Zucchini Lasagna with Meat Sauce

Zucchini, Meat Sauce, and Gluten Free Lasagna Pasta…

Zucchini Lasagna with Meat Sauce


  • 1 jar pasta sauce 24 ounces, your favorite
  • 1 can diced tomatoes, 15 ounces
  • 1/2 pound ground beef, browned and drained
  • 1 teaspoon Italian season
  • 1 teaspoon basil
  • 1 medium zucchini, sliced thin
  • 4-6 gluten free oven ready lasagna noodles or regular
  • 4 ounces shredded mozzarella cheese
  • 2 ounces grated parmesan cheese


  • In a medium sauce pan add the sauce, tomatoes, cooked ground beef, and seasonings.
  • Turn heat on medium high and stir to blend all ingredients together.
  • Bring to a boil, stir and turn heat down to simmer, cook for about 45 to 60 minutes.
  • In a square 8 or 9 inch baking dish/pan spread a layer of the meat sauce on the bottom.
  • Top with lasagna noodles, then a layer sliced zucchini.
  • Repeat layers until pan is full, probably two or three, end with sauce on top.
  • Sprinkle cheeses on top, cover with lid or foil.
  • Bake in preheated 350° oven for about 1 hour.
  • Let set for about ten minutes after taking out of oven. Cut in squares and serve. Enjoy!