Zucchini Lasagna is a light yet super satisfying version of your favorite lasagna recipe! It features thinly sliced zucchini layered with creamy ricotta cheese, hearty meat sauce, and lots of mozzarella!

serving of zucchini lasagna sitting on a white round plate.

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Low-Carb Zucchini Lasagna Recipe

Zucchini lasagna is just as good, if not better than the traditional lasagna you’re used to making! Now, I’m not saying you should ditch the pasta altogether. However, this zucchini lasagna recipe is definitely a worthy addition to your lasagna repertoire. It’s a great recipe to have in reserve for those times when you want a lasagna that’s a bit on the lighter side.

In this gluten-free zucchini lasagna recipe, tender slices of fresh zucchini melt into a savory tomato sauce that’s been cooked with lean ground beef and onion for extra flavor. Then, creamy ricotta cheese fills the in-between spaces, and the whole thing is topped off with my favorite, stretchy, melty mozzarella cheese!

This is a great make-ahead recipe, and it freezes well, too. It makes a great gift for a new mom, or you can save it for when you’re expecting family to dinner and want to serve something special. Round out your meal with a crunchy salad or green vegetable like steamed broccoli, and the whole family will be eager to dig in.

(If you love lasagna, try my Crock Pot Ravioli Lasagna or Crock Pot Lasagna recipes, too!)

close up image of the cross section of a serving of zucchini lasagna.

Recipe Ingredients

To print: see recipe card below

2 tablespoons vegetable oil – Or substitute extra-virgin olive oil.
1 pound lean ground beef
1 small onion
1 (15 ounce) can tomato sauce – Use your favorite brand of tomato sauce or homemade sauce.
4 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
4 large zucchini – I try to use larger zucchini, because they will slice into larger “noodles”, which I prefer.
15 ounces ricotta cheese
1 egg – Using an egg helps bind the lasagna filling.
2 cups shredded mozzarella cheese – For the best taste and texture, buy a block of mozzarella cheese, and shred it yourself.
Nonstick cooking spray

Variations

Add more vegetables. When I want to up the vegetables in this lasagna, I add baby spinach and sliced tomatoes. You can layer these in at the same time you add the zucchini
Swap half the zucchini for yellow squash. Yellow squash cooks similarly to zucchini, and the contrast between the two squashes works nicely in this lasagna recipe. And the extra pop of color is very pretty, too!
Throw in some fresh herbs. Fresh, chopped herbs like basil and oregano would be amazing added to this lasagna! You can stir them into the sauce for more flavor and aroma.
Swap the beef. Feel free to use ground turkey or chicken in place of the beef.
Add parmesan. Sprinkle parmesan cheese over the top of the lasagna for extra cheesy flavor.

Quick Tip

Salt the zucchini noodles, and let them rest for 15 minutes before you begin. Then, pat them dry, and layer your lasagna. This will prevent it from becoming soggy!

Directions for How to Make Zucchini Lasagna

Prepare: Preheat your oven to 375 degrees Fahrenheit. Then, grease a 9×13 baking dish with cooking spray, and set it aside.
Brown the beef: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the ground beef, and cook for 7 to 8 minutes or until browned, breaking it up with a spoon. Then, add the onion, and continue to cook for 8 to 10 minutes or until translucent.
Season: Reduce the heat to low. Then, add the tomato sauce, salt, pepper, and garlic powder. Bring the mixture to a simmer, and continue to cook for 4 to 5 minutes. Then, remove the skillet from the heat.
Prepare the zucchini: Use a mandoline slicer or a sharp knife to slice the zucchini into long strips roughly 1/8 to 1/4 inch thick. Sprinkle both sides with salt, and let the strips rest for 15 minutes. Pat the zucchini dry with a clean paper towel.
Whisk: Add the ricotta and egg to a small bowl, and whisk until smooth.
Layer: Arrange 1/3 of the zucchini slices along the bottom of the prepared baking dish, overlapping as needed. Next, spread 1/3 of the meat sauce over the top followed by the ricotta mixture and 1/3 of the mozzarella. Repeat this process two more times, ending with the mozzarella.
Bake: Transfer the dish to the oven. Bake for 45 to 50 minutes or until the cheese melts completely and the top is beginning to brown. Remove the lasagna from the oven, and let it rest for 5 to 6 minutes before serving.

Serving Suggestions

You can easily serve this zucchini lasagna recipe on its own as a complete meal. However, I love to pair it with veggie sides like:

And don’t forget dessert! Finish your meal with a slice of tiramisu cake or cannoli cake!

thinly sliced zucchini layered at the bottom of a 9x13 casserole dish.

thinly sliced zucchini layered at the bottom of a 9x13 casserole dish topped with hearty tomato based ground beef.

How to Store

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.