This healthy gluten-free beef and zucchini lasagna with almond flour pasta is delightful fusion of flavors and textures. The ground beef, seasoned to perfection forms a hearty base that harmonizes beautifully with the tender zucchini slices. Layered between sheets of almond flour pasta, this lasagna is absolutely divine. The rich, savory tomato sauce envelops every other layer and the whipped cottage cheese in place of the traditional ricotta offers creaminess and additional protein to provide even more fullness. This Zucchini lasagna recipe is also really great for meal prep.
This zucchini lasagna recipe is best served during the late summer or early fall season. This is when zucchini is in its prime, offering a burst of freshness and vibrant flavor and nutrients to this lasagna. The warmth of the dish, with its rich tomato sauce and cheese, also makes it particularly comforting during the slightly cooler evenings of early autumn.
If you love this beef and zucchini lasagna with almond flour pasta recipe and you’re looking for more delicious dinner ideas, you will love my one pan chicken lemon orzo.
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Ingredients
- Ground Beef (85/15)
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Rao’s Marinara Sauce
- Cottage Cheese, Whipped
- Fresh Thyme, Chopped
- Fresh Rosemary, Chopped
- Fresh Basil, Chopped
- Egg
- Zucchini, thinly sliced horizontally into sheets
- Capello’s Almond Flour Lasagna Sheets
- Mozzarella Cheese
See recipe card for quantities.
Instructions
- Preheat your oven to 350 F and set your rack to the middle position.
- Add your ground beef to a large pan on medium high heat. Evenly season the beef with salt, pepper, garlic powder and onion powder and use a meat masher or a wooden utensil to break apart your ground beef into smaller pieces. Cook your beef for 7-10 minutes or until your beef reaches an internal temperature of 160 F.
- Turn your heat down low. Add in your favorite jar of marinara or tomato sauce. I used Rao’s Marinara Sauce. Let it simmer for 3-4 minutes or until it is warm throughout.
- While your sauce is simmering, add your cottage cheese into a food processor and process on high for 30 seconds until your cottage cheese reaches a smooth and creamy texture.
- Remove your cottage cheese from the processor and place in a large bowl with the freshly chopped herbs and the egg. Using a whisk or a fork, mix until everything is well combined. Set aside.
- Use a mandolin slicer on level 3 or a sharp knife and begin thinly slicing the zucchini in order to make zucchini “sheets”.
- Grab your 9×13 ceramic baking dish and add in about ⅓ of your meat mixture to the bottom of the pan. Add on a layer of your sliced zucchini. Next, add in about ½ of your your cottage cheese mixture in a layer followed by a layer of your almond flour lasagna sheets. Repeat this process once more. Then top with a final layer of your meat mixture. Top with an even layer of mozzarella cheese.
- Cover with foil and bake your pan for 25 minutes and then another 15 minutes uncovered so that the cheese can get bubbly and browned.
- Let your lasagna cool and firm for about 5 minutes and then serve.
Hint: If you are meal prepping this gluten-free lasagna, cut your pasta into 6 servings, place into your individual containers and let cool completely before storing in the fridge.
Substitutions
If you are interested in making this zucchini lasagna recipe, but you have dietary restrictions, you can make the following substitutions:
- Vegetarian – the beef can be replaced with crumbled tempeh to make this recipe vegetarian.
- Cottage cheese– substitute the cottage cheese with ricotta if you don’t have or like cottage cheese.
- Ground Beef– Substitute ground beef for ground chicken or turkey for a more lean protein option.
- Almond Flour Lasagna Sheets– If you don’t have or don’t know where to find almond flour lasagna sheets and you don’t have any dietary restrictions, feel free to substitute for oven ready lasagna noodles. Make sure to follow cooking instructions on the packaging.
This is already a gluten-free lasagna.
Variations
- Spicy – add chili pepper flakes while cooking the beef to add spice to this dish.
This recipe is already toddler and kid friendly.
Equipment
To make this gluten-free beef and zucchini lasagna with almond flour pasta, here is what you will need:
If you are meal prepping, I would recommend these two compartment glass bento box containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
You may store leftovers in the fridge in an air tight container for up to 7 days (although best consumed by 5 days).
You may store leftovers in an air tight container in the freezer for up to 3 months.
Top tip
If you are meal prepping, cut your pasta into 6 servings, place into your individual containers and let cool completely before storing in the fridge.
FAQ
No this recipe is not dairy-free.
Yes, this recipe uses almond flour lasagna sheets to make this recipe gluten-free.
