Zucchini Lasagna

Zucchini Lasagna

Swap conventional lasagna noodles for zucchini on this recipe, making a lighter and extra nutrient-dense model of the traditional Italian dish.


  • 1 medium Onion (diced)
  • 6 cloves Garlic (minced)
  • 4 tbsp Tomato paste
  • 28 oz Crushed tomatoes
  • 3 tbsp Italian seasoning
  • 1/2-1 tsp Crushed purple pepper flakes
  • 1 lb Floor beef
  • 6 Zucchini or Yellow squash (minimize into 1/4 inch rounds)
  • 2 cups Greek yogurt
  • 1/2 cup Cottage cheese
  • 1 cup Cheddar cheese


  • Preheat oven to 375F.

  • Add diced onions to pan and sauté till translucent.

  • Add garlic and sauté for two minutes.

  • Add floor beef, tomato paste, diced tomatoes, purple pepper flakes, italian seasoning & salt and pepper and cook dinner till floor beef is totally cooked.

  • Whereas the meat combination is cooking, in a separate bowl add cottage cheese, yogurt and cheddar cheese and blend till mix.

  • In a baking tray add a layer of zucchini, then half of the bottom beef combination and half of the cheese/yogurt combination. Repeat!

  • Put within the oven for 50 minutes.

  • Let cool for quarter-hour earlier than serving.