Serves: 4-6


  • 2 medium zucchinis, sliced ¼ inch thick vertically like lasagna sheets
  • 1 lb. lean ground beef, turkey, or chicken
  • 2 tbsp. olive oil, divided
  • 2 tbsp. kosher salt, divided
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp. tomato paste
  • 2 15 oz. cans diced, or fire roasted diced tomatoes
  • 2 cups shredded mozzarella
  • 2 cups shredded parmesan


  1. Place sliced zucchini on a sheet tray lined with parchment paper. Drizzle with olive oil and bake at 400 degrees for 15 minutes or until zucchini has released a significant amount of liquid and is slightly golden. Set aside on a plate with a paper towel to drain.
  2. In a medium pot over medium heat, add 1 tbsp. olive oil, ground beef and 1 tbsp. salt. Brown the ground beef, stirring frequently for about 5 minutes.
  3. Add onions, celery, pepper, garlic then sauté for 5 more minutes or until onions are translucent. Add canned tomatoes, then tomato paste and bring to a boil for 5 minutes, or let simmer for up to 30 minutes.
  4. Toss the shredded cheeses together in a bowl and set aside.
  5. In a 9×13 or 8×8 casserole dish, layer the lasagna as follows: zucchini, meat sauce, cheeses, repeat. Top with sliced fresh mozzarella.
  6. Bake at 350 degrees uncovered for one hour. If lasagna is runny at all after 1 hour, continue cooking at 400 until liquid has reduced.
  7. Let lasagna cool and set for 20 minutes before serving.
  8. Add chopped basil and serve.