Zucchini Lasagna (serves 12)


Last night for dinner, I made lasagna. Not just any lasagna, zucchini lasagna, but you couldn’t even tell because it was so good and cheesy and just good.

Because I mostly cook dairy free, sometimes I surprise Brad and throw in as much dairy as possible just to keep him on his toes.

“This tastes like it has cheese, babe?”

“Really, weird?”

This makes a ton, serves 12 large portions. Basically, it will serve your large family or your small family with leftovers. Win, win.

I actually forgot the marinara as I layered this, BUT I think I stumbled upon a genius idea. BECAUSE I forgot the marinara, I immediately noticed my lasagna wasn’t watery AT ALL. Zucchini tends to make things a little watery and because there was so much cheese but no marinara, the cheese soaked up all the water and it turned out so good, I was so impressed with my forgetful self!

And because I had pre-bought marinara (since I was making lasagna, after all!) I just heated up my marinara and then poured it on each serving of lasagna. This made the dish SO PRETTY and ended up working better than if I had remembered the marinara. I highly suggest doing this when making this dish, you will be amazed. (I’m going to show you a picture after I had put away the leftovers and how there was none left in the entire pan BECAUSE it wasn’t watery at all.) I often feel like that is the biggest complaint when working with zucchini, so solving problems o’er here.


2 pounds ground meat

2 tbsp olive oil

30 oz ricotta cheese (this is the largest container size)

16 oz mozzarella cheese

1 white onion

8 oz mushrooms

6 tbsp each basil, oregano, garlic

salt and pepper to taste

32 oz jar of marinara (I prefer Rao’s because of the ingredients)


Preheat your oven to 350 degrees.

Slice your zucchini in thin lasagna like sheets. Set aside on a paper towel to “dry out” while you create your lasagna.

Brown your meat in a skillet over medium high adding in your chopped onions, a sprinkle of garlic, salt and pepper. Once your meat is browned, set aside.

In a large bowl, combine your mozzarella and ricotta cheese, mix together. Set aside.

In a large, greased casserole dish begin layering. Layer half of your meat mixture, covered with a layer of your zucchini, 4 oz of your mushrooms, one-third of your cheese mixture topped with a heavy sprinkle of garlic, oregano, garlic, salt and pepper.

Continue this until you have assembled your lasagna.

Bake for 55 minutes.

While the lasagna is baking, in a small sauce pan, (or a plastic bowl in the microwave once your lasagna has cooked, let’s keep it real…) pour in your marinara sauce and heat until bubbly. Pour your hot marinara sauce on each individual portion of your cheese lasagna and serve.

Grab a bag salad and this is a perfect meal!IMG_8759IMG_8760IMG_8762

I hope you love it as much as we did! This is so so easy AND SO SO REWARDING – don’t tell your family that though. Tell them it was hard, hard, hard and you need to go lay down while they clean the kitchen hard.








Leave a Reply

You May Also Like


Who doesn’t need cheesecake in their life on rotation? Chocolate Chip. Blueberry. Strawberry. Blackberry. Caramel. Need I go…

ketoTurnip Fries

Who doesn’t love french fries? I don’t care how you eat, fries are good. When I ate clean…

ketoTako Bake

This taco bake was so good that I can not wait to have it for lunch today. Good thing,…