Cut carbs, calories, and fat with this cheesy Zucchini Noodle Lasagna recipe. Zucchini noodles (no special equipment required!) replace the pasta in this healthy casserole.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375°F.

Instructions Checklist
  • In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To assemble lasagna, spread 1 cup of the sauce mixture on the bottom of a 13x9x2-inch baking pan. Top with enough of the zucchini slices to cover the sauce mixture. Dollop half of the ricotta mixture on top of the zucchini; use a spoon to lightly spread ricotta mixture over zucchini. Sprinkle 3/4 cup of the mozzarella cheese on top. Top with half of the remaining sauce mixture. Repeat layers once more, ending with sauce mixture.

Instructions Checklist
  • Bake in the 375°F oven for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 10 to 15 minutes more or until cheese has melted. Let stand for 10 minutes before serving.


Typical Lasagna: 1920 calories, 64 g fat (Maggiano's Little Italy)

Nutrition Facts

209 calories; 8 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 58 mg cholesterol; 565 mg sodium. 555 mg potassium; 15 g carbohydrates; 3 g fiber; 10 g sugar; 20 g protein; 0 g trans fatty acid; 972 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 273 mg calcium; 2 mg iron;

Reviews (2)

14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
5 WW PP pet serving
Rating: Unrated
This was delicious!  However, the proportions for ingredients are completely off.  For a 9x13 pan, you need a significantly larger amount of ricotta cheese mixture, as well as zucchini slices (my slices end up being a little thicker since I find it nearly impossible to effectively cut them to 1/4 inch!).  So I would recommend using 22 oz ricotta cheese and 2 eggs, and upping the zucchini to 4 large or 5 medium.  The zucchini is really the meat of this, even though there is plenty of ground beef in the sauce!!!