Lean and Green Zucchini Lasagna

  • 1
  • 1
    Healthy Fat
  • 3
  • 3
Zucchini Lasagna
*Image may vary from completed recipe

This Zucchini Lasagna recipe is the perfect way to satisfy your lasagna craving without the excessive fat and carbs. Light, delicious and 100% on plan!

Tip: If you do not like spicy heat you can reduce or omit the crushed red pepper flakes. This recipe call for several of the spices to be divided.

Do you love to dine on
food every night? Prepare this lean and green
Zucchini Lasagna
recipe and you'll have a
entree that is absolutely amazing, keeps you on plan and satisfies your cravings!


Cooking Time
64 minutes
Prep Time
10 minutes

About Chris Sloan

Chris Sloan, OPTAVIA Coach, 45lbs lost in 12 weeks comparison photo.

My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 60 lbs so far on the OPTAVIA 5&1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!

When I started I had a hard time finding the top OPTAVIA 5&1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!

For those not familiar, OPTAVIA is not some fad diet but instead is a program designed to help those who are looking to lose weight make better choices with their health and wellness via better habits.

We've worked hard to make sure that all OPTAVIA 5 and 1 recipes listed are approved for the OPTAVIA 5&1 plan.

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Lean & Green Zucchini Lasagna Ingredients

  • 1 lbs Zucchini Sliced
  • 2 cup fresh whole Tomatoes Sliced
  • 1 1/4 lbs Lean Ground Beef
  • 3 oz Low-Fat Cream Cheese
  • 1 tsp Salt Divided
  • 1/2 tsp Black Pepper
  • 1 cup Basil Leaves
  • 1 cup Reduced Fat Mozzarella Cheese Shredded

Lean & Green Zucchini Lasagna Instructions

  1. Preheat oven to 425*F.
  2. Make zucchini lasagna noodles by using a mandolin or a sharp knife, slice the zucchini into 1/4 inch slices lengthwise to great the lasagna "noodles". Sprinkle with a 1/2 teaspoon of salt and allow to sit for 20 to 30 minutes.
  3. While the noodles are setting aside, combine the ground beef (you can brown the meat before mixing but not required) with the pepper, cream cheese and remaining salt.
  4. Pat dry the sliced zucchini with a paper towel, then put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef and cream cheese mixture, add layer of basil leaves and the sliced tomatoes.
  5. You can repeat the steps until all the layer ingredients are used up. Be sure the last layer is zucchini slices. Sprinkle mozzarella cheese as the last layer on top.
  6. Place in oven and bake at 425*F for 30 minutes or until golden brown. Cut into 4 equally sized portions.

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