Name: Zucchini Lasagna Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices); 2 tablespoons olive oil; Salt and freshly ground black pepper; 2 pounds ground beef; 1 medium onion (peeled and chopped, about 1 cup); 4 cloves garlic (minced); 28 ounces crushed tomatoes (undrained); 15 ounces tomato sauce; 6 ounces tomato paste; 2 tablespoons granulated sugar (or to taste); 1 1/2 teaspoons dried basil; 1 tablespoon Italian seasoning; 1 teaspoon fennel seeds; 15 ounces ricotta cheese; 1 egg; 2 teaspoons dried parsley; 1/2 teaspoon salt; 1 cup shredded Parmesan cheese; 4 1/2 cups shredded mozzarella cheese; Minced fresh parsley (for garnish)

If you’re looking for a comforting Italian classic without the carbs, you’re going to fall head over heels for this Zucchini Lasagna Recipe. It’s everything you love about lasagna—rich meat sauce, creamy ricotta, gooey mozzarella—just swapped out those traditional noodles for tender zucchini ribbons. Trust me, this dish is fan-freaking-tastic and perfect for weeknight dinners or when you want to impress without slaving over the stove.

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Why You’ll Love This Recipe

Low-Carb & Healthy: You get all the lasagna flavor without the heavy pasta, making it lighter but still so satisfying.
Rich Homemade Meat Sauce: The blend of spices and slow-simmered tomatoes creates a sauce that’s bursting with flavor.
Perfect for Meal Prep: It reheats beautifully, so you can make it ahead and enjoy leftovers during the week.
Family Favorite: Even picky eaters don’t miss the noodles—my family goes crazy for this every time!

A white rectangular ceramic baking dish holds a layered lasagna with six visible sections. The top layer is melted, golden-brown cheese with some darker browned spots along the edges and sprinkled with fresh green parsley. Underneath the cheese, there are thick, creamy white sauce layers alternating with pasta sheets, visible along the edges where the cheese has browned. Between the pasta layers, a rich dark brown meat sauce with a slightly chunky texture peeks through the sides. A woman's hand is holding a spatula lifting one lasagna piece from the top left corner, showing the thick layers clearly. The dish rests on a white marbled surface with a blue cloth partially visible on the side photo taken with an iphone --ar 2:3 --v 7 - Zucchini Lasagna, healthy zucchini lasagna, low-carb lasagna, homemade zucchini lasagna, gluten-free zucchini lasagna

Ingredients You’ll Need

To make this zucchini lasagna recipe sing, you want fresh, flavorful ingredients that complement each other perfectly. Slicing the zucchini thinly and cooking the meat sauce low and slow really makes a difference—plus a few simple herbs to tie it all together.

Flat lay of fresh zucchini sliced lengthwise into thin green ribbons, a small white bowl of golden olive oil, whole uncracked brown eggs, a mound of raw ground beef, a medium peeled onion chopped into small pieces, several peeled garlic cloves, a small white bowl filled with bright red crushed tomatoes, a small white bowl of smooth tomato sauce, a small white bowl of thick tomato paste, a small white bowl containing granulated sugar, dried basil and Italian seasoning arranged in small white bowls, a small white bowl with fennel seeds, a white ceramic bowl heaped with creamy ricotta cheese, a small white bowl of shredded Parmesan cheese, another simple white bowl holding shredded mozzarella cheese, and a small pile of fresh bright green parsley leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Zucchini Lasagna, healthy zucchini lasagna, low-carb lasagna, homemade zucchini lasagna, gluten-free zucchini lasagna

