This Zucchini Lasagna recipe has the same mouthwatering layers of melty cheese and sauce as a classic Lasagna Recipe but it’s low-carb. We substituted the lasagna noodles for zucchini slices making this guilt-free, but so satisfying. You won’t even miss the pasta!
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.
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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.
Pro Tip
We use a mandolin at 1/4” to make thin ribbons easily, but you can also use a knife or a large vegetable peeler. No matter what method you use, wear safety gloves in the kitchen and be careful not to cut yourself!
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.
Pro Tip
A grill will cook all of your zucchini quickly, but if you don’t have an outdoor grill, you can also make this on a grill pan. It also works on a large non-stick skillet, but you won’t get those fabulous grill marks.
Pro Tip
The dish is ready when there are small bubbles around the outside. If your zucchini lasagna looks slightly too watery, try cooking it uncovered for 15 minutes before broiling.
