Zucchini Lasagna is my spirited answer to all those nights when you crave the comfort of traditional lasagna but want something lighter, fresher, and downright irresistible. This dish is a celebration of all things vibrant: thin, tender zucchini ribbons tucked between savory beef marinara, creamy ricotta, and heaps of gooey mozzarella. Every bite is a perfect balance of indulgent, cheesy satisfaction and wholesome, veggie-forward goodness. If you haven’t yet found your forever favorite low-carb lasagna, Zucchini Lasagna just might win your heart.
Ingredients You’ll Need
This Zucchini Lasagna comes together with everyday, foolproof ingredients, each chosen to bring depth, creaminess, or that classic lasagna heartiness. Fresh zucchini transforms into delicate “pasta,” while a simple ricotta filling and your favorite marinara bring it all together.
- Zucchini: Slice three large zucchini lengthwise for those luscious, noodle-like layers that make this lasagna gluten-free and extra nourishing.
- Ground beef or ground turkey: Use a pound of your favorite for classic flavor, or go with turkey for a lighter twist—either way, it’s the heart of your filling.
- Olive oil: Just a splash to lightly sauté the aromatics and brown your meat, enhancing everything with richness.
- Onion: One small onion, diced, gives a subtle sweetness and aromatic base.
- Garlic: Three minced cloves infuse your sauce with warmth and depth (don’t skip this!).
- Marinara sauce: A full jar (24 ounces) of good marinara brings tang, sweetness, and that essential tomato flavor—pick your favorite, or go sugar-free for keto.
- Italian seasoning: Just a teaspoon for layers of herby flavor in every bite.
- Salt: Essential for coaxing flavor from the zucchini and seasoning your sauce.
- Black pepper: A hint of pepper adds gentle warmth and balances the dish.
- Ricotta cheese: Creamy and mild, this 15-ounce container creates the classic dreamy lasagna texture.
- Large egg: One egg binds the ricotta mixture, giving the filling extra heft.
- Parmesan cheese: Half a cup grated in for nutty, salty sharpness that no lasagna should be without.
- Mozzarella cheese: Shred two cups for the ultimate melty, golden crust on top.
- Fresh basil or parsley: Optional but recommended for a pop of color and herbaceous finish.
How to Make Zucchini Lasagna
Step 1: Prep the Zucchini
Start by slicing your zucchini lengthwise into thin, 1/8-inch strips—think wide ribbons that will mimic those classic lasagna noodles. Lay them out on a bed of paper towels, sprinkle with salt, and let them rest for 15 minutes. This step is magic: it helps draw out excess moisture so your Zucchini Lasagna bakes up perfectly saucy, not watery. After resting, pat the zucchini dry with more paper towels or a clean kitchen cloth to ensure they’re ready for layering.
Step 2: Make the Meat Sauce
In a large skillet over medium heat, add your olive oil and swirl to coat. Toss in the diced onion and let it sizzle for about 3 minutes—just until soft and fragrant. Add your minced garlic, stirring until that lovely aroma fills the kitchen. Next, crumble in the ground beef or turkey. Cook, breaking up the meat with a spoon, until browned and no pink remains (about 6 or 7 minutes). Drain any excess fat if necessary. Stir in the marinara sauce, Italian seasoning, remaining salt, and black pepper. Simmer for 5 minutes so everything mingles together into a rich, hearty sauce.
Step 3: Mix the Ricotta Layer
While your sauce simmers, grab a medium bowl and combine the ricotta cheese, egg, and grated Parmesan. Give it a quick mix until smooth and thoroughly combined—this luscious blend will add a creamy, tangy layer that makes the Zucchini Lasagna so satisfying. The egg helps bind the filling, while the Parmesan brings a nice salty edge.
Step 4: Assemble the Zucchini Lasagna
Ready to build? Lightly grease a 9×13-inch baking dish. Spread a scant layer of your savory meat sauce on the bottom. Next, lay out a single layer of zucchini slices. Dollop and spread half of the ricotta mixture over the zucchini, then spoon on more meat sauce and sprinkle with mozzarella. Repeat these layers—zucchini, remaining ricotta, more sauce, more mozzarella—until everything is used up, finishing with a final layer of zucchini, a generous coating of meat sauce, and a good mound of mozzarella for that melty top.
