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Big Meanie's Meat & Zucchini Lasagna

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“A very healthy Lasagna recipe without all the pasta. Great way for this bariatric patient to still get one of my favorite dishes. I also like to add a little low-fat ricotta cheese to the bottom layer from time to time to change it up.”
2hrs 45mins

Ingredients Nutrition


  1. Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt.
  2. Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
  3. In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
  4. Add ground beef and cook until browned.
  5. Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
  6. Preheat oven to 350°F.
  7. Blot the zucchini dry with paper towels.
  8. Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
  9. Bake about 45-50 minutes until the sauce starts to bubble.
  10. Let cool and serve.

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