Hi everyone! I wanted to share a recipe I make a lot for my family. I am always looking for ways to make the dishes we like a little healthier, and in our case that usually means lowering the carbs.
I adapted this particular recipe from a church cookbook and love that it’s kind of a different spin on lasagna. Ricotta cheese is replaced with a mixture of cream cheese and sour cream, and I’m using a summer squash to replace the noodles.
There are so many things you can change to your taste, including the sauce, cheeses and spices, but any way you make it, it will make a wonderful and hearty meal!
Zucchini Lasagna
Ingredients
- 2 lbs ground beef
- 1 medium onion chopped
- 2 8 oz blocks of cream cheese
- 1 3/4 cup sour cream
- 2 cups mozzarella cheese, or Italian blend grated
- 1/2 cup parmesan cheese grated
- 1 24 oz jar marinara sauce
- 1 pint whole or diced tomatoes
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 4 Tbsp Dried Italian seasoning, or blend of oregano, basil, etc.
- 1 Tbsp dried parsley
- 4 medium zucchini
- olive oil
- sea salt
Instructions
- Preheat oven to 400
- Cut zucchini in half, then slice thinly lengthwise. Pat dry, then add to large bowl and drizzle with 2 Tbsp olive oil and mix so oil coats zucchini.
- Line large sheet pan with parchment paper; line up zucchini as close together as possible without overlapping then sprinkle with sea salt.
- Bake at 400 for 35 minutes.
- In a large bowl, combine cream cheese, sour cream, half of chopped onion and 1 cup grated cheese.
- Arrange half of the roasted zucchini as close together as possible on bottom of greased 9 x 13 baking dish.
- Spread half the meat sauce over zucchini.
- Spread half the cream cheese mixture over meat sauce, then sprinkle 1/2 cup grated cheese mixture and 1/4 cup parmesan cheese over the cheese mixture.
- Repeat layers starting with zucchini and ending with cheese, then sprinkle dried parsley last.
- Bake in 375 oven for 35 minutes, or until browned on top and bubbling around sides.
You will want to let this cool for at least 30 minutes after baking, and it will be even better the next day!
Be sure to let me know if you try it, and if you have questions about anything, be sure to drop them in the comments below.
You can watch me make this in the video below, which starts at the 12:58 mark if you want to skip ahead.
Thanks for stopping by, and be sure you’re subscribed to the blog as well as my channel because lots of spring content is coming in the next few weeks including a home tour!
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Oh Anita, i wanted to sit at that lamplit table partaking of that glorious breakfast! Your family is so blessed to have you. Homemaking is a fabulous career and not for the faint of heart. It takes dedication, creativity, hard work and lots and lots of love. Other careers will never fill one with the satisfaction one gleans from the love of family in homemaking. I know as I am a homemaker! Please continue to bring us the joys of homemaking, and God’s love..
Blessings from Lin in icy Michigan.
Author
Thank you so much Lin always for your kind comments that seriously encourage me so much❤️❤️❤️
Hi Anita!
Although I’m not on IG much anymore, I have been checking your blog regularly for a new blog post! I know Spring is around the corner and you’ll have something good for us☺️. Your lasagna sounds delicious! I make my own sauce but I am definitely going to try the squash in my lasagna for me and my daughter. Happy homemaking sweet friend.
Author
I have something I missed you on IG! Yes I make and can my own marinara sauce as well, and in this case I just added extra spice to it. That’s the thing – it’s so easily adaptable to whatever flavors you want☺️☺️☺️
This recipe is so delicious I always eat far more than I should. Cold…. hot….. in between…. absolutely wonderfully delicious
Author
Thanks mother, and I’ll make you a whole one❤️❤️
Wonderful photos! Your bedroom looks warm and toasty. The crazy weather, blankets are needed!
We are shocked, low 30’s in Las Vegas, we had to get warm bedding! The cheese cakes look yummy!
Author
Thank you so much Brenda! We are sadly experiencing a much too early spring, which I’m sure will have ramifications later in the year, and not the snow we normally have, so I’m concerned about my gardens this year🙏🙏🙏