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Zucchini Lasagna






1/10 of Recipe







*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 1/2 cup red pepper (diced)

  • 1 1/4 lb ground beef

  • 1/2 tsp rosemary

  • 1 tbsp basil

  • 4 zucchini

  • 1 onion

  • 3 garlic cloves (minced)

  • 1 tbsp olive oil

  • 16 oz. baby bella cremini mushrooms

  • 8 oz. goat cheese

  • 4 tbsp tomato paste

  • 1 1/2 cup tomatoes (chopped)

  • 1 1/2 cup strained tomatoes

  • 1 tbsp oregano

  1. Preheat oven to 350º F.

  2. Cut zucchini in half.

  3. Use a mandoline to cut each half into thin slices and set aside, but be careful to not slice your fingers!

  4. In a pot over medium heat, add olive oil, onion, garlic, and cook for a few minutes.

  5. Mix in red pepper and continue to cook for a couple minutes.

  6. Mix in ground beef and rosemary while continuing to cook until beef is brown and completely cooked through.

  7. Mix in tomato paste and cook for another couple minutes.

  8. Mix in chopped tomatoes, strained tomatoes, oregano, and basil.

  9. Continue to cook mixture for another 10 minutes then remove from heat.

  10. In a skillet over medium heat, add mushrooms and a dash of olive oil.

  11. Cook mushrooms until soft then remove from heat.

  12. Pour half of tomato mixture into a baking dish.

  13. Add one layer of zucchini slices on top of tomato mixture.

  14. Add some of the goat cheese on top of the zucchini.

  15. Add some mushrooms on top of the goat cheese.

  16. Repeat last 4 steps again to form more layers until all ingredients are used and nothing is left over.

  17. Cover baking dish with foil and bake for around 30-40 minutes but be careful to not burn.

  18. Let cool and evenly divide lasagna into 10 servings to come as close as possible to the given macros.

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