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Zucchini lasagna recipe - Dr. Axe

Zucchini Lasagna Recipe

  • Author: Dr. Josh Axe
  • Prep Time: 10min
  • Cook Time: 40min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


This Zucchini Lasagna Recipe is grain-free, healthy and delicious — and has less carbs than traditional lasagna! Try this twist on a classic.



  • pounds grass-fed ground beef
  • 1 red onion, diced
  • 4 garlic cloves, crushed
  • 2 tablespoons oregano
  • 2 tablespoons basil
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • 3 cups diced tomatoes
  • 6 ounces tomato paste
  • 1 cup black olives, sliced
  • 6 zucchinis, thinly sliced
  • 1 cup raw goat or sheep cheese, shredded


  1. Preheat oven to 350 degrees F.
  2. In a large pot, sauté onions and garlic in olive oil for about 3 minutes.
  3. Add ground beef and brown.
  4. Add in all dry ingredients.
  5. Mix in diced tomatoes and tomato paste.
  6. In a greased 9×13 baking dish, place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives.
  7. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture.
  8. Top with shredded cheese.
  9. Cover tightly with aluminum foil. Bake for 30 min.


  • Feel free to skip the olives if you don’t enjoy them.
  • You can replace the ground beef with healthy meat substitutes to make this recipe vegetarian.
  • Category: Main Dish
  • Method: By hand
  • Cuisine: Italian


  • Calories: 715
  • Sugar: 3.7g
  • Sodium: 653mg
  • Fat: 55g
  • Saturated Fat: 25g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3.2g
  • Protein: 47g
  • Cholesterol: 164mg

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