If you’re looking for a healthier alternative to traditional lasagna, zucchini lasagna is a perfect choice. This recipe retains all the rich, comforting flavors of the classic dish but with fewer carbs and more veggies. Made with layers of thinly sliced zucchini in place of pasta, ground beef, marinara sauce, and a luscious ricotta cheese mixture, this dish is both satisfying and nutritious. Read on to learn how to make this delectable zucchini lasagna at home and discover tips and tricks to ensure it turns out perfect every time!

What is Zucchini Lasagna?
Zucchini lasagna is a low-carb, gluten-free version of the traditional Italian lasagna. Instead of using pasta noodles, thin slices of zucchini are used to create layers. The zucchini is combined with a savory filling of ground beef, marinara sauce, and a blend of cheeses, making it a lighter yet equally flavorful alternative to the classic dish. Zucchini lasagna is a great way to enjoy all the deliciousness of lasagna without the extra carbs and calories from pasta. It’s also a fantastic way to incorporate more vegetables into your diet.
Ingredients List for Zucchini Lasagna
To make zucchini lasagna, you’ll need the following ingredients:
- 2 pounds zucchini (about 4-5 medium-sized): Zucchini will serve as the lasagna noodles. Choose medium-sized zucchinis for easier slicing and even layers.
- 1 ½ teaspoons salt, divided: Salt will be used to season the zucchini and the meat sauce.
- 1 tablespoon oil (avocado or olive): This is for sautéing the onions and garlic. Both oils work well, but avocado oil has a higher smoke point if you prefer it.
- 1 cup sweet onion, finely diced: Onions add a lovely sweetness and depth of flavor to the meat sauce.
- 3 cloves garlic, finely minced: Garlic is a must in any Italian dish, providing a punch of flavor.
- 1 pound 90/10 ground beef: The ground beef adds richness and protein to the lasagna. Using lean beef helps keep the dish lighter.
- 1 (16-ounce) jar marinara sauce: Choose your favorite marinara sauce, or make your own for a more personalized flavor.
- 1 pinch of nutmeg: Nutmeg adds a subtle warmth and enhances the flavors of the ricotta cheese mixture.
- 1 (16-ounce) container whole milk ricotta cheese: Ricotta provides creaminess and binds the layers together.
- 1 large egg, whisked: The egg helps to thicken and set the ricotta cheese mixture.
- 2 teaspoons Italian seasoning: A blend of herbs like oregano, basil, and thyme adds a classic Italian flavor to the dish.
- ¼ cup grated Parmesan cheese: Parmesan adds a salty, nutty flavor that complements the ricotta and mozzarella.
- ¼ teaspoon black pepper: For seasoning and a hint of spice.
- 1 cup shredded mozzarella cheese: Mozzarella melts beautifully and creates that gooey, cheesy layer on top.
- Fresh parsley and basil, chopped: These herbs add freshness and a pop of color as a garnish.
Substitutions and Variations
If you need to adjust the zucchini lasagna recipe for dietary preferences or ingredient availability, here are some substitutions and variations you can try:
- Vegetarian Version: Replace the ground beef with a plant-based meat substitute or a medley of sautéed mushrooms and spinach for a vegetarian version of zucchini lasagna.
- Dairy-Free Option: Use a dairy-free ricotta cheese made from almonds or cashews, and replace the mozzarella with a dairy-free cheese that melts well.
- Turkey or Chicken: Substitute the ground beef with ground turkey or chicken for a leaner protein option.
- Extra Veggies: Add layers of roasted red peppers, sautéed spinach, or thinly sliced mushrooms to boost the vegetable content.
- Spicy Kick: Add red pepper flakes to the meat sauce or use a spicy marinara sauce if you like a bit of heat in your lasagna.
- Pesto Twist: Mix some pesto into the ricotta cheese mixture for an extra layer of flavor.
Step-by-Step Cooking Instructions

Step 1: Prepare the Zucchini
Start by slicing the zucchini into thin, even slices, about ⅛ inch thick. A mandoline slicer is ideal for this task, as it ensures uniform slices. Place the zucchini slices on a baking sheet lined with paper towels, sprinkle with 1 teaspoon of salt, and let them sit for about 10 minutes. This step helps to draw out excess moisture, which is crucial to prevent your lasagna from becoming too watery. After 10 minutes, blot the zucchini slices dry with additional paper towels.
Step 2: Cook the Ground Beef Mixture
In a large skillet, heat 1 tablespoon of avocado or olive oil over medium heat. Add the finely diced sweet onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Next, add the ground beef to the skillet. Cook, breaking it up with a spoon, until it’s browned and fully cooked, about 7-8 minutes. Drain any excess fat, then stir in the marinara sauce, ½ teaspoon of salt, and a pinch of nutmeg. Simmer the mixture on low heat for about 10 minutes to let the flavors meld.
Step 3: Prepare the Ricotta Cheese Mixture
In a medium bowl, combine the ricotta cheese, whisked egg, Italian seasoning, grated Parmesan cheese, black pepper, and a pinch of salt. Stir the mixture until smooth and well combined. The egg will help set the ricotta mixture during baking, making for a more cohesive lasagna.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). To assemble the lasagna, spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking dish. Place a layer of zucchini slices over the sauce, ensuring they slightly overlap. Spread a layer of the ricotta cheese mixture over the zucchini, followed by a sprinkle of shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce and a generous topping of mozzarella cheese.
