Zucchini Lasagna

Zucchini Lasagna


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Preparing lasagna without noodles may seem like a foreign idea, but the result can actually be quite delicious and a much healthier alternative. This recipe can also be especially attractive to those suffering from a gluten allergy since it takes away the noodles that may be a fault in the recipe. Ideal to serve large groups of friends or family, zucchini lasagna is a delicious treat when served during the colder months of winter.

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Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 2 large zucchini
  • 1/2 ground beef, turkey, or vegetarian alternative
  • 1 small onion, diced
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 1/4 cup red wine
  • 16 ounces chopped spinach
  • 1 medium garlic clove, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp thyme
  • 8 ounces shredded mozzarella cheese
  • salt and pepper to taste

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Slice zucchini lengthwise, cook until tender, and set aside. Brown meat and onion in skillet then combine all ingredients except zucchini and cheese. To assemble, layer zucchini in glass pan with mixture in between zucchini for a combined three layers. Top with cheese and bake in oven at 325°F for an hour.

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