 1-2 tablespoons olive oil extra virgin
- 1 teaspoon garlic powder
- 2 teaspoon italian seasoning
- 4 zucchini cut length wise
- 1 white onion medium diced
- 3 carrots peeled and sliced
- 1 cup broccoli florets
- 1 sweet potato peeled and sliced 1 inch thickness
- 1 jar marinara sauce
- 1/2 cup italian parsley chopped
- 1/2 cup fresh basil chopped
- kosher salt as needed
- black pepper as needed
- 3 tablespoons plant based sour cream optional
- 1 cup mozzarella
- 1 cup ricotta cheese
Instructions
- Preheat oven at 400 degrees F.
- In a large sauté pan, on medium/low heat, heat the olive oil. Add the beef and cook for about 3 minutes, then add the onions. Stir and add in the garlic powder and a dash of salt and pepper. Cook for another 5-7 minutes.
- When meat is almost brown, add the marinara sauce. Let it simmer for about 10 minutes, then add the Italian seasoning.
- In a large casserole dish, layer a spoonful of pasta sauce then the veggies, starting with the zucchini then the sweet potato, broccoli, and carrots.
- Then add ½ cup of both cheeses. Place zucchini on top and then the top with remaining meat sauce. Layer in the remaining sweet potato, carrots and broccoli. Top with another ½ cup of both cheeses. The last layer should be zucchini. Top with remaining mozzarella.
- Cover with foil and bake for 45 minutes. Lasagna is done when the vegetables are tender and juices are bubbling. Add the parsley and basil right before serving.
Notes
- Some options I have based on recipe testing: I have tested using half the amount of meat and added more veggies. I also tried this using plant based cheese and planted based sour cream to get more creaminess if not using regular cheese. Both ways are delicious!
- Add fresh herbs last.
- Grilling the Zucchini will help take out some of the excess water/moisture. You can grill the slices of zucchini either with an indoor grill pan or use an outdoor grill.
Nutrition
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