Zucchini Lasagna Recipe
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My zucchini lasagna recipe features tender zucchini “noodles” layered with rich meat sauce and creamy cheese. Deceptively low-carb, I’ve tested this countless times to ensure no watery 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.
This dish is naturally gluten-free, packed with greens, lean ground beef, and an ample amount of cheese without being excessive. The most important thing, though, is that my lasagna is NOT watery. It’s just as tender and cheesy as you’d expect.
★★★★★ REVIEW
“I love your never watery Lasagna recipe. The only thing I did differently was add some sliced green olives for a little wow flavor. This one will be going in my rotation. Thank you.” – Karen
Table of Contents
Key Ingredients
Here’s what goes into this low carb zucchini lasagna, along with my kitchen notes. Full measurements are in the recipe card below.
- Zucchini. Thinly sliced. When choosing a zucchini for lasagna, select one that is firm and ripe, with no bumps or bruises on the flesh.
- Salt. To sprinkle 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. Avoid using very fatty meat, as it can cause oil to pool at the bottom of the baking dish during baking.
- 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.
- Cheesy filling. I’m mixing full-fat ricotta, frozen spinach, and an egg. I also mix in cheddar cheese rather than using straight ricotta, which Kelley in the comments correctly identified as another sneaky source of wateriness. The cheddar binds the filling and absorbs excess moisture from the ricotta itself.
- Mozzarella cheese. Adds an extra layer of cheese and a light sprinkle over the top.
How to avoid watery lasagna
After making this lasagna hundreds of times, I’ve perfected the recipe so it’s 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 zucchini slices, the less likely they are to hold moisture.
- Avoid using reduced-fat ricotta cheese. Reduced-fat dairy products compensate for the lack of fat with extra water.
How to make zucchini lasagna
Step 1- Slice the zucchini into ⅛-inch thick slices and lay them on a plate. Sprinkle with salt. After 15 minutes, pat dry with paper towels.
Step 2- 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 another 5 minutes.
Step 3- In a large bowl, whisk together the ricotta cheese, cheddar, thawed spinach, and egg.
Step 4- Layer ½ cup meat sauce, zucchini strips, ½ cup ricotta, and ½ cup mozzarella in a baking dish. Repeat until all ingredients are used.
Step 5- Top with the remaining mozzarella cheese and cover with foil.
Step 6- Bake for 50 minutes, remove the foil, and bake for another 30 minutes.
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.
Zucchini lasagna variations
- Swap the meat. I love ground beef, but you can use any ground meat, like ground turkey, Italian sausage, or plant-based meat.
- Add extra 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 freeze for up to 6 months.
Reheating: Either microwave for 1-2 minutes or reheat in a preheated oven until warm, with the cheese bubbling.
Zucchini Lasagna (Non watery!)
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
Nutrition
More creative recipes
- Lasagna with cottage cheese– My higher protein take on a classic lasagna that nobody can tell isn’t ricotta.
- Keto lasagna– The original low carb lasagna that inspired other low carb versions.
- Seafood lasagna– The most impressive lasagna I make, and the one I save for dinner parties.
What is the weight of a serving in grams or ounces? I made mine in a slightly smaller baking dish and I need to weigh the serving.
Thanks!
Hi Becki- I haven’t calculated it in terms of weight- I just slice it into equal pieces. You could just slice weigh yours when it comes out of the oven then divide it by the number of servings.
This is a fabulous recipe… I make this frequently and nobody complains that there’s no pasta in the lasagna. It’s really important to salt the sliced zucchini and let it sit for a while. This is the first recipe that I’ve seen that adds a different cheese to the ricotta. thanks so much for all of your fabulous recipes.👍
You are so welcome, Kelley. Yes- I did that on purpose. I find that using straight ricotta actually risks watery lasagna (from the ricotta, ironically, not the zucchini). I’m so glad you enjoyed it- I appreciate your lovely review and rating.
I enjoyed this recipe and will make it again. I used tomato basil organic pasta sauce (low carb) instead of tomato sauce and oregano. Tasted great!
Thanks for the feedback and review, Melissa. I’m so glad you enjoyed the recipe, and that sauce sounds delicious 🙂
so what temp do I bake at? 400?
350F for this one! Check the recipe card if you’re unsure.