Zucchini Lasagna

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Zucchini Lasagna


  • 1/2 lb Laura's Lean Ground Beef
  • 1 cup canned diced tomatoes
  • 1 cup onion (chopped)
  • olive oil spray
  • 3 zucchini (washed and sliced thin lengthwise)
  • 1 cup corn kernels
  • 1 cup cooked mushrooms
  • 1 cup cooked spinach (water squeezed out)
  • 1/4 cup fresh basil leaves
  • 1/2 cup part-skim ricotta cheese
  • 2 eggs
  • 2 oz shredded part-skim mozzarella cheese
  • 1 oz Parmesan cheese (grated)
  • pinch of salt
  • freshly ground black pepper
  • Paprika for garnish
  • Fresh whole basil leaves for garnish


1. Heat oven to 375ºF. In a non-stick skillet over medium high heat, brown Laura's 92% Lean ground beef with tomatoes and chopped onion. Cook until most liquid has evaporated and meat is no longer pink. Set aside.


2. Spray 9-inch square pan or casserole dish with olive oil. Line bottom with a single layer of sliced zucchini. Top with corn and beef/onion/tomato mixture. Follow with a layer of zucchini, then cooked mushrooms. Add another layer of zucchini and then top with spinach and basil.


3. Mix ricotta, eggs and mozzarella in a bowl. Spread mixture over the spinach/basil layer. Top with a final layer of zucchini. Spray lightly with olive oil spray.


4. Sprinkle Parmesan over all and season topping with salt, pepper and paprika. Bake in oven 20 to 25 minutes until topping is melted. Let sit at least 10 minutes before cutting. Divide into 4 squares, garnish each with whole basil leaves and serve with a lightly dressed salad.

Nutritional Analysis Per Serving

  • Calories: 272.00
  • Fat Content: 10.00g
  • Saturated Fat Content: 5.00g
  • Cholesterol Content: 139.00mg
  • Sodium Content: 1069.00mg
  • Carbohydrate Content: 27.00g
  • Fiber Content: 6.00g
  • Protein Content: 23.00g
  • Calcium: 35.00%
  • Iron: 24.00%

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