Name: Zucchini Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 small onion, diced; 2 cloves garlic, minced; 1 tsp Italian seasoning; 3–4 medium zucchini, sliced lengthwise into thin strips; 1 lb ground beef or Italian sausage; 2 cups marinara sauce; Salt and pepper, to taste; 1 ½ cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Olive oil, for brushing

Zucchini Lasagna

August 4, 2025

Introduction

Zucchini lasagna is one of those comfort foods that checks all the boxes—it’s hearty, satisfying, packed with flavor, and a sneaky way to get more veggies into your weeknight dinners. If you’ve ever found traditional lasagna a bit too heavy, or if you’re cutting back on carbs, this recipe is a total game changer.

Here’s the secret: instead of noodles, we’re layering thin, tender strips of zucchini. The result? A dish that’s light, flavorful, and still rich with melted cheese and savory meat sauce. Whether you’re following a gluten-free or keto lifestyle—or just trying to lighten things up—this zucchini lasagna is a go-to.

Let’s dive in and walk through each step together. No stress, no fuss—just good food made simple.

Why You’ll Love This Zucchini Lasagna

Key Benefits

This isn’t just any veggie lasagna. Here’s why this recipe has earned its place in regular dinner rotation:

Low-Carb and Gluten-Free: No noodles, no problem. Zucchini steps in as a healthy, wholesome base that keeps things light without skimping on texture.
Rich and Satisfying: With layers of seasoned meat, creamy ricotta, and bubbly mozzarella, every bite is pure comfort.
Weeknight-Friendly: It’s easier than you might think, especially with a few prep tricks up your sleeve.
Great for Meal Prep: This lasagna stores well and tastes even better the next day.

Suitable For

No matter who’s coming to dinner, zucchini lasagna can fit the bill:

Keto or Low-Carb Diets
Gluten Intolerance or Celiac-Friendly Needs
Vegetable-Lovers and Meat-Eaters Alike
Families (even picky eaters will be surprised how much they love it)
Make-ahead or Meal Prep Enthusiasts

Ingredients for Zucchini Lasagna

This recipe is all about fresh ingredients coming together in just the right way. Here’s what you’ll need to bring it to life:

Core Ingredients

Zucchini – Choose medium-sized ones for easy slicing and ideal texture. You’ll want 3–4, sliced lengthwise into thin strips.
Ground Beef or Italian Sausage – Adds savory depth. You can go lean or choose sausage for extra flavor.
Marinara Sauce – Use your favorite jarred brand or homemade if you have it on hand.
Ricotta Cheese – Creamy and mild, this adds richness to each layer.
Mozzarella Cheese – For that melty, stretchy top layer.
Parmesan Cheese – Adds sharpness and a salty bite.
Onion & Garlic – The classic flavor base for any good sauce.
Egg – Helps bind the ricotta mixture.
Italian Seasoning, Salt & Pepper – Simple, classic flavors.
Olive Oil – Used to brush the zucchini and keep it from sticking or drying out.

Substitutions and Tips

This recipe is super flexible. Here are a few smart swaps and enhancements:

Ground Turkey or Chicken – Use these for a leaner protein option.
Vegetarian Version – Replace the meat with sautéed mushrooms, lentils, or a plant-based crumble.
Add Spinach – Stir chopped fresh or thawed frozen spinach into the ricotta for a nutritional boost.
Homemade Marinara – If you have time, a quick homemade sauce can really elevate the dish.
Dairy-Free Option – Use plant-based ricotta and shredded vegan cheese.

If you find zucchini tends to release too much water, don’t worry—we’ll talk through how to manage that in the steps below.

Best Zucchini for Lasagna

Zucchini might seem like a simple ingredient, but choosing the right ones makes a big difference. Look for:

Medium-sized, straight zucchinis – Easier to slice and layer evenly.
Firm texture – Avoid overly soft or spongy ones, which may contain too much water.
No seeds showing – Larger zucchinis often have a seedier core and tend to be more watery when cooked.

Pro tip: Slice them about 1/8-inch thick. A mandoline makes this super easy, but a sharp knife works too.

Kitchen Tools You’ll Need

No fancy gadgets required—just a few kitchen basics will help you whip this up with ease.

Must-Have Tools

9×13-inch Baking Dish – The perfect size for layering everything up.
Sharp Knife or Mandoline – For even zucchini slices.
Large Skillet – To cook your meat and sauce.
Mixing Bowls – For your ricotta layer and prepping ingredients.
Foil – For covering the lasagna during baking.

Nice-to-Have Tools

Grill Pan or Baking Sheet – Helps pre-cook the zucchini and reduce moisture.
Slotted Spoon – Handy for transferring the meat sauce without excess liquid.
Silicone Spatula – Makes layering smoother and neater

How to Make Zucchini Lasagna (Step-by-Step)

Making zucchini lasagna from scratch might sound like a project, but once you get into the flow, it’s actually very manageable—and seriously rewarding. Here’s a step-by-step walkthrough that makes it feel as easy as layering love into a baking dish.

Step 1: Prep the Zucchini

This is where it all starts. Think of your zucchini like the pasta sheets in traditional lasagna—they need to be sturdy, flexible, and not too wet.