Zucchini: Choose firm, straight zucchinis so slices are easy to cut evenly and layer nicely.
Olive oil: Use good quality extra virgin olive oil for that classic Italian touch and flavor.
Ground beef: I find 80/20 beef perfect for rich flavor without too much grease.
Onion: Sweet or yellow onions work well for mellow depth in your sauce.
Garlic: Fresh minced garlic is non-negotiable for that authentic aroma and punch.
Crushed tomatoes: Look for whole or crushed tomatoes without added sugar to keep control of sweetness.
Tomato sauce and tomato paste: These help thicken and intensify the meat sauce, making it hearty.
Granulated sugar: Just a touch balances out the acidity—taste as you go, you might want a little less or more.
Dried basil, Italian seasoning, fennel seeds: These spices layer in that classic Italian flavor you crave.
Ricotta cheese: I prefer whole milk ricotta for creaminess, but part-skim works too.
Egg: Binds ricotta filling so it sets beautifully during baking.
Dried parsley and salt: Simple seasonings to brighten the cheese layer.
Parmesan cheese: Freshly grated adds nutty, salty notes that elevate every bite.
Mozzarella cheese: Plenty of it! Use whole milk shredded mozzarella for that irresistible melty layer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this zucchini lasagna recipe depending on what I have on hand or my mood, and honestly, you can switch it up easily to fit your taste or dietary needs. This is your lasagna, so make it your own!

Ground turkey or chicken: I swapped ground turkey once when I wanted something lighter, and it was surprisingly delicious and moist—just watch the seasoning as turkey can be milder.
Vegetarian option: Skip the meat and use sautéed mushrooms, spinach, and zucchini ribbons with extra ricotta and mozzarella—still equally satisfying.
Spicy twist: Add a pinch of crushed red pepper flakes to your meat sauce for a bit of heat that wakes up your taste buds.
Herb variations: Fresh basil or oregano can replace dried herbs if you have fresh garden herbs, adding vibrant flavors.

How to Make Zucchini Lasagna Recipe

Step 1: Prepare and Roast the Zucchini

First off, slice your zucchini lengthwise into 1/4 inch thick ribbons. I use a mandoline because it makes slicing quick and super even, but a sharp knife works just fine too. Lay them on paper towels, sprinkle lightly with salt, and let them sit for 10-15 minutes to draw out moisture — this is my secret for avoiding soggy layers. After draining, pat them dry and brush both sides lightly with olive oil. Then roast them in a single layer at 400°F for about 10 minutes until just tender. This step keeps your zucchini tender but intact when layering the lasagna.

Step 2: Make the Meat Sauce

While the zucchini roasts, heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes, then toss in minced garlic and cook another minute—be careful not to burn it! Add your ground beef and cook until browned, breaking it up into fine pieces for even texture. Stir in crushed tomatoes (undrained), tomato sauce, and tomato paste, then sprinkle in granulated sugar, dried basil, Italian seasoning, and fennel seeds. Let this sauce simmer gently for 30-35 minutes—this slow simmer is what brings those flavors all together and thickens the sauce nicely. Taste and adjust salt, pepper, or sugar as needed.

Step 3: Mix the Ricotta Filling

In a bowl, whisk together the ricotta cheese, egg, dried parsley, and salt until smooth. This mixture adds creamy texture and richness that balances the tanginess of your sauce and the zucchini layers. I always give it a quick taste to make sure it’s perfectly seasoned before assembly.

Step 4: Assemble Your Zucchini Lasagna

Grab your favorite baking dish (9×13 works great) and spread a thin layer of meat sauce on the bottom to keep zucchini from sticking. Then you’re gonna build it like any lasagna: layer zucchini slices, ricotta mixture, a generous sprinkle of mozzarella and parmesan, then meat sauce. Repeat these layers until you run out of ingredients, finishing with a thick mozzarella topping. Don’t skimp here—the cheese crust on top is everything!

Step 5: Bake and Serve

Cover your assembled lasagna with foil (pro tip: tent the foil so it doesn’t stick to the cheese) and bake at 375°F for 35 minutes. Then remove the foil and bake for another 15 minutes until bubbly and golden on top. Let it rest 10-15 minutes before slicing—this rest time helps it set perfectly so you get clean slices without everything sliding apart.

