noodle zucchini lasagna


  • 1 pound ground beef
  • 1 jar (24 ounces) of your favorite tomato sauce
  • 3 medium zucchinis, sliced lengthwise into thin strips
  • 12 lasagna noodles, cooked according to package instructions
  • 2 cups of shredded mozzarella cheese
  • 1 cup of ricotta cheese
  • 1/2 cup of grated Parmesan cheese
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon.
  3. Add the minced garlic to the skillet and cook for an additional 30 seconds.
  4. Pour the tomato sauce over the ground beef and stir to combine. Season with salt and pepper to taste.
  5. Spread a thin layer of the beef and tomato sauce mixture on the bottom of a 9×13 inch baking dish.
  6. Arrange a layer of zucchini slices on top of the sauce, followed by a layer of cooked lasagna noodles.
  7. Spread a layer of ricotta cheese over the noodles, followed by a layer of shredded mozzarella cheese.
  8. Repeat the layers of zucchini, noodles, ricotta cheese, and mozzarella cheese until all the ingredients are used up, ending with a layer of cheese on top.
  9. Sprinkle the grated Parmesan cheese over the top of the lasagna.
  10. Cover the baking dish with aluminum foil and bake for 25 minutes.
  11. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  12. Let the lasagna cool for a few minutes before slicing and serving.

Enjoy your delicious noodle zucchini lasagna!

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