Easy Zucchini Lasagna was my answer to a craving for comfort food without all the heaviness. I remember standing in my kitchen, looking at a basket full of fresh zucchini from the farmer’s market. Instead of reaching for pasta, I thought, why not try slicing these zucchini into thin layers? Easy Zucchini Lasagna was born right there, and after one bite, I knew I had something special. Now, whenever I make Easy Zucchini Lasagna, I smile, knowing it’s both healthy and full of rich, cheesy goodness.
A Family Favorite
My family was skeptical at first—how could lasagna be lasagna without noodles? But once they took their first bite, they were hooked. The zucchini soaks up the flavors of the rich tomato sauce, seasoned ground beef, and creamy ricotta cheese. The best part? The melted mozzarella on top turns golden and bubbly, making each bite as satisfying as the classic version. Now, this dish is a regular at our dinner table, and no one even misses the pasta.
A Lighter and Healthier Choice
What I love most about this dish is how light it feels, yet it still fills you up. Traditional lasagna can leave you feeling too full, but zucchini layers keep it fresh and balanced. I also like that it’s naturally gluten-free, making it perfect for friends who can’t eat regular pasta. It’s proof that healthy eating doesn’t mean giving up on comfort food—it just means finding smarter ways to enjoy it.
Chef’s Notes- Easy Zucchini Lasagna
A Recipe Worth Sharing
Every time I make this dish, I think about how food brings people together. Whether I’m cooking for family, friends, or just myself after a long day, it always brings warmth and comfort. If you haven’t tried making it yet, grab some fresh zucchini and give it a go. You might just find that Easy Zucchini Lasagna becomes your new favorite, too!
Table of Contents
- Salt and Drain the Zucchini: Sprinkle salt over the zucchini slices and let them rest for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels before layering.
- Roasting Option: If you want an even firmer texture, lightly roast zucchini slices at 375°F for 5-7 minutes before assembling the lasagna. This prevents excess liquid.
- Layer the Flavors: Before adding the marinara sauce, sauté garlic and onions in olive oil to deepen the flavor.
- Add Herbs While Cooking: Toss in fresh basil and oregano while simmering the sauce for an aromatic boost.
- Red Pepper Flakes: If you like a little heat, sprinkle in some red pepper flakes for a subtle spice.
- Smooth Texture: If ricotta feels grainy, mix it with a splash of heavy cream or milk for a silkier consistency.
- Flavor Boost: Stir in grated nutmeg and minced garlic for a deeper taste.
- Thin Layers Work Best: Keep the zucchini slices slightly overlapping but not too thick to allow for even cooking.
- Cheese Placement: For a perfect golden top, reserve extra mozzarella and Parmesan for the last 10 minutes of baking.
- Let It Rest: Allow the lasagna to rest for 5-10 minutes before cutting so the layers set and don’t fall apart.
- Reheating Tip: Reheat in the oven at 350°F for 10-15 minutes instead of microwaving to maintain texture.
- Freezing: Fully bake, cool completely, then freeze in an airtight container for up to 3 months.
Easy Zucchini Lasagna
4
servings20
minutes40
minutes1086
kcal5
minutes1
hour5
minutesDiscover the ultimate comfort food twist with our Easy Zucchini Lasagna! Packed with fresh vegetables and rich flavors, this low-carb lasagna is perfect for health-conscious food lovers seeking a delicious and satisfying meal. Whether you’re a seasoned home cook or just starting out, this customizable recipe is sure to impress. Embrace the vibrant layers of tender zucchini, savory ground beef, and creamy ricotta, all baked to perfection. Ideal for weeknight dinners or special occasions, elevate your culinary repertoire with this simple yet delectable dish. Get ready to savor every bite and enjoy a guilt-free indulgence!
Ingredients
- Produce
1 1/3 medium zucchinis
- Meat
10 oz ground beef
- Sauces
8 oz marinara sauce
- Cheeses
5 oz ricotta cheese
1/3 cup grated Parmesan
1/2 cup shredded mozzarella
- Others
1 egg beaten
Salt to taste
freshly ground black pepper to taste
chopped fresh parsley and basil a small bunch
- Alternative Ingredients:
Ground Beef: Substitute with ground turkey or plant-based meat for a vegetarian option.
