All the lasagna vibes, made a little fresher with zucchini.
Sometimes the craving for lasagna hits so strong there’s no way to deny it. The rich tomato sauce, creamy mozzarella and ricotta cheeses, and hearty meat crumbles… I’m literally salivating as I type.
But did you ever stop to think that the pasta doesn’t actually have much flavor? (A controversial opinion, I know, but we’re talking about store-bought lasagna pasta here!)
That’s why I firmly believe you CAN get your veggies in while also enjoying the cozy and comforting flavors you crave. And this Zucchini Lasagna is perfect proof! It’s not only delicious but also a lighter option that doesn’t compromise on flavor.
(If you want an even fancier presentation with the same flavors, check out these Zucchini Lasagna Roll-Ups! Or this easy lasagna for more of a classic dish!)
I must say this was BETTER than the usual pasta recipe! And using zuccini is so good for you! Thank you so much!
– Kat
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Mozzarella. Look for shredded whole milk or part-skim to sprinkle evenly.
- Zucchini. You need about 4 to 5 medium-sized squash. Look for pieces that are about the same length so it makes layering the lasagna easier.
- Ground meat. You can use beef, turkey, Italian sausage, or a mixture. Choose a variety with at least a 90/10 leanness, or make sure to drain out any excess fat after cooking. This extra liquid can make the lasagna very watery!
- Onion. Sweet was used and is a perfect balance to the earthy flavors, but white or red can also be subbed.
- Garlic. Fresh, finely minced garlic adds so much flavor, but ¼ teaspoon garlic powder can be used.
- Sauce. Your choice of marinara or any other type of tomato-based spaghetti sauce. Choose one you like the taste of since this is a big part of the dish. This homemade Pomodoro Sauce is delicious!
- Ricotta. A whole milk version is preferred. A part-skim one will have excess liquid that can contribute to a watery result.
- Seasoning. Either store-bought or a homemade Italian Seasoning will work. Or, you can also use a mix of oregano, parsley, basil, rosemary, and thyme.
- Parmesan. Freshly grated adds the most flavor and creates a smooth texture when melted. You can also use shredded if that’s what you have.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut zucchini into slices.
First, trim and remove the ends from all of the zucchini.
Then, use a very sharp knife to cut each one lengthwise. You should get about 4 to 5 slices that are about ¼-inch thick. If you cut them much thinner than this, they get too soggy while baking.
Avoid using a vegetable peeler, as the veggies won’t hold their shape. If you use a mandolin, be sure it is on a thick setting.
Remove excess water from the zucchini.
Lay the zucchini flat on the cutting board and sprinkle with ½ teaspoon of salt.
Let it sit for 20-30 minutes and watch as the magic happens. The salt will draw out the moisture from the zucchini which you can then dab off with paper towels.
Try to do this at least every 5-10 minutes to remove as much as you can.
Mix together the filling.
While the zucchini rests, heat a large skillet over medium with 1 tablespoon of oil. Add the diced onion and cook 2–3 minutes, until tender, then stir in the garlic for 30 seconds.
Push the veggies to the side and add the ground meat. Cook 7–8 minutes, breaking it up as it browns, until no longer pink. Drain any excess liquid, then mash with a potato masher to get those fine crumbles.
Add the tomato sauce and simmer.
Pour in 2 cups of marinara sauce, or a 16 oz. jar, along with salt, black pepper, and a pinch or two of nutmeg. This spice is my secret recipe, it’s so subtle but will give the sauce a lovely depth of flavor.
Stir it all together until it’s well mixed. Another option for sauce is this dynamite Bolognese Sauce!
Pro Tip: Allow the sauce to simmer long enough that any excess liquid is cooked off. Otherwise, the lasagna will be watery.
Layer the lasagna.
Lightly spray a 9×13-inch baking dish. In a medium bowl, mix the ricotta, egg, Italian seasoning, Parmesan, and salt.
Spread a few spoonfuls of meat sauce in the bottom of the dish, then layer on half the zucchini. Add half the ricotta mixture, half the meat sauce, and repeat with the remaining ingredients.
Finish with a generous layer of shredded mozzarella on top.
Bake in the oven.
Cook the uncovered zucchini noodle lasagna in a preheated 375℉ oven for 35-40 minutes. It is done when the vegetables are tender, and the cheese is lightly golden.
Be sure to let it rest at least 10-15 minutes before slicing into it. After cooling slightly, the layers will hold their shape better.
FAQs
After quite a few rounds of recipe testing, I’ve learned some key tricks to prevent your dish from becoming too liquidy. The key takeaway-sprinkle salt over the zucchini before building the lasagna to allow moisture to seep out, then blot with a paper towel.
If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days. If you freeze this dish, the texture will be very different upon thawing. It is not recommended.
Place the lasagna back into a 350℉ oven for 15 minutes until warmed through, or heat individual servings up in the microwave.
