Low Fat/Carb Zucchini Lasagna

I feel like we sort-of ate like crap this summer.

I mean, not for all of it. But we definitely ate more pizza and take-out than normal and I did not feel good about it. Being on the go will do that sometimes, so now that we are settled into our new home and are staying put for a while I have been able to cook again and am eager to incorporate healthy meals back into our regular every-day routine.

While browsing Pinterest I came across this zucchini lasagna and knew this would be on our week’s menu.

The Hubby LOVED this. I did, too. We didn’t miss regular lasagna noodles at all. The only thing I did different was that I softened the zucchini on the stove instead of a BBQ, because I am lazy like that. I thought it turned out fine!

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Here is the original recipe from Skinny Taste:


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg


Preheat oven to 350°.

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

2. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

3. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

5. In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

6. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

ENJOY! Happy Monday!

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