Beef and Zucchini "Lasagna"
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Beef and Zucchini "Lasagna"

Beef and Zucchini "Lasagna"

with Spinach and Mozzarella

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.

Easy Clean-up
Carb Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

400 g


56 g

Baby Spinach

7 g


1 tbsp

Italian Seasoning

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

370 mL

Crushed Tomatoes

1 tbsp

Garlic Puree

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories600 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber6 g
Protein40 g
Cholesterol105 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Oven-Proof Pan
Large Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce.

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

Roast zucchini

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.)

Cook beef

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.

Make sauce

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.

Assemble and bake "lasagna"

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.

Finish and serve

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