Beef Ragú Zucchini “Lasagna”
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Beef Ragú Zucchini “Lasagna”

Beef Ragú Zucchini “Lasagna”

2x the delicious servings!

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!).

Carb Smart
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour
Prep Time15 minutes


serving amount

1 unit

Yellow Onion

2 unit


2 tablespoon


(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



1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories670 kcal
Fat48 g
Saturated Fat26 g
Carbohydrate23 g
Sugar12 g
Dietary Fiber3 g
Protein39 g
Cholesterol155 mg
Sodium1230 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.


Large Pan
Medium Bowl
Baking Dish



• 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.

Make Ragù

• 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.

Make Cheese Mixture

• Meanwhile, in a medium bowl, combine ricotta, half the Parmesan, one-quarter of the Italian cheese blend, salt, and pepper.

Assemble "Lasagna"

• 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"

• Bake “lasagna” on middle rack until zucchini is tender and cheese is browned, 35-40 minutes. • Let cool for at least 5 minutes.

Finish & Serve

• 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°.