Zucchini Noodle Lasagna

Jump to Recipe

I love me some good old classic lasagna but what I don’t love is the sluggish feeling I get after eating a carb loaded meal. So instead of making my traditional lasagna I thought I would switch it up and try out a zucchini noodle lasagna instead. I already got some major eye rolls from Todd when I told him what we were having for dinner, so I am really curious to find out if this is a hit or a miss with him.

What you want to do first (don’t skip this step):

What you are going to want to do first is thinly slice your 3 zucchini’s. If you have a medallion I would use, but I am not going to lie that machine scares the crap out of me, so I stick to using a very sharp knife to slice mine. Once you have them sliced you are going to sprinkle salt all over your slices, add to a colander, and let sit for 10 minutes. By doing this, it allows a great deal of water to come out of the zucchini’s preventing your dish from getting wet and soggy. Once they have sat for the 10 minutes I like to use paper towels to dry off the excess water from my zucchini. Now you are set to complete the next steps.

While you zucchini’s are sitting prepare the ground meat:

While you are waiting for your zucchini to draw out the water, you are going to prepare your meat filling. If meat isn’t your thing try making this walnut “meat” for a plant based option, just sub out the mexican flavors in that recipe for the seasonings listed below in the recipe. For this recipe I am using Buy Ranch Direct ground bison since that is one of Todd’s favorites, but like I said you can use whatever filling you prefer. In a pan I cooked my bison with my seasonings for 5-7 minutes until no longer pink and drained any excess grease from meat.

Layering fun:

Now that you have prepared your zucchini noodles, ground meat mixture, the fun begins with layering all the goods.

1. I add about 1/4 cup of tomato sauce to the bottom of my 8×8 baking dish
2. add layers of zucchini on top, I did two layers and I did horizontal layer then vertical layer to help hold in the meat mixture
3. Then I added meat mixture
4. Next goes the cheese
5. Some more tomato sauce
6. Repeat the layers again
7. Top with cheese
8. Bake 350 for 30-35 minutes covered with foil and then remove the foil and broil until the cheese is nice and browned.

Let it rest 5 minutes before slicing and top with fresh cilantro or fresh basil.

I like to meal prep mine on sunday, store in the refrigerator, and bake the night I plan on having for dinner. I store my leftovers in an airtight container and reheat by placing in my convection oven for 5-10 minutes.

Here are some other recipes you will dig too:

1. Chomps dairy free gluten free lasagna
2. Eggplant lasagna
3. Whole30 Eggplant Rollups