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portion of zucchini lasagna on a plate with a fork on the left

Easy Zucchini Lasagna

Easy Zucchini Lasagna made with zucchini instead of flour noodles. This recipe is keto, gluten-free and paleo friendly. Try this decadent no noodle lasagna with meat for your next family meal

Course Main Course
Cuisine Italian
Keyword gluten free, keto, Lasagna, low carb, paleo, zucchini
Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 45 minutes
Servings 5 people
Calories 400 kcal

Ingredients

Meat

  • 1.5 pounds ground beef 80% lean 20% fat

Cheese

  • 2 cup ricotta full fat
  • 1 cup Parmesan cheese
  • 2 cup cheddar cheese

Spices

  • 1 tablespoon oregano dried
  • 1 tablespoon sage dried
  • 1 tablespoon chives dried

Sauces

  • 3 tablespoon Pesto

Vegetables

  • 1 pound zucchini

Instructions

Meat

  1. Cook 1.5 pound of ground beef on a skillet. Add the spices to the cooked meat. Once fully cooked set it aside to cool.

Ricotta spread

  1. Mix ricotta with pesto sauce and 1 tablespoon of Parmesan cheese. Set aside.

Zucchini

  1. Peel and slice the zucchini thinly. You will use approx 3 zucchini plants.

Assembly

  1. Layer the zucchini pieces, ricotta mixture and beef. Sprinkle cheddar and Parmesan cheese on top. Stack two of each layer.

Cook

  1. Preheat oven to 350 degrees. Cook for 25 minutes.

Nutrition Facts
Easy Zucchini Lasagna
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.