Low-carb, cheesy, and just as satisfying as the original.
When you’re craving something cozy like lasagna, but want to skip the carbs or gluten, zucchini lasagna steps in as a brilliant substitute. Thin, tender strips of zucchini replace the traditional noodles without losing any of that saucy, cheesy magic we all love.
Whether you’re following a low carb, keto, or gluten free lifestyle Or you’re just trying to sneak in more veggies this dish hits the mark. It’s rich in flavor, easy to assemble, and perfect for meal prep or freezer friendly dinners.
Zucchini Lasagna Recipe
Why You’ll Love This Zucchini Lasagna
- Low in carbs, high in satisfaction You won’t miss the pasta one bit
- Great for make ahead meals Freezes and reheats like a champ
- Gluten-free and keto-friendly Perfect for dietary restrictions without compromise
Ingredients You’ll Need
Here’s everything you’ll need to make your lasagna layers sing:
- 3–4 medium zucchinis, sliced lengthwise into ¼-inch strips
- 1 pound ground beef or turkey (or plant-based alternative)
- 1½ cups ricotta cheese (or cottage cheese)
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce, store-bought or homemade
- 1 egg (for the ricotta mixture)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning, plus salt and pepper to taste
How to Make Zucchini Lasagna (Step-by-Step)
Here’s how to layer up this lightened-up classic:
- Prep the zucchini: Slice and lay on paper towels. Sprinkle with salt and let sit for 15–20 minutes to release moisture. Pat dry.
- Cook the meat sauce: In a skillet, sauté garlic and brown the meat. Add marinara and simmer for 10 minutes.
- Mix the ricotta filling: In a bowl, combine ricotta, egg, Italian seasoning, and a pinch of salt and pepper.
- Layer: In a baking dish, layer zucchini slices, ricotta mixture, meat sauce, and cheese. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until bubbly and golden. Let cool for 10 minutes before slicing.
Pro Tip: Roast zucchini slices ahead of time for firmer texture and less water.
Variations & Add-Ins
- Make it vegetarian: Skip the meat and use mushrooms or lentils
- Add greens: Layer in sautéed spinach or kale for extra nutrients
- Swap cheeses: Use cottage cheese or dairy-free alternatives if needed
Tips for the Best Zucchini Lasagna
- Salt and blot zucchini well to avoid soggy layers.
- Let lasagna rest before cutting. It firms up as it cools.
- Use thick marinara to soak up any excess moisture.
| Calories | 310 kcal |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugars | 7 g |
| Protein | 24 g |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Cholesterol | 65 mg |
| Sodium | 720 mg |
| Potassium | 810 mg |
| Calcium | 240 mg |
| Iron | 2.8 mg |
FAQs Zucchini Lasagna Recipe
How do I keep zucchini lasagna from being watery?
Salt and blot the zucchini slices before layering, or roast them for 10 minutes before assembling. It really helps reduce excess moisture.
Can I freeze zucchini lasagna?
Yes! Assemble and freeze before baking, or freeze leftovers. Reheat in the oven at 350°F for best texture.
What kind of meat works best?
Ground turkey, chicken, or lean beef all work great. You can also go meatless with lentils or mushrooms.
Is it keto-friendly?
Absolutely. Just make sure your marinara is low in sugar, and you’re good to go.
Zucchini Lasagna Recipe
Ingredients
- 3 –4 medium zucchinis sliced lengthwise into ¼-inch strips
- 1 pound ground beef or turkey or plant-based alternative
- 1½ cups ricotta cheese or cottage cheese
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce store-bought or homemade
- 1 egg for the ricotta mixture
- 2 garlic cloves minced
- 1 tsp Italian seasoning plus salt and pepper to taste
Instructions
- Prep the zucchini: Slice and lay on paper towels. Sprinkle with salt and let sit for 15–20 minutes to release moisture. Pat dry.
- Cook the meat sauce: In a skillet, sauté garlic and brown the meat. Add marinara and simmer for 10 minutes.
- Mix the ricotta filling: In a bowl, combine ricotta, egg, Italian seasoning, and a pinch of salt and pepper.
- Layer: In a baking dish, layer zucchini slices, ricotta mixture, meat sauce, and cheese. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until bubbly and golden. Let cool for 10 minutes before slicing.
Video
Notes
- Salt and blot zucchini well to avoid soggy layers.
- Let lasagna rest before cutting. It firms up as it cools.
- Use thick marinara to soak up any excess moisture.
