Delicious Zucchini Lasagna

Happy Monday, y’all!

I like to cook and I cook a lot. But I don’t cook all these cutesy little desserts or anything gourmet. It’s usually the hearty family favorites like chicken pot pie, chicken tortilla soup or … lasagna.

Delicious Zucchini Lasagna

I did make a little twist to this lasagna recipe. I’ll be honest and tell you that this recipe started because Coach and I were on a no-carb kick for a while earlier this year. I basically just switched out the noodles with zucchini. We’ve since added some carbs back, but I’ve kept this great recipe. Because I love sneaking in veggies when I can, and we honestly can’t taste the difference.

I also hope that if Miss A grows up on zucchini lasagna, then she’ll never really know otherwise. Until, of course, she eats someone else’s full carb lasagna and loves it. :) But until then, I’ll keep sneaking in the zucchini.

Delicious Zucchini Lasagna

I get 2 medium or 3 small zucchini and that usually covers the lasagna. I throw them into my food processor and slice them up pretty thin. I think if they were big slices, they might not get soft enough when you cook it. Thin slices are the way to go!


Delicious Zucchini Lasagna
Prep time
Cook time
Total time
Delicious lasagna with zucchini substitute for noodles. A great way to sneak veggies into your meal without being able to tell the difference!
Recipe type: Entree
Cuisine: Italian
Serves: 6-8
  • 1 lb. ground beef
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 32 oz. can of crushed tomatoes
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 1 Tbsp. dried parsley
  • 2 medium, or 3 small zucchini, sliced thin
  • 12 oz. cottage cheese
  • 2 Tbsp. parsley
  • ¼ cup grated parmesan cheese
  • 3 cups Mozzarella cheese
  1. Brown meat in with onion and garlic powders. Driain.
  2. Add tomatoes, basil, oregano, parley and pepper. Simmer for 1 hour until thickened.
  3. Combine cottage cheese, parsley and Parmesan cheese.
  4. Spread a little sauce on the bottom of 9x13 baking dish
  5. Layer half the zucchini, half the cottage cheese mixture, half the mozzarella and half the meat.
  6. Repeat layers.
  7. Bake at 375 degrees for 40-45 minutes.
  8. Let stand 10-15 minutes before cutting.

Don’t miss out on the behind-the-scenes fun!

Facebook // Twitter // Pinterest // Instagram


Click HERE to see where I party every week.


  1. alyse says

    Going try this today. What sauce do you spread at the bottom of the pan? There no sauce mentioned in the recipe???

  2. Anne says

    This recipe looks so good (and healthy!) but I have a small nitpick. It’s not no-carb. It’s LOW-carb. There’s a huge difference. And I get that you just mean cutting out pasta (for this recipe), but if you’re eating veggies, you’re eating carbs. And that’s okay–not all carbs are bad. Anyway, I’ll get off my soapbox, it just bugged me a bit :-)

  3. says

    that looks SOOO good! I’m totally trying this really soon… I hope my kids wouldn’t even see the veg :o) Thanks for linking up to tasteful Tuesdays… YOU are featured today… head over and check it out… I’ve shared your feature on all my favorite social media and I would love for you to as well!!! thanks! EMily@nap-timecreations

  4. says

    Oh this sounds yummy. I love the idea of having a great tasting lasagna without all the carbs. I’ll have to try this one out.

  5. says

    Your lasagna looks absolutely delicious! We are a carb-eating family (I don’t think we’d survive minus the pasta, legumes, lentils, etc.), but I do have a few relatives who are pretty dedicated to a carb-free diet. Next time I’m entertaining them, I’ll definitely keep this recipe in mind!

  6. says

    Oooooooooh! This sounds so yummy, Laura! I’ve never made zucchini lasagna but now I have to! Pinning to my dinner ideas board to try soon! Following on FB now!