How to do it:

Slice the zucchini lengthwise into thin strips, about 1/8-inch thick. A mandoline works great here for uniform slices, but a sharp knife will do the trick.
Lay the slices out on a layer of paper towels or a clean kitchen cloth.
Sprinkle generously with salt and let them sit for about 15 to 20 minutes. This draws out the water and helps prevent a soggy lasagna.
After resting, pat the slices dry with another towel.
Optional but recommended: Pre-bake or grill the zucchini slices at 400°F for 5 to 7 minutes. This gives them a firmer texture and gets rid of even more moisture.

Tip: Don’t skip the salting and drying step—it’s key to keeping your lasagna from turning into a watery mess.

Step 2: Cook the Meat Sauce

This layer is where the flavor builds. Rich, savory, and full of comfort.

Here’s how:

In a large skillet over medium heat, cook the ground beef (or sausage) with the diced onion. Stir occasionally until the meat is browned and the onion is soft—about 6 to 8 minutes.
Add in the minced garlic, Italian seasoning, salt, and pepper. Let that cook for another minute or so until everything smells amazing.
Pour in your marinara sauce, stir to combine, and let it simmer for 10 minutes to bring all the flavors together.
Once done, remove from heat and let it cool slightly. If there’s too much liquid in the pan, use a slotted spoon when layering later.

Step 3: Mix the Ricotta Layer

This is the creamy, dreamy middle layer that gives lasagna its signature richness.

What to do:

In a mixing bowl, combine the ricotta cheese, one egg, and a pinch of salt and pepper.
Optional: Fold in chopped spinach or kale for a nutrient boost.
Stir everything together until smooth and creamy.

This mixture will bake into a fluffy, cheesy layer that melts right into the zucchini and meat sauce.

Step 4: Assemble the Lasagna

This part is fun—it’s like building a cozy little house out of cheese and zucchini.

Layer it like this in a 9×13-inch baking dish:

Start with a thin layer of meat sauce on the bottom (this keeps things from sticking).
Add a single layer of zucchini slices.
Spread some of the ricotta mixture on top.
Sprinkle with shredded mozzarella.

Repeat these layers until all your ingredients are used up. Try to end with meat sauce on top, followed by a generous layer of mozzarella and a good sprinkle of grated Parmesan.

Tip: Don’t worry if your layers aren’t perfect—it will all bake together beautifully.

Step 5: Bake

Almost there. This is when everything melts, bubbles, and turns golden.

Baking instructions:

Preheat your oven to 375°F (190°C).
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 15 to 20 minutes, or until the top is bubbly and lightly golden.

Let the lasagna rest for 10 to 15 minutes before slicing. This helps it set and makes serving much easier.

Tips for Success

Want that picture-perfect zucchini lasagna every time? Here are a few tips that really make a difference:

Avoid sogginess: Always salt and dry your zucchini. Grilling or baking it before layering adds extra insurance.
Use a thick sauce: If your marinara is watery, simmer it a bit longer to reduce.
Rest before slicing: This is one of the most important steps. Letting the lasagna cool slightly helps it firm up and hold its shape.
Make it your own: Toss in fresh herbs, extra garlic, or even a dash of red pepper flakes for a personal twist.

How to Store Zucchini Lasagna

Lasagna leftovers are a beautiful thing. Here’s how to keep them tasting great.

At Room Temperature

Don’t leave the lasagna out for more than 2 hours. Once it cools, transfer to the fridge.

In the Refrigerator

Store in an airtight container for up to 4 days.
Reheat in the oven at 350°F or in the microwave until heated through.

Freezing Tips

You can freeze the entire lasagna (baked or unbaked), or just leftovers in portions.
Wrap tightly in plastic wrap and foil, or store in a freezer-safe container.
Thaw in the fridge overnight before reheating. If frozen unbaked, let it come to room temp, then bake as directed.

Frequently Asked Questions

Can I make zucchini lasagna ahead of time?

Yes! You can assemble it a day ahead and keep it covered in the fridge. Just bake it when you’re ready to eat.

How do I keep zucchini lasagna from getting watery?

The trick is to salt and dry your zucchini slices, and pre-cook them if possible. Also, use a thicker marinara sauce and let the lasagna rest after baking.

Can I freeze this lasagna?

Absolutely. It freezes well, especially if you portion it into single servings. Just be sure to cool it completely before freezing.

Is zucchini lasagna keto-friendly?

Yes, it fits beautifully into low-carb and keto lifestyles. Just check the carb count on your marinara sauce and cheese if you’re tracking closely.

Related Recipes

If you loved this Zucchini Lasagna recipe, you might also enjoy these delicious dinners:

Million Dollar Lasagna: A decadent, cheesy layered pasta classic.
Chicken Alfredo Lasagna Rolls: Creamy and comforting with a white sauce twist.
Creamy Garlic Chicken Penne: Rich, garlicky pasta that’s always a crowd-pleaser.
Garlic Butter Chicken Pasta: A flavorful one-pan meal for quick weeknight dinners.
Spinach Mushroom and Ricotta Stuffed Zucchini: Another great way to enjoy zucchini in a hearty vegetarian dish.

Conclusion

Zucchini lasagna is proof that comfort food doesn’t have to be heavy. With tender zucchini slices, hearty meat sauce, and layers of creamy cheese, it hits all the right notes—rich, satisfying, and just a little bit indulgent.

It’s the kind of dish you’ll want to make again and again, whether you’re feeding a family, meal prepping for the week, or trying to sneak a few extra veggies onto the plate.

Give it a try and see how good healthy comfort food can really be. And don’t forget to share your version—everyone has their own twist, and we’d love to hear yours.