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easy zucchini lasagna

Easy Zucchini Lasagna

Kristina Cadelina
Here's a low carb way to enjoy Lasagna! This recipe features zucchini substituting for regular lasagna noodles. Its packed with other delicious veggies and a ton of flavor.
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 6
Calories 249 kcal

Equipment

  • casserole dish
  • Foil

Ingredients
  

  • 1/2 pound ground beef 90/10, or you can omit the beef or use plant based meat if you want vegetarian/vegan
  • 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
  • handful mushrooms
  • 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 plant based mozzarella optional, or use any cheese of your choice

Instructions
 

  • Preheat oven at 400 degrees. 
  • 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 and the parsley and basil.
  • In a large casserole dish, layer a spoonful of pasta sauce then the veggies, starting with the zucchini then the mushrooms, sweet potato, broccoli, and carrots. 
  • Then add some cheese and sour cream. Repeat with another layer of sauce, veggies and cheese.
  • Cover with foil and bake for 45 minutes.
  • Enjoy!

Notes

Some tips:
I created this recipe intuitively and have made it a few different times with different vegetables that I happened to have on hand.
I used plant based cheese and plant based sour cream in this recipe. The texture of this sour cream gave a nice creaminess in the sauce. However, if you use regular cheese, I would omit using regular sour cream and substitute with ricotta.
You can make this without the beef if you'd like to keep it meatless. You can totally add more of your favorite veggies.

Nutrition

Calories: 249kcalCarbohydrates: 24gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 827mgPotassium: 1020mgFiber: 6gSugar: 10gVitamin A: 6512IUVitamin C: 55mgCalcium: 98mgIron: 4mg
Keyword Healthy Lasagna, Lasagna, Low Carb, Low Carb Lasagna, Vegetable Lasagna
Tried this recipe?Let us know how it was!