Easy 5-Star Beef and Zucchini Noodle Lasagna for a Comforting Dinner

If you’ve ever wrestled with a box of lasagna noodles mid-week and thought, “There has to be an easier way,” I see you, friend. That’s exactly how I stumbled upon this Beef and Zucchini Noodle Lasagna—a veggie-forward, low-carb twist on the classic that doesn’t skimp on flavor or coziness.

It’s layered with tender zucchini ribbons (no pre-boiling pasta—hallelujah!), hearty ground beef simmered in marinara, and a creamy ricotta blend that feels indulgent but still weekday-friendly. Oh, and did I mention it clocks in at just 320 calories per serving?

This lasagna is a win for dinner rotation burnout, picky eaters, and those trying to sneak in more greens without a full-blown salad situation. Whether you’re gluten-free or just trying to lighten things up, this dish hits the spot.

Let’s get slicing!

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Why You’ll Love This Beef and Zucchini Noodle Lasagna

• Low-carb and comforting: Like a hug, but from a casserole dish.
• Kid-approved: They won’t even miss the noodles—promise.
• Weeknight-friendly: Under 1.5 hours start to finish.
• Meal-prep magic: Tastes even better the next day.
• Gluten-free without being fussy.

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Ingredients

• 1 lb lean ground beef
• ¼ tsp ground red pepper
• 15 oz reduced-fat ricotta cheese
• 2 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
• 1 large egg
• 1 cup shredded part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cups marinara sauce (your favorite jarred or homemade)
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• Olive oil spray or 1 tsp olive oil (for greasing)

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Instructions

1. Prep the Zucchini Noodles

Slice zucchinis lengthwise using a mandoline or a very steady hand. Sprinkle with salt and lay them on paper towels. Let them sit 15 minutes to sweat it out—like a zucchini spa day. Pat dry to prevent sogginess.

2. Brown the Beef

Cook the ground beef over medium heat until no longer pink, about 6–8 minutes. Drain any excess fat. Stir in the red pepper and marinara sauce. Let simmer 5 minutes.

3. Whip the Ricotta Mix

Combine ricotta, egg, Italian seasoning, salt, and pepper. Stir until smooth and dreamy.

4. Assemble the Layers

Grease a 9×13-inch dish. Layer like so:

• Thin meat sauce
• Zucchini slices
• Half the ricotta
• Mozzarella
• Parmesan
  Repeat. End with sauce and remaining cheese.

5. Bake to Bubbly Bliss

Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10–15 minutes more until golden. Rest for 10 minutes before slicing.

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Melania’s Tips for Perfect Beef and Zucchini Noodle Lasagna

• Don’t skip the zucchini sweat—it’s the secret to a firm, sliceable lasagna.
• Make it saucy: Zucchini doesn’t absorb sauce like pasta, so don’t skimp.
• Use a serrated knife to slice—it holds the layers beautifully.

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Bake It With the Littles

• Let them pat dry the zucchini (think spa technician).
• Have them sprinkle the mozzarella—kids are expert cheese fairies.
• Use kid-safe knives to layer zucchini like puzzle pieces.

Cooking together = fewer dinner battles later. Pinky swear.

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Meal-Prep Magic

• Make ahead: Assemble up to 24 hours in advance and refrigerate unbaked.
• Freeze: Wrap tightly before baking and freeze up to 2 months.
• Reheat like a pro: Oven at 350°F for 20 minutes or microwave individual slices.

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Healthier Swaps Without Losing the Magic

• Use ground turkey instead of beef.
• Swap in cottage cheese for ricotta (higher protein!).
• Try low-fat mozzarella or go dairy-free with plant-based cheese.

Still dreamy, still dinner.

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Leftover Remix

Turn yesterday’s lasagna into today’s superstar:

• Stuffed Bell Peppers: Spoon into halved peppers and bake.
• Lasagna Quesadillas: Yes, really. Fold between tortillas and toast.
• Breakfast Scramble: Chop and mix into scrambled eggs. Game-changer.

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Gift It Like a Pro

• Assemble in a disposable foil pan.
• Tie on a cute note with reheating instructions.
• Pair with garlic bread or a bagged salad mix.

Perfect for new moms, tired friends, or “just because” days.

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FAQs

Can I use yellow squash instead of zucchini?
Absolutely—just slice it thin like zucchini and follow the same steps.

Do I need to peel the zucchini?
Nope! The skin helps hold the shape and adds a pop of color.

Can I make it vegetarian?
Totally. Skip the beef and add sautéed mushrooms or lentils to the marinara.

For perfect zucchini slicing tips, check out Bon Appétit’s mandoline guide.

Try Allrecipes’ homemade marinara if you’re skipping the jar.

Pair this with my No-Fuss Garlic Bread for the ultimate Italian night.

Need a veggie-packed dessert? Try the Zucchini Chocolate Chip Muffins.

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Final Thought

Whether you’re carb-conscious, veggie-curious, or just in need of a cozy dinner that doesn’t require a noodle pot and a prayer, Beef and Zucchini Noodle Lasagna has your back. It’s hearty, cheesy, and sneaky-healthy—proof that comfort food and smart choices can totally coexist.

And hey, if your picky eater asks why the noodles look “green,” just wink and say, “They’re garden-fresh pasta.” 😉

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