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.
No Comments Yet

Comments are closed

Keep on Cooking!