Zucchini Lasagna with Homemade Meat Sauce

There are some meals that just feel like home.
Warm. Cozy. Familiar.

Lasagna is one of those meals, but it can also feel heavy, time-consuming, or like something you only make when you have extra energy and a long ingredient list.

This zucchini lasagna is my real-life version.

It keeps everything we love about classic lasagna, the savory meat sauce, the melted cheese, the comfort, without needing a perfect plan or a complicated recipe.

And best of all?
It’s flexible. Use what you have. Swap what you need. Skip what you don’t.

Why This Recipe Works for Real Life (Especially Busy Families)

This is one of those dinners that quietly checks a lot of boxes:

  • Adds an extra serving of vegetables with zucchini

  • Naturally lower-carb for anyone who feels better eating that way

  • No boxed mixes or ultra-processed shortcuts

  • Familiar flavors kids actually enjoy

It’s a great reminder that unjunking dinner doesn’t have to mean giving things up.

Sometimes it just means making a small swap that keeps the comfort, without the heaviness.

Zucchini Lasagna (Unjunked Version)

Serves: 4
Time: ~30 minutes
Difficulty: Easy
Style: One-pan, family-friendly comfort food

Ingredients

Homemade Meat Sauce

  • Lean ground turkey (or chicken or beef, whatever you have)

  • 1 onion, diced

  • 1 bell pepper, diced

  • 3–4 cloves garlic, minced

  • 1 can crushed tomatoes

  • 1 small can tomato sauce

  • Italian seasoning, to taste

  • Salt & pepper, to taste

Lasagna Layers

  • 3 medium zucchinis (or 2 large)

  • Fresh mozzarella, sliced or shredded (use what you prefer, both work well)

How to Make Zucchini Lasagna

1. Make the Meat Sauce

In a large pan over medium heat, add the ground meat, diced onion, and bell pepper.
Cook until the meat is browned and the vegetables are soft.

Add the garlic and cook for about 1 minute, just until fragrant.

Stir in:

  • Crushed tomatoes

  • Tomato sauce

  • Italian seasoning

  • Salt and pepper

Lower the heat and let the sauce simmer while you prep the zucchini.
This is where the flavor builds, no rushing required.

2. Prep the Zucchini

Using a vegetable peeler or mandolin, peel the zucchinis lengthwise into long strips.

They don’t need to be perfect. Once everything is layered and baked, it all comes together.

3. Assemble the Lasagna

Preheat your oven to 350°F.

In a 9×13 baking dish:

  1. - Add a layer of zucchini strips

  2. - Spoon on meat sauce

  3. - Add mozzarella

Repeat 2–3 layers, finishing with cheese on top.

4. Bake

Bake uncovered for about 45 minutes, until bubbly and lightly golden on top.

Let it sit for 10–15 minutes before slicing, this helps it thicken and hold together.

Make It Yours (This Is Encouraged)

This recipe is meant to work with your kitchen, not against it:

  • Use any ground meat you prefer

  • Add mushrooms, spinach, or extra veggies

  • Swap cheeses (ricotta, shredded blends, or dairy-free options)

  • Skip ingredients you don’t love

There’s no wrong way to make this.

The Unjunk Takeaway

Meals like this are a reminder that:

  • Comfort food can still be nourishing

  • Adding vegetables doesn’t require a separate dish

  • Lower-carb meals don’t have to feel restrictive

  • Family dinners don’t need to be perfect to be good

This is what unjunking real-life food actually looks like.

Simple. Familiar. Supportive.

Michelle Walker

a mom, former educator, and the founder of Unjunk America - a movement dedicated to helping families ditch processed foods, decode food labels, and reconnect with real food. With a warm, no-judgment approach, Michelle empowers parents to make simple, sustainable changes in their kitchens, one meal at a time.

Learn more or join the movement at UnjunkAmerica.com.

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