Layered Ground Beef and Zucchini Lasagna Casserole

Delight in the comforting layers of this Ground Beef and Zucchini Lasagna Casserole—a creative, low-carb twist on traditional lasagna that’s packed with wholesome ingredients and bold Italian flavors. Tender zucchini slices stand in for pasta, creating a gluten-free base that’s layered with savory ground beef simmered in a rich tomato sauce, a creamy ricotta and parmesan mixture, and melty mozzarella cheese. With just 25 minutes of prep, this hearty casserole is baked to golden perfection and makes the perfect satisfying dinner for family or guests. Serve up this cheesy, veggie-packed dish with a crisp side salad or garlic bread for a complete Italian-inspired feast.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 pound ground beef
• 1 medium, diced onion
• 3 cloves, minced garlic
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups ricotta cheese
• 1 large egg
• 0.5 cups, grated parmesan cheese
• 2 cups, shredded mozzarella cheese
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or sharp knife, slice the zucchini lengthwise into thin sheets (about 1/8 inch thick). Lay the slices on paper towels and lightly sprinkle them with salt. Let them sit for 10 minutes to draw out excess moisture, then blot them dry with additional paper towels.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until it is no longer pink and fully cooked through, about 6–8 minutes. Drain any excess grease if necessary.

Step 5

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together. Remove from heat.

Step 6

In a medium bowl, combine the ricotta cheese, egg, and grated parmesan cheese. Mix until smooth and set aside.

Step 7

To assemble, spread a small amount of the meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Add a layer of zucchini slices to cover the bottom of the dish. Spread 1/3 of the ricotta mixture over the zucchini, followed by 1/3 of the meat sauce. Sprinkle 1/3 of the shredded mozzarella cheese on top.

Step 8

Repeat the layering process two more times: zucchini, ricotta, meat sauce, and mozzarella cheese. Finish with a final layer of mozzarella cheese on top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.

Step 10

Let the lasagna casserole rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2947.3g)

Amount per serving	% Daily Value*
Calories	3182.5

Total Fat 205.6g	0%
Saturated Fat 97.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 958.2mg	0%
Sodium 12591.9mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 93.9g
Protein 213.0g	0%

Vitamin D 89.9IU	0%
Calcium 3941.5mg	0%
Iron 20.2mg	0%
Potassium 5777.8mg	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: 55.7%

Protein: 25.6%

Carbs: 18.7%