Step 5: Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is golden and bubbly. If you like a crispier top, you can broil the lasagna for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 6: Rest and Serve
Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes. This resting time allows the lasagna to set, making it easier to cut into neat slices. Garnish with freshly chopped parsley and basil before serving.
How to Cook Zucchini Lasagna: A Step-by-Step Guide
Cooking zucchini lasagna may seem daunting, but it’s straightforward if you follow these steps:
- Slice and Salt the Zucchini: Start by slicing the zucchini thinly and salting them to draw out excess moisture.
- Cook the Meat Sauce: Sauté onions and garlic, brown the ground beef, then simmer with marinara sauce.
- Prepare the Ricotta Mixture: Mix ricotta with egg, Parmesan, and seasonings.
- Assemble the Lasagna: Layer the zucchini, meat sauce, ricotta mixture, and mozzarella in a baking dish.
- Bake: Bake covered, then uncovered, until the cheese is golden and bubbly.
- Rest and Serve: Let the lasagna rest before cutting into it, then garnish and serve.
Common Mistakes to Avoid
- Skipping the Salting Step: Not salting the zucchini can result in a watery lasagna. Be sure to salt and blot the zucchini slices well.
- Overloading with Sauce: Too much sauce can make the lasagna soggy. Use a moderate amount to keep the layers intact.
- Not Letting the Lasagna Rest: Cutting into the lasagna immediately after baking can cause it to fall apart. Let it rest to set the layers.
- Using Too-Thick Zucchini Slices: Thick slices won’t cook properly and can make the lasagna too firm. Aim for thin, even slices.
Serving and Presentation Tips
How to Serve Zucchini Lasagna
Zucchini lasagna is a hearty dish that can be served as the main course. Pair it with a simple side salad of mixed greens tossed in a light vinaigrette, or serve it alongside some garlic bread to soak up any extra sauce. A glass of red wine, like Chianti or Sangiovese, complements the flavors beautifully.
Presentation Ideas for Zucchini Lasagna
For a beautiful presentation, garnish the lasagna with freshly chopped parsley and basil just before serving. You can also sprinkle a little extra Parmesan cheese on top for a touch of elegance. Serve the lasagna in individual portions, and if you’re feeling fancy, drizzle a bit of balsamic glaze over each serving for added flavor and visual appeal.
Zucchini Lasagna Recipe Tips
- Use a Mandoline: A mandoline slicer makes it easier to get thin, uniform zucchini slices.
- Patience with the Zucchini: Let the salted zucchini sit for at least 10 minutes to draw out moisture, then blot it dry thoroughly.
- Customize the Cheese: Feel free to experiment with different cheeses like fontina or provolone for a unique flavor profile.
- Freeze for Later: Zucchini lasagna freezes well. Simply cool it completely, wrap it tightly in aluminum foil, and freeze. Reheat in the oven when ready to eat.
Frequently Asked Questions (FAQs)
Can I make zucchini lasagna ahead of time?
Yes, you can assemble the lasagna up to a day in advance and refrigerate it until you’re ready to bake. This can be a great time-saver for busy weeknights.
How do I store leftovers?
Store any leftover zucchini lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Can I freeze zucchini lasagna?
Absolutely! Zucchini lasagna freezes well. Be sure to let it cool completely before freezing. When you’re ready to eat, thaw it in the refrigerator overnight and then reheat it in the oven.
What can I use instead of zucchini?
If you’re not a fan of zucchini, you can use other vegetables like eggplant or thinly sliced butternut squash as a substitute.
How can I prevent watery lasagna?
The key is to salt the zucchini slices and let them sit to draw out moisture. Additionally, avoid overloading the lasagna with sauce.
Conclusion
Zucchini lasagna is a delicious, healthy alternative to traditional lasagna that doesn’t skimp on flavor. By substituting zucchini for pasta, you create a dish that is both lighter and packed with nutrients. Whether you’re looking to cut down on carbs or just want to try something new, this zucchini lasagna recipe is sure to become a favorite in your household. Give it a try, and enjoy a slice of comfort food with a healthy twist!
PrintZucchini Lasagna Recipe
Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna. This recipe features zucchini, ground beef, ricotta cheese, and marinara sauce, seasoned with Italian herbs and nutmeg. Perfect for a healthy, hearty meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 pounds zucchini (about 4-5 medium-sized)
- 1 ½ teaspoons salt, divided
- 1 tablespoon oil (avocado or olive)
- 1 cup sweet onion, finely diced
- 3 cloves garlic, finely minced
- 1 pound 90/10 ground beef
- 1 (16-ounce) jar marinara sauce
- 1 pinch nutmeg
- 1 (16-ounce) container whole milk ricotta cheese
- 1 large egg, whisked
- 2 teaspoons Italian seasoning
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- Fresh parsley and basil, chopped
Instructions
- Preheat oven and prepare zucchini slices by salting them and allowing them to drain.
- Sauté onion and garlic in oil, then cook ground beef until browned.
- Add marinara sauce and a pinch of nutmeg to the beef mixture.
- Mix ricotta cheese, egg, Italian seasoning, Parmesan, and black pepper.
- Layer zucchini slices, meat sauce, and ricotta mixture in a baking dish.
- Top with shredded mozzarella cheese and bake until golden and bubbly.
- Garnish with fresh parsley and basil before serving.
Notes
- Zucchini should be salted and drained to prevent excess moisture in the lasagna.
- Substitute ground turkey or chicken for beef for a leaner version.
Nutrition
- Serving Size: ⅙ of lasagna
- Calories: 370
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
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