Beef and Zucchini "Lasagna"

Beef and Zucchini "Lasagna"

with Spinach and Mozzarella

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Zucchini "lasagna" is a fresh take on the classic casserole! Tonight, vegetables are replacing noodles. You'll layer up zucchini with saucy beef ragu and melty cheese for a light weeknight lasagna.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickEasy Clean-upCarb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

400 g


56 g

Baby Spinach

7 g


1 tbsp

Italian Seasoning

¾ cup

Mozzarella Cheese, shredded


370 mL

Crushed Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber6 g
Protein40 g
Cholesterol105 mg
Sodium700 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Oven-Proof Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut zucchini into 1/4-inch rounds. Roughly chop spinach.


Add zucchini, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until tender-crisp, 8-10 min. (NOTE: Zucchini will continue to cook in step 5.)


While zucchini roasts, heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Italian Seasoning and cook, stirring often, until fragrant, 1 min.


Reduce heat to medium, then add garlic puree and crushed tomatoes to the with beef. Cook, stirring occasionally, until sauce is slightly thickened, 5-6 min. Stir in spinach until wilted, 1-2 min. Season with salt and pepper. Remove from heat, then transfer sauce to a large bowl.


Spread a third of the sauce in the bottom of the pan. (NOTE: For 4 ppl, assemble "lasagna" in a 9x13-inch baking dish.) Sprinkle a third of the cheese over sauce, then top with half the zucchini. Repeat layers, ending with cheese. Bake in the middle of the oven, until cheese melts and "lasagna" is warmed through, 6-8 min.


Let "lasagna" stand at least 5 min before serving. Divide "lasagna" between plates. Tear basil over top.