Beef Ragú Zucchini “Lasagna”
2x the delicious servings!
- Wheat
- Milk
This big batch noodle-free lasagna with all the flavors of the classic version is so delicious that you won’t even miss the pasta! You’ll slice zucchini lengthwise into long planks (your “noodles”) and layer them in a baking dish with hearty homemade beef ragú and a marvelously creamy, melty mixture of Parmesan, ricotta, and our Italian cheese blend. Top the layers with more Parm and a drizzle of olive oil, then, after a turn in the oven, it’s straight to the table, family style, for the whole crew (or just you with leftovers for days!).
Ingredients
1 unit
Yellow Onion
2 unit
Zucchini
2 tablespoon
Flour
(Contains: Wheat)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
2 unit
Beef Stock Concentrate
12 ounce
Ricotta Cheese
(Contains: Milk)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
2 cup
Italian Cheese Blend
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Trim and halve zucchini lengthwise. Lay flat and slice into ¼-inch-thick planks; reserve 6-8 of the widest zucchini planks (you’ll use them to top the “lasagna” before baking). In a shallow dish, toss remaining zucchini planks with half the flour until coated.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, onion, garlic powder, Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Sprinkle with remaining flour and cook, stirring, until evenly combined, 30-60 seconds. • Add crushed tomatoes and stock concentrates; cook, stirring constantly, until mixture has thickened, 1-2 minutes more.
• Meanwhile, in a medium bowl, combine ricotta, half the Parmesan, one-quarter of the Italian cheese blend, salt, and pepper.
• Arrange half the coated zucchini planks in a single layer on the bottom of an 8-by-8- inch baking dish (for 8 servings, use a 9-by-13-inch baking dish or two 8-by-8-inch baking dishes). • Spread half the cheese mixture in an even layer over zucchini, then top with one-third of the remaining Italian cheese blend and half the ragù. Repeat one more time with remaining coated zucchini planks, remaining cheese mixture, another one-third of the remaining Italian cheese blend, and remaining ragù. • Top “lasagna” with remaining Italian cheese blend, reserved zucchini planks, remaining Parmesan, and a drizzle of olive oil.
• Bake “lasagna” on middle rack until zucchini is tender and cheese is browned, 35-40 minutes. • Let cool for at least 5 minutes.
• Cut “lasagna” into four pieces (eight pieces for 8 servings); divide between plates and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The beef ragú with Italian seasoning and the blend of ricotta, Parmesan, and melted cheese delivers rich, satisfying lasagna flavor — many said they didn't miss the pasta at all 🍲.
- Ease of prep: Assembly takes more time than a typical weeknight meal, but the steps are straightforward; plan for closer to an hour of hands-on prep.
- Suggestions: Drain excess fat from the ground beef before adding flour — several customers found skipping this step made the dish greasy and watery. Pre-roasting the zucchini planks briefly before assembling can help reduce excess liquid and keep the layers from falling apart. Adding extra Italian seasoning, garlic, or a pinch of red pepper flakes boosts the flavor noticeably.
- Leftovers: This dish reheats beautifully and many customers said it tasted even better the next day; the large batch makes it ideal for lunches or a second dinner 🎉.
- Zucchini: Consistently, customers noted that two small zucchini are not enough to form proper layers — plan to add a third zucchini, and slice planks as wide and thick as possible to keep the structure intact.
Reviews from our home cooks
This is one of the best lasagnas that I have ever had and so easy to make! We will definitely be doing this one again! Great cheesy, meaty taste and also great for a gluten free option while getting your veggies in with the zucchini noodles.
This is the single BEST meal I've prepared from the 290 plus meals consumed. Coming from an Italian heritage I was amazed at how a zucchini strip replaced a lasagna pasta. The tomato sauce, the ricotta, meat was fantastic. Great job!!!!
Loved this one! Added more zucchini to stretch it for lunches this week and it was great. The flavors in the ragu were great too!
This very tasty and made a lot of lasagna. Didn't need pasta. Zucchini added great taste.
Very nice zucchini lasagna. Love the double portion. Great to portion out for extra meals.
Delicious! The zucchini was a great healthy substitute for lasagna noodles.
Good meal! Love the extra portions to make the box stretch longer. This particular dish could have used an extra zucchini (3, instead of 2), I didn't have enough to layer the lasagna.
The sauce was delicious but the zucchini were small and didn't quite cut or fit evenly. Some came out under cooked and the lasagna was difficult to cut and serve. It became just a mix of ricotta and ragu.
Ragu and cheese mixture were tasty. Zucchini was mostly cooked through. Overall very tasty but hard to cut and serve due to high liquid content.
Too many steps. Should have partially cooked the zucchini before adding it to the dish. It still was slightly hard when taken out of the oven. It was a different take on lasagna and did taste good.
