Zucchini and Ground Beef Lasagna

Photo Credit: Grandmother's Kitchen

If you’re looking for a wholesome, gluten-free alternative to traditional lasagna recipes, or if you simply love trying out the best new pasta recipes, you’ll definitely want to bookmark this one for Zucchini and Ground Beef Lasagna. This wheat-free lasagna recipe substitutes zucchini strips for pasta noodles, and the results are impressive. Not only does this zucchini lasagna taste delicious, it’s also much healthier to eat as well. And if you’re trying to add more veggies to your daily dishes, this is a crafty way to do it. Very high in dietary fiber, vitamin C, B6, and A, zucchini is also high in iron, niacin, manganese, magnesium, potassium, phosphorus, riboflavin, zinc, and thiamin. The nutritional content of zucchini far outweighs that of traditional wheat-based lasagna noodles, so if you want your lasagna to pack a delicious, nutritious punch, try this one out on your family tonight. It serves up to 14 people, so it’ll also work well for potlucks and large gatherings as well.*

Nutrition Facts for: Zucchini and Ground Beef Lasagna From Grandmother's Kitchen
Ingredients: Zucchini, olive oil, onion, garlic, tomatoes, ground beef, tomato paste, water, oregano, basil, thyme, pepper, salt, egg, flour, ricotta cheese, mozzarella cheese.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 14 servings.
* Per serving: Calories 149, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 3.0g 15%, Cholesterol 51mg 17%, Sodium 299mg 12%, Potassium 438mg 13%, Carbohydrates 6.4g 2%, Dietary Fiber 1.4g 6%, Sugars 2.9g, Protein 16.5g, Vitamin A 12%, Vitamin C 21%, Calcium 14%, Iron 39%

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