Zucchini Lasagna


Zucchini Lasagna

Submitted by Bill Stalder


  • 1 lb. hamburger
  • 1 lb. Italian sausage
  • 1 med. onion
  • 2 med. zucchinis sliced into wide “noodles”
  • 1 24 oz. jar Rao’s Marinara Sauce
  • 1 6 oz. can tomato paste
  • 2-3 cloves fresh garlic
  • Italian seasoning basil, oregano, salt & pepper to taste
  • 2 cups Italian blend cheese
  • 1 ¼ cup Parmesan cheese divided
  • 1 cup cheddar cheese
  • 1 15 oz. container ricotta cheese
  • 1 egg


  • Use a mandolin to slice the zucchini into wide (the thinner, the better) “noodles.” Lay the noodles out on paper towels and sprinkle with salt. After about 10 minutes, the salt will draw the moisture out of the noodles. Use paper towels to dry the noodles and remove most of the salt. Flip the noodles and repeat the process. The noodles will be salty, so limit the amount of salt used in the sauce.
  • Dice onion and saute in large skillet until soft. Add meat and cook until done. Add minced garlic, marinara, tomato paste, and seasonings. Bring to a simmer and let cook for 10 minutes. Remove sauce from heat.
  • Add ricotta cheese to a bowl along with 1 egg and ¼ cup parmesan cheese. Mix well. Add salt & pepper to taste. Add Italian cheese, cheddar cheese, and remaining parmesan cheese to a separate bowl and mix together.
  • Place 1/4 of the sauce on the bottom of a 13x9 baking dish. Add a layer of noodles and more sauce. Next, add dollops of the ricotta mixture and a layer of shredded cheese. Add another layer of noodles and repeat this process until there are 3-4 layers. Be sure to reserve enough shredded cheese to fully cover the top layer. Sprinkle with parsley and bake at 350 degrees for 30-35 minutes. This recipe is low carb and diabetic friendly.