Can I make this ahead of time?

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.

Why is my lasagna watery?

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.

Can I make this vegetarian?

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.

Do I have to use zucchini or eggplant?

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.

Can I make this with lasagna noodles?

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.

Can I use homemade marinara instead of a jarred sauce?

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.

Beef and Spinach Lasagna (Hold the Pasta)

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

Scale

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

1/4 teaspoon fine sea salt

2 teaspoons dried oregano

1/4 teaspoon ground black pepper

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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.

Equipment

glass mixing bowl

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mandoline slicer

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(affiliate link)

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