This Zucchini Lasagna uses zucchini instead of pasta, with layers of hearty meat sauce and creamy ricotta cheese. Never watery or messy, the zucchini is roasted first to remove moisture, so the final bake comes out structured and easy to slice.
This naturally low carb and high protein Italian dish is lighter than the original but still rich and satisfying.
Why This Recipe Works
- A lower-carb base for veggie lasagna that still feels like a traditional lasagna! The zucchini is prepped to remove moisture so that the layers stay firm.
- Thick sauce made with ground beef is high in protein and cooked so that it reduces, again, removing some of the moisture.
- Along with a thick layer of creamy ricotta cheese, everything works together seamlessly to create a beautiful, sliceable, and delicious meal.
Ingredient Notes
Like any other lasagna recipe, think about zucchini lasagna in layers or components. You’ll prepare the zucchini layer, the cheese layer, and the meat sauce layer before assembling and baking.
Complete list of ingredients and amounts can be found in the recipe card below.
- Zucchini: Choose small to medium zucchini for this recipe. Slice using a mandolin into thin ¼ inch strips. I love this mandolin slicer, but there are other more affordable ones out there too.
- Meat Sauce: Easily made with ground beef, onion, garlic, and your favorite jarred marinara sauce.
- Ricotta Layer: Creamy full-fat ricotta cheese blended with shredded mozzarella, grated parmesan, and an egg to bind it together.
How to Make Zucchini Lasagna
1.Prep the Zucchini – This is a critical step to preventing watery lasagna! Once you’ve sliced the zucchini, place it on a parchment-lined pan.
2. Bake the Zucchini for about 15 minutes, or until it’s just tender and looks slightly dried out. This is the best way I’ve found to remove moisture from zucchini.
3. Make the Meatsauce – Cook the sauce until it’s thicker than a standard pasta sauce. It should sit on a spoon rather than run off.
4. The Creamy Ricotta Mixture – This cheese mixture should be thick and spreadable, not watery. For this reason, be sure to use full-fat ricotta, and not part-skim or any type of cottage cheese.
5. Assemble the Lasagna, starting with a third of the meat sauce, half the zucchini, and half of the ricotta mixture.
6. Add another layer of sauce. Then repeat the layers
7. Layer on the rest of the zucchini slices, the remaining ricotta mixture, and the remaining meat sauce.
8. Cover with mozzarella and parmesan cheeses.
9. Bake and then Rest – Once your lasagna is heated through and bubbly, remove it from the oven and allow it to rest and cool for a minimum of 15 minutes. Resting is mandatory! The cheese mixture needs to set up or you won’t get clean slices.
Preventing Watery Zucchini Lasagna
- If you follow the steps of this recipe, including the slicing and pre-baking of the zucchini, you should have no issues with watery lasagna!
- Choose smaller zucchini without many seeds. Large zucchinis are not ideal for this recipe.
- Reducing the tomato meat sauce so that it’s thick and not watery to begin with is also a key to success here.
- Finally, remember to let the zucchini lasagna cool down and rest before slicing into it. This will make it so much easier to serve.
Storage and Reheating
Keep leftovers in the fridge for up to 3-4 days. To reheat, I think the microwave works best. Avoid adding extra sauce or liquid when you reheat this; it doesn’t need any extra moisture.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Zucchini Lasagna
Equipment
- 9×13 inch casserole dish
- Large skillet
Ingredients
- 3 medium zucchini about 1½ pounds (680 g), sliced lengthwise into ¼ inch slices
- ½ teaspoon fine salt
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) ground beef 90 percent lean
- ½ cup finely diced yellow onion
- 3 cloves garlic minced
- 24 ounces (680 g) marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces (425 g) ricotta cheese
- 1 large egg
- 2-4 tablespoons chopped fresh herbs parsley and/or basil, for the ricotta mixture. (Optional)
- 1 ½ cups (180 g) shredded mozzarella cheese divided
- ½ cup (43 g) finely grated parmesan cheese divided
- ½ teaspoon ground black pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) or 170°C for a fan oven. Line a large baking sheet with parchment paper. Prepare a 9×13-inch (23×33 cm) casserole dish.
- Arrange the zucchini slices in a single layer on the baking sheet. Season lightly with salt.
- Bake for 15 minutes until just tender and slightly dried. Remove from the oven.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion, and cook until the beef is browned and no longer pink.
- Add the garlic and cook for 30 seconds. Stir in marinara sauce, oregano, salt, and black pepper. Simmer for 5 to 10 minutes, then remove from heat.
- In a large bowl, combine ricotta, egg, 1 cup mozzarella, ¼ cup parmesan, black pepper, and fresh herbs if using. Mix until smooth.
- Spread a thin layer of meat sauce on the bottom of the casserole dish. Arrange a layer of zucchini slices over the sauce, using about half of the slices.
- Spread half of the ricotta mixture over the zucchini, then spoon over a layer of meat sauce.
- Repeat the layers with the remaining zucchini, ricotta mixture, and meat sauce.
- Top with the remaining mozzarella and parmesan cheese.
- Bake for 25 to 30 minutes, until hot and bubbly and the cheese is melted and lightly golden.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve.
Notes:
- Zucchini slices: Using a mandolin for thin, even, ¼ inch slices makes layering much easier and helps the lasagna hold its shape. But if you don’t have a mandolin, you can use a sharp knife or a vegetable peeler.
- Do not add oil to the zucchini before roasting, and keep the zucchini slices in a single layer on the baking sheet to avoid steaming.
- The meat sauce should be thick, not watery. Let it simmer for a few minutes to reduce slightly before assembling.
- Let the lasagna rest for at least 10 minutes before slicing. This helps it set and makes serving much easier.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!