Zucchini Lasagna Recipe

5 from 16 votes

This low carb, no noodle zucchini lasagna recipe makes the perfect weeknight meal.

Prep Time20

Cook Time1 40

Total Time2

Course: Main Course

Cuisine: American

Servings: servings

Preheat oven to 400°F.
Cut the tops off the zucchini and use a mandoline or sharp knife to cut them lengthwise into ¼-inch thick slices.
Lay zucchini in a single layer on parchment-lined baking pans and season with salt. Bake for 10-15 minutes to soften. Set zucchini aside and reduce oven to 350°F.
Meanwhile, in a large skillet, brown the ground beef, sausage, and onion over medium-high heat. Drain any fat. Add garlic and cook 30 seconds more. Stir in 1 ½ cups pasta sauce, drained diced tomatoes, and Italian seasoning. Reduce heat and simmer for 5-10 minutes.
In a medium bowl, mix the ricotta cheese, egg, spinach, parmesan cheese, and nutmeg.
Spread ¾ cup pasta sauce on the bottom of a 9 x 13-inch pan. Layer a quarter of the zucchini slices, followed by half of the meat sauce, zucchini, all of the ricotta mixture, zucchini, the remaining meat sauce, and the remaining zucchini. Top with remaining ¾ cup pasta sauce.
Bake uncovered for 1 hour. Top with mozzarella cheese and continue to bake for 15-20 minutes until cheese is brown and bubbly. Broil for 2-3 minutes if desired.
Let lasagna rest for 15 minutes before cutting.

Pork, chicken, turkey, or more ground beef can be used in place of the Italian sausage if desired.
Refrigerate leftovers in an airtight container for up to 5 days, and freeze for up to 3 months.
To reheat, thaw frozen lasagna in the refrigerator, then place in an oven-safe dish. Cover with foil, and bake for about 30 minutes or until heated through. Remove foil, top with freshly grated mozzarella and broil for 2-3 minutes, or until melted and golden.