Zucchini Lasagna Recipe | Healthy, Light & Delicious

Slice 1 pound of zucchini and lay it out on parchment paper.

Sprinkle 1 teaspoon of salt over the zucchini and set aside.

In a bowl, combine 1.25 pounds of ground beef, 3 ounces of reduced fat cream cheese, 1 teaspoon of pepper, Italian seasoning, and 1 teaspoon of garlic.

Mix the ingredients using gloves or a spoon until well combined.

Pat the salted zucchini dry to remove excess moisture while retaining some flavor.

Prepare a square container for layering the lasagna.

Measure out 2 cups of tomatoes and 1 cup of fresh basil leaves.

Layer the zucchini slices at the bottom of the container as the first layer.

Add a layer of the ground beef mixture, breaking it into crumbles as you layer.

Sprinkle a layer of fresh basil over the ground beef.

Add a layer of the tomatoes on top of the basil.

Sprinkle a layer of reduced fat mozzarella cheese, saving some for the top layer.

Repeat the layering process until all ingredients are used, aiming for three layers of zucchini.

Finish with a final layer of mozzarella cheese on top.

Equipment Needed

Spice Level:

Dietary