Beef Zucchini Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6
Noodle-less zucchini lasagna with tomato-y ground beef sauce and cream cheese filling makes a hearty but not heavy comfort food that is also low in carbohydrates {low carb, gluten free, keto friendly}
  • 500 g ground beef
  • 250 g | 1 can chopped tomato with juice
  • ⅓ cup tomato sauce
  • 1 large onion
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 tsp oregano
  • ¼ tsp rosemary
  • ½ tsp thyme
  • 1 tsp paprika
  • ⅓ cup cream cheese
  • 3 tbsp sour cream
  • 2 large zucchini (or 3 medium)
  • 1 cup grated cheese (Parmesan or Cheddar)
Let's get started!
  1. Heat one tablespoon olive oil in a large skillet. Sauté the chopped onion for 2-3 minutes, then add the ground beef.
  2. Cook the beef until it's browned (about 10 minutes), then sprinkle with the paprika, stir well, pour the tomato sauce, add the minced garlic and the the chopped tomatoes. Season the beef sauce with salt, pepper and add the rosemary, thyme and oregano. Give it a stir and let it simmer on medium heat for 30 minutes.
  3. Preheat the oven to 180 Grease slightly a baking dish with olive oil.
  4. Using a vegetable peeler or a mandolin, slice the zucchini into thin slices. Sprinkle the slices with a pinch of salt. Set aside for 20 minutes (salting will take out the moisture from zucchini).
  5. If you don't like the watery lasagne, you should bake or grill your zucchini slices for 5 minutes on each side to remove the moisture from them.
  6. Mix the cream cheese and the sour cream in a bowl. Set aside.
  7. Assemble the zucchini lasagna: lay two layers of zucchini slices on the bottom of the baking dish, lightly overlapping them. Spread out ⅓ of the cheese mixture and beef ragu on top of zucchini slices. Repeat layering the zucchini slices, cheese and beef. Finish the layering with zucchini strips.
  8. Top the lasagna with Parmesan or any other grated cheese.
  9. Bake the lasagna for 25 minutes until the cheese is melted on the top.
  10. Let it cool for 5 minutes before slicing.
Recipe by My Zucchini Recipes at