Zucchini Goat Cheese Lasagna

Photo of Zucchini Goat Cheese LasagnaHave you ever prepared a dinner that made everyone happy?

Yeah, no. Me either. I share my recipes with the internet, which has something for everyone, but not everyone likes the same thing.

This one comes close to pleasing ALL people of the internet, though. Maybe even the closest. Except for the ones who don’t like goat cheese, tomatoes, or zucchini. So, roughly 1% of the internet population. Okay, maybe more. But that’s the great thing about the internet. It’s full of amazing people with vast ideas and preferences.

You’ll notice in the picture how the lighting is less than ideal. The food isn’t beautifully plated or photographed. That’s because EVERY TIME I serve this to my friends or family, it is consumed too quickly to take the time to make it pretty. I love eating and serving food that looks good. But I love eating and serving food that tastes good even more. Plus, I would much rather eat my food while it’s hot than waste precious minutes getting the “perfect” shot.

This grain-free lasagna, utilizes creamy goat cheese, has a strong vegetable base and substantial protein punch. This is ideal for a cold winter evening, a hearty weekend lunch, and like a charm in the toaster oven if you’re lucky enough to have leftovers.


  • 1 quart tomato sauce (Homemade is best but if not, be sure to buy organic and with NO SUGAR added.)
1/2 lb organic grass-fed ground beef or turkey, browned
12 oz baby bella mushrooms, chopped
  • 4 medium zucchini, sliced in thin rounds (the mandolin is a wonderful and inexpensive invention which yields perfect results)
6 oz goat cheese, crumbled
4 oz parmesan, shredded
1-2 Tbsp Italian seasoning
fresh herbs, chopped (optional)


  1. In a baking dish, coat sides and bottom with olive oil.
  2. Layer zucchini, meat, mushrooms, Italian seasoning, sauce, and cheeses.
  3. Repeat step 2 twice, then finish with parmesan on top.
  4. Cover with foil and bake at 400 degrees for 25 minutes.
  5. Uncover and bake for an additional 10 minutes until bubbling and brown.
  6. Remove from oven and allow to cool for a few minutes before serving. Enjoy!


  1. says

    I love this recipe, but as we can’t eat nightshades i.e. tomatoes we will put home grown pesto with almonds as the base for the sauce. And will try rice linguine for the pasta as we don’t do gluten. Thanks for the recipe Carrie. Kym


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