Hearty Beef Ragù Zucchini Lasagna (Noodle-Free)

This hearty, noodle-free lasagna swaps pasta for tender zucchini planks, layered with a rich beef ragù and a creamy blend of ricotta, Parmesan and Italian cheeses. It’s a crowd-pleasing dinner that delivers all the comfort of classic lasagna without the carbs.

Perfect for feeding a family or enjoying leftovers throughout the week, this dish is easy to assemble and bakes up golden and bubbly. Serve it straight from the oven for a satisfying meal that everyone will love.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Wash and dry produce. Halve, peel and dice onion into ½-inch pieces. Trim and halve zucchini lengthwise, then slice into ¼-inch-thick planks. Reserve 6-8 of the widest planks for the top. In a shallow dish, toss remaining zucchini planks with half the flour until coated.
2. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add ground beef, diced onion, garlic powder, Italian seasoning, salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Sprinkle with remaining flour and cook, stirring, for 30-60 seconds. Add crushed tomatoes and beef stock concentrates; cook, stirring constantly, until thickened, 1-2 minutes.
3. In a medium bowl, combine ricotta, half the Parmesan, one-quarter of the Italian cheese blend, salt and pepper.
4. Arrange half the coated zucchini planks in a single layer in an 8×8-inch baking dish (for 8 servings, use a 9×13-inch dish or two 8×8 dishes). Spread half the cheese mixture over zucchini, then top with one-third of the remaining Italian cheese blend and half the ragù. Repeat layers: remaining zucchini planks, remaining cheese mixture, another one-third of Italian cheese blend and remaining ragù. Top with remaining Italian cheese blend, reserved zucchini planks, remaining Parmesan and a drizzle of olive oil.
5. Bake on the middle rack until zucchini is tender and cheese is browned, 35-40 minutes. Let cool for at least 5 minutes.
6. Cut into pieces and serve.

Recipe Tips

FAQ

Can I make this zucchini lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake just before serving, adding about 10 minutes to the baking time if starting from cold.

Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

What can I substitute for the Italian cheese blend?

A mix of mozzarella and provolone works well or use any shredded Italian-style cheese blend available at your grocery store.