Marcelle Flint’s Zucchini Lasagna Recipe

This lasagna uses a low-carb baking mix instead of noodles, so it cuts down on the carbs. The zucchini is a lovely addition that adds its unique flavor to the dish.

Marcelle Flint’s Zucchini Lasagna Recipe

How To Make Marcelle Flint's Zucchini Lasagna

This lasagna recipe uses a low-carb baking mix making it a healthy option for pasta cravings to enjoy without guilt.

Prep: 25 mins
Cook: 1 hr 15 mins
Total: 1 hr 40 mins


  • 1 lb ground beef
  • 1 garlic clove, minced
  • 15 oz tomato sauce
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • ½ tsp marjoram
  • 14 oz whole milk ricotta cheese
  • ½ cup Parmesan cheese, grated
  • 1 egg
  • 4 medium zucchini
  • 2 tbsp low-carb bake mix
  • 1 cup mozzarella cheese, shredded


  1. Brown the beef with garlic in a large skillet,

  2. Drain off any fat.

  3. Stir in tomato sauce, salt, basil, oregano, thyme, and marjoram then simmer uncovered for 10 minutes.

  4. In a bowl, combine ricotta cheese, Parmesan cheese, and egg.

  5. Scrub zucchini and slice lengthwise.

  6. Preheat oven to 350 degrees F.

  7. Lightly oil a baking dish then layer the zucchini and sprinkle it with a baking mix.

  8. Top with ricotta cheese, meat mixture, and mozzarella cheese.

  9. Top with remaining zucchini and sprinkle with remaining bake mix.

  10. Top with the remaining ricotta cheese mixture, meat mixture, and mozzarella cheese.

  11. Sprinkle remaining Parmesan cheese over top.

  12. Bake uncovered for 1 hour.

  13. Let stand about 15 minutes before serving.


  • Sugar: 7g
  • :
  • Calcium: 276mg
  • Calories: 307kcal
  • Carbohydrates: 12g
  • Cholesterol: 84mg
  • Fat: 18g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 621mg
  • Protein: 23g
  • Saturated Fat: 7g
  • Sodium: 811mg
  • Vitamin A: 682IU
  • Vitamin C: 22mg
Nutrition Disclaimer
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