Just when you thought you’d made all of the different zucchini recipes, from Zucchini Bread to Zucchini Fritters, then zucchini lasagna comes along and changes your life. This post may contain affiliate links. Read my disclosure policy.
Zucchini Lasagna Video
Watch Natasha lighten up this traditional Italian dish using zucchini slices instead of pasta noodles. It’s an easy swap, but the results are just as delicious and without the guilt. Also, read on to learn our tip for ensuring your zucchini lasagna isn’t watery.
The Best Zucchini Lasagna
Zucchini Lasagna is low-carb, keto, and gluten-free as it uses zucchini cut into ribbons or thin slices instead of traditional lasagna noodles. All of the crave-worthy elements of lasagna are still the same:
Hearty bolognese beef sauce Rich cheese sauce Cheesy with layers of melty mozzarella
As a bonus, this zucchini lasagna recipe reheats really well, just like you would expect a lasagna to reheat, so you’ll be happy to have leftovers. Since zucchini holds a lot of water, we take just a few minutes to prepare the zucchini before layering in about the same time it would take to precook your noodles, but this quick step keeps the lasagna from being watery.
Ingredients
No-noodle zucchini lasagna tweaks a classic recipe to make a more nutritious comfort food you can feel great about. It’s simple to make with these pantry staples
Zucchini – 4-5 medium/large zucchini cut into thin slices or circles. See our tips for easy slicing below. Sprinkling with salt and pepper helps draw out excess water and add flavor. Ground Beef – We used 85/15 fat content for a juicier sauce. Onion – yellow or sweet onion works well to flavor without overpowering the sauce. Garlic – Fresh cloves work best, and you can adjust the garlic to taste in this recipe. Pasta sauce – You can use homemade marinara sauce or store-bought sauce. When shopping for a store-bought marinara, pick one that isn’t too watery. I invert the glass jars to compare how loose they are. You’re less likely to end up with a watery lasagna. Basil or parsley – use fresh basil or use either flat-leaf or curly parsley. You can substitute dried herbs (1 Tbsp fresh herbs = 1 tsp dried herbs).
For the Cheese Sauce
Mozzarella cheese – Shred a block of low-moisture, part-skim mozzarella, or you can use an Italian blend of cheeses.
Ricotta cheese – reduced-fat, low-fat, or part-skim ricotta work great. Parmesan cheese – shredded melts nicely in this recipe, but grated can work as well. Egg – binds the cheeses together as a layer.
How to Make Zucchini Lasagna
Grill the zucchini slices – Season the zucchini slices with olive oil, salt, and pepper, and place them on a grill, grill pan, or large skillet for 2 minutes per side. Remove the slices, and if you see remaining moisture, pat dry with a paper towel. Make the meat sauce – Add olive oil to a large skillet or Dutch oven. Brown the meat and then drain off all but 2 Tbsp of fat. Add to the sauce – add diced onion, garlic, pasta sauce, half of the basil/parsley, salt and pepper. Simmer for 10 minutes and then remove from heat and set aside. Make the cheese layer – In a mixing bowl, combine 1 cup of the mozzarella, ricotta cheese, parmesan, egg, remaining basil/parsley, and salt. Stir to combine Layer the lasagna – In a 9×13 casserole dish, spread 1/2 cup of the meat sauce, then start to layer. Add a layer of cooked zucchini slices, followed by 1/3 of the meat sauce and 1 cup of mozzarella. Then spread 1/2 of your cheese sauce on top. Continue layering this way until you have 3 layers of zucchini then top with the remaining meat sauce and shredded mozzarella. Bake – poke toothpicks over the surface to keep the foil from sticking to the cheese. Cover the dish with foil and bake at 375 degrees for 40-45 minutes. Remove the foil and broil for 3-4 more minutes for a golden cheesy crust. Rest for 15 minutes before slicing and serving.
What to Serve with Zucchini Lasagna
This satisfying dish works great with a light side to compliment the hearty layers, and you can also include a side that soaks up the saucy, cheesy layers. These are some of our favorite side dishes for lasagna:
Caesar Salad Garden Salad Caprese Salad Panzanella Salad Garlic Bread Focaccia Bread
Make-Ahead
If you’re layering the zucchini lasagna ahead of time, layer and cover, then refrigerate or freeze before cooking. Just pop it in the oven when you’re ready to bake.
To Refrigerate: cover and refrigerate any leftovers for up to 5 days in the fridge Freezing: cover leftovers with foil and freeze for up to 3 months To Reheat: The best way to reheat is in the oven. Thaw in the fridge if you have time, then cook covered in the oven at 350 degrees until warm, which may take anywhere from 15-40 minutes depending on how much lasagna you’re reheating and if it’s frozen. Check out these ideas for reheating in the microwave and air fryer.
Zucchini is low-calorie and packed with heart-healthy nutrients. This delicious, cheesy, zucchini lasagna gives you all the cheesy, melty goodness of traditional lasagna without the huge calorie count. Comfort you can feel great about. Dig in!
More Zucchini Recipes
If you love this zucchini lasagna, then you won’t want to miss these zucchini recipes. P.S. Now I’m kind of thinking I need Zucchini Roll-Ups like our Classic Lasagna Roll-Ups!
Crispy Fried Zucchini Zucchini Muffins Pasta Primavera Grilled Moroccan Vegetable Skewers Zucchini Potato Bake
