Zucchini Lasagna

Zucchini Lasagna

This holiday season, swap out the heavy casseroles for something equally comforting but a whole lot healthier. Our Zucchini Lasagna is packed with flavor, loaded with veggies, and powered by Sturdy Marinara Sauce, giving you 51g of protein per serving with meat or 20g per serving as a vegetarian dish. 


With layers of tender zucchini, creamy ricotta, and rich marinara, it’s everything you love about lasagna—minus the guilt. Perfect for holiday dinners or meal prep! 


What You’ll Need 

For the meat sauce: 

  • 1 jar Sturdy Sauce Marinara (80g protein per jar)
  • 2 pounds ground beef or turkey (optional for a vegetarian version)
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  • 1/4 teaspoon white sugar (optional, to balance acidity)
  • Salt and pepper to taste


For the zucchini:

  • 4 large zucchini
  • 1 teaspoon salt
  • Olive oil for grilling or sautéing


For the cheese layers: 

  • 15 ounces ricotta cheese (whole milk or part-skim)
  • 1 egg
  • 1 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper to taste


For assembly and garnish: 

  • Fresh basil leaves
  • Fresh parsley (optional)


How to Make It 

  1. Slice the ends off 4 large zucchini, then use a mandoline or vegetable peeler to slice them into thin strips. For less watery lasagna, sprinkle with salt, let it sit for 15 minutes, then pat dry. Or give the slices a quick grill or sauté (1-2 minutes per side).
  2. Brown 2 pounds of ground beef or turkey in a pan, breaking it into small pieces as it cooks. Stir in 1 1/4 cups Sturdy Marinara Sauce (save 1/2 cup for later), add salt, pepper, and a pinch of sugar if you like. Mix it all up and set aside.
  3. In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, 1 cup freshly grated Parmesan, and a pinch of salt and pepper. Stir until smooth and creamy.
  4. Preheat your oven to 400°F. Spread that reserved 1/2 cup of marinara on the bottom of a 9x13-inch dish. Add a layer of zucchini slices, half the meat sauce, dollops of the ricotta mix, and sprinkle on some mozzarella and fresh herbs.
  5. Do another round of zucchini, meat sauce, ricotta, mozzarella, and herbs. Top it off with one last layer of zucchini and sprinkle with the rest of the mozzarella and herbs.
  6. Cover with foil and bake for 40-45 minutes until bubbly and tender. Want a golden top? Broil uncovered for the last 5 minutes.
  7. Let the lasagna rest for 10-15 minutes to firm up before slicing. Garnish with fresh basil leaves for a festive touch, and serve warm.
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