{Recipe} Zucchini Lasagna

By Jill Jacobs

Zucchini Lasagna is a dish that I began making about 2 years ago. It’s a huge hit at our house! Every time we make it, we can’t get enough of this lasagna!! I found several healthy versions of lasagna online and came up with the easiest possible way to make it. (I’m ALL ABOUT EASY when it comes to food!) I hope you enjoy it as much as my family has 🙂

A serving of zucchini lasagna with fresh zucchini and casserole dish in background.


Ingredients for Zucchini Lasagna:

  • 1 lb. lean meat of your choosing (ground beef, bison, turkey, chicken, or shredded chicken – I used extra-lean ground beef)
  • 1/2 – 1 medium onion diced (We like a lot of onion, so I used a whole onion)
  • 1-1.5  jars of spaghetti sauce (I used 1.5 jars of Ragu “no added sugar” tomato and basil because I like it SAUCY)
  • 3 large zucchini squashes sliced into 1/8-1/4″ slices, longways
  • 1 egg
  • 1.5 cups of low-fat cottage cheese
  • 1 cup shredded mozzarella cheese


  • Preheat oven to 350*.
  • Spray a 9×13 (or larger) pyrex dish with non-stick cooking spray.
  • Bring a large pan of water to a boil. Boil zucchini “noodles” for 3-5 minutes, until tender. Set them aside to drain in a colander for 10 min. Blot them dry with a paper towel to allow as much water as possible to be removed.
  • Meanwhile, saute the diced onion with the ground meat. Drain.
  • Add spaghetti sauce to meat and onion mixture. Bring to a boil, then simmer around 5 min.
  • Mix the egg in with the cottage cheese until well incorporated.
  • Spoon a small amount of meat sauce on the bottom of the pyrex dish.
  • Add a layer of the zucchini “noodles” to the bottom.
  • Top the zucchini with the cottage cheese and egg mixture.
  • Layer with 1/2 the remaining meat sauce.
  • Continue with another layer of noodles, cottage cheese, and meat sauce.
  • Top with mozzarella cheese
  • Bake on 350* for 30-45 minutes. Take it out when it starts to bubble and the cheese begins to brown. Remove and cool for about 10 minutes.
  • I cut it into 12 slices of lasagna and ate 1-1 1/2 as a serving size.
  • Serve with a side salad for a yummy dinner!


  • Vegetarian version – remove meat
  • Sprinkle with crushed red pepper (I can vouch for the deliciousness of this variation)
  • Sprinkle with a little parmesan cheese


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xo -Jill

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4 replies
  1. Sarah
    Sarah says:

    In the process of making this for the first time. Hope I love it! Question: have you ever tried freezing it? I’m in the throes of zucchini from my garden and it would be a nice way to use some of it up to be eaten later…


Trackbacks & Pingbacks

  1. […] Zucchini Lasagna Jill gave me this recipe when I was begging for help and I’ve enjoyed it since. It’s really just like lasagna. And I’m a pasta snob. […]

  2. […] Zucchini Lasagna Jill gave me this recipe when I was begging for help and I’ve enjoyed it since. It’s really just like lasagna. And I’m a pasta snob. […]

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