Husband Approved Easy Zucchini Lasagna (THM: S)
Recipe type: Entree
Cuisine: THM:S
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 Pounds Ground Beef or Venison
  • 2, 12 oz Jars No-Sugar Added Tomato Sauce
  • 1½ Tablespoon Dried Oregano
  • ½ Teaspoon Mineral Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • ⅛ Teaspoon Cayenne Pepper
  • 1-2 Doonks Pure Stevia Extract (options)
  • 3 Fresh Zucchini, sliced long ways into ¼-inch flat strips
  • 1, 8 oz Package ⅓ Less Fat Cream Cheese
  • 1, 14oz Container Cottage Cheese (1% or full fat is fine)
  • 2 Eggs
  • 8 oz Mozzarella Cheese, Shredded
  • ¼ Cup Parmesan Cheese
  1. Preheat oven to 350 degrees.
  2. Brown the meat, drain off fat, then add seasonings and tomato sauce. Simmer for a few minutes, and stir to make sure everything is combined.
  3. Cut the zucchini into ¼ inch-thick strips, long ways. These will make them roughly the size of lasagna noodles, albeit thicker.
  4. Combine the cottage cheese and cream cheese in a separate bowl.
  5. In a 9/13 baking dish (or 2, 9x9 pans, if your family is smaller) place half of the meat sauce on the bottom. Spread it around so it covers the bottom of the dish evenly. Top that with half of the cheese, then half of the zucchini noodles. Repeat once more. Top with a hefty sprinkle of parmesan cheese.
  6. Bake for 40 minutes, or until the cheese bubbles. If you split the recipe into 2 square pans, wrap one in foil and freeze. It will keep for up to a month in your freezer.
  7. Note: You can absolutely prepare this dish the night before, and then pop it in the oven before dinnertime. It tastes even better after a night in the fridge, and reheats well too!
Recipe by Fit Mom Journey at