Pasta Sauce: Use homemade tomato sauce or a low-sodium alternative.
Ricotta Cheese: Replace with cottage cheese or dairy-free ricotta for a vegan version.
Parmesan Cheese: Use Pecorino or nutritional yeast for a dairy-free option.
Mozzarella Cheese: Opt for dairy-free mozzarella or vegan cheese alternatives.
Egg: Replace with a flax egg or chia egg for a vegan recipe.
Zucchini: Use eggplant slices as an alternative vegetable layer.
Fresh Herbs: Substitute with dried herbs if fresh ones are unavailable.
Directions
- Prepping Zucchini Slices – Begin by preheating your oven to 400°F (200°C). Carefully slice the zucchinis lengthwise into your desired thickness, then set them aside for later use. Using a mandoline slicer can help achieve uniform slices quickly.
- Cooking the Bolognese Sauce – In a large skillet, heat some oil over medium-high heat and add the ground beef. Cook for about 8-10 minutes, breaking it apart until it’s fully browned and no longer pink. Pour in the marinara sauce, reserving 1/2 cup for later, and stir the mixture well before removing from heat.
- Preparing the Ricotta Mixture – In a mixing bowl, combine the ricotta cheese, grated Parmesan, and the beaten egg. Season with salt and pepper to taste, and mix thoroughly until smooth and well incorporated.
- Assembling the Lasagna Layers – Spread 1/2 cup of the reserved pasta sauce evenly at the bottom of a 9×13-inch casserole dish. Arrange a layer of zucchini slices over the sauce, overlapping them slightly if needed.
- Adding Sauces and Cheeses – Spoon half of the bolognese sauce over the zucchini layer, followed by dollops of the ricotta mixture spread evenly. Sprinkle 1/2 cup of shredded mozzarella and a handful of chopped parsley and basil on top.
- Final Layer and Baking – Repeat the layering process with another set of zucchini, bolognese sauce, ricotta mix, and mozzarella. Finish with a top layer of zucchini slices, additional herbs, and the remaining mozzarella cheese. Bake in the preheated oven for 40-45 minutes until bubbly and golden. Optionally, broil for a couple of minutes to achieve a crispy top.
- Serving – Let the lasagna rest for about 5 minutes before garnishing with whole basil leaves. Cut into portions and serve warm.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- casserole dish
- Mixing bowls
- measuring cups and spoons
Notes
- To ensure your lasagna isn’t watery, salt the zucchini slices and let them sit for 10 minutes before assembling. Pat them dry with paper towels to remove excess moisture. For added flavor, consider mixing in minced garlic or red pepper flakes into the bolognese sauce. Serve the lasagna with a crisp green salad or garlic bread for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Feel free to incorporate additional vegetables like spinach or mushrooms to boost the nutritional value.
Nutrition Facts
- Calories: 1086kcal
- Fat: 78g
- Saturated Fat: 36g
- Cholesterol: 312mg
- Sodium: 1809mg
- Potassium: 1878mg
- Carbohydrates: 21g
- Fiber: 6g
- Sugar: 12g
- Protein: 75g
- Vitamin A: 2160IU
- Vitamin C: 48mg
- Calcium: 810mg
- Iron: 9mg
FAQs- Easy Zucchini Lasagna
How do I keep zucchini lasagna from being watery?
Salt the zucchini slices and let them sit for 10-15 minutes, then pat dry.
Roast or grill the zucchini slices for a few minutes before assembling.
Use a thicker, low-moisture pasta sauce to reduce excess liquid.
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake when ready.
It can also be frozen after baking—just thaw overnight in the fridge before reheating.
What’s the best way to cut zucchini for lasagna?
Use a sharp knife or mandoline slicer to cut ¼-inch thick slices lengthwise.
Avoid cutting too thin, or they may turn mushy when baked.
Can I use a different cheese instead of ricotta?
Yes! Cottage cheese is a great substitute, or try dairy-free ricotta for a vegan option.
You can also mix in cream cheese for a richer taste. Is zucchini lasagna keto-friendly?
Yes, this is a low-carb, keto-friendly recipe since zucchini replaces traditional pasta.
Ensure your marinara sauce has no added sugar for a completely keto version.
