Food, Italian, skinny recipes, weight watchers

Skinny Zucchini Lasagna

Hey y’all!

In the New Year I vowed to curb my love of carbs, because let me tell you – I LOVE pasta! Seriously, what is better than a big bowl of pasta??

In order to make one of my favorites, lasagna, more waistlines friendly I turned to my favorite pasta alternative – zoodles!

If you haven’t already invested in a pasta spiralizer you must! My brother got me one last year for my birthday and I use it ALL of the time!!

This zucchini lasagna is delicious, low carb, and high in protein.

My recipe test guinea pigs, also known as my mom and dad, couldn’t get enough of it either!! The sauce in the pasta is so hearty and flavorful, the grilled zucchini is heavenly, and the blend of cheeses is just to die for.


What You’ll Need:

1 lb 93% lean ground beef

1 tsp salt

1 tbsp oregano

1 tsp olive oil

½ large red onion, chopped

4 tbsp garlic, minced

2 c spinach

1 (28 oz. can) puree tomato sauce

1 (6 oz. can) tomato sauce

1 (6 oz. can) tomato paste

4 tbsp chopped basil

3 – 4 medium zucchini

1 ½ c part- skim ricotta

¼ c Parmesan

1 large egg

4 c part-skim mozzarella cheese, shredded


What You’ll Do:

  1. In a medium saucepan, sauté garlic and onions in olive oil for about 2 minutes before adding lean ground beef. Brown the beef and season with salt, oregano, and black pepper to taste.
  2. Combine onion and meat mixture with spinach, tomato sauce, tomato paste, basil, and a pinch more of salt and pepper. Simmer the mixture on low for 30-40 minutes, stirring occasionally.
  3. Preheat oven to 400.
  4. Slice the zucchini into 1/8’’ slices and lightly salt. Blot excess moisture and grill each slice for 2 – 3 minutes to soften.
  5. In a bowl combine ricotta, Parmesan and egg. Combine well.
  6. In a casserole dish spread ½ cup of sauce mixture on the bottom and layer the zucchini to cover. Spread ½ cup of cheese and egg mixture, then top with 1 cup of mozzarella cheese. Repeat the process until all ingredients are used.
  7. Cover dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes before adding the remaining cup of mozzarella and baking until melted. Sprinkle top with fresh basil.


What You’ll Need to Know:

This recipe is a little bit more time consuming and labor intensive than most of my recipes, but trust me when I say it is SO worth it. My mouth is seriously watering just thinking about how amazing it was. Another thing that I learned from it was that prepping and prioritizing is a necessity. Whole Foods and Trader Joe’s both make sliced, grilled zucchini that would be great when in a pinch. Our mandolin slicer happened to be broken so we cut the zucchini by hand and I wouldn’t recommend it.

Nutrition Info: Yields 8 servings

275 calories, 13g fat, 13g carb, 26g protein


This recipe is sooooo good. It is seriously my favorite thing that I have ever cooked and I can assure it will become a mainstay in my menu rotation.

And if I can get the taste of pasta for guilt free 275 calories, sign me up.

I hope you all enjoy this recipe and let me know if you make it!!



2 thoughts on “Skinny Zucchini Lasagna”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s