Skip the noodles and keep the comfort. This zucchini lasagna brings all the cozy, cheesy goodness you love from classic lasagna without the heavy pasta. The zucchini slices stay tender, the sauce is rich, and the melted cheese ties everything together in the best way.
It’s weeknight-friendly, lighter than the original, and still tastes like a warm hug. If you’re looking for a low-carb dinner that doesn’t feel like a compromise, this one delivers.
What Makes This Recipe So Good
- All the flavor, fewer carbs: You get that classic lasagna taste with a lighter, veggie-forward base.
- Hearty and satisfying: Layers of seasoned meat sauce, creamy ricotta, and melty mozzarella make this feel like true comfort food.
- Simple prep, straightforward steps: No fancy techniques—just slice, season, sauté, and bake.
- Flexible and forgiving: Works with beef, turkey, or plant-based crumbles, and you can use store-bought or homemade marinara.
- Great for meal prep: Holds up well for a few days and reheats beautifully.
Ingredients
- 3 medium zucchini (firm and straight, about 8–9 inches long)
- 1 pound ground beef (or ground turkey or plant-based alternative)
- 2 cups marinara sauce (use a thick, low-sugar variety)
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for zucchini
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups whole-milk ricotta
- 1 large egg
- 1/3 cup grated Parmesan, plus extra for topping
- 2 cups shredded mozzarella
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Slice the zucchini: Trim ends and slice lengthwise into 1/8–1/4-inch planks using a sharp knife or mandoline.
Aim for even thickness so they cook uniformly.
- Draw out moisture: Lay slices on paper towels or a clean kitchen towel. Sprinkle both sides lightly with salt and let sit for 15 minutes. Blot well to remove excess moisture.
- Optional quick roast for drier slices: Arrange zucchini on two lined baking sheets.
Brush lightly with olive oil and bake for 8–10 minutes until just tender. Pat dry. This step helps prevent watery lasagna.
- Make the meat sauce: Heat olive oil in a large skillet over medium heat.
Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds. Add ground beef, breaking it up, and cook until browned.
Drain excess fat if needed.
- Season and simmer: Stir in marinara, salt, pepper, Italian seasoning, and red pepper flakes. Simmer 5–7 minutes to thicken slightly. Taste and adjust seasoning.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, and Parmesan.
Season with a pinch of salt and pepper. Stir until smooth.
- Assemble the layers: Spread a thin layer of meat sauce on the bottom of the baking dish. Add a layer of zucchini slices, slightly overlapping.
Dollop and spread half the ricotta mixture. Sprinkle with one-third of the mozzarella. Add more meat sauce.
Repeat layers: zucchini, ricotta, mozzarella, sauce. Finish with a final layer of zucchini, remaining sauce, and remaining mozzarella. Sprinkle extra Parmesan on top.
- Bake: Cover loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes.
Remove foil and bake another 15–20 minutes, until bubbly and golden in spots.
- Rest before slicing: Let the lasagna rest for 10–15 minutes. This helps it set and slice cleanly.
- Garnish and serve: Top with chopped basil or parsley if you like. Slice and serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate for up to 4 days.
- Reheating: Warm individual slices in the microwave for 1–2 minutes or reheat covered in a 350°F oven for 15–20 minutes.
- Freezing: Assemble, bake, and cool.
Cut into portions, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.
- Meal prep tip: Bake in two smaller pans. Enjoy one now and freeze the other for an easy future dinner.
Benefits of This Recipe
- Lower carb, full comfort: Swapping noodles for zucchini lowers the carbs without losing the familiar lasagna experience.
- Veggie-packed: You’re getting a solid serving of vegetables in every slice.
- High protein and satisfying: The beef, ricotta, and mozzarella keep you full and energized.
- Customizable: Adjust the proteins, cheeses, and spices to match your preferences or what you have on hand.
- Family-friendly: Even picky eaters often love this thanks to the rich sauce and melty cheese.
Pitfalls to Watch Out For
- Watery lasagna: Zucchini holds water.
Salting and blotting—and ideally quick-roasting—helps keep layers firm.
- Thin sauce: If your sauce is runny, simmer longer before assembling. A thicker sauce gives better structure.
- Undercooked zucchini: Slices that are too thick can stay firm. Keep slices even and on the thinner side.
- Bland layers: Taste the sauce and ricotta mixture.
A pinch more salt or Italian seasoning can make a big difference.
- Cheese burn: Tent the foil for the first bake so the cheese doesn’t stick and scorch.
Recipe Variations
- Turkey or chicken: Swap ground beef for ground turkey or chicken for a lighter profile.
- Vegetarian: Skip the meat and use sautéed mushrooms, spinach, and zucchini with a hearty marinara.
- Spicy: Use spicy Italian sausage or add extra red pepper flakes to the sauce.
- White lasagna: Replace marinara with a garlic cream sauce and add sautéed spinach and artichokes.
- Cottage cheese swap: Use cottage cheese instead of ricotta for a slightly lighter, higher-protein layer. Blend it smooth for a ricotta-like texture.
- Extra veggies: Add thin layers of roasted eggplant or bell peppers for more flavor and color.
- Keto upgrade: Choose a no-sugar-added marinara and bump up the meat and cheese to keep carbs minimal.
FAQ
Do I have to salt and roast the zucchini?
Salting and blotting is the minimum. Roasting is optional but highly recommended if you want clean slices and less liquid.
Those two steps make the biggest difference in texture.
Can I make this ahead?
Yes. Assemble up to one day in advance, cover, and refrigerate. Add 5–10 minutes to the bake time since it will be cold going into the oven.
What’s the best way to slice the zucchini?
A mandoline gives the most even slices, but a sharp chef’s knife works fine.
Aim for 1/8–1/4 inch thickness and keep slices as consistent as possible.
How do I keep it from getting soggy?
Use a thick sauce, salt and blot the zucchini, and pre-roast the slices. Let the lasagna rest after baking so excess moisture settles.
Can I use no-boil lasagna sheets along with zucchini?
You can, but it won’t be low-carb anymore. If you do, keep the sauce slightly looser so the sheets soften properly.
What cheeses work best?
Mozzarella for melt, ricotta for creaminess, and Parmesan for sharp, salty flavor.
You can add provolone for extra stretch or a bit of pecorino for punch.
How do I know it’s done?
The edges should be bubbling, the top lightly golden, and a knife should slide through the layers easily. If it looks pale, give it a few extra minutes uncovered.
Wrapping Up
This easy zucchini lasagna gives you everything you want in a cozy baked pasta dish without the pasta. It’s cheesy, saucy, and deeply satisfying, yet light enough for a weeknight.
With a few simple steps to keep the zucchini from getting watery, you’ll have slices that hold together and taste amazing. Keep it classic, or try a variation and make it your own. Either way, it’s a low-carb comfort food you’ll keep coming back to.