Wednesday, June 24, 2015

Zucchini Lasagna

The Coastie Wife is here today and excited to bring you a yummy (healthy) recipe to try for dinner! I've been on a bit of a health kick lately. I've also been in the mood to try new things. These two needs combined caused us to try out zucchini lasagna. Luckily, The Coastie Husband loves zucchini and our farmer's market had lots of them, so it was a win-win all the way around!

Zucchini Lasagna

Prep Time: 20 minutes
Cooking Time: 55 minutes

Dish size: 8 x 8 glass pan

Serves: 4

The ingredients you'll need for this recipe:
2-3 zucchinis (2 large or 3 medium)
1 egg
1.5 cups of your favorite pasta sauce
1.5 cup of ricotta cheese

1 cup mozarella cheese
.5 lb of ground beef
parmesean cheese (optional)

1. Preheat the oven to 375 degrees.

2. Brown the ground beef. Season to your liking. (In our case, the husband prepped the ground beef while I set out to prep everything else.)

3. Cut the ends off of your zucchini. Then, cut the zucchini in half. (The husband also tackled this task since he is better with vegetable slicing than I am. We love sharing time in the kitchen prepping dinner together.)

4. Slice the zucchini into thin slices (about 1/8 in thick). These will be used as your noodles in the lasagna.

5. Once the ground beef is cooked, combine it with the sauce in a bowl. Mix well. Set aside until you're ready to layer the lasagna.

6. In another bowl, combine .5 cup of mozarella cheese, 1.5 cup of ricotta cheese, egg, and parmesean into a bowl. Mix well to combine all ingredients.

7. Spray the bottom of your dish with cooking spray (we use olive oil spray). Gather all of your prepped ingredients to a central location.

8. Layer the lasagna. Start with a thin layer of the sauce mixture on the bottom. Add zucchini strips followed by the ricotta mixture. Continue layering until you run out of room or out of ingredients. The order of the layers doesn't matter but I tend to do sauce, zucchini, and then ricotta before repeating.

9. When you've reached the final layer, add the remaining mozzarella cheese to the top. Cover the dish with foil and put in the oven for 50-55 minutes. We always set a timer to ensure we check it on time.

10. When time is up, pull the pan out of the oven. The cheese on top should be nice and melted. The zucchini does make this dish a little watery but it's still very enjoyable!

11. I recommend using a slotted spoon for serving. Scoop out and serve. The leftovers can be refrigerated and reheated.

Have you tried zucchini lasagna? Share your experience in the comments!
Do you have a recommendation of something else we should try?
Would you like to see our normal lasagna recipe?

Give us your feedback in the comments and until next time, keep smiling and enjoying life! 

Looking for a free clean eating challenge and more healthy meals? Check out Firework Fit, a free clean eating challenge that starts on Monday, June 29th and lasts for five days!


  1. Replies
    1. We were surprised by how good it was the first time we made it! Now it's becoming a regular part of our dinner rotation!

  2. I make a zucchini lasagna that I absolutely love...almost more than regular lasagna!!

    1. I told the husband that this may have replaced our regular lasagna!

  3. I love trying out different kinds of lasagna. This looks delicious!

    1. You should give it a try. We were pleasantly surprised the first time we replaced noodles with zucchini!

  4. This sounds like a way healthier alternative to pasta!

    1. It's also just as delicious or maybe even more delicious!

  5. This looks like an amazing and healthy recipe to eat! I love lasagna so this looks like a super easy way to make it more healthy!