Similar to my post for Zucchini lasagna rollups but without the work of rolling up the zucchini. This is casserole style so it’s simplified so the layers are a little less tedious.

First I took a vegetable spiralizer (I love this one!) and put it on the ribbon setting. You could also use a vegetable peeler but it’s a lot more work. I used 2 zucchinis for this recipe. I then sweat the noodle ribbons. See more info on spiralizers and sweating noodles in my other post here.

  • 2 Zucchinis, ribboned and sweated.
  • 1 jar of Rao’s marinara sauce (has no soybean oil or added sugars)
  • 1 pound of ground beef, ideally grass fed
  • 1 white onion, chopped
  • 32 oz tub of ricotta
  • 1 egg
  • 8 TBSP Parmesan cheese, grated
  • 8 oz of Mozzarella cheese, shredded
  • 2 oz cheddar cheese, shredded
  • 1 tsp garlic powder
  • Italian seasonings
  • salt and pepper
  1. Brown the ground beef and saute the onions in a large skillet. Add in Italian seasonings and salt and pepper. Add the marinara sauce and mix around. Add more oregano or Italian seasoning if desired. Set aside.
  2. Preheat oven to 400 F.
  3. In a large mixing bowl, mix ricotta with egg, garlic salt, and Parmesan cheese until well combined. Set aside.
  4. Assemble your casserole: Spread a tiny amount of the marinara mixture on bottom of 9×13″ baking dish
  5. Add 1/2 of your zucchini ribbons
  6. Add 1/2 of your ricotta mixture
  7. Add 1/2 of the remaining marinara mixture
  8. Add 1/2 of the mozzarella cheese
  9. Repeat ribbons, ricotta, marinara, and mozzarella cheeses mixture
  10. Sprinkle cheddar cheese on top
  11. Bake uncovered for 30 minutes. Cheese should be melty throughout.

If you love lasagna flavors like I do, check out my entire category of lasagna keto dishes here.