Easy Zucchini Lasagna

Total Time

Prep: 25 min. Bake: 40 min.


6 servings

Updated: Oct. 20, 2022
No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 jars (24 ounces, one 14 ounces) spaghetti sauce
  • 1 can (15 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon minced garlic
  • 9 no-cook lasagna noodles
  • 2 cups sliced zucchini
  • 1 cup ricotta cheese
  • 1 carton shredded Asiago cheese


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese.
  3. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.

Nutrition Facts

1 each: 485 calories, 18g fat (10g saturated fat), 75mg cholesterol, 1088mg sodium, 49g carbohydrate (18g sugars, 6g fiber), 33g protein.