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The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A tall, layered slice of zucchini lasagna featuring rich meat sauce, ricotta cheese, and melted mozzarella topping.
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You can enjoy comforting Italian flavor without the heavy pasta. This easy zucchini lasagna recipe uses a simple trick to keep the zucchini layers firm, making it a perfect low-carb and gluten-free weeknight dinner.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, 1/8-inch thick strips. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes. This step is key to avoid watery lasagna.
  2. After 30 minutes, gently pat the zucchini slices completely dry with fresh paper towels to remove the released moisture.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  4. Prepare the meat sauce: Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef and cook until browned. Drain any excess fat.
  5. Stir in the minced garlic, marinara sauce, and Italian seasoning. Season with salt and pepper. Simmer for 5 minutes.
  6. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until combined.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a single layer of dried zucchini strips over the sauce, slightly overlapping them.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Top the ricotta with one-third of the mozzarella cheese and half of the remaining meat sauce.
  11. Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, and another third of the mozzarella cheese, followed by the rest of the meat sauce.
  12. Finish with a final layer of zucchini strips and top with the remaining mozzarella cheese.
  13. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and lightly browned.
  14. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set.

Notes

  • If you prefer Zucchini Lasagna Rolls, skip the layering and spread the ricotta mixture over the dried zucchini strips, roll them up, place them seam-side down in a sauce-covered dish, and top with remaining sauce and mozzarella.
  • For a richer flavor, use ground Italian sausage instead of ground beef.
  • You can make this a make-ahead zucchini lasagna by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking from cold.

Nutrition

Find it online: https://spoonswirl.com/zucchini-lasagna-non-watery-recipe/