Ground Beef Recipes With White Sauce

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This White Beef Lasagna with Cream Cheese and layers of pasta, zucchini, white sauce, mozzarella and Zucchini is an easy make-ahead family dinner! Save time for busy weeknights by making it ahead and freezing it.

Oh my goodness, this is one knock-your-socks-off dinner! It's my White Beef Lasagna with Cream Cheese and Zucchini and it's creamy, rich, hearty, and mouthwatering delicious. No ricotta cheese? It's no problem! This lasagna recipe uses cream cheese, bechamel (white sauce), and mozzarella. You get layers of noodles and zucchini for the best of both worlds. Then rather than a tomato sauce or meat sauce, this recipe has ground beef mixed with herbs, seasonings, and creamy mozzarella and cream cheese, plus a silky white sauce in every layer. This will be one of your absolute favorite new dinners!

It's not only a favorite because it's yummy, but also because it's easy!  You can make this entire cream cheese lasagna recipe ahead and reheat it or even freeze it.  If you like dinners that you can freeze, you will love these Five 5-Ingredient Freezable Dinners – with Grocery List!

Healthier Lasagna with the addition of Zucchini!

During my studies for a Certification in Nutrition and Healthy Living, I discovered the benefits of – and my love for -zucchini! First, zucchini has great health benefits!  It's low in calories and packed with vitamins and minerals, particularly vitamin A.  Zucchini is also rich in antioxidants that are linked to benefits for your eyes, skin, and heart.

Second, zucchini is so versatile with a mild fresh flavor that goes with just about anything.  The texture mimics noodles, so you can spiralize it into zoodles or slice it long and wide like in this recipe for lasagna!  You can hollow it out for stuffed Zucchini Boats, add it to Stir Fries, or add it as filler to meatballs.  So many options!  Here are my favorites…

• Healthy Meatballs with Zucchini & Lean Beef
• Easiest Lentils & Zucchini Cakes
• One Pan Chicken Parmesan Bake with Zucchini
• Spinach & Artichoke Stuffed Zucchini
• Baked Parmesan Zucchini Chips with Sriracha Aioli
• Zucchini & Chicken Rice Skillet

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

Simple Ingredients for this Lasagna with Cream Cheese

Fridge and Fresh Ingredients

• 90% Lean Ground Beef no antibiotics – you can also use ground chicken or turkey
• Garlic
• Cream cheese
• Shredded Mozzarella
• 1% Milk – you can also use Skim or 2% milk
• Butter, salted
• 2 Zucchini squashes, large
• Italian Parsley

Pantry Ingredients

• Chicken Broth
• All purpose flour
• Lasagna Noodles
• Seasonings: Fennel Seeds, Dried Oregano, Salt, Ground Black Pepper
• Extra Virgin Olive Oil

No Special Equipment for this White Lasagna Recipe

For the beef filling you need either a large frying pan/skillet or a wide-bottom pot, such as dutch oven.

You also need a casserole dish that's approximately 10×10 or similar.

Time Saving Prep-Ahead Steps for this White Zucchini Lasagna

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

You can prepare the zucchini, beef filling, and white sauce ahead and store in the fridge.

Prepare the zucchini by cutting it into long strips from stem to stem that are about ¼ inch thick. They will resemble the size of lasagna noodles. You should get 4 long strips per zucchini.

Mince the garlic, chop the parsley, and measure out the fennel seed, oregano, salt, and pepper. Then add all to the ground beef in a large mixing bowl. Mix to combine.

Preheat a large pot, dutch oven, or large skillet over medium heat to high heat and add in a teaspoon of Extra Virgin Olive Oil. Add the ground beef mixture and break it up. Let it cook for 5 minutes, stirring halfway through until it gets browned.

Stir in the cream cheese until melted and combined. Turn off the heat and stir in half (4oz) of the mozzarella. Set the beef and cream cheese mixture aside off the heat until ready to the assemble.

Make the White Sauce. First, warm the milk slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter. Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes. Slowly whisk in the milk until fully combined into a smooth thick mixture. Slowly whisk in the broth. Stir in the salt and remove from the heat.

Assemble and Cook the White Lasagna with Zucchini and Beef!

Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them, which means to partially boil lasagna noodles for just a few minutes so they are pliable.

Layer 1

Start by spooning a thin layer of the white sauce onto the bottom, just so the pasta sheets don't stick to the bottom. Then add the first layer of lasagna noodles. Layer white sauce over the noodles and then top with HALF of the beef mixture. Next, top with a layer of HALF of the Zucchini strips (usually 4 strips), and then more white sauce.

Layers 2 – Repeat!

Add a layer of noodles, white sauce, the remaining half of the beef mixture, and the final layer of zucchini strips and more white sauce. Sprinkle the remaining mozzarella cheese and parsley on top.

Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes. Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 15-20 minutes before cutting and serving.

