All your favorite Italian flavors come together in this low-carb version of lasagna. A mixture of Italian sausage and ground beef mixed into my Amazing Spaghetti Sauce, layered with zucchini slices, and a variety of cheeses. It’s a dish that the whole family will love! Whether you are trying to eat a little healthier or need a gluten-free dinner, this No-Noodle Lasagna is a flavor bombshell!
The amazing flavor in this No-Noodle Zucchini Lasagna comes from mixing together parts of some of my favorite and most popular recipes. I used a slightly adapted version of my Amazing Spaghetti Sauce to make the meat sauce layers, and I used the filling from my Manicotti Recipe for the center cheese layer. Alternating the layers with zucchini slices and topping it off with a blend of mozzarella and parmesan cheese created one of the most delicious lasagnas you’ll ever have, and I promise you won’t even miss the noodles.
Sometimes using fresh zucchini gets a bad wrap because it produces liquid as it cooks, making things a bit more watery than some would prefer. If you are looking for a lasagna fresh out of the oven that can be cut into squares that stay perfectly stacked, this isn’t that recipe. Once it cools and sets up, you can get a decent square cut out, but hot out of the oven it is going to be more like a casserole (as far as looks go) when you plate it. I hope that won’t stop you from making this amazing recipe. It is delicious!
More Awesome Italian Recipes
- The Best Homemade Alfredo Sauce Recipe
- Italian Sausage and Peppers Recipe
- The Best Italian Meatballs
- Italian Sodas
- Italian Sausage and Tortellini Soup
- Olive Garden Pasta Fagioli Soup
Step-by-Step pictures for how to make No-NOodle Zucchini Lasagna
Tips for making No-Noodle Zucchini Lasagna
- If you like a little spice, use hot Italian sausage in place of the Italian sausage called for in the recipe.
- Use small to medium-sized zucchinis to make your zucchini slices. Bigger ones will have too much seed area and that gets mushy easier when using large zucchinis.
- Sprinkle a little mozzarella over the ricotta cheese layer.
- If you are adding sliced mushrooms, use canned mushrooms or they will produce more liquid when they cook. Place sliced mushrooms or sliced olives on top of the final zucchini layer. This is optional, but if you like mushrooms or olives, it is a great addition.
- Cook covered with foil, but remove the foil and add the cheese for the last 15 minutes of cooking time.
- Serve casserole-style if serving fresh out of the oven.
- If making ahead, let casserole sit for a while so the liquid from the zucchini absorbs back in, and it will be easier to cut into squares.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- No-Noodle Zucchini Lasagna can be frozen after it has been cooked and then reheated.
- 2-3 medium-sized zucchinis, sliced ⅛ inch thick
- 1 can sliced mushrooms (optional)
- MEAT SAUCE:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb Italian Sausage, removed from casing (you can use hot or mild, we like hot)
- 1 large onion, diced
- 4 garlic segments, crushed
- 1 29 oz can of crushed tomatoes
- 1 tbsp brown sugar
- 1½ tsp basil
- 1 tsp salt
- ½ tsp pepper (scant)
- ½ tsp oregano
- 1 bay leaf
- CHEESE FILLING:
- 15 oz container Ricotta Cheese
- ½ cup mozzarella cheese
- 3 tbsp Parmesan cheese
- 1 egg
- 1 tbsp dried parsley
- 1½ tsp sugar
- ¼ tsp salt
- ⅛ tsp pepper
- TOP WITH:
- 1½ cups mozzarella cheese
- ¼-1/2 cup grated parmesan cheese
- Preheat oven to 350 degrees.
- Spray the bottom of a 9x13 baking dish with cooking spray and set aside.
- Make the sauce by browning the ground beef and Italian sausage with the diced onion, crushed garlic, 1 tsp salt, and ½ tsp (scant) pepper.
- Once meat is browned and onions are tender, add crushed tomatoes, brown sugar, basil, oregano, and bay leaf. Mix well and let simmer for 10 minutes.
- Make the cheese filling while the meat sauce simmers.
- In a medium-sized mixing bowl, mix together the ricotta cheese, ½ cup mozzarella cheese, 3 tbsp parmesan cheese, egg, dried parsley, sugar, ¼ tsp salt, and ⅛ tsp pepper.
- Once meat sauce has simmered for 10 minutes, start layering the lasagna by starting with zucchini slices on the bottom of the prepared baking dish. Put half of the meat sauce over the layer of zucchini. Add another layer of zucchini over the sauce layer. Spread ricotta cheese layer over the second layer of zucchini. Sprinkle a little mozzarella cheese over the ricotta mixture. Add another layer of zucchini slices. At this point, you can add sliced canned mushrooms or olives if you desire.
- Finally, add the rest of the meat sauce. Cover with foil and bake at 350 degrees for 1 hour and 25 minutes. Remove foil the last 15 minutes and top with 1½ cup mozzarella and ¼-1/2 parmesan cheese. You can also sprinkle with dried parsley if you would like.
- Return to the oven for the remaining 15 minutes. When done, let sit for at least 5 minutes before serving.
- Serve with salad and garlic bread. YUM!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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Now I know what to do with all the zucchini in my garden. Unfortunately Delaney and I are the only ones who would eat it
I’ve been craving lasagna but I can’t eat pasta so I am so excited to make this zucchini one. Perfect timing! I can’t wait. Looks absolutely delicious. #julygiveaway