While this recipe is not vegetarian, you can easily substitute the ground beef for crumbled tempeh to make this recipe vegetarian.
Gluten-Free
Looking for other gluten-free recipes like this? Try these:
Meal Prep Friendly
Looking for other meal prep friendly recipes like this? Try these:
Jump to: Recipe
Beef and Zucchini Lasagna with Almond Flour Pasta
Equipment
- 1 Large Non Stick Pan
- 1 Food Processor
- 1 Mandolin
- 1 Meat Masher
- 1 9×13 ceramic baking dish
Ingredients
- 1 Pound Ground Beef 85/15 or Ground Chicken/Turkey
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 Jar Rao’s Marinara Sauce 32 Oz
- 1 Container (5.3 Oz) Cottage Cheese Whipped
- 1 tablespoon Fresh Thyme Chopped
- 1 tablespoon Fresh Rosemary Chopped
- 1 tablespoon Fresh Basil Chopped
- 1 Large Egg
- 2 Large Zucchini cut in half, then thinly sliced lengthwise into sheets
- ½ Container (4.5 oz) Capello’s Almond Flour Lasagna Sheets
- 1 Cup Mozzarella Cheese
Instructions
- Preheat your oven to 350 F and set your rack to the middle position.
- Add your ground beef to a large pan on medium high heat. Evenly season the beef with salt, pepper, garlic powder and onion powder and use a meat masher or a wooden utensil to break apart your ground beef into smaller pieces. Cook your beef for 7-10 minutes or until your beef reaches an internal temperature of 160 F.
- Turn your heat down low. Add in your favorite jar of marinara or tomato sauce. I used Rao’s Marinara Sauce. Let it simmer for 3-4 minutes or until it is warm throughout.
- While your sauce is simmering, add your cottage cheese into a food processor and process on high for 30 seconds until your cottage cheese reaches a smooth and creamy texture.
- Remove your cottage cheese from the processor and place in a large bowl with the freshly chopped herbs and the egg. Using a whisk or a fork, mix until everything is well combined. Set aside.
- Use a mandolin slicer on level 3 or a sharp knife and begin thinly slicing the zucchini in order to make zucchini “sheets”.
- Grab your 9×13 ceramic baking dish and add in about ⅓ of your meat mixture to the bottom of the pan. Add on a layer of your sliced zucchini. Next, add in about ½ of your your cottage cheese mixture in a layer followed by a layer of your almond flour lasagna sheets. Repeat this process once more. Then top with a final layer of your meat mixture. Top with an even layer of mozzarella cheese.
- Cover with foil and bake your pan for 25 minutes and then another 15 minutes uncovered so that the cheese can get bubbly and browned.
- Let your lasagna cool and firm for about 5 minutes and then serve.
- Hint: If you are meal prepping this gluten-free lasagna, cut your pasta into 6 servings, place into your individual containers and let cool completely before storing in the fridge.
Video
Notes
Substitutions
If you are interested in making this zucchini lasagna recipe, but you have dietary restrictions, you can make the following substitutions:- Vegetarian – the beef can be replaced with crumbled tempeh to make this recipe vegetarian.
- Cottage cheese– substitute the cottage cheese with ricotta if you don’t have or like cottage cheese.
- Ground Beef– Substitute ground beef for ground chicken or turkey for a more lean protein option.
- Almond Flour Lasagna Sheets – If you don’t have or don’t know where to find almond flour lasagna sheets and you don’t have any dietary restrictions, feel free to substitute for oven ready lasagna noodles. Make sure to follow cooking instructions on the packaging.
Variations
- Spicy – add chili pepper flakes while cooking the beef to add spice to this dish.
Equipment
To make this gluten-free beef and zucchini lasagna with almond flour pasta, here is what you will need: If you are meal prepping, I would recommend these two compartment glass bento box containers. Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.Storage
You may store leftovers in the fridge in an air tight container for up to 7 days (although best consumed by 5 days). You may store leftovers in an air tight container in the freezer for up to 3 months.Nutrition
Food safety
- Cook to a minimum temperature of 160 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Ashley says
My entire family absolutely loved this dish!! It was so easy to make and I love that the substitutions make this a healthier option!
Sabrina says
I want to make this ahead of time for a vacation. How would you do so? Would you bake it and then freeze or would you freeze it uncooked? Thanks!
christina.klapper says
Hey Sabrina! I have not personally tried making this dish ahead of time, so I can’t guarantee best results, however, if I wanted to try myself, I would likely assemble the dish the night or day before, store in the fridge and bake when I am ready to serve!