Zucchini Lasagna

4.54 from 32 votes

This delicious recipe is a great way to use up all those summer zucchini. It's also grain free, and a great way to sneak in a few extra vegetables.

Prep Time35

Cook Time30

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: grain free, Lasagna, Zucchini

Servings: servings

Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini very thinly, lightly salt it, and let the slices sit for about 15 minutes on paper towels or in a colander.
In a large cast iron skillet, brown the ground beef. I like to season mine with 1/2 teaspoon of salt while cooking.
In another skillet, add butter, diced onion, and sliced mushrooms, sautéing until soft.
Shred the mozzarella cheese and set aside.
Grate the parmesan cheese. Combine grated parmesan cheese, cottage cheese, eggs, and remaining salt.
Combine cooked onions and mushrooms, browned ground beef, and pasta sauce.
Assemble the lasagna in a 9 x 13 baking dish with a layer of meat sauce, sliced zucchini, more meat sauce, half of the cheese mixture, and half of the shredded cheese. Repeat these layers.
Bake for about 30 minutes or until bubbly and cooked through. For a more golden, browned top, optionally broil for 1–2 minutes, watching closely to prevent burning. Sprinkle with chopped basil leaves, then serve.

I don’t recommend substituting summer squash as they tend to have more and larger seeds than zucchini.
Prepare your zucchini noodles before assembling the lasagna.
For a bit of a twist, you can make your own creamy pumpkin pasta sauce for a fall-inspired version.
Substitute the cottage cheese for homemade ricotta if you’d like.
Add chopped, fresh herbs to your cottage cheese mixture for even more flavor!
You can use ground chicken or ground turkey with great results, if you’d like.
If your favorite pasta sauce is watery, add a little less to the meat mixture or cook it longer in the skillet to reduce. A thin, runny sauce can make a mess of this dish.