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A square slice of zucchini lasagna on a plate.
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4.67 from 3 votes

Zucchini Lasagna

Zucchini Lasagna is a light yet super satisfying version of your favorite lasagna recipe! Skip the pasta and layer sliced zucchini with creamy ricotta cheese, hearty meat sauce, and of course, plenty of mozzarella!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: zucchini lasagna
Servings: 6 servings
Calories: 394kcal


  • 1 9x13 baking dish
  • 1 large skillet
  • 1 Mandoline Slicer
  • 1 Small bowl


Meat Sauce

  • nonstick cooking spray
  • 2 Tablespoons vegetable oil
  • 1 pound lean ground beef
  • 1 small onion, finely chopped
  • 1 (15-ounce) can tomato sauce
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder


  • 4 large zucchini
  • 2 teaspoons kosher salt
  • 15 ounces ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese


  • Preheat an oven to 375℉. Coat a 9 x 13 baking dish with nonstick cooking spray and set aside.
    nonstick cooking spray
  • Add the vegetable oil to a large skillet over medium high heat. Once the oil is hot, add the ground beef and cook until browned and cooked through, about 7 to 8 minutes. Add the onion and cook until translucent, another 8 to 10 minutes.
    2 Tablespoons vegetable oil, 1 pound lean ground beef, 1 small onion, finely chopped
  • Turn the heat down to low, then add the tomato sauce, salt, pepper and garlic powder. Bring to a simmer, then cook for 4 to 5 minutes. Remove from the heat and set aside.
    1 (15-ounce) can tomato sauce, 2 teaspoons kosher salt, ½ teaspoon black pepper, 2 teaspoons garlic powder
  • Using a mandoline slicer or sharp knife, slice the zucchini into thin slices lengthwise, about ⅛ to ¼ inch thick. Sprinkle both sides of each slice with salt and lay out on paper towels. Let sit for 15 minutes, then pat each slice dry with a paper towel. This will extract excess moisture so the lasagna doesn’t become soggy.
    4 large zucchini, 2 teaspoons kosher salt
  • In a small bowl, whisk together the ricotta and the egg, set aside.
    15 ounces ricotta cheese, 1 egg
  • To assemble, arrange one third of the zucchini slices neatly along the bottom of the baking dish. It may be necessary to overlap the slices. Spread one third of the meat sauce over the top of the zucchini, followed by one third of the ricotta mixture and one third of the mozzarella. Repeat this process two more times, ending with the mozzarella.
    2 cups shredded mozzarella cheese
  • Bake for 45 to 50 minutes, until the cheese has completely melted and the top is starting to turn golden brown. You can cover the top with aluminum foil for part of the baking time if the top begins to color too quickly. Let rest for 5 to 6 minutes before serving.


  • Store leftovers covered with foil or in an airtight container in the fridge for up to 5 days.
  • Freeze the lasagna for up to 3 months. Thaw in the fridge when you're ready to serve.
  • Reheat leftovers in the oven at 350 degrees Fahrenheit covered with foil for 30 to 45 minutes or until warmed through and the cheese is bubbly.


Serving: 1serving | Calories: 394kcal | Carbohydrates: 12g | Protein: 36g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 1923mg | Potassium: 968mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1040IU | Vitamin C: 39mg | Calcium: 386mg | Iron: 3mg