Lower in carbs: Replaces traditional noodles with zucchini slices for a lighter version.
Full of flavor: Layers of tomato sauce, cheese, and herbs deliver classic lasagna taste.
Gluten‑free friendly: Naturally free of gluten when using gluten‑free ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Zucchini, thinly sliced lengthwise • Ground beef, turkey, or Italian sausage • Onion, chopped • Garlic, minced • Marinara sauce or tomato sauce • Ricotta cheese • Mozzarella cheese, shredded • Parmesan cheese, grated • Egg (optional, for ricotta mixture) • Italian seasoning (basil, oregano) • Olive oil • Salt and pepper
Directions
Preheat the oven: Heat oven to a moderate temperature so the lasagna cooks evenly.
Prepare zucchini: Slice the zucchini thinly. Salt the slices and let them sit to draw out moisture, then pat dry with paper towels to reduce sogginess.
Cook the filling: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until fragrant. Add ground meat and cook until browned. Stir in marinara sauce and Italian seasoning and simmer for a few minutes.
Mix ricotta: In a bowl, combine the ricotta cheese with egg (if using), a pinch of salt, pepper, and some Italian seasoning.
Layer: In a baking dish, spread a thin layer of sauce. Arrange a layer of zucchini slices. Add some ricotta mixture, then sauce, and sprinkle with mozzarella. Repeat layers until ingredients are used, finishing with sauce and a generous layer of mozzarella and Parmesan on top.
Bake: Cover the dish with foil and bake until the zucchini is tender. Remove the foil and bake a bit longer to melt and brown the cheese.
Rest and serve: Let the lasagna rest for a few minutes before slicing so it sets and is easier to serve.
Servings and timing
Serves 6 people.
Prep time: About 20–30 minutes
Cook time: About 45–55 minutes
Total time: Approximately 1 hour 15 minutes
Variations
• Vegetarian: Omit the meat and add sautéed mushrooms, spinach, or bell peppers. • Spicy Italian: Use spicy Italian sausage for a bolder flavor. • White sauce version: Swap the tomato sauce for Alfredo or béchamel for a creamy twist. • Pesto layer: Add a layer of pesto for extra herb flavor.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for 3–4 days. • Freezing: Cut into portions and freeze for up to 2 months; thaw before reheating. • Reheating: Warm in the oven at a low temperature or microwave individual servings until heated through.
FAQs
What’s the best way to slice zucchini for lasagna?
Use a sharp knife or mandoline to slice the zucchini lengthwise about 1/8‑inch thick so it layers nicely like noodles.
Do I need to salt the zucchini?
Yes, salting draws out excess moisture, which helps prevent a watery lasagna.
Can I make this gluten‑free?
Yes, this recipe is naturally gluten‑free if you use gluten‑free sauce and cheese.
Can I use ricotta substitutes?
Yes, cottage cheese or a blend of ricotta and cottage cheese works well too.
Should I pre‑cook the zucchini?
You don’t need to fully cook it — just salting and patting dry is enough before baking.
How can I make it vegetarian?
Omit the meat and add extra vegetables like mushrooms, spinach, or eggplant.
Can I prepare it ahead of time?
Yes, you can assemble the lasagna a day ahead and refrigerate before baking.
Why is my lasagna watery?
If you skipped salting the zucchini or used very watery sauce, it can make the casserole watery. Salt zucchini and drain excess liquid.
Can I use pre‑shredded cheese?
Yes, pre‑shredded cheese works fine, though freshly shredded melts more smoothly.
What side dishes pair well with zucchini lasagna?
Serve with a green salad, garlic bread, or roasted vegetables for a complete meal.
Conclusion
Zucchini Lasagna is a delicious, lighter alternative to classic lasagna that doesn’t compromise on flavor. With layers of zucchini, rich sauce, and melty cheese, it’s a satisfying dish that fits gluten‑free and lower‑carb lifestyles.
Zucchini Lasagna is a lighter, low-carb twist on traditional lasagna that swaps pasta sheets for thinly sliced zucchini layered with rich tomato sauce, savory cheese, and hearty fillings. It’s a comforting, flavorful meal that’s perfect for families and weeknight dinners.
Ingredients
3–4 medium zucchinis, thinly sliced lengthwise
1 lb ground beef, turkey, or Italian sausage
1 small onion, chopped
2 cloves garlic, minced
2 cups marinara or tomato sauce
1½ cups ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg (optional)
1 tbsp Italian seasoning (basil, oregano)
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Slice zucchini lengthwise into thin strips (about 1/8 inch). Salt the slices and let them sit for 15–20 minutes to draw out moisture, then pat dry with paper towels.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and cook until fragrant, about 2–3 minutes.
Add ground meat and cook until browned. Drain excess fat. Stir in marinara sauce and Italian seasoning. Simmer for 5–10 minutes.
In a bowl, mix ricotta cheese with egg (if using), salt, pepper, and a pinch of Italian seasoning.
In a baking dish, spread a thin layer of meat sauce. Add a layer of zucchini slices, spread some ricotta mixture, top with sauce, and sprinkle with mozzarella.
Repeat the layering process until all ingredients are used, finishing with a layer of sauce and topping with mozzarella and Parmesan cheese.
Cover with foil and bake for 30–35 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Let rest for 10 minutes before slicing and serving.
Notes
Salt and pat dry zucchini slices to reduce moisture and avoid a watery lasagna.Use freshly shredded cheese for best melting texture, but pre-shredded also works.Assemble the lasagna a day in advance and refrigerate before baking.Swap ricotta with cottage cheese for a lighter option.Make it vegetarian by omitting meat and adding extra vegetables.