Before baking, be sure to sprinkle salt on the zucchini noodles. Then, let them rest for about 20 minutes, dabbing away excess moisture.
It is best to use a sharp knife to cut the zucchini. Using a mandolin or vegetable peeler may create pieces that are too thin, resulting in a watery lasagna.
Traditional lasagna is cooked covered to keep the noodles from drying out. However, there is so much moisture in zucchini noodles that baking the dish uncovered is best.
What to serve with it?
Zucchini Lasagna is delicious with any of these side dish options:
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Zucchini Lasagna (Not Watery)
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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 of 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
- Cut and remove the ends from all of the zucchini. Then, cut each one lengthwise into 4-5 slices about ¼”-thick. Lay the zucchini flat on the cutting board and sprinkle with ½ teaspoon of salt. Let sit for 20-30 minutes. Dab the excess liquid with a paper towel every 5-10 minutes to remove it.2 pounds zucchini
- In a large skillet add the oil and onion. Sauté over medium heat for 2-3 minutes, or until the onion becomes tender. Add the garlic and continue sautéing for an additional 30 seconds.1 tablespoon oil, 1 cup sweet onion, 3 cloves garlic
- Push the onion and garlic to the side of the skillet and add the ground beef. Cook for 7-8 minutes, or until the meat is cooked through and no longer pink. Drain off any excess liquid, if needed. Using a potato masher, mash the meat until it forms fine crumbles.1 pound 90/10 ground beef
- Pour in the marinara sauce along with the nutmeg, ¾ teaspoon of salt, and black pepper. Stir together, and then bring the sauce to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.1 (16-ounce) jar marinara sauce, 1 pinch of nutmeg, ¼ teaspoon black pepper
- While the sauce is simmering, mix together the ricotta cheese, egg, Italian seasoning, Parmesan cheese, and ¼ teaspoon salt in a medium-sized bowl.1 (16-ounce) container whole milk ricotta cheese, 1 large egg, 2 teaspoons Italian seasoning, ¼ cup grated Parmesan cheese
- Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in a few spoonfuls of the meat sauce and then layer half of the zucchini slices on top. It’s ok if a few of them overlap.
- Spread the ricotta cheese mixture over the slices and then top with half of the meat sauce. Repeat the layers: zucchini slices, ricotta cheese, ending with the meat sauce. Sprinkle the mozzarella cheese on top.1 cup shredded mozzarella cheese
- Bake at 375 degrees for 35-40 minutes, uncovered, or until the zucchini is tender and the cheese is lightly golden.
- Let sit for at least 10-15 minutes before serving with a sprinkle of fresh parsley or basil and enjoy!Fresh parsley and basil
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Video
Notes
- Italian seasoning: this homemade spice blend was used when testing this recipe.
- Salt: If your seasoning blend has added salt, you may need to adjust the amount of salt used.
- Slicing: The quickest and easiest way to get even slices is to use a mandoline. If you’re slicing the zucchini by hand, trim one side to create a flat edge, place it flat-side down on the cutting board, and then cut the rest into uniform slices.
- Removing Moisture: Allow adequate time for the salt to extract as much water as possible. Dab the zucchini multiple times while it sits to ensure a less liquidy, firmer finished product.
- Storage: These lasagna roll-ups will keep well for up to 3-4 days when stored in the refrigerator. It is not recommended to freeze as you will likely end up with excess moisture upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Recipes
If you like this zucchini recipe, try one of these options next:
Delicious!! will make it again!! I’ll try it with 9×11″ pan next time, as we’re used to it being a little thicker.
Yay! So happy to hear you enjoyed the recipe, Suzie! Thanks so much for taking the time to leave a comment and rating!
The sauce came out salty even though I put half the amount it called for. Other than that it came out fine. I did add some spinach I blanched and chopped to the cheese mixture. For the color and extra vitamins.
Thanks for letting me know, that, Mandie! Curious- did you happen to use the Italian seasoning from the ET website or a different mix? That might have contributed to it having a little too much salt. Spinach sounds like a delicious addition- I’ll have to try that next time! Thanks for taking the time to leave a comment and rating- it truly means so much to me to hear from my readers! Hope you’re having a lovely day ♡London
This was AMAZING! I followed the directions pretty close and the left-overs were as good as the original. I did use a mandolin to cut the zuchini but set the trim to be thicker than my instinct. I also took the time to salt and dry the squash (do not rush this step)
Yay! So happy to hear you enjoyed the recipe, Jane! That step is so important. Thanks so much for taking the time to leave a comment and rating!
I must say this was BETTER than the usual pasta recipe! And using zuccini is so good for you! Thank you so much!
It totally IS so good for you! Honestly, I never even miss the pasta in this one! I just re-tested/photographed this recipe for a cookbook I’m creating that’s coming out in a few months and was still in awe of how delicious it is 🙂