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Pro Tips for Making Zucchini Lasagna Recipe

Salt Your Zucchini Well: Drawing out moisture prevents watery lasagna layers—don’t skip this step!
Don’t Overcrowd the Pan: When cooking meat sauce, giving the beef space means it browns better for richer flavor.
Let It Rest After Baking: Patience here pays off with clean slices and perfectly melded flavors.
Use Fresh Parmesan: It melts better and has so much more flavor than pre-grated—you’ll notice the difference.

How to Serve Zucchini Lasagna Recipe

A white plate holds a square slice of lasagna with four visible layers: the top layer is melted golden cheese sprinkled with green herbs, below it is a creamy white layer, followed by a thick red meat and tomato sauce layer, and at the bottom is another creamy white layer with bits of sauce peeking through. The lasagna has a slightly browned and bubbly top with some sauce oozing onto the plate. A gold fork rests inside the plate near the lasagna, and the plate sits on a white marbled surface with a white cloth nearby. In the soft background, a white bowl with some greens is blurred. Photo taken with an iphone --ar 2:3 --v 7 - Zucchini Lasagna, healthy zucchini lasagna, low-carb lasagna, homemade zucchini lasagna, gluten-free zucchini lasagna

Garnishes

I always sprinkle minced fresh parsley over the top right before serving—it adds a fresh, vibrant pop of color and a subtle herbaceous note that brightens the rich dish perfectly.

Side Dishes

Pair this zucchini lasagna with a crisp green salad dressed in a light vinaigrette or some roasted garlic bread if you want to keep things hearty. A simple sauté of green beans or a tangy arugula salad balances the richness, making for a well-rounded meal.

Creative Ways to Present

For a dinner party, I like to make individual mini lasagnas in ramekins—same layers, just prettier portions. It’s always a crowd-pleaser and looks super fancy with a little fresh basil leaf on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they’re good for about 3-4 days. The flavors deepen after sitting overnight, so sometimes I actually like eating this lasagna the next day even more than fresh out of the oven.

Freezing

This zucchini lasagna freezes beautifully. I like to cut it into portions, wrap each piece tightly in plastic wrap, then foil, and pop them in the freezer. When I’m ready, I thaw them overnight in the fridge before reheating—it’s perfect for quick dinners on busy nights.

Reheating

To reheat, I place the portion in a 350°F oven, covered loosely with foil, for about 20 minutes or until warmed through. This keeps the cheese melty without drying out the zucchini layers—microwaving tends to make it rubbery, so I avoid that when I can!

FAQs

Can I use yellow squash instead of zucchini in this recipe?

Absolutely! Yellow squash works just as well in this recipe and provides a slightly sweeter flavor. Just slice lengthwise the same thickness as zucchini and follow the same roasting process.
Do I need to peel the zucchini before slicing?

Nope! The skin is tender and adds color and nutrients. Just make sure to slice evenly and salt to draw out moisture so your lasagna doesn’t get watery.
Can I make this zucchini lasagna recipe vegetarian?

Yes! Simply swap the ground beef for sautéed vegetables like mushrooms, spinach, or eggplant. Use extra cheese or add cooked lentils for protein to keep it hearty.
How do I prevent the lasagna from being too watery?

The key is salting the zucchini slices before roasting to pull out excess water and patting them dry. Also, roasting instead of raw layering helps evaporation. Lastly, a well-simmered thick meat sauce keeps things nicely balanced.
Can I prepare this lasagna ahead of time?

Definitely! Prepare and assemble it a day in advance, keep it covered in the fridge, then bake when ready. The flavors actually taste better after resting overnight!

Final Thoughts

I absolutely love how this zucchini lasagna recipe turns out every single time. It’s my go-to when I want that hearty, satisfying comfort food vibe without the heaviness of traditional pasta. Give the zucchini ribbons their moment to shine and marry them with that rich meat sauce and creamy ricotta—it’s truly a winner. I hope you enjoy making and eating this as much as my family and I do; trust me, once you try it, it might just become your new favorite lasagna too!