Let’s talk Beef and Spinach lasagna. The mood, not the dish. You know the one - layered, warm, deeply personal. Like a text from a friend you forgot you missed. Lasagna is not just food. It's an edible group hug.
But what if I told you we’re skipping the pasta today? Before you gasp in horror or call the carb police, hear me out. This is lasagna, still comforting, still saucy, but trading noodles for thin slices of zucchini.
Because cooking isn't about doing it "right." It’s about showing up. For yourself, for your people, or just for the strange peace that comes from shredding mozzarella at 8PM.
Let’s do it.
Ingredients
This beef and spinach lasagna recipe keeps things simple with familiar ingredients that play well together. With just a few simple ingredients, you’ve got everything you need to make a no-fuss, high-reward lasagna that makes you forget you’re not eating pasta; and you may actually enjoy having a few vegetables along the way.
- Zucchini - they roast up tender and do a solid job holding the layers.
- Ground beef - brings in that classic lasagna flavor, though you can swap in turkey or even lentils if that’s more your style.
- Spinach - add some green to the mix, and it doesn’t matter if it’s fresh or frozen - whatever’s in your fridge works.
- Cheese, it’s the usual trio: ricotta (or cottage cheese), mozzarella, and Parmesan. Together they bring the creaminess, the melt, and the salty edge.
- Sauce Store-bought marinara is totally fine. Just use one you like that actually tastes good.
- Eggs - Just two are needed, to help bind everything together.
- Seasonings - These are simple: oregano, salt and pepper.
See recipe card for quantities. Remember this is not complicated, just good healthy comfort food without all the added carbs of pasta and the guilt.
Instructions
You’ve got your ingredients, now it’s just a bit of slicing, layering, and baking. Nothing complicated about this beef and spinach lasagna. Let’s get this thing built and into the oven so you can enjoy this low-key masterpiece with yourself, a friend, or whoever shows up hungry.
- Slice the zucchini lengthwise using a mandoline and set aside. Next combine spinach, ricotta and parmesan cheese, egg, salt, pepper and oregano in a glass mixing bowl (affiliate link).
- Brown the ground beef and drain the fat as needed. Once cooked set aside.
- Put a little sauce in the bottom of the baking dish and lay out your zucchini slices so that it covers the bottom of the pan.
- Add a layer of sauce, then the spinach and cheese mixture, and finally a scoop or two of ground beef.
- Repeat the layers 2 more times and then top with the remaining marinara sauce and mozzarella cheese.
- Cover with aluminum foil and place in preheated 350-degree oven.
Don’t worry about getting the layers perfect. This isn’t architectural pastry school. It’s dinner. It’s supposed to be a little messy and a lot satisfying. Cooking is connection to what you’re doing, to who you’re feeding, even to the chaos on your cutting board. Just keep stacking and keep going. Your lasagna will come together.
Substitutions
- Ground turkey or lentils - Want to lighten it up or skip the meat? Turkey is lean and mild, while lentils bring that hearty, earthy vibe. Both soak up flavors like champs.
- Eggplant - Instead of using zucchini slices you can use eggplant instead. However, I recommend that you slightly roast your eggplant slices prior to assembly. This will help to dry it out a bit.
- Cottage cheese or cream cheese - No ricotta? No problem. Cottage cheese is chunkier but still creamy, and cream cheese adds richness and helps bind everything together.
Remember: this recipe isn’t about perfection. It’s about showing up in the kitchen and making something that feels like yours. Swap what you need and keep cooking. End of the day its melted cheese, marinara sauce and a few vegetables. Now a traditional lasagna is a different story... We can discuss that later.
Equipment
Really, the only “special” tool that might make your life easier is a mandoline slicer (affiliate link). Super handy for getting those zucchini slices thin and a consistent thickness. A cheese grater’s useful unless you’re choose to use pre-shredded cheese (no shame). You’ll also need a 9x13 baking dish or whatever you usually reach for when making brownies and pretending you’ll only eat one. Oh, and a little bit of ambition.
Storage
This lasagna might be even better the next day. Everything settles in, gets cozy, and tastes like it had time to reflect on its life choices. Just cover the dish with foil or scoop portions into airtight containers and toss them in the fridge. It’ll keep for about 3–4 days, if it lasts that long. Reheat in the oven or microwave, whatever feels easiest.
