Summer is winding to a close but my zucchini plants are still thriving and producing well. I am trying to hang on to summer and the bountiful garden harvest. This Zucchini Lasagna is delicious using tomato sauce I preserved and zucchini from my garden.

Zucchini Lasagna is a dish we enjoy but I have always had trouble with it getting watery. I have experimented with a few different ideas and have come up a with this recipe.

Just this week I was gifted a large tub of Ricotta Cheese. So I made two large pans full of lasagna. If you want to make a lasagna to freeze…I would bake it for 1 hour, cool, and freeze.

All you need is a garden salad and you have a meal fit for a king! This is one way to get lots of veggies in your diet….a salad and zucchini!

In previous years I had trouble growing zucchini. The plants died what before I wanted them too. Where we live now..my zucchini plants love the weather. They just keep on producing and we keep on using them in all kinds of dishes.

You may wonder why I use coconut flour and if you can taste it. Coconut flour is thirsty flour and it will help absorb moisture from the zucchini. And, no, you do not taste it at all. The spices in the ricotta cheese and the tomato sauce help to camouflage any taste the coconut flour may have.

Zucchini Lasagna, THM S, Gluten Free, Keto, Sugar-free

• 4 medium zucchini, about 10 inches long
• salt
• 6 tablespoons coconut flour
• Meat filling:
• 2 pounds lean beef
• 5 cups spaghetti sauce
• 4 cups shredded cheese
• Ricotta Filling:
• 4 cups ricotta cheese
• 1 egg
• 1/2 cup Parmesan Cheese
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• Slice zucchini lengthwise in 1/8 inch thick in long slices. Lay zucchini on paper towel or a dish towel. Sprinkle both sides with salt. Allow zucchini to drain for an hour. Line a colander with a coffee filter. Pour the spaghetti sauce into the colander and allow it to drain. This will make a very thick sauce which will help to keep your lasagna from having too much liquid. Allow to drain for an hour. Brown beef. Drain very well. Set aside. Mix Ricotta Filling together. Set aside. Assembling Lasagna: Pat zucchini dry with paper towel or dish towel. Grease a 9 x 13 glass baking pan. *sprinkle 1 tablespoon coconut flour on the bottom of the pan. Place one layer of zucchini in the baking pan. Sprinkle 2 tablespoons coconut flour over zucchini. Spread 1/2 of the Ricotta Filling over the coconut/zucchini. Reserve 1 cup spaghetti sauce. Set aside. Combine the browned beef and remaining sauce together. Spread 1/2 of the meat/sauce mixture over the ricotta cheese. Sprinkle with 1 cup shredded cheese. Repeat from * . Place another layer of zucchini on top of the cheese. Spread reserved 1 cup of sauce over zucchini. Sprinkle with renaming cheese. Cover. Bake at 300 degrees for 1 1/2 hours. Remove from oven. Let set for 10 minutes before serving.

These zucchini slices have been salted. See the beads of moisture on them. I try to get them as dry as I can before I assemble the lasagna.

Here is th first layer of zucchini slices in the baking pan.

I have one more layer of zucchini slices to put on the lasagna. The salt makes the zucchini release water and it wilts the slices.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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I prefer glass baking dishes. This deep dish baker is wonderful to bake lasagna in it.

Here is an easy way to slice zucchini. This Mandoline works well with all kinds of veggies.

This coconut flour has a very neutral taste. When used in this lasagna you never know it is even there.

Himalayan Pink Salt is one of the best salts to use. We use it on our salt shaker on our kitchen table.

Black Beauty Zucchini

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Print

Zucchini Lasagna, THM S, Keto, Gluten Free, Sugar-free

Servings 12

Author Glenda Groff

Ingredients

• 4 medium zucchini about 10 inches long
• salt
• 6 tablespoons coconut flour
• Meat filling:
• 2 pounds lean beef
• 5 cups spaghetti sauce
• 4 cups shredded cheese
• Ricotta Filling:
• 4 cups ricotta cheese
• 1 egg
• 1/2 cup Parmesan Cheese
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic powder

Instructions

1. Slice zucchini lengthwise in 1/8 inch thick in long slices. Lay zucchini on paper towel or a dish towel. Sprinkle both sides with salt. Allow zucchini to drain for an hour. Line a colander with a coffee filter. Pour the spaghetti sauce into the colander and allow it to drain. This will make a very thick sauce which will help to keep your lasagna from having too much liquid. Allow to drain for an hour. Brown beef. Drain very well. Set aside. Mix Ricotta Filling together. Set aside. Assembling Lasagna: Pat zucchini dry with paper towel or dish towel. Grease a 9 x 13 pan. *sprinkle 1 tablespoon coconut flour on the bottom of the pan. Place one layer of zucchini in the baking pan. Sprinkle 2 tablespoons coconut flour over zucchini. Spread 1/2 of the Ricotta Filling over the coconut/zucchini. Reserve 1 cup spaghetti sauce. Set aside. Combine the browned beef and remaining sauce together. Spread 1/2 of the meat/sauce mixture over the ricotta cheese. Sprinkle with 1 cup shredded cheese. Repeat from * . Place another layer of zucchini on top of the cheese. Spread reserved 1 cup of sauce over zucchini. Sprinkle with renaming cheese. Cover. Bake at 300 degrees for 1 1/2 hours. Remove from oven. Let set for 10 minutes before serving. 12 large servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now