Beef Lasagna with Zucchini Noodles

Zucchini Lasagna with Ground Beef and Greek Yogurt No Ricotta
Zucchini Lasagna Ingredients and price

Use Leftover Ground Beef

It took a few attempts but I think we finally have a zucchini lasagna recipe that isn’t watery, uses greek yogurt instead of ricotta, and uses the leftovers from Abi’s Picadillo

SO why did I use greek yogurt? For two reason really… One, while I know ricotta must exist on the island somewhere, I’ve seen the price of cheese and I know for a fact, when I do find that teeny container of ricotta it will not  be a happy surprise… and Two, because one day I had left over greek yogurt and saw that I could use it to replace ricotta so I did. Granted, my first attempt at the lasagna came out super soupy, but I blame trying to dry off these giant pieces of local zucchini on paper napkins instead of a dish towel, which I found a lot more effective this time around.

Are we wondering why we’re using zucchini at all? Hah! Not really! Just another way to sneak veggies into our diet.

Let’s get to it, shall we?

Ground Beef Lasagna with Zucchini Noodles


  • 5 Quart Pot
  • 1-2 Lint Free Dish Towels
  • Loaf Pan
  • Knife
  • Cutting Board


  • 3-4 Small Zucchini

Meat Sauce

  • 2 Tbspn of Olive Oil
  • 1/2 Large Onion (1 Cups)
  • 1/2 Red Sweet Pepper (1 Cups)
  • 2 clove of Garlic (1 Tbspn)
  • 2 lbs lean Ground Beef
  • 1 tspn of Ac'cent (or 1 tspn sugar and 1 tspn salt)
  • 1 Tbspn of Complete Seasoning
  • 1/2 tspn of Pepper
  • 15 oz Tomato Sauce
  • 1/4 Cup White Wine or Water

  • 1 Cup of Greek Yogurt
  • 1/4 tspn Kosher Salt
  • 1 tspn Italian Seasoning
  • 1 Cup Mozzarella


Total Time: 1 - 2 Hours

Servings: 4.

  1. Slice zucchini length wise into thin slices (1-2 mm), lay them onto a kitchen towel and sprinkle with salt to draw out excess water. Cover with a dish towel for 30 minutes to an hour.
  2. Prepare ground beef or use leftover from this recipe
  3. Cut sweet pepper and onion into a small dice.
  4. Heat a large pot to medium heat, add Olive Oil, Onions, and Sweet Pepper.
  5. Sauté until onions are translucent and aromatic. In the meantime, finely dice garlic.
  6. Add garlic and sauté for 2-3 minutes.
  7. Add ground beef and season with complete seasoning, Ac'cent (MSG), and Pepper. Stir occasionally until brown and cooked through, about 15-20 min. (If you don't have lean ground beef, pour out extra fat before continuing)
  8. Stir in Water and Tomato Sauce, cover and let simmer for 30 minutes on medium low heat
  9. While you wait, begin preheating the oven to 350ºF.
  10. For the Ricotta we are substituting with Greek Yogurt and seasoning it with Kosher Salt and Italian Seasoning.
  11. In a loaf pan layer the ingredients in this order: Ground Beef*, Zucchini slices, Greek Yogurt, and Mozzarella.
  12. Set in the oven for 30 minutes, until the edges of the pan are nice and crispy. Allow it to rest for approx. 10 minutes before serving.
*Fully expect there to be left over ground beef after this as I always make too much on purpose to have leftovers for different meals throughout the week.

Notes Tips and Ideas!

  • If you have leftover ground beef from  Abi’s Picadillo it makes this lasagna making process a lot quicker! So I really recommend planning ahead, having delicious picadillo one night with rice and beans, a salad, or plantains, and then using the leftovers to make lasagna the next evening. You know, just a way to keep things saucy.

  • Getting those zucchini slices DRY are a key component to ensuring your lasagna doesn’t turn into soup

  • If you have a mandolin, I would recommend using it to slice up your zucchini, you’ll get thinner slices which you could always double up in the pan, but they will be even slices

  • Why did I layer the zucchini short ways? Well, when you cut down in a loaf pan, it’s easier to slice through one slice of zucchini than several zucchini. It’s like cutting with the grain instead of agains it.




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