Zucchini & Beef White Lasagna Recipe FAQs

Can I use Ground Chicken instead?

Ground chicken or ground turkey will both work great in this Lasagna recipe in place of the beef.  The beef will render more fat and therefore, more moisture.  So you may need to add a splash of milk to the ground chicken when you mix in the cheese to help it mix in.

What are other cheese substitutes in this White Lasagna recipe?

This White Lasagna with Zucchini, and Beef uses both cream cheese and mozzarella. However, if you want or need to use other cheeses, you can substitute ricotta in the beef mixture with a couple tablespoons of sour cream for the tang that you would get from the cream cheese. You can also use more mozzarella in this beef mixture along with sour cream. A mixture of 2 ounces grated parmesan cheese and 4 ounces shredded mozzarella would also work.

How do I freeze this and reheat it?

You can freeze your fully assembled lasagna either cooked or uncooked.  If you freeze it uncooked, you will want to thaw it in the fridge for 24 hours before baking it.  If it is fully thawed through to the center, simply bake according to the instructions.  If you freeze it fully cooked, you should still thaw it in the fridge 24 hours ahead, but you could bake it in the oven at 350 F degrees for an hour from frozen state.  Just test the center to see if it is warmed through in the center.  If not, bake for another 10-15 and check again.

ENJOY!  😍 Carrie

Want more ideas to round out the menu? Check out these amazing Weekend Potluck menus with tons of ideas!

White Lasagna Recipe with Zucchini and Ground Beef

This White Lasagna Recipe with Zucchini and Ground Beef is a delicious make-ahead family dinner! It's creamy, rich, hearty, and mouthwatering delicious.  You get layers of noodles, zucchini, ground beef mixed with herbs, seasonings, and creamy cheese, plus a silky white sauce in every layer.

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 15 minutes

Total Time 1 hour 15 minutes

Servings 6 servings

Calories 769 kcal

Ground Beef Mixture

• 1 lb 90% Lean Ground Beef no antibiotics
• 2 cloves garlic
• 1 teaspoon Fennel Seeds
• 1 teaspoon Dried Oregano
• 3 teaspoons Fresh Italian Parsley
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 6 ounces Cream cheese
• 8 ounces Shredded Mozzarella (divided for beef and topping)

White Sauce

• 2 cups 1% milk skim, 2% or whole will work
• 1 ½ cups Chicken Broth
• ¼ cup Butter, salted or unsalted
• ¼ cup all purpose flour
• ¼ teaspoon salt

Other Lasagna

• 8-10 Lasagna Noodles
• 2 Large Zucchini

Prep-Ahead Steps

1. Prepare the zucchini by cutting it into long strips from stem to stem that are about ¼ inch thick. They will resemble the size of lasagna noodles. You should get 4 long strips per zucchini.

   

2. Mince the garlic, chop the parsley, and measure out the fennel seed, oregano, salt, and pepper. Then add all to the ground beef in a large mixing bowl. Mix to combine.

3. Preheat a large pot or dutch oven on medium-high heat and add in a teaspoon of Extra Virgin Olive Oil. Add the ground beef mixture and break it up. Let it cook for 5 minutes, stirring halfway through until it gets browned.

   

4. Stir in the cream cheese until melted and combined. Turn off the heat and stir in half (4oz) of the mozzarella. Set aside off the heat until ready to the assemble.

   

5. Make the White Sauce. First, warm the milk slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter. Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes. Slowly whisk in the milk until fully combined into a smooth thick mixture. Slowly whisk in the broth. Stir in the salt and remove from the heat.

   

Assemble the Lasagna

1. Preheat the oven to 400 F degrees.

2. Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them in boiling water for just a few minutes so they are pliable.

3. Layer 1 – Start by spooning a thin layer of the white sauce onto the bottom, just so the pasta sheets don't stick to the bottom.  Then add the first layer of lasagna noodles. Layer white sauce over the noodles and then top with HALF of the beef mixture. Next, top with a layer of HALF of the Zucchini strips (usually 4 strips), and then more white sauce.

   

4. Layers 2 – Repeat – Add a layer of noodles, white sauce, the remaining half of the beef mixture, and the final layer of zucchini strips and more white sauce. Sprinkle the remaining mozzarella cheese and parsley on top.

   

5. Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes. Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 15-20 minutes before cutting and serving.

   

1. You can substitute ground chicken or ground turkey in this recipe. The beef will render more fat and therefore, more moisture. So you may need to add a splash of milk to the ground chicken when you mix in the cheese to help it mix in.
2. You can freeze your fully assembled lasagna either cooked or uncooked. If you freeze it uncooked, you will want to thaw it in the fridge for 24 hours before baking it. If it is fully thawed through to the center,

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Source: https://talkingmeals.com/white-lasagna-recipe-zucchini-beef/

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