Zucchini Lasagna

This is one of them-don’t knock it until you try it-recipe.  Zucchini Lasagna.  It feels so big and far healthier than traditional lasagna.  You’ll definitely want to add this to the list of healthy recipes!

This recipe has a lot of flavor and you won’t even lose a filling and noodles that accompanies a traditional lasagna. At least we are not.  I’ve tried variations with different vegetables and have been pleased every time.


  • 1 cup Onion, chopped
  • 1 Zucchini, sliced thinly
  • 1 lb Ground Beef (grass fed or lean meat) or ground turkey
  • 1 (24 oz) jar of marinara sauce – I use Rao’s or Trader Joe’s
  • ½ c. fresh shredded Parmesan cheese (optional)
  • 1 cup Green Bell Peppers, chopped
  • 1 box of mushrooms, sliced (more or less to your liking)
  • 1 c. lowfat mozzarella cheese (optional) – can add more to have a cheesier recipe!
  • 3 cloves Garlic, minced
  • Salt and Pepper, to taste


  1. Preheat the oven to 325 degrees.
  2. Brown ground beef or ground Turkey in a large pot over medium heat, stirring.
  3. Add the garlic, onion and green pepper, and continue to Saute for 5 minutes.
  4. Stir in marinara sauce.
  5. Bring the sauce to a boil, then remove from heat.
  6. Add ¼ c. Parmesan cheese and stir. Set aside the rest.
  7. Put a thin layer of sauce in the baking dish.
  8. A layer of zucchini and mushrooms over the sauce, then mozzarella cheese.
  9. Repeat, alternating layers of sauce, then zucchini and mushrooms.
  10. Finish with a layer of mozzarella cheese on top and sprinkle with the remaining Parmesan cheese.
  11. Baked lasagna at 325 ° F for 15 minutes, covered with foil.
  12. After 15 minutes, remove foil, increase the temperature of 350 ° F and bake for an additional 15 minutes.

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