Gluten-Free Zucchini “Lasagna” with Meat Sauce

Get your fill of Italian food and more green vegetables at the same time with this super-easy and healthy recipe!

Serves: 5Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 5


  • 2 cups jarred tomato sauce
  • 1 1⁄2 large zucchini, cut lengthwise into thin slices
  • 1 Tbsp. olive oil
  • 10 oz. ground beef
  • 1 small green bell pepper, seeded and diced
  • 1 Tbsp. dried oregano
  • 1⁄2 cup plus 2 Tbsp. tomato paste
  • 2 Tbsp. chopped fresh basil
  • 1⁄4 cup red wine (like Cabernet Sauvignon)
  • 4 cups baby spinach
  • 3 cups grated mozzarella cheese
  • 1⁄2 cup grated Parmesan cheese


  • Preheat oven to 325°F. Grease a 9-by-13-inch casserole dish. Pour in enough tomato sauce to lightly coat bottom of dish, a little less than 1⁄2 cup. Layer a few zucchini slices side by side in bottom of dish.
  • Heat oil in a large skillet over medium-high heat. Add beef, stir, and cook 5 minutes. Add green pepper and oregano. Once meat is no longer pink, stir in tomato paste, remaining tomato sauce, basil, and wine. Bring to a boil; reduce heat and simmer sauce 20 minutes, stirring frequently.
  • Spoon a layer of meat sauce over the zucchini in casserole dish. Add a layer of spinach and then mozzarella. Repeat same process one more time—layer zucchini, meat sauce, spinach, and mozzarella. Finish by topping with Parmesan cheese.
  • Cover dish with foil and bake 45 minutes. Remove foil; increase temperature to 350°F and bake an additional 12 to 15 minutes. Lasagna will be very hot; let stand 5 minutes before serving.