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A casserole dish filled with sliced zucchini, carrots, broccoli, and melted cheese creates an easy zucchini lasagna. Fresh herbs are sprinkled on top. Nearby are empty white plates with forks and small bowls containing chopped herbs, all resting on a marble surface.

Veggie Packed Zucchini Lasagna

Kristina Cadelina
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. 
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 6
Calories 383 kcal

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

Notes:
Storing and reheating:
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes.
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.


 

Nutrition

Calories: 383kcalCarbohydrates: 21gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 817mgPotassium: 1197mgFiber: 5gSugar: 11gVitamin A: 6819IUVitamin C: 55mgCalcium: 268mgIron: 4mg
Keyword Healthy Lasagna, Lasagna, Low Carb, Low Carb Lasagna, Vegetable Lasagna, Zucchini Lasagna
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