Best 2 Zucchini Beef Lasagna Recipes

Welcome to a culinary journey that celebrates the harmonious blend of zucchini and beef in a lasagna masterpiece. This delectable dish is not just a meal; it's an experience that tantalizes taste buds and leaves you craving more. The zucchini, with its delicate flavor and refreshing crunch, complements the rich and savory beef, creating a symphony of flavors that dance on your palate.

Our collection of zucchini beef lasagna recipes offers a diverse range of culinary creations, each with its unique twist on this classic dish. From the traditional lasagna with layers of pasta, zucchini, and beef to innovative variations that incorporate unique ingredients and cooking techniques, there's a recipe here to suit every taste and preference.

One recipe that stands out is the Zucchini Beef Lasagna Roll Ups. This delightful dish features tender lasagna sheets rolled around a flavorful filling of zucchini, beef, and a blend of cheeses. Baked to perfection, these roll-ups offer a delightful combination of textures and flavors in every bite.

Another must-try recipe is the One-Pot Zucchini Beef Lasagna. This time-saving dish is perfect for busy weeknights. Simply cook the beef and zucchini in a single pot, layer them with lasagna noodles and cheese, and bake until bubbly. The result is a hearty and comforting lasagna that requires minimal effort.

For those seeking a lighter and healthier alternative, the Zucchini Beef Lasagna with Zucchini Noodles is a fantastic choice. This recipe swaps traditional lasagna noodles for spiralized zucchini, creating a low-carb and gluten-free dish that's packed with flavor.

And for those with a taste for bold and spicy flavors, the Zucchini Beef Enchilada Lasagna is a must-try. This unique recipe combines the classic flavors of lasagna with the vibrant spices of enchiladas. Layers of zucchini, beef, and a spicy enchilada sauce create a dish that's sure to tantalize your taste buds.

No matter which recipe you choose, one thing is for sure: you're in for a culinary treat. So, gather your ingredients, preheat your oven, and embark on a delicious journey with our collection of zucchini beef lasagna recipes.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE

Layered Ground Beef and Zucchini Lasagna Casserole image

Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

5 cups water (you might need more water)
3 medium zucchini, sliced
2/3 cup dry breadcrumbs, divided
1 lb ground beef
1 medium onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups pasta sauce
3 cups ricotta cheese (or use 2 cups ricotta and 1 cup creamed cottage cheese)
1 large egg, lightly beaten (or use 2 small eggs)
1/2 teaspoon garlic powder
3 cups mozzarella cheese, divided (can use more)
1 tablespoon dried parsley (can use fresh chopped parsley)
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese

Steps:

Preheat oven to 350 degrees F (set oven rack to lowest position).
Grease a 13 x 9-inch baking dish.
Bring about 5 cups water to a boil in a saucepan.
Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
Add in garlic and continue cooking the beef until lightly browned.
Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
Place the baking dish on a baking sheet to catch any spills.
Bake uncovered for about 44-50 minutes or until heated through.
Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1

ZUCCHINI BEEF LASAGNA

Zucchini Beef Lasagna image

"This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser," remarks Brenda Tumasone of Newhall, California.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup reduced-fat sour cream

Steps:

In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. , Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 187 calories, Fat 8g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

To save time, use pre-shredded zucchini and mozzarella cheese.
If you don't have lasagna noodles, you can use manicotti or penne pasta.
Be sure to cook the beef until it is browned and no longer pink.
For a richer flavor, use a combination of ground beef and Italian sausage.
Don't overcook the lasagna, or it will become dry. Cook it until the cheese is melted and bubbly, and the noodles are tender.
Let the lasagna rest for 10 minutes before serving, so that it can set and the flavors can meld.

Conclusion:

Zucchini beef lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with the whole family. Serve it with a side of garlic bread and a salad for a complete meal.