Bonus: it freezes like a champ, so if you’re the kind of person who thinks ahead (teach me your ways), stash a few slices away for a future you who deserves a break.
Top Tip
Make a second one for the road: If you’re having people over, consider making a second, smaller lasagna while you're at it. Same effort, double the connection. Wrap it up, hand it off, and boom — you’ve just become the kind of host who sends guests home with dinner for tomorrow. It’s thoughtful, wildly appreciated, and makes you look like you’ve got it way more together than you probably do (join the club).
FAQ
Totally. Build the whole thing, cover it, and stash it in the fridge for up to a day before baking. When you’re ready, just pop it in the oven and maybe tack on an extra 10 minutes since it’ll be cold. No stress, just an easy meal for you or your friends and family.
Most likely this is due to the excessive water in the spinach or zucchini slices. You can roast the zucchini in the oven until they are bendy and a little browned. Also, make sure you squeeze the excessive water out of the spinach if using frozen spinach.
Absolutely. Skip the beef and go for sautéed mushrooms, lentils, or even crumbled tofu if you’re feeling bold. The key is to keep the filling hearty so it still feels like a proper lasagna, not just a sad stack of veggies.
Nope. Sweet potatoes, butternut squash, or even large portobello caps can step in as your “noodle” layer. Just slice 'em thin and roast ‘em first. You’re building structure and flavor.
Absolutely, you can swap in regular lasagna noodles instead of zucchini. Just cook the noodles according to the package instructions before layering. The rest of the recipe stays the same. Same sauce, cheese, beef, and all that cheesy goodness. It won’t be “no-pasta” anymore, but hey, sometimes classic is classic for a reason.
I used a jarred one for convenience when I first made this, but you can definitely go with homemade. Our Hearty Marinara Sauce works perfectly here. Give it a try, it’s simple, rich, and makes everything taste like you meant it.
Related
Looking for other recipes like this? Try these:
Print
Beef and Spinach Lasagna (non pasta version)
- Total Time: 1 hour 35 minutes
- Yield: 6-8 1x
Description
A no-pasta beef and spinach lasagna that swaps noodles zucchini but keeps all the cheesy, saucy comfort. Simple ingredients, big flavor, and zero stress. Perfect for sharing or hoarding for leftovers.
Ingredients
2 whole zucchinis
1 lb of ground beef
2 cups of ricotta cheese
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
2 eggs, lightly beaten
1 (16-ounce) bag of frozen spinach, thawed and drained well of excess water
1 jar (25-ounce) marinara sauce
¼ teaspoon fine sea salt
2 teaspoons dried oregano
¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F.
- Slice Zucchini lengthwise using a mandoline slicer (affiliate link)
- Brown the ground beef in a frying pan over medium heat. Once cooked through, set it aside.
- In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, half the Parmesan, the eggs, spinach, oregano, salt, and pepper. Mix until it looks like something that wants to be layered.
- In a 9x13 baking dish, spread a thin layer of marinara on the bottom — this keeps the zucchini from sticking and makes you look like you know what you’re doing.
- Start layering:
- Zucchini slices
- A little more sauce
- A scoop of the spinach-ricotta mixture
- Sprinkle of ground beef
- Repeat those layers two more times — you’re aiming for three total. Don’t stress if things get a little messy. It’s lasagna, not surgery.
- Finish it off with a final layer of zucchini, a bit more sauce, and the rest of the mozzarella and Parmesan. This is your cheese blanket. Tuck it in with love.
- Wrap the dish in foil and bake for 1 hour.
- Remove foil and bake uncovered for another 15 minutes, or until the cheese is bubbly and maybe a little browned in spots (aka perfect).
- Let it rest for 10–15 minutes before slicing. Yes, waiting is hard. But worth it.
- Eat and enjoy. Maybe share. Maybe not. You made the lasagna, you make the rules.
Notes
Don’t stress the layers — they don’t have to be perfect. Lasagna is supposed to be a little messy and totally comforting.
Using pre-grated cheese is totally fine. Just toss it in as is, no judgment. If you don’t have ricotta, cottage cheese works great as a sub and keeps things creamy without fuss.
Roasting the zucchini or eggplant before layering can make a big difference. Roasting helps keep things from getting soggy and wet. Also, make sure to drain the spinach really well; nobody wants extra water ruining their lasagna vibes.
- Prep Time: 20 minutes
- Cook Time: 1hour 15 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
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