Four Cheese Zucchini Lasagna

Recipe courtesy of


1 chopped onion
3 cloves garlic, chopped
1 ½ lb. extra-lean ground beef
1 can diced tomatoes, no salt added
1 can tomato paste, no salt added
1 tsp. dried oregano
1 tsp. dried basil
Freshly ground pepper
Pam – non fat cooking spray
¾ cup Provolone cheese, grated
¾ cup Mozzarella cheese, grated
¾ cup Mild Cheddar cheese, grated
¾ cup Parmesan cheese, grate
5 medium zucchinis cut lengthwise, 1/8″ thick


  • Preheat oven to 425°F (220°C).
  • Spray skillet with PAM and cook onion and garlic for 2 minutes over medium-high heat
  • Add meat and cook for 5 minutes. Break up meat by stirring.
  • Incorporate tomatoes, tomato paste and herbs; season with pepper. Cover and let simmer 30 minutes on medium-low heat.
  • Mix the 3 grated cheeses together in one bowl.
  • Spread out zucchini slices on baking sheets and cook in the oven for 12–15 minutes. Transfer to a colander and let drain for 5 minutes.
  • Cover bottom of a lasagna dish with meat sauce. Arrange zucchini slices slightly overlapped in a single layer. Top with meat sauce and cheese. Repeat layers: zucchini, meat sauce and top with cheese.


Makes 8 servings; count each serving as 4 proteins (group 6) and ½ restricted vegetable (group 2).

Category: Low carb.(also can use for general diets), Recipes Comments Off on Four Cheese Zucchini Lasagna

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