Zucchini Lasagna with Meat Sauce and Mushrooms recipe. Layers of beautifully seasoned meat sauce, sliced zucchini, melted goat cheese, and sautéed mushrooms. It’s healthy lasagna heaven!

Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

I’ve jumped on the zucchini pasta bandwagon y’all!

I made this Zucchini Lasagna with Meat Sauce and Mushrooms and now I’m hooked on using zucchini in the place of pasta. It works so well and is sooo satisfying!

Especially in the form of lasagna… and especially in the form of this fantastic zucchini lasagna recipe.

This zucchini lasagna is naturally gluten-free and Primal and can easily be made dairy-free and Paleo.

Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

Note: this recipe was originally published in December 2014 and was edited and republished February 2021.

Layers of beautifully seasoned meat sauce, sliced zucchini, melted goat cheese, and sauteed mushrooms.

It’s healthy lasagna heaven!

Ingredients needed to make this Zucchini Lasagna with Meat Sauce and Mushrooms:

  • zucchini
  • salt
  • onion
  • garlic
  • olive oil
  • red pepper
  • ground beef
  • dried rosemary
  • honey
  • tomato paste
  • chopped tomatoes
  • strained tomatoes
  • water
  • dried oregano
  • dried basil
  • baby Bella mushrooms
  • goat cheese
  • egg
  • shredded goat cheddar or Parmesan
Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

How to slice zucchini for lasagna:

I wish I didn’t wait so long to attempt using zucchini as pasta, but I was kind of scared of cutting it.

Perfectly slicing zucchini with a crazy machine or by hand kind just seemed difficult. I was wrong. The slices don’t have to be perfect or super thin!

All you need to do is cut a zucchini in half and then create slices from each half.

As you can see, the slices are made are not perfect nor are they too thin.

Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

How to make zucchini lasagna

Making this Zucchini Lasagna with Meat sauce and Mushrooms seems more complicated than it is. All you have to do is follow six steps and it comes together easily.

Step 1) Slice zucchini

I explained how to do so above.

Step 2) Salt zucchini to get rid of excess moisture

This is an important step because you don’t want your lasagna to have extra liquid in it from the zucchini.

Step 3) Make the meat sauce

Step 4) Sauté the mushrooms

Step 5) Mix the goat cheese and egg together

Step 6) Layer everything!

To layer this zucchini lasagna, you will put 1/2 of the meat sauce into the pan, and top it with 1/2 of the sliced zucchini.

I left spaces between the zucchini to make cutting the lasagna easier.

Next, put 1/2 of the cheese mixture on top of the zucchini, followed by sprinkling 1/2 of the mushrooms on top of that.

The egg/cheese and mushroom layers won’t cover all of the layers underneath it.

But that’s ok, it’s more for flavor.

Both of them are more of a sprinkling… a very delicious sprinkling…as the photo below shows.

Then, repeat the layering steps with the remaining ingredients and  top the whole lasagna with some grated hard goat cheddar OR parmesan.

Then, cover the pan in foil, and put it in the oven for 45 minutes.

Lastly…. and I promise this is the LAST step…

Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

Broil the Zucchini Lasagna with Meat Sauce & Mushrooms for another 10 minutes to get the top nice and crispy.

Keep an eye on it during this time, though. Every oven broils differently and you don’t want to burn it.

You’ll have to let the zucchini lasagna cool for a little, but then you can dig right in!

Dietary tweaks for this zucchini lasagna recipe

To make this zucchini lasagna strictly Paleo or dairy-free, leave out the cheese and use nutritional yeast instead!

I would add about 1-2 Tbs of nutritional yeast to the egg instead of goat cheese.

Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com

Other healthy lasagna alternatives you may enjoy:

If zucchini lasagna is your thing, check out this amazing looking Keto Lasagna with Zucchini Noodles from That’s Low Carb?!

And if you want an eggplant alternative, check out these Marinara Baked Eggplant Slices by Heartbeet Kitchen. It looks just delightful!