Step 5: Bake and Rest
Cover the lasagna loosely with foil (to keep the cheese from browning too quickly) and bake at 375°F for 25 minutes. Uncover and bake for another 15 to 20 minutes until it’s bubbling and the top is gloriously golden. Once out of the oven, let your Zucchini Lasagna rest for 10 minutes before slicing—this helps everything set up so you get those picture-perfect slices!
How to Serve Zucchini Lasagna
Garnishes
Give your finished Zucchini Lasagna a burst of freshness and color with a handful of chopped fresh basil or parsley just before serving. It adds an inviting aroma and visual appeal, making each slice look even more tempting.
Side Dishes
Zucchini Lasagna is hearty enough to stand on its own, but it absolutely shines next to a crisp green salad tossed with lemony vinaigrette, some blistered cherry tomatoes, or even a handful of olives. A loaf of garlic bread—or its gluten-free counterpart—never hurts for scooping up extra sauce.
Creative Ways to Present
For a fun twist, try assembling the Zucchini Lasagna in individual ramekins for personalized portions. Or, stack slices artfully on a platter with extra Parm and herbs for a rustic family-style presentation. Pair with a chilled glass of Pinot Grigio for grown-up dinner vibes, or portion smaller squares as savory snacks for a picnic buffet!
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Lasagna stores like a champ! Transfer cooled slices to an airtight container and stash in the fridge for up to four days. The flavors only deepen and improve, making this a dream for weekday lunches.
Freezing
Zucchini Lasagna freezes beautifully, though you may notice a touch more moisture after thawing. For best results, wrap portions tightly in foil or plastic wrap, then place in a freezer bag. It’ll keep well for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, set the oven to 350°F, cover the lasagna with foil, and bake until warmed through (about 20–25 minutes for a whole dish, or 10–12 minutes for single slices). A quick blast in the microwave works for speedy lunches—just cover the plate so it stays moist and delicious.
FAQs
Do I have to grill or roast the zucchini first?
Grilling or roasting the zucchini slices before layering is optional but highly recommended! A quick roast helps drive off extra water and gives the zucchini a richer texture, ensuring your Zucchini Lasagna is never soggy.
Can I make Zucchini Lasagna vegetarian?
Absolutely! Just swap the ground meat for a hearty plant-based alternative or even a mixture of sautéed mushrooms and lentils. You’ll get all the same cozy vibes, minus the meat.
What’s the best way to slice zucchini for lasagna?
A sharp chef’s knife works, but if you want perfectly even, super-thin slices, try a mandoline slicer. Consistent slices will cook more evenly and stack beautifully for Zucchini Lasagna layers.
How do I keep my Zucchini Lasagna from being watery?
The trick is to salt the sliced zucchini and let it sit, then pat dry thoroughly before assembling. You can also briefly grill or roast the slices. Both steps help remove moisture and prevent a watery finished dish.
Can I use a different cheese?
Definitely! While mozzarella and ricotta are classic, you can mix in provolone or fontina for a slightly different melt, or use cottage cheese in place of ricotta for a lighter, tangy twist.
Final Thoughts
If you’re looking to bring extra color, flavor, and nourishment to your dinner table, Zucchini Lasagna is the answer. It’s comforting, beautiful, and always a huge crowd-pleaser—plus, it’s the kind of recipe you’ll love making again and again. Give it a try this week, and let your kitchen fill with all the cozy, Italian-inspired aromas!
Print
Zucchini Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a healthier twist on classic lasagna with this delicious Zucchini Lasagna recipe. Layers of thinly sliced zucchini, savory meat sauce, and creamy cheeses come together for a satisfying and flavorful dish that’s perfect for a cozy dinner.
Ingredients
Zucchini:
- 3 large zucchinis, sliced lengthwise into ⅛-inch thick strips
Meat Sauce:
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Mixture:
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish:
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the zucchini: Lay zucchini slices on paper towels, sprinkle with salt, let sit, then pat dry.
- Cook the meat sauce: In a skillet, cook onion, garlic, and ground beef. Add marinara, seasoning, salt, and pepper. Simmer.
- Make the cheese mixture: Combine ricotta, egg, and Parmesan in a bowl.
- Assemble the lasagna: Layer meat sauce, zucchini, cheese mixture, and mozzarella in the baking dish. Repeat layers.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15–20 minutes until golden.
- Rest and garnish: Let the lasagna rest before slicing. Garnish with basil or parsley.
Notes
- For best results, grill or roast zucchini slices briefly before layering to reduce moisture.
- This lasagna can be made low-carb and keto-friendly by using ground turkey and sugar-free marinara.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 7g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
