top of page

Zucchini Lasagna

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 1 lb Zucchini

  2. 1 Teaspoon Salt, Divided

  3. 1 1/4 lb 96% Lean Ground Beef

  4. 1/2 Teaspoon Black Pepper

  5. 3 Oz Light Cream Cheese

  6. 1 Cup Whole Basil Leaves

  7. 3/4 Lb Fresh Tomatoes, Sliced

  8. 1 Cup Reduced-Fat Mozzarella, Shredded


With a mandolin or sharp knife, slice the zucchini into 1/4 inch slices lengthwise to make lasagna "noodles" which should yield about 4 cups of zucchini lasagna noodles. Sprinkle with a 1/2 teaspoon of salt and allow to sit for 20 to 30 minutes. Meanwhile, combine the ground beef (browning meat prior to mixing is optional but not necessary) with the pepper, cream cheese, and remaining salt. Pat dry the sliced zucchini and put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef mix, basil leaves, and sliced tomatoes. Do this until all the layer ingredients are used up. The last layer should be zucchini slices. Sprinkle mozzarella cheese on top. Bake in an oven at 425°F for 30 minutes until golden brown. Cut into 4 equally sized portions. Serve and enjoy.


Tomatoes are high in vitamins and Folate. Tomatoes offer a variety of different health benefits including assisting with combating metabolic syndromes.

Related Posts

See All


bottom of page