Zucchini Lasagna Casserole That Really Rocks

Zucchini lasagna casserole is a delicious low carb meal!  And I’ve updated the recipe to include a cool cooking video so you can watch how to make it. You’ll find the video right above the recipe card at the bottom of the post.

Sensational taste alert! As I’m writing this, it’s raining heavily outside which has cooled things off a bit and that makes it the kind of day for zucchini sausage and beef casserole. The kind of day when you just want to curl up with some rainy day comfort food.

So here is that recipe for zucchini lasagna casserole that I promised you a few weeks ago. This dish all started when I turned my scrumptious cheese lover’s zucchini casserole side dish into a hearty main dish by adding ground beef and sausage.

Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Ready to make it? Let’s go.

Ingredients 

As always, I recommend grass-fed beef. It’s healthier and contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). 

That’s why I was delighted to discover Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits, and you can order directly online from their website to have it delivered to your door. How easy is that?

And the remaining ingredients are: zucchinis, ground sausage, mozzarella cheese, ricotta cheese, an egg, parsley, your marinara sauce, salt, pepper and parmesan cheese.

Instructions and step by step images

*Free printable recipe card is available at the end of the post.

Ok, without further ado, here’s how to make zucchini lasagna casserole that really rocks. First, you will make a quick marinara sauce and let it simmer one hour before starting your casserole or you can use your favorite store bought gluten free sauce.

Now for the casserole. Preheat your oven to 400℉. Slice your zucchini into very thin slices.

I use this mandoline slicer. I love this simple tool for cutting up thin strips. The food holder protects your hand from the blade while you slice. The middle picture is a view from underneath where you can see where the slice comes out. Next, line your baking sheet with parchment paper and brush it with oil. Spread the zucchini slices on the oiled paper, sprinkle zucchini with salt and pepper and roast but do not brown, about 5-8 minutes.

Roasting the zucchini will keep the casserole from becoming watery.

Meanwhile, it’s time to cook the sausage.

Today, I have a ground sausage roll (if your sausage is in casings, you’ll need to slip each sausage out of its casing). Add a little oil to your pan, and cook for about 10 minutes. Crumble up the sausage with a spatula while it sautés. Spoon into a bowl and set aside.

And now the ground beef filling. Season with salt. Brown the beef in a pan, drain, and then add sauce and let it simmer for a minute or two.

Then prepare your ricotta cheese mixture: ricotta, an egg, parsley, and salt and pepper

O.K. we’re on the home stretch.

When the zucchini slices are roasted, turn your oven temperature down to 350℉. Spoon some sauce into the bottom of a baking dish. Add one layer of zucchini, a layer of beef mixture and sprinkle with mozzarella.

Add another layer of zucchini.

Now top the zucchini with your ricotta mixture.

Now a layer of sausage. Mmm. Can you believe all of this goodness in one meal?

Top with sauce and finally another layer of mozzarella. So pretty and elegant.

Then bake uncovered for 30 minutes letting the delicious aroma fill your house.

Pro Tips And Recipe Notes

• If you’re making homemade sauce, I recommend starting it an hour before you begin the zucchini lasagna and simmer it on the back burner
• Slice your zucchini into very thin slices. I use this mandoline slicer. I love this simple tool for cutting up thin strips.
• Roasting the zucchini before assembling your casserole will keep the casserole from becoming watery.
• For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. I’ve also used Premio Italian sweet sausage. Go with whichever sausage you prefer. It’s up to you. If your sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in a skillet. 

Feast your eyes on this scrumptious slice. 

Dinner’s ready. Dig in. There’s plenty for everyone.

More recipes like this

Gluten Free Classic Italian Lasagna: In this recipe I show you how to make gluten free lasagna without the noodles getting sticky or falling apart.

6 Healthy And Delicious Zoodles (Zucchini Noodles) Recipes: Here are my favorite zoodles recipes. They’re so fun to make and very fun to eat too.

Healthy Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Watch how to make it! 

Print Pin

4 from 2 votes

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Course Dinner

Cuisine American

Keyword zucchini casserole, zucchini lasagna, zucchini sausage beef casserole

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Calories 407kcal

Author Barbara Bianchi

Ingredients

• 3-4 medium zucchinis
• extra-virgin olive oil to brush on your parchment paper
• 3 cups of gluten free Marinara sauce homemade or store bought
• 1 pound ground beef
• 1 pound gluten free ground sausage
• 3 cups shredded mozzarella cheese
• salt
• pepper
• 16 ounces ricotta cheese
• 1 egg
• 1/4 cup parsley chopped
• parmesan cheese if desired

Instructions

• Preheat oven to 400℉
• Slice zucchini into thin slices. Line your baking pan with parchment paper and brush with olive oil.

  Then spread the zucchini slices on oiled parchment paper and sprinkle with salt and pepper. Roast about 5-8 minutes. Watch carefully so they do not brown.
• Turn oven temperature down to 350℉
• Add a little oil to your skillet and cook ground sausage for about 8-10 minutes. Crumble up the sausage with a spatula while it sautés. Spoon into a bowl and set aside.
• Season ground beef with salt. Brown the beef in a pan, drain off about half the fat, and then add one cup of sauce, stir and let it simmer for a minute or two. Set aside.
• Mix ricotta cheese, egg, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Set aside.
• Spoon sauce into the bottom of your casserole dish. Layer with zucchini strips, the ground beef mixture, one and a half cups of mozzarella cheese, zucchini strips, ricotta cheese mixture, sausage, one cup of sauce, and the remaining one and a half cups of mozzarella cheese.
• Bake uncovered for 30-40 minutes. Let your casserole rest about 15 minutes before slicing and serve with extra sauce and grated parmesan cheese, if you like.

Notes

• If you're making homemade sauce, I recommend starting it an hour before you begin the zucchini lasagna and simmer it on the back burner
• Slice your zucchini into very thin slices. I use this mandoline slicer. I love this simple tool for cutting up thin strips.
• Roasting the zucchini before assembling your casserole will keep the casserole from becoming watery.
• For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. I've also used Premio Italian sweet sausage. Go with whichever sausage you prefer. It's up to you. If your sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in a skillet. 

Nutrition

Calories: 407kcal | Carbohydrates: 11.2g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.