Zucchini Lasagna Casserole No Pasta

Indulge in a comforting, low-carb twist on a classic Italian favorite with this Zucchini Lasagna Casserole—deliciously made without pasta! Perfect for those following keto or gluten-free diets, this hearty dish uses thinly sliced zucchini in place of traditional noodles, layered with a rich, aromatic meat sauce, creamy ricotta, and melted mozzarella cheese. Packed with flavor from garlic, oregano, and basil, this casserole is both wholesome and satisfying. With its golden, bubbly cheese topping and no-water zucchini prep, every bite is perfectly balanced. Quick to assemble and perfect for meal prep, this zucchini lasagna feeds a crowd while keeping things light and guilt-free.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium Zucchini
• 1 pound Ground beef
• 2 cups Marinara sauce
• 1 cup Ricotta cheese
• 1 large Egg
• 2 cups Mozzarella cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 1 tablespoon Olive oil
• 2 cloves Garlic (minced)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Thinly slice the zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife. Lay the slices on paper towels, sprinkle with salt, and let sit for 20 minutes. This helps draw out excess moisture.

Step 3

In a large skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.

Step 4

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain any excess grease.

Step 5

Stir in marinara sauce, dried oregano, and dried basil. Simmer the meat sauce for 5-7 minutes, then remove from heat.

Step 6

In a medium mixing bowl, combine ricotta cheese, egg, 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and a pinch of black pepper. Stir until well blended.

Step 7

Pat the zucchini slices dry with additional paper towels to remove any released water.

Step 8

Lightly coat an 8x11-inch baking dish with cooking spray. Start assembling the casserole by layering a single layer of zucchini slices at the bottom of the dish.

Step 9

Spread a third of the meat sauce on top of the zucchini layer, followed by spoonfuls of the ricotta mixture. Spread it evenly over the sauce.

Step 10

Sprinkle a layer of mozzarella cheese on top, then repeat the layering process (zucchini slices, meat sauce, ricotta mixture, mozzarella) two more times, finishing with a layer of mozzarella and the remaining Parmesan on top.

Step 11

Cover the dish with aluminum foil (avoid touching the cheese) and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Step 13

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

Nutrition Facts

Serving size	(2510.3g)

Amount per serving	% Daily Value*
Calories	3840.3

Total Fat 263.2g	0%
Saturated Fat 129.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 1099.6mg	0%
Sodium 16137.8mg	0%
Total Carbohydrate 109.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 64.8g
Protein 262.2g	0%

Vitamin D 53.8IU	0%
Calcium 5066.6mg	0%
Iron 17.2mg	0%
Potassium 3684.5mg	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: 61.4%

Protein: 27.2%

Carbs: 11.4%