Big Meanie's Meat Zucchini Lasagna

Get ready to elevate your comfort food game with "Big Meanie's Meat Zucchini Lasagna," a hearty, flavor-packed twist on the classic Italian dish. This low-carb lasagna ditches traditional pasta for thinly sliced zucchini, creating tender layers that perfectly soak up the rich, savory flavors of the homemade meat sauce. Featuring a mouthwatering blend of ground beef and Italian sausage simmered with garlic, onion, and herbs, this recipe is a celebration of bold, robust flavors. Creamy ricotta mixed with Parmesan, fresh parsley, and egg adds a decadent layer of richness, while a trio of bubbling mozzarella crowns the dish with cheesy perfection. Ideal for weeknight dinners or feeding a crowd, this zucchini lasagna is easy to assemble, gluten-free, and packed with protein, making every bite wholesome and irresistible. Don’t forget to let it rest before serving for a clean, beautiful slice—your guests will be lining up for seconds! Perfect keywords: low-carb lasagna, zucchini lasagna recipe, gluten-free comfort food, hearty Italian dinner ideas.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 1 pound Ground beef
• 1 pound Italian sausage
• 1 medium Onion
• 3 cloves Garlic cloves
• 28 ounces Crushed tomatoes
• 6 ounces Tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 15 ounces Ricotta cheese
• 1 large Egg
• 1 cup Grated Parmesan cheese
• 3 cups Shredded mozzarella cheese
• 2 tablespoons Fresh parsley
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis and use a mandolin or a sharp knife to slice them lengthwise into thin strips, about 1/8 inch thick. Sprinkle a little salt on each strip and set them aside in a colander to drain excess moisture.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 3 minutes.

Step 4

Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat from the skillet.

Step 5

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Reduce the heat and let the sauce simmer for 15 minutes, stirring occasionally.

Step 6

In a medium mixing bowl, combine the ricotta cheese, egg, grated Parmesan, and chopped parsley. Mix until smooth and set aside.

Step 7

Pat the zucchini slices dry with paper towels to remove excess moisture.

Step 8

Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish. Add a single layer of zucchini slices on top.

Step 9

Spread a layer of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella.

Step 10

Repeat the layers: meat sauce, zucchini, ricotta mixture, and mozzarella, until all ingredients are used. Finish with a generous layer of mozzarella on top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Step 12

Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3726.0g)

Amount per serving	% Daily Value*
Calories	5478.1

Total Fat 381.1g	0%
Saturated Fat 167.7g	0%
Polyunsaturated Fat 27.7g
Cholesterol 1485.1mg	0%
Sodium 17645.2mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 110.9g
Protein 355.0g	0%

Vitamin D 235.2IU	0%
Calcium 5574.4mg	0%
Iron 30.5mg	0%
Potassium 8372.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 25.2%

Carbs: 13.8%