Zucchini Lasagna
Introducing a lighter, yet just as satisfying twist on a classic—this Zucchini Lasagna! As a hormone specialist, I know how important it is to nourish your body without depriving yourself of the foods you love. This recipe swaps out traditional pasta for zucchini, making it a delicious low-carb alternative that still offers the comfort and heartiness you crave. Not only does zucchini provide a fresh, nutritious base, but the rich, protein-packed sauce—made with lean ground beef, tomatoes, garlic, and olive oil—supports your body’s muscle maintenance while keeping you full and satisfied. With every bite, you're fueling your body with the nutrients it needs to thrive, all while enjoying a wholesome, flavorful meal that aligns with your goals. Enjoy the balance of indulgence and nourishment in every serving!
What you’ll need for the “lasagna”
6 medium zucchinis, thinly sliced
2 cups halloumi cheese, shredded
1 cup pecorino Romano
What you’ll need for the sauce:
1 pound of lean ground beef
1.4 L of strained tomatoes
1 small white onion, chopped
4 garlic cloves, chopped
1 1/2 tablespoons extra-virgin olive oil
1 bay leaf
Salt to taste
Directions:
to make the sauce in a pot, combined oil, garlic, and onions. Sauté until onions become translucent. Add in ground beef until cooked. Add in strained tomatoes and a bay leaf and simmer for about 30 minutes. Note: the sauce needs to be completely cool before you start layering your lasagna so I like to do this first thing in the morning.
Thinly slice zucchini I like to use mandolin. Preheat oven to 400°F. To a sheet pan with parchment paper, add zucchini and a pinch of salt. Once oven is up to temperature put zucchini in for five minutes after the first five minutes is up take it out and flip so the other side can also cook for another five minutes. Do this repeatedly until all zucchini is cooked. This step ensures that your lasagna is fully cooked through. It is a little time-consuming, but a very necessary step. In my opinion, I don’t mind how long this takes because at the other day you’ll have a great recipe perfect for easy meal prep you already have put in all the work.
Now it’s time to assemble your lasagna I used a 9x9 glass dish your layers should be zucchini, sauce, sprinkle of halloumi, sprinkle pecorino. Continue doing until you use up all your ingredients.
Cover with foil and put in a 350° oven for 30 mins. At the 30 minute mark, remove the foil and bake for another 30 minutes, uncovered to get crispy on the top.
Remove some oven and let set for another 30 minutes. This is so important because the zucchini has a lot of moisture and if you don’t let it set, it’s just gonna become mush. That’s it enjoy!
Nutrition Facts:
393 Cals
20g fat
17g carb
5g fibre
27g Pro