Zucchini Lasagna is a light yet super satisfying version of your favorite lasagna recipe!

Skip the pasta and layer sliced zucchini with creamy ricotta cheese, hearty meat sauce, and of course, plenty of mozzarella!

Vegetable oil Ground beef Onion Tomato sauce Salt Garlic powder Zucchini Ricotta cheese Egg Mozzarella cheese Nonstick cooking spray


Cook ground beef until browned, about 7 to 8 minutes. Add the onion and cook until translucent, 8 to 10 minutes.


Heat the tomato sauce, salt, pepper, and garlic powder. Bring to a simmer, then cook for 4 to 5 minutes. Remove from the heat and set aside.


Using a mandoline slicer or sharp knife, slice the zucchini into thin slices lengthwise, about ⅛ to ¼ inch thick. Sprinkle both sides of each slice with salt and lay them out on paper towels.


Let sit for 15 minutes, then pat each slice dry with a paper towel. In a small bowl, whisk together the ricotta and the egg, then set aside.


Arrange one-third of the zucchini slices at the bottom of the baking dish.


 Spread one-third of the meat sauce over the top, followed by one-third of the ricotta mixture and one-third of the mozzarella.


Repeat this process two more times, ending with the mozzarella.


Bake for 45 to 50 minutes, until the cheese has completely melted and the top is starting to turn golden brown.


Instead of pasta, you’ll use healthy zucchini slices to create structure, then add loads of melted cheese so you don’t feel deprived.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)