Zucchini Lasagne

    1 hour 30 minutes

    Looking for a low-carb dinner to satisfies your Italian food craving? This lasagne is perfect in the summer with your garden-fresh veggies and herbs or in the winter when you need a comforting meal. The lasagne can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

    321 people made this

    Serves: 8 

    • 2 large zucchini
    • 1 tablespoon salt
    • 500g beef mince
    • 1 1/2 teaspoons ground black pepper
    • 1 small green capsicum, diced
    • 1 onion, diced
    • 1 cup (250ml) tomato paste
    • 1 (400g) jar pasta sauce
    • 1/4 cup (60ml) red wine
    • 2 tablespoons diced fresh basil
    • 1 tablespoon diced fresh oregano
    • 1/4 cup (60ml) hot water as needed
    • 1 egg
    • 470g low-fat ricotta cheese
    • 2 tablespoons diced fresh parsley
    • 500g frozen chopped spinach, thawed and drained
    • 500g fresh mushrooms, sliced
    • 250g grated mozzarella cheese
    • 250g grated Parmesan cheese

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C. Grease a deep 20x30cm baking dish.
    2. Slice zucchini lengthways into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
    3. To prepare the meat sauce cook and stir beef mince and black pepper in a large frypan over medium high heat for 5 minutes.
    4. Add in green capsicum and onion; cook and stir until meat is no longer pink. Stir in tomato paste, pasta sauce, wine, basil and oregano. Add a small amount of hot water if sauce is too thick.
    5. Bring sauce to a boil then reduce heat and simmer for about 20 minutes stirring frequently.
    6. Meanwhile; stir egg, ricotta and parsley together in a bowl until well combined.
    7. To assemble lasagne, spread 1/2 of the meat sauce into the bottom of prepared dish. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
    8. Bake for 45 minutes. Remove foil then raise oven temperature to 180 degrees C and bake an additional 15 minutes. Let stand for 5 minutes before serving.

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    Reviews in English (374)


    I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add any water to the sauce. The zucchini will add the moisture you need. I also add a clove or two of garlic minced, with the onion to the sauce. Great with Italian sausage instead of ground beef.  -  14 Aug 2008  (Review from Allrecipes USA and Canada)


    I've never made this specific recipe, but I do regularly make zuchinni no noodle lasagna, and it is great. My tip for moisture reduction - salt your zuchinni slices, then put in the oven at 350F for about 10 minutes (start to turn brown). Pull them out, pat with paper towels, leave on paper towels until ready to put in lasagna. This removes almost all of the water from them. Personally, I like to let the juices from my meat add moisture to my lasagna rather than the veggies juice, so that's why I really drain them well. very good, very healthy!  -  17 Nov 2010  (Review from Allrecipes USA and Canada)


    This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra thick though because once cooked, the veggies give a lot of juice. The best solution is to serve the dish with a good bread to sop up the juice! Great dish for large group, or for reheating during the week in a busy household. It gets better every meal because the flavors continue to meld. Just serve it with a different side each night like green beans, salad. Excellent dish!  -  22 Aug 2008  (Review from Allrecipes USA and Canada)