Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna. Thin slices of zucchini replace pasta sheets and are layered with a rich meat sauce, creamy ricotta, mozzarella, and Parmesan cheese. The result is a hearty, flavorful casserole that's lighter yet just as satisfying.
Servings
6–8 servings
Preparation Time
- Prep: 30 minutes
- Cook: 50–60 minutes
- Total: About 1 hour 30 minutes
Ingredients
For the Zucchini Layers
- 4 large zucchini
- 1 teaspoon salt
For the Meat Sauce
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef or Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Cheese Filling
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
For Topping
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Equipment Needed
- 9×13-inch baking dish
- Mandoline slicer or sharp knife
- Large skillet
- Mixing bowl
Step 1: Prepare the Zucchini
- Wash and trim the zucchini.
- Slice lengthwise into thin strips about ⅛ inch (3 mm) thick.
- Lay slices on paper towels.
- Sprinkle lightly with salt.
- Let sit for 20–30 minutes.
This draws out excess moisture and prevents a watery lasagna.
- Pat dry thoroughly with paper towels.
Optional Step for Extra Firm Zucchini
- Grill or roast zucchini slices for 3–4 minutes per side before assembling.
Step 2: Make the Meat Sauce
- Heat olive oil in a large skillet over medium heat.
- Add ground beef or sausage and cook until browned.
- Drain excess fat if necessary.
- Add onion and cook for 4–5 minutes.
- Stir in garlic and cook for 30 seconds.
Add:
- Crushed tomatoes
- Tomato paste
- Oregano
- Basil
- Thyme
- Salt and pepper
- Simmer for 20 minutes until thickened.
A thick sauce helps keep the lasagna from becoming watery.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl combine:
- Ricotta cheese
- Egg
- Parmesan cheese
- Parsley
Mix until smooth and evenly blended.
Step 4: Preheat the Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 5: Assemble the Lasagna
First Layer
- Spread a thin layer of meat sauce on the bottom.
Second Layer
- Arrange zucchini slices in a single layer.
Third Layer
- Spread one-third of the ricotta mixture.
Fourth Layer
- Add meat sauce.
Fifth Layer
- Sprinkle mozzarella cheese.
Repeat layers until ingredients are used.
Finish with:
- Remaining meat sauce
- Remaining mozzarella
- Parmesan cheese
Step 6: Bake
- Cover loosely with aluminum foil.
- Bake for 30 minutes.
- Remove foil.
- Bake another 20–25 minutes.
The lasagna is ready when:
- Cheese is melted and golden
- Sauce is bubbling around the edges
Step 7: Rest Before Serving
- Remove from the oven.
- Let rest for 15–20 minutes.
This allows the layers to set and makes slicing easier.
Step 8: Garnish and Serve
Top with:
- Fresh basil
- Extra Parmesan cheese
Serve with:
- Green salad
- Garlic bread
- Roasted vegetables
Chef's Tips
Avoid Watery Lasagna
- Salt and drain zucchini thoroughly.
- Use a thick meat sauce.
- Let the baked lasagna rest before slicing.
Vegetarian Version
Replace meat with:
- Mushrooms
- Spinach
- Bell peppers
- Lentils
Extra Flavor
Add:
- Red pepper flakes
- Fresh oregano
- Italian seasoning
Make Ahead
Assemble up to 24 hours ahead and refrigerate before baking.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze for up to 3 months.
Reheating
Bake at 350°F (175°C) until heated through.
Approximate Nutrition (Per Serving)
- Calories: 280–350
- Protein: 22–28 g
- Carbohydrates: 8–12 g
- Fat: 16–22 g
- Fiber: 2–4 g
Zucchini Lasagna is a flavorful, low-carb twist on a classic Italian comfort food, offering all the cheesy, savory goodness of traditional lasagna with the freshness of zucchini.
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