Zucchini Lasagna with Meat Sauce and Mushrooms recipe. Layers of beautifully seasoned meat sauce, sliced zucchini, melted goat cheese, and sautéed mushrooms. It's healthy lasagna heaven!
Zucchini Lasagna with Meat Sauce and Mushrooms | Perchance to Cook, www.perchancetocook.com
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Zucchini Lasagna with Meat Sauce and Mushrooms (gluten-free, dairy-free option)

Servings: 8
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 3 medium-large zucchini, (buy 4 just in case you need a few extra slices)
  • 1 1/2 tsp salt, divided
  • 1/2 cup white onion
  • 4 cloves garlic, minced
  • 1 Tbs +2 tsp olive oil, divided
  • 1/2 cup diced red pepper
  • 1.5 pounds lean ground beef, (or ground turkey)
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried rosemary
  • 2 Tbs of honey
  • 4 Tbs tomato paste
  • 1 1/2 cup chopped tomatoes
  • 1 1/2 cup strained tomatoes
  • 1/4 cup water
  • 1 Tbs dried oregano
  • 1 Tbs dried basil
  • 16 ounces baby bella mushrooms, sliced
  • 8 ounces goat cheese
  • 1 egg
  • 1/2 cup shredded goat cheddar or parmesan

Instructions

  • Preheat oven to 350 degrees F.

Prepare the zucchini:

  • Cut three zucchini in half horizontally. Then slice each half to create thin lasagna like slices. Cover a cookie sheet in paper towels and lay the slices of the zucchini side by side on the cookie sheet. Sprinkle 1 tsp of salt onto the zucchini and then set them aside.

Make the meat sauce:

  • Put 1 Tbs of olive oil and the minced onion and garlic in a large pot and heat over medium heat. Mix with a spatula every so often and cook for 5 minutes.
  • Then add the diced red pepper to the pan, mix, and cook for 2 minutes.
  • Add the ground beef to the pan and top with 1/2 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of rosemary, and 2 Tbs of honey. Mix everything into the ground beef and let it all cook for 5 minutes, while mixing from time to time.
  • Add 4 Tbs of tomato paste and mix it into the meat.
  • Then put 1 1/2 cup of chopped tomatoes, 1 1/2 cup of strained tomatoes, 1/4 cup of water, 1 Tbs oregano, and 1 Tbs of basil into the pot and mix everything together well.
  • Lower the heat to medium-low and cook for 15 minutes. Set the meat sauce aside when it’s done.

Check on the zucchini:

  • While the meat sauce is cooking, wipe the excess moisture that has formed on top of the zucchini slices with paper towels.
  • Flip them over.

Make the cheese mixture:

  • Mix the goat cheese and the egg together in a small bowl and set aside.
  • Note: this is an optional step. Leave the cheese out if you want to make this strictly paleo or dairy-free. Instead mix 1-2 Tbs nutritional yeast into the egg.

Prepare the mushrooms

  • Put 2 tsp of olive oil into a large pan and heat over medium-high on the stove.
  • Put the sliced mushrooms into the pan and mix everything around to distribute the olive oil.
  • Cook for about 10-13 minutes, mixing every so often, until the mushrooms are browned and sautéed.

Layer the lasagna:

  • Wipe the excess moisture off of the zucchini slices one more time.
  • Then, put 1/2 of the meat sauce into a 9 x 13 inch pan.
  • Cover the meat sauce with 1/2 of the zucchini slices.
  • Top the zucchini slices with 1/2 of the goat cheese mixture.
  • Top with 1/2 of the sauteed mushrooms.
  • Repeat with the rest of the meat sauce, zucchini slices, goat cheese mixture, and mushrooms.
  • Top everything with 1/2 cup of shredded goat cheddar or parmesan.

Cook:

  • Cover the pan in foil and cook for 45 minutes on the lower shelf of the oven.
  • Remove the foil and then set the oven to broil. Cook the lasagna for another 10 minutes (check the lasagna often because some ovens are stronger than others).
  • Remove when the top of the lasagna is golden.
  • Let the lasagna sit for 10 minutes before serving.
Serving: 1slice, Calories: 391kcal, Carbohydrates: 12g, Protein: 27g, Fat: 26g, Potassium: 530mg, Fiber: 4.6g, Sugar: 7g, Vitamin A: 2350IU, Vitamin C: 53.6mg, Calcium: 140mg, Iron: 3.1mg
Course: dinner
Cuisine: American
Keyword: zucchini lasagna with meat sauce and mushrooms
Zucchini Lasagna with Meat Sauce & Mushrooms (paleo-friendly, GF) | Perchance to Cook, www.perchancetocook.com