No Noodle Zucchini Lasagna Recipe

This low-carb zucchini lasagna delivers all the cozy comfort of the classic dish without the heavy pasta. Fresh zucchini ribbons, savory beef sauce, and creamy cheeses create a lighter, protein-packed meal that’s satisfying, gluten-free, and full of flavor.
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Course Chicken & Poultry, Meat

Ingredients
  

  • 1 1/2 lbs ground beef Alternatives are ground chicken or turkey
  • fresh garlic
  • garlic powder
  • onion powder
  • 1 Tbsp Italian seasoning
  • 1 can fire-roasted tomatoes (Muir Glen)
  • low fat cottage cheese
  • goat cheese

Instructions
 

Browning

  • Brown 1 1/2 pounds ground beef in skillet, season with fresh garlic, garlic powder, onion powder, Italian seasoning. Add 1 can Muir Glen fire-roasted tomatoes to beef mixture.
  • ZUCCHINI PREP: Cut zucchini length-wise and boil for 3-5 minutes.

Layering

  • Zucchini, top with garlic salt Beef mixture Low-fat cottage cheese Goat cheese
  • Bake at 400 for 30 min.

Notes

This dish serves as an excellent, anti-inflammatory, and naturally gluten-free complete meal. Replacing processed pasta sheets with fresh zucchini drastically lowers the carbohydrate count and adds a boost of hydrating nutrients and dietary fiber. Utilizing a combination of cottage cheese and goat cheese provides a high-protein, easily digestible alternative to heavy mozzarella and ricotta, keeping the meal light while remaining deeply satisfying.
Keyword anti-inflammatory, Complete Meal, Gluten-Free, health, wellness
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