Zucchini-Noodle Lasagna


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.

Zucchini-Noodle Lasagna
Photo: Andy Lyons
Prep Time:
30 mins
Broil Time:
12 mins
Bake Time:
30 mins
Stand Time:
10 mins
Total Time:
1 hrs 22 mins


  • 2 pound zucchini (about 2 large or 3 medium)

  • Nonstick cooking spray

  • 1 pound 95% lean ground beef

  • 2 cup chopped fresh portobello mushrooms

  • 2 cloves garlic, minced

  • 1 24-26 ounce jar chunky-style pasta sauce

  • 1 8 ounce can tomato sauce

  • 1 teaspoon dried basil, crushed

  • 1 teaspoon dried oregano, crushed

  • 1 teaspoon fennel seeds, crushed

  • 1 egg, lightly beaten

  • 1 15 ounce container fat-free ricotta cheese

  • 2 cup shredded part-skim mozzarella cheese


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

209 Calories
8g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 209
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 58mg 19%
Sodium 565mg 25%
Total Carbohydrate 15g 5%
Total Sugars 10g
Protein 20g
Vitamin C 17.7mg 89%
Calcium 272.6mg 21%
Iron 2.2mg 12%
Potassium 555mg 12%
Folate, total 36.3mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.4mg

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

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