I’m excited to share this delicious take on lasagna that uses zucchini instead of traditional noodles. I love how the layers stay firm, the flavors stay rich, and the whole dish feels lighter without losing that classic lasagna comfort.
Why You’ll Love This Recipe
I like this recipe because it solves the biggest issue with zucchini lasagna: excess moisture. With a few simple prep steps, the zucchini stays firm and the lasagna slices beautifully. I also enjoy that it delivers all the cozy, cheesy, saucy flavors of traditional lasagna while keeping things lower in carbs. It’s satisfying, family-friendly, and a great way for me to add more veggies to dinner without sacrificing taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large zucchinis
2 pounds minced beef
24 ounces tomato-based pasta sauce
15 ounces ricotta cheese
1 cup shredded Parmesan Reggiano
1½ cups shredded mozzarella cheese
1 egg
Salt and pepper, to taste
Small handful fresh parsley and basil, chopped
Directions
Preheat the oven to 400°F (200°C).
Slice the zucchinis lengthwise into thin, even slices and set them aside.
In a large pan over medium-high heat, cook the minced beef until browned and no longer pink.
Stir in the pasta sauce, reserving ½ cup to spread on the bottom of the baking dish. Remove from heat.
In a bowl, mix together the ricotta, Parmesan, egg, salt, and pepper until smooth.
Spread the reserved ½ cup of sauce on the bottom of a 9×13-inch casserole dish. Add a layer of zucchini slices.
Spread half of the meat sauce over the zucchini, followed by half of the ricotta mixture. Sprinkle with ½ cup mozzarella and some herbs.
Repeat the layers: zucchini, remaining meat sauce, remaining ricotta mixture, mozzarella, and herbs.
Add a final layer of zucchini, then top with herbs and the remaining ½ cup mozzarella.
Bake for 40–45 minutes. For a golden top, broil for an additional 1–2 minutes. Let it rest briefly before slicing.
Servings And Timing
Preparation time: 20–30 minutes
Cooking time: 40–45 minutes
Total time: about 60–75 minutes
Servings: about 8 portions
Variations
I sometimes swap the zucchini for thinly sliced eggplant or yellow squash, preparing them the same way to remove moisture.
I like changing up the protein by using ground turkey, Italian sausage, or a mushroom-lentil mixture for a vegetarian version.
When I’m out of ricotta, I use cottage cheese (well-drained) or a blend of cream cheese and Greek yogurt.
For a different melty top, I’ve replaced mozzarella with provolone or white cheddar.
Storage/Reheating
Refrigerate: I keep leftovers in an airtight container for up to 5 days.
Freeze: I let the lasagna cool completely, portion it, wrap tightly, and freeze for up to 3 months.
Reheat (thawed): I warm it in the oven at 350°F (175°C) for 20–25 minutes.
Reheat (frozen): I bake it for 40–45 minutes.
Microwave: For single pieces, I place a paper towel underneath to absorb moisture.
Make-ahead: I often assemble it the day before and bake it when ready.
FAQs
How do I prevent the zucchini from making the lasagna watery?
I salt the zucchini slices and let them sit for 15–20 minutes, then pat them dry. Sometimes I grill or broil them briefly to remove even more moisture.
Can I make this recipe vegetarian?
Yes. I replace the beef with cooked mushrooms and lentils or crumbled tofu and make sure everything is well-drained before layering.
What size zucchinis work best?
I choose medium to large zucchinis that are firm, straight, and about 6–8 inches long. Oversized zucchini tend to be seedy and watery.
Can I use pre-shredded cheese?
I can, but I prefer shredding my own because it melts more smoothly and doesn’t contain anti-caking agents.
Does this lasagna freeze well?
Yes, it freezes beautifully. I portion it, wrap tightly, and freeze for up to 3 months. It reheats well in the oven.
Conclusion
I love making this zucchini lasagna because it delivers all the cozy comfort of traditional lasagna without becoming watery or heavy. The flavors are rich, the texture is firm, and it works perfectly for meal prep, family dinners, or lighter eating goals. I hope you enjoy each delicious layer as much as I do.
A rich and satisfying zucchini lasagna that swaps traditional noodles for firm, thin-sliced zucchini, layered with savory beef sauce and creamy ricotta without becoming watery—perfect for low-carb comfort food lovers.
Total Time:1 hour 15 minutes
Yield:8 servings
Ingredients
4 large zucchinis
2 pounds minced beef
24 ounces tomato-based pasta sauce
15 ounces ricotta cheese
1 cup shredded Parmesan Reggiano
1½ cups shredded mozzarella cheese
1 egg
Salt and pepper, to taste
Small handful fresh parsley and basil, chopped
Instructions
Preheat oven to 400°F (200°C).
Slice zucchinis lengthwise into thin, even slices. Salt them and let sit for 15–20 minutes, then pat dry to reduce moisture.
In a large pan, cook minced beef over medium-high heat until browned.
Stir in pasta sauce, reserving ½ cup. Remove from heat.
Mix ricotta, Parmesan, egg, salt, and pepper in a bowl until smooth.
Spread reserved ½ cup sauce on bottom of a 9×13-inch baking dish. Add a layer of zucchini slices.
Spread half the meat sauce, half the ricotta mixture, sprinkle with ½ cup mozzarella and herbs.
Repeat layers: zucchini, remaining meat sauce, remaining ricotta, mozzarella, and herbs.
Top with a final zucchini layer, herbs, and remaining ½ cup mozzarella.
Bake 40–45 minutes. Broil 1–2 minutes for a golden top. Let rest before slicing.
Notes
Grill or broil zucchini slices briefly for extra moisture removal.
Substitute zucchini with eggplant or yellow squash if preferred.
Ground turkey or lentils work as alternative protein options.
Cottage cheese or a mix of cream cheese and Greek yogurt can replace ricotta.
Use freshly shredded cheese for best melting results.
