Zucchini Lasagna Recipe

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5 from 147 votes
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This zucchini lasagna recipe features tender zucchini “noodles” layered with rich meat sauce and creamy cheese. Deceptively low-carb, I use a special trick to guarantee it’s NEVER watery!

Want more creative lasagna recipes? Try my lasagna with cottage cheese, keto lasagna, and seafood lasagna next.

low carb zucchini lasagna.

Contrary to popular belief, you can make a veggie-based lasagna with the same taste and textures as traditional lasagna.

Inspired by my eggplant lasagna, this recipe uses zucchini slices to recreate the lasagna noodles. Then, it’s layered with a rich, savory meat sauce and, of course, plenty of cheese. It’s so good, it’s my favorite way to sneak veggies into my family’s dinner.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make zucchini lasagna
  4. Storage instructions
  5. More zucchini recipes to try
  6. Zucchini Lasagna (Non watery!) (Recipe Card)

Why I love this recipe

  • A healthy dinner option. This dish is naturally gluten-free, packed with greens, lean ground beef, and an ample amount of cheese without being excessive. 
  • The perfect weeknight dinner. Slice the zucchini, build the meat sauce, layer it up, and let it bake in the oven. It’s that simple. 
  • The zucchini is NOT watery. With a few simple hacks, your zucchini noodles will be tender and not watery. 
  • Adults and kids will love it. It’s not every day I find a veggie-heavy recipe that kids will eat, but I’ve tried and tested this recipe on a few, and they love it every time!
zucchini lasagna.

Ingredients needed

  • Zucchini. Thinly sliced. When choosing a zucchini to use for lasagna, choose one that is firm and ripe, with no bumps or bruises on the flesh. 
  • Salt. Sprinkled over the sliced zucchini to draw out excess moisture. 
  • Olive oil. To cook up the meat sauce mixture.
  • Ground beef. I used lean ground beef to make this lasagna healthier, but you can use a slightly fattier cut, like 80/20 ground beef. Avoid using very fatty beef, as it will create pools of oil in the bottom of the baking dish once the lasagna is baked. 
  • Tomato sauce. Homemade pomodoro sauce or sugo to make the lasagna even more flavorful and delicious. 
  • Italian seasoning. A must for all Italian-inspired dishes.
  • Ricotta cheese. Full-fat ricotta cheese. Low-fat and fat-free ricotta cheese can also work, but they tend to have a higher water content. If you don’t have ricotta cheese, cottage cheese can be used. If you do use the latter, blend it until it is mostly smooth. 
  • Frozen spinach. It’s optional but adds an extra dose of veggies to the lasagna! Be sure to squeeze out any extra moisture to prevent the lasagna from being watery. 
  • Egg. To thicken the creamy filling. 
  • Cheddar cheese. Any flavorful shredded cheese will work. You are welcome to also double up on the mozzarella cheese. 
  • Mozzarella cheese– Adds an extra layer of cheese and also lightly sprinkle over the top.

How to make zucchini lasagna

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep the lasagna. Slice the zucchini into ⅛-inch thick slices and lay on a plate. Sprinkle with salt. After 15 minutes, pat dry with paper towels.

Step 2- Make the meat sauce. Oil a large skillet over medium heat. Cook ground beef for 5 minutes until no longer pink. Add the red sauce and herbs and cook for 5 minutes. 

Step 3- Mix the fillings. In a large bowl, whisk together the ricotta cheese, cheddar, thawed spinach, and egg. 

Step 4- Assemble. Spread ½ cup of meat sauce on the bottom of the baking dish. Add a layer of zucchini strips, then ½ cup of the ricotta mixture. Sprinkle ½ cup of mozzarella cheese. Repeat until all of the ingredients have been used and top with remaining mozzarella. 

Step 5- Bake. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.

Step 6- Cool and serve. Remove the lasagna from the oven and let rest for 10 minutes before serving.

how to make zucchini lasagna.

How to avoid watery lasagna

After making this lasagna hundreds of times, I’ve perfected the recipe to ensure the lasagna is NEVER watery. However, you must follow these foolproof tips-

  • Salt the zucchini. Sprinkling the zucchini with salt before using it in the lasagna will draw out excess moisture. Let it sit for at least 10 minutes! 
  • Slice the zucchini thinly. The thinner the slices of zucchini, the less chance it has to hold any moisture. 
  • Avoid using reduced-fat ricotta cheese. Reduced-fat dairy products compensate for the lack of fat with extra water. 

Arman’s recipe tips

  • Use a mandolin. While it’s definitely optional, I try to use a mandolin when I have one since it helps guarantee even, thin zucchini slices. 
  • Make it in advance. You can make your lasagna up to 3 days in advance! Simply let the meat sauce cool to room temperature, then assemble the lasagna, cover it with foil, and refrigerate until you’re ready to bake. 
  • Cover it with aluminum foil. If you notice the cheese is browning before the center is fully cooked, cover the lasagna with foil and continue baking.

