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!
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Pin RecipeI definitely love a good lasagna recipe, but sometimes a hefty slice just feels so heavy. With all that pasta and cheese, you’ve got a hearty meal but it can definitely leave you feeling weighed down.
That’s where zucchini lasagna comes in. Instead of pasta, you’ll use healthy zucchini slices to create structure, then add loads of melted cheese so you don’t feel deprived.
Low-Carb Zucchini Lasagna Recipe
A noodle-free lasagna? Yes! Hear me out: Zucchini lasagna is just as good, if not better, than the traditional pasta lasagna you’re used to making. Now, I’m not saying you should ditch the pasta altogether, but 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 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. 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. I think you’ll really enjoy this one!
If you love lasagna, try my Crock Pot Ravioli Lasagna or Crock Pot Lasagna recipes too!
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Ingredients for Zucchini Lasagna
See recipe card below this post for ingredient quantities and full instructions.
- Vegetable oil – Or substitute extra-virgin olive oil.
- Ground beef – I use lean ground beef in this recipe.
- Onion – Onion cooked with ground beef gives it more flavor.
- Tomato sauce – Use your favorite brand of tomato sauce or use homemade sauce.
- Salt – I use kosher salt in this recipe.
- Black pepper – For extra flavor.
- Garlic powder – Garlic powder dissolves really nicely into the sauce.
- Zucchini – I try to use larger zucchini because they will slice into larger “noodles”, which I prefer.
- Ricotta cheese – Ricotta cheese is a classic ingredient in lasagna and brings a wonderful creaminess.
- Egg – Using an egg helps bind the lasagna filling.
- Mozzarella cheese – Shredded mozzarella cheese works well in this recipe.
- Nonstick cooking spray
Variations
Read on for a few ways you can adapt this zucchini lasagna recipe:
- Use fresh mozzarella. Shredded mozzarella cheese is prized for its wonderful melty properties, but fresh mozzarella cheese has a nice mellow flavor and melts well, too.
- 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.
Quick Tip
Make sure to leave 15 minutes for removing excess moisture from the zucchini. This will help keep the lasagna from becoming soggy! Sprinkle both sides of each slice with salt and lay them out on paper towels for 15 minutes.
How to Make Zucchini Lasagna
- Prepare the pan and heat the oven: Preheat the oven to 375℉. Coat a 9 x 13 baking dish with nonstick cooking spray and set aside.
- Cook the meat and onion: 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, about 7 to 8 minutes. Add the onion and cook until translucent, another 8 to 10 minutes.
- Add in the tomato sauce and seasonings: 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.
- Slice the zucchini and salt it to draw out the water: 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 them 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.
- Whisk the ricotta cheese and egg together: In a small bowl, whisk together the ricotta and the egg, then set aside.
- Assemble the lasagna: 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.
- Bake the lasagna: 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.
Quick Tip
If you can, use a mandolin slicer to slice the zucchini. This will make sure that the slices are all cut to the same thickness, which means they’ll cook more evenly.
How to Store Zucchini Lasagna
Store leftover zucchini lasagna tightly covered with foil in the pan or in an airtight container for up to 5 days. You can also freeze zucchini lasagna, covered, in its pan for up to 3 months. Defrost in the fridge before heating. To reheat the lasagna, cover the baking dish with foil and bake in a 350°F oven for 30-45 minutes, until warmed through and the cheese is bubbling.
Serving Suggestions
Here are a few suggestions for what to serve with this hearty zucchini lasagna:
- Salad. Lasagna is practically begging to be served with a fresh salad! I’ve got you covered with plenty of options, like my Cucumber Tomato Salad, Summer Salad, or Watermelon and Feta Salad recipes!
- A green vegetable. While there’s already a vegetable in this lasagna, there’s always room for a light vegetable side. I like to serve zucchini lasagna with steamed or roasted broccoli, roasted asparagus, or creamed spinach.
- Leave room for dessert. An Italian dinner deserves an Italian dessert! Creamy, rich Tiramisu Cake is the perfect sweet finish to this delicious lasagna.
FAQs
You can do a few things to keep zucchini lasagna from getting soggy—slice the zucchini uniformly and salt the zucchini for 15 minutes to draw out excess moisture.
Most lasagna recipes call for a minimum of three layers, although if you are fine with a smaller lasagna you could do just two layers.
While a traditional lasagna preparation does not call for using eggs, adding an egg to your lasagna filling helps keep the layers of cheese, noodles, and sauce together.
If you don’t have a mandoline, your best bet is to use a sharp kitchen knife to carefully slice your zucchini.
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Zucchini Lasagna
Ingredients
Meat Sauce
- 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
Assembly
- 4 large zucchini
- 2 teaspoons kosher salt
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- nonstick cooking spray
Instructions
- Preheat an oven to 375℉. Coat a 9 x 13 baking dish with nonstick cooking spray and set aside.
- 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.
- 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.
- 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.
- In a small bowl, whisk together the ricotta and the egg, set aside.
- 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.
- 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.
Excellent receipe. Thank you