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5 from 1 vote


This Zucchini Lasagna is great for anyone on a low carb diet, wants to eat healthier, OR who has so many zucchinis, they don't know what to do with them.
Prep Time20 mins
Cook Time40 mins
Course: entree
Cuisine: Italian
Servings: 12
Author: Diane Roark


  • 1 pound ground beef
  • 1 pound ground hot Italian sausage
  • 3 large zucchini sliced thin
  • One large onion finely chopped
  • 24- ounce low carb spaghetti sauce YES!  They make low carb spaghetti sauce.
  • Two teaspoons Italian seasoning - I use Paul Prudhomme's Pizza Pasta Magic
  • 1/4 teaspoon red pepper flakes
  • Two teaspoons granulated garlic
  • Two handfuls or cups of fresh baby spinach
  • Two eggs lightly beaten
  • 2 cups Ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Add a cup of mozzarella cheese covering the top


  • Cook and brown ground beef and sausage.
  • Add onion and garlic.
  • Stir in low carb spaghetti sauce salt, and Chef Paul Pizza and Pasta Magic or your favorite Italian seasoning.
  • Mix well.
  • Layer 1/2 of meat sauce in the bottom of slow cooker.
  • Put 1/2 slice zucchini.
  • Combine the cheeses and put 1/2 of the mixture over the noodles.
  • Layer of fresh spinach over cheese mixture.
  • Continue to layer 1/2 meat sauce, 1/2 zucchini, and fresh spinach for three total layers.
  • Cover the top with additional mozzarella cheese about 1 cup.
  • Season the top with Chef Paul Pizza and Pasta Magic or your favorite Italian seasoning.
  • Cover and cook on low 3 to 4 hours or until bubbly.
  • When the lasagna bubbles around the edges, turn it on warm until you are ready to eat it.
  • If you make this in a 9×13 baking dish, cook at 350 degrees for 40 minutes.


You can use Mozzarella or Pizza cheese or a combination of both of them.