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Zucchini Lasagne

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 people


  • 400 g (14 oz) ground beef
  • 3 tbsp avocado oil or refined coconut oil
  • 100 g (3½ oz) red pepper chopped
  • 100 g (3½ oz) scallion chopped
  • 60 g (2 oz) celery chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsps dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 100 ml (½ cup) bone broth or water

Cheese topping

  • 300 ml (1½ cup) sour cream
  • 140 g (5 oz) cheddar cheese grated
  • 60 g (2 oz) parmesan cheese grated
  • 1/4 tsp pink himalayan salt
  • 1/4 tsp ground black pepper
  • 8 tbsp fresh parsley finely chopped

Lasagne Sheets

  • 200 g (7 oz) zucchini sliced lengthwise


  1. Pre-heat the oven to 180°C (350°F)

  2. Sauté the scallion, garlic, celery and red pepper in the oil for a few minutes until softened

  3. Stir in the ground beef and cook until no longer pink
  4. Add the tomato paste, spices and stir. Add the water or bone broth and bring to the boil

  5. Lower the heat and simmer for 15-20 minutes or until the liquid has reduced (the zucchini sheets don't soak up the liquid in this recipe so it needs to be quite a dry consistency)

For The Topping

  1. Mix the sour cream with the cheddar cheese and two thirds of the parmesan (reserve the rest of the parmesan for the end)

  2. Add the salt and pepper and stir in the fresh parsley

Putting The Lasagne Together

  1. Spoon some of the ground beef mixture into the bottom of a suitable lasagne dish
  2. Place a layer of zucchini slices over the beef

  3. Add some of the cheese sauce over the zucchini slices

  4. Repeat until the last layer is the cheese sauce then sprinkle the remaining parmesan on the top
  5. Bake in the oven for 25-30 minutes. Voila!

Recipe Notes

per serving: total carbs 10g | protein 38g | fat 60g | kcals 737