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Best zucchini lasagna easy to made with ground beef, onions, tomato sauce, and spices. Let’s try and enjoy it!
Prep Time 20 mins
Cook Time 40 mins
Cooling Time 15 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 368 kcal


  • Mandoline Slicer
  • Lasagna Pan
  • Cast Iron Skillet


  • Meat Sauce
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 lb ground beef extra lean 2 bay leaves
  • 1/2 tsp cinnamon
  • 1 tsp oregano dried
  • 1/2 tsp pepper
  • 1 tbsp hot sauce
  • 28 oz crushed tomatoes 1 can
  • Zucchini Lasagna
  • 3 large zucchini
  • 3 cups mozzarella cheese shredded
  • 2 cups mushrooms slices
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp parsley for garnish


  • Preheat oven to 375 F degrees.
  • Add the olive oil to a large skillet and heat it. Add onion and cook until it is soft. Add garlic, ground beef and break the ground beef.
  • Stir bay leaves, cinnamon, oregano, pepper, hot sauce when the meat is no longer pink. After a couple of minutes, add crushed tomatoes, stir and simmer for 10 to 15 minutes.
  • Slice the zucchini about 1/8 of an inch.
  • Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat to end up with 3 layers of zucchini. Finally sprinkle Parmesan cheese over the top.
  • Bake until the lasagna is hot and bubbly, about 40 - 50 minutes. Cool it for about 10 to 15 minutes before slicing into it and serving.


Remember to get the water out of the zucchini, because zucchini is pretty watery
Keyword Zucchini