Variations

  • Swap the meat. I love ground beef, but you can use any type of ground meat, like ground turkey, Italian sausage, or even plant-based meat. 
  • Add flavor. I think this lasagna is super flavorful as is, but you can add all sorts of extra ingredients, like freshly ground black pepper, minced garlic, caramelized onions, or sautéed mushrooms.
  • Garnish the lasagna with fresh basil and parmesan cheese for a little extra touch.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to one week. First, ensure the lasagna has been cooled to room temperature to prevent sweating. 

To freeze: Place the lasagna in a shallow container and store it in the freezer for up to 6 months. 

Reheating: Either microwave for 1-2 minutes or reheat in a preheated oven until warm and the cheese is bubbling. 

homemade zucchini lasagna.

More zucchini recipes to try

zucchini lasagna recipe.

Zucchini Lasagna (Non watery!)

5 from 147 votes
This zucchini lasagna recipe features tender zucchini “noodles” layered with rich meat sauce and creamy cheese. Deceptively low-carb, I use a special trick to guarantee it’s NEVER watery! Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Video

Ingredients  

  • 3-4 large zucchini thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 lb ground beef I used extra lean ground beef
  • 3 1/2 cups tomato sauce * see notes
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded cheese cheddar or tasty
  • 10 oz frozen spinach thawed and with all liquid squeezed out
  • 1 large egg
  • 2 1/2 cups mozzarella cheese

Instructions 

  • Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside. 
  • Thinly slice the zucchini into 1/8th inch thick slices (I like to use a mandolin). Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
  • In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the tomato sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
  • In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg. 
  • Assemble the zucchini lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with any remaining mozzarella cheese. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
  • Remove the lasagna from the oven and rest for 10 minutes before serving.

Notes

* I like to use pomodoro sauce or sugo.
TO STORE: Store cooled leftover lasagna in an airtight container and refrigerate for up to 1 week. 
TO FREEZE: Place the cooled lasagna in a shallow container and freeze for up to 6 months. 
TO REHEAT: Microwave for 1-2 minutes or reheat in a preheated oven until warm and the cheese is bubbling.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 5gProtein: 20gFat: 19gSodium: 473mgPotassium: 466mgFiber: 2gVitamin A: 3296IUVitamin C: 16mgCalcium: 284mgIron: 2mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published September 2021, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 147 votes (126 ratings without comment)

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Comments

  1. 5 stars
    Just made it and have to comment.
    If I could give this six stars, I would.
    Didn’t have the time to make tomato sauce, so sauted finely diced half an onion in olive oil until translucent, added two large, very finely diced cloves of garlic for half a minute, then added the meat until no longer pink. Added tomato passata and fresh basil, salt, freshly ground pepper, and a little demerara sugar.
    Grated Gouda, parmesan and cheddar to mix with the ricotta.
    Did not have spinach so just skipped it.
    It needed an extra five minutes in the oven to get a nice golden color.
    My husband’s reaction: “Wow. Incredible. Phenomenal. Absolutely perfect. Best lasagna you ever made. Please make it again”.
    Thank you, thank you, thank you for this recipe!

  2. 5 stars
    Best Lasagna ever! Reheated tonight after thawing from freezer and it was just as delish as when originally made! Thanks so much for the recipe!

  3. 5 stars
    So good! I used spicy Italian sausage in lieu of the hamburger and it came out amazing. If you didn’t tell anyone no one would figure out that it was zucchini instead of noodles! Will definitely be a staple in my freezer.

  4. 5 stars
    The best zucchini lasagna out of the many I’ve made from different recipes. Love not having a puddle of watery sauce in the bottom! My husband and kids also said it was their favorite of any lasagna recipe. That’s high praise!

  5. 5 stars
    It was amazing, I used ground turkey and ground italian sausage instead of ground beef, it was amazing thank you

  6. Is there any substitute you can use for the ricotta cheese besides cottage cheese (I know some people use this) I can not eat either of them. Thanks for any suggestions.

  7. 5 stars
    I’ve been meaning to make lasagna for a few weeks now. I have an egg crepe recipe substitute for noodles, but THIS is what I’m going to do TONIGHT. Thanks again, Arman. You always come through, you fabulous chef, you! 🙂

  8. 5 stars
    I made this last name get and the family loved it! All had it for lunch today, too. No one knew or cared it was good for you, too!

  9. 5 stars
    I made this last night and my 18 year old son & my husband loved it! As did I! They had no idea it was zucchini! They both ate it for lunch today too!!! I love your site and recipes!

  10. 5 stars
    Can’t wait to try your zucchini lasagna. I am giving you 5 stars based on my cooking skills and your ingredients. Yes to more yummy keto recipes!