Zucchini Lasagna
Zucchini Lasagna is my go-to when I want all the cozy, cheesy comfort of classic lasagna without the pasta. It swaps noodles for thin slices of fresh zucchini, but still gives you all that hearty, baked-in flavor from rich meat sauce, creamy ricotta, and melty cheese.
What I love about this dish is that it feels lighter but still completely satisfying. It’s a smart way to use up summer zucchini and a perfect low-carb option that’s still family-friendly. Bonus is that leftovers reheat beautifully, making it great for meal prep, too.
Ingredients
- Zucchini – You’ll need a couple of small to medium sized zucchini. The larger they get, the more seeds they have and young, small zucchini taste the best, too.
- Ground beef – 80/20 is fine for this recipe. Just drain any fat after browning the beef.
- Marinara sauce – You can use your favorite jarred sauce or make your own.
- Italian seasoning – Any kind of Italian blend will work, or just use a pinch of dried oregano and a pinch of dried basil.
- Ricotta cheese – I like cooking with extra creamy ricotta but it can be tough to find. Any ricotta will work.
- Egg
- Mozzarella cheese – I shred my own cheese using a rotary cheese grater. It makes it so easy and you don’t get any of that powdery nastiness on the cheese that comes in bags of pre shredded cheese.
- Parmesan cheese – Any kind, any quality.
- Salt and pepper
- Olive oil
How To Make Zucchini Lasagna
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Preheat your oven to 375°F (190°C).
Start by slicing your zucchini into thin strips. I like using a mandoline slicer here because it gives you super even, thin slices that cook up perfectly. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then blot them dry with paper towels so your lasagna doesn’t end up watery.
In a skillet, brown the ground beef over medium heat until it’s cooked through. Drain the excess fat, then stir in the marinara sauce and Italian seasoning. Let the sauce simmer for about 5 minutes so the flavors can come together.
In a mixing bowl, combine the ricotta, egg, salt, and pepper. Stir until smooth and creamy.
To assemble, brush a 9×13-inch baking dish with olive oil or nonstick spray. Layer the bottom with zucchini slices, then spoon over some of the ricotta mixture, followed by the meat sauce and a sprinkle of mozzarella. Repeat the layers, ending with a layer of mozzarella and all the Parmesan on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing. This helps it set up and makes for cleaner slices. Enjoy!
Chef Jenn’s Tips
- Use a mandoline for quick, even zucchini slices—just watch your fingers!
- Salting and drying the zucchini really helps avoid excess moisture.
- You can swap the ground beef for ground turkey or a plant-based option if you like.
- Add a pinch of nutmeg to the ricotta for an extra layer of flavor.
Recommended
Make It a Meal
Pair this lasagna with a simple green salad or roasted veggies. Garlic bread is a great side if you’re not worried about carbs, or go lighter with sparkling water and a lemon wedge.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot. You can also freeze individual slices for a quick lunch—just thaw overnight before reheating.
Zucchini Lasagna
Ingredients
- 3 medium zucchinis thinly sliced lengthwise
- 1 pound ground beef
- 1 cup marinara sauce no added sugar
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 large egg
- 1½ cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Slice zucchini into thin strips using a mandoline slicer, then sprinkle lightly with salt. Let sit for 10 minutes, then pat dry with paper towels.
- In a skillet, brown the ground beef over medium heat. Drain the fat and stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
- In a mixing bowl, stir together the ricotta cheese, egg, salt, and pepper.
- Layer the lasagna in your prepared baking dish: zucchini, ricotta, meat sauce, and mozzarella. Repeat layers and finish with mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
Chef Jenn’s Tips
- Use a mandoline for quick, even zucchini slices—just watch your fingers!
- Salting and drying the zucchini really helps avoid excess moisture.
- You can swap the ground beef for ground turkey or a plant-based option if you like.
- Add a pinch of nutmeg to the ricotta for an extra layer of flavor.
