Zucchini Lasagna

Ingredients for the Meat Sauce

1 lb Ground Beef (90/10 is good)

1 Jar of Marinara Sauce 

1/2 White Onion (Finely Chopped)


½ tsp Black Pepper

½ tsp Garlic Powder

Salt to taste 

Ingredients for the Lasagna

4 Medium Zucchini (Sliced very thin, if you have a mandolin, use it)

1 Package Mushrooms (you can get the pre-sliced or whole ones and slice them yourself)

1 Bag Mozzarella Cheese

Grated or Shredded Parmesan Cheese

Black Pepper


Garlic Powder

Olive Oil

Directions for the Sauce

Cook the ground beef first in a saucepan with nothing (not even oil). Constantly mix and break up the meat so it doesn’t stay in big chunks. Cover slightly and allow all the liquid dry up. *Note: If after it has cooked through, there is still some liquid left, strain it over the sink and then place back on the stovetop.

Once the liquid is gone, add a drizzle of olive oil and the chopped onion and mix. Cover to let the onions cook a bit.(medium-low heat)

Add 1/2 tsp black pepper, 1/2 tsp garlic powder, sprinkle oregano and salt to taste. Mix and let cook together.

Add marinara sauce and cover. Leave on low heat for about 10 mins and allow it to simmer. Once it’s cooked, turn off heat and cover until you are ready to assemble the lasagna.  *Note:Taste the sauce for salt and spices because everyone has different taste buds

Directions for the Lasagna

Lay all the sliced zucchini pieces flat on a piece of parchment paper on a baking sheet. Sprinkle a little bit of salt on all the zucchini and set it aside for about 20-30 minutes to allow all moisture to pull from the zucchini.

While you wait, preheat the oven to 400°F and then work on washing, peeling and thinly slicing the mushrooms.

As soon as you can see the moisture on the zucchini, take a paper towel, lightly dab each slice  and allow it to soak up any excess water. Then take your salt, garlic powder and pepper and carefully sprinkle some over all the strips to coat them.

Season the zucchini lightly with salt, pepper, garlic powder and olive oil after releasing the moisture and before baking

Following that, drizzle some olive oil over them and place the baking sheets’ in the oven to bake for about 11-13 minutes. Once you see them begin to brown around the edges, remove them from the oven to cool for a few minutes.

To assemble the lasagna — Begin by drizzling a little olive oil in the bottom of your 7×11”  baking dish. *Note: I opted for this mini size, but if you want more lasagna, double the amount of everything (only 1.5lbs of ground beef though) and make it in a 9×13 dish.

Take 6 strips of zucchini and lay them flat in the dish

Drizzle some of the meat sauce over the strips

Top the sauce with slices of mushrooms

Sprinkle a layer of mozzarella cheese over the mushrooms then a little bit of parmesan.

Repeat the previous 4 steps 2 more times and top with the most mozzarella and parmesan on top. 

Take a piece of aluminum foil and cover the lasagna. Bake it at 400°F for 16-18 minutes. 

Remove the foil and broil it on low for another 3-4 minutes or until the cheese begins to bubble and brown in a nice way on the top and remove. Serve it hot. You can even make a side salad or garlic bread to accompany it. 


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