Zucchini Lasagna

I love making Zucchini Lasagna when I want all the comforting layers of traditional lasagna but with a lighter twist. The zucchini slices replace pasta, creating a dish that’s hearty, flavorful, and packed with vegetables while still being rich and satisfying.

Why You’ll Love This Recipe

I like this recipe because it feels indulgent but is naturally lower in carbs. The zucchini becomes tender and absorbs all the delicious sauce, and the layers of cheese make it creamy and comforting. I also enjoy how it’s a great way to use up fresh zucchini.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini
ground beef or Italian sausage
olive oil
onion
garlic
marinara sauce
salt
black pepper
Italian seasoning

ricotta cheese
egg
mozzarella cheese
Parmesan cheese
fresh basil or parsley

Directions

I start by preheating the oven to 375°F (190°C). I slice the zucchini lengthwise into thin strips and lightly salt them to draw out excess moisture. After about 15 minutes, I pat them dry with paper towels.

In a skillet, I heat olive oil and cook the onion until soft. I add the garlic and ground meat, cooking until browned. I stir in the marinara sauce, salt, black pepper, and Italian seasoning, then let it simmer briefly.

In a bowl, I mix ricotta cheese with the egg and a portion of Parmesan.

In a baking dish, I spread a thin layer of meat sauce, then layer zucchini slices, ricotta mixture, mozzarella, and more sauce. I repeat the layers until everything is used, finishing with mozzarella and Parmesan on top.

I bake for about 35 to 40 minutes, until bubbly and golden. I let it rest for at least 10 minutes before slicing to help it set.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 40 minutes
Resting time: 10 minutes
Total time: about 1 hour 10 minutes

Variations

I sometimes make it vegetarian by skipping the meat and adding sautéed mushrooms and spinach. When I want extra richness, I add a layer of béchamel sauce. I also enjoy using ground turkey for a lighter option.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven or microwave until heated through. This lasagna also freezes well for up to 2 months.

FAQs

How do I keep zucchini lasagna from being watery?

I salt and pat dry the zucchini slices to remove excess moisture before layering.

Can I grill the zucchini first?

I sometimes grill or roast the slices briefly to reduce moisture and add flavor.

Is this recipe gluten-free?

I keep it gluten-free since it uses zucchini instead of pasta.

Can I assemble it ahead of time?

I often assemble it a day in advance and bake it just before serving.

What should I serve with zucchini lasagna?

I like serving it with a simple green salad or garlic bread.

Conclusion

I keep Zucchini Lasagna in my regular rotation because it’s comforting, flavorful, and lighter than the traditional version. Every time I make it, I enjoy how it delivers all the classic lasagna flavors in a fresh, vegetable-forward way.

Zucchini Lasagna

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A lighter twist on classic lasagna made with tender zucchini slices instead of pasta, layered with savory meat sauce, creamy ricotta, and melted mozzarella for a comforting, flavorful dish.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

• 3 medium zucchini, sliced lengthwise
• 1 lb (450g) ground beef or Italian sausage
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups marinara sauce
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 1/2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil or parsley

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Instructions

1. Preheat the oven to 375°F (190°C). Slice zucchini lengthwise into thin strips and sprinkle lightly with salt. Let sit for 15 minutes, then pat dry with paper towels.
2. Heat olive oil in a skillet over medium heat. Cook onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.
3. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
4. Stir in marinara sauce, 1/2 tsp salt, black pepper, and Italian seasoning. Simmer for 5–7 minutes.
5. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until combined.
6. Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer zucchini slices, ricotta mixture, mozzarella, and more sauce. Repeat layers until ingredients are used, finishing with mozzarella and remaining Parmesan on top.
7. Bake for 35–40 minutes, until bubbly and golden brown.
8. Let rest for at least 10 minutes before slicing and serving. Garnish with fresh basil or parsley.

Notes

• Salt and pat dry zucchini to prevent excess moisture.
• For a vegetarian version, replace meat with sautéed mushrooms and spinach.
• Ground turkey can be used for a leaner option.
• Grilling or roasting zucchini slices beforehand enhances flavor and reduces water content.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 slice (1/6 of recipe)
• Calories: 420 kcal
• Sugar: 8 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 115 mg