Beef and zucchini noodle lasagna is a lighter, veggie-loaded alternative that swaps traditional noodles for fresh zucchini slices while still stacking up layers of flavorful ground beef, creamy ricotta, and rich marinara sauce. It’s a fantastic option for anyone looking for a lower-carb lasagna that doesn’t compromise on flavor. Whether you’re making it for a family dinner, a weeknight meal prep, or a potluck, this recipe is simple to prepare, deliciously satisfying, and guaranteed to impress.
Why You’ll Love This Beef and Zucchini Noodle Lasagna
- Low-carb and protein-packed – perfect for anyone watching carbs or upping protein.
- Comfort food made lighter – all the rich, cheesy goodness without the pasta guilt.
- Easy to customize – add your favorite veggies, adjust the spices, or make it fully keto.
- Meal prep friendly – makes great leftovers and reheats beautifully.
Ingredients
- 1 pound of lean ground beef (93% lean or higher)
- 1 jar (24–26 oz) marinara or pasta sauce
- ¼ tsp ground red pepper (optional, for heat)
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded reduced-fat mozzarella cheese
- 3 tbsp shredded Parmesan cheese
- 2 egg whites (or 1 large egg), lightly whisked
- 2 medium zucchini (about 7 oz each), sliced diagonally into ¼-inch slices
Step-by-Step: How to Make Beef and Zucchini Noodle Lasagna
- Preheat oven to 375°F.
- Cook the beef: In a large nonstick skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it into crumbles until browned.
- Remove from heat and stir in the pasta sauce along with the ground red pepper.
- Mix the cheese filling: In a medium bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, and egg whites. Stir until smooth.
- Assemble the lasagna: Spread one-third of the beef mixture evenly over the bottom of a 13×9-inch baking dish. Layer half of the zucchini slices, then spread half of the ricotta mixture over the zucchini. Repeat layers, finishing with the remaining beef mixture and sprinkling the remaining ½ cup mozzarella on top.
- Bake: Cover loosely with foil and bake for 45–50 minutes until the zucchini is tender and the cheese is golden brown.
- Rest: Allow the lasagna to sit for 10–15 minutes before slicing and serving.
Helpful Tips
- Slice zucchini evenly for uniform cooking. Use a mandoline for thin, consistent slices.
- Avoid excess moisture: Lightly salt zucchini slices and pat dry before layering.
- Boost flavor: Add Italian herbs or fresh basil to the ricotta mixture.
- Use a meat thermometer: Ensure ground beef reaches an internal temperature of 160°F.
Substitutions and Variations
- Make it keto: Use full-fat cheeses and a low-carb marinara sauce.
- Go vegetarian: Swap ground beef for sautéed mushrooms, spinach, or lentils.
- Spice it up: Add crushed red pepper flakes or Italian sausage.
- Use yellow squash: Swap zucchini for yellow squash for a different flavor and color.
- Dairy-free: Use almond ricotta and vegan mozzarella.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the lasagna, wrap tightly in foil, and freeze for up to 2 months.
- Reheat: Warm in a 350°F oven for 15–20 minutes or reheat individual portions in the microwave.
Nutritional Information
Per serving: 316 Calories, 32g Protein, 13g Fat (6g saturated), 16g Carbs, 2.4g Fiber, 588mg Sodium.
This lasagna is an excellent source of protein, B vitamins, zinc, and selenium, making it both wholesome and delicious.
Serving Suggestions
- Pair with a fresh garden salad and garlic bread.
- Serve alongside roasted vegetables or steamed green beans.
- Enjoy with a glass of red wine or sparkling water with lemon.
Frequently Asked Questions About Beef and Zucchini Noodle Lasagna
Can I make this ahead of time? Yes! Assemble the lasagna up to 24 hours in advance, cover it, and refrigerate until ready to bake.
Can I use yellow squash instead of zucchini? Absolutely. Yellow squash works well and adds a slightly different flavor and color.
How do I prevent watery lasagna? Lightly salt and pat dry the zucchini slices before layering, and don’t use too much sauce.
Can I freeze it before baking? Yes, assemble the lasagna, wrap tightly with foil, and freeze. Bake directly from frozen, adding extra cook time.
Is this recipe gluten-free? Yes! Since we’re using zucchini instead of noodles, this lasagna is naturally gluten-free.
Conclusion
Thank you for stopping by to try this beef and zucchini noodle lasagna recipe! It’s one of my go-to dishes when I want all the comforting flavors of lasagna without the heaviness of pasta. With its creamy layers, hearty beef, and fresh zucchini, this dish proves that eating lighter can still mean eating deliciously. I hope you enjoy making and sharing it as much as I do. Happy cooking, and thank you for being part of this food-loving community!
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Beef and Zucchini Noodle Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This beef and zucchini noodle lasagna is a lighter, low-carb version of the classic dish, featuring layers of lean ground beef, creamy ricotta, and fresh zucchini slices in rich marinara. Perfect for weeknight dinners or meal prep!
Ingredients
1 lb lean ground beef (93% lean or higher)
1 jar (24–26 oz) marinara or pasta sauce
¼ tsp ground red pepper (optional)
15 oz reduced-fat ricotta cheese
1 cup shredded reduced-fat mozzarella cheese, divided
3 tbsp shredded Parmesan cheese
2 egg whites (or 1 large egg), lightly whisked
2 medium zucchini, sliced diagonally into ¼-inch slices
Instructions
- Preheat oven to 375°F.
- Cook the beef: In a large nonstick skillet over medium heat, cook the ground beef for 8–10 minutes, breaking it into crumbles until browned.
- Remove from heat and stir in the pasta sauce along with the ground red pepper.
- Mix the cheese filling: In a medium bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, and egg whites. Stir until smooth.
- Assemble the lasagna: Spread one-third of the beef mixture evenly over the bottom of a 13×9-inch baking dish. Layer half of the zucchini slices, then spread half of the ricotta mixture over the zucchini. Repeat layers, finishing with the remaining beef mixture and sprinkling the remaining ½ cup mozzarella on top.
- Bake: Cover loosely with foil and bake for 45–50 minutes until the zucchini is tender and the cheese is golden brown.
- Rest: Allow the lasagna to sit for 10–15 minutes before slicing and serving
Notes
Salt and pat dry zucchini slices to reduce excess moisture.
Assemble up to 24 hours in advance and refrigerate until ready to bake.
Freeze before or after baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Carbohydrates: 16g
- Protein: 32g