Zucchini Noodle Lasagna
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Zucchini Noodle Lasagna

We love indulging in Grandma’s lasagna every once in awhile, but this lighter zucchini noodle version is a dish you can enjoy any night of the week. Our version has all the cheesy, meaty flavor of the original, without that nap-inducing heaviness.


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

Total Time45 minutes
Prep Time


/ serving 2 people

10 ounce

Ground Beef

1 unit

Yellow Onion

2 clove


2 unit


1 box

Crushed Tomatoes

2 ounce

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

8 ounce

Ricotta Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories599 kcal
Energy (kJ)2506 kJ
Fat31 g
Saturated Fat0 g
Carbohydrate40 g
Sugar0 g
Dietary Fiber6 g
Protein47 g
Sodium753 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


shave the zucchinis into ribbons

Preheat oven to 425 degrees. Halve, peel, and finely dice the onion. Mince or grate the garlic. Using a vegetable peeler, shave the zucchinis into ribbons lengthwise, discarding the seedy cores.

cook the ground beef

Heat 1 tablespoonolive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, for 5 minutes, until softened. Add the garlic and chili flakes to the pan and cook 30 seconds, until fragrant. Season with salt and pepper. Add the ground beef to the pan and cook, breaking up the meat into pieces, until cooked through. Season with salt and pepper.

stir in the tomatoes

Stir the tomatoes and oregano into the pan and cook for 5 minutes, until bubbling. Season with salt and pepper.


Meanwhile, season the ricotta with salt and pepper.

assemble the lasagna

Assemble the zucchini lasagna: in the bottom of a greased baking dish, place two layers of zucchini ribbons. Top with 1/3 the tomato mixture and 1/3 the ricotta. Repeat for two more layers, then sprinkle with the mozzarella.


Place in the oven for 20-25 minutes, until the zucchini has softened and cheese is bubbling. Cut into slices and enjoy!