Zucchini Lasagna Recipe

If you are looking for a comforting dish that brings a fresh twist to a classic favorite, this Zucchini Lasagna Recipe is an absolute game changer. It swaps traditional pasta for thinly sliced zucchinis, making it lighter but just as hearty and flavorful. Ground beef seasoned perfectly with Italian herbs simmers in rich pasta sauce, while layers of ricotta, mozzarella, and Parmesan cheese create that creamy, melty texture you crave. Whether you’re cutting carbs, craving more veggies, or simply want a vibrant lasagna that bursts with color and taste, this recipe has you covered from start to finish.

Ingredients You’ll Need

All you need are a handful of simple, wholesome ingredients that come together beautifully to make a delicious meal. Each item contributes essential flavor, texture, or richness that elevates this zucchini-based lasagna into something really special.

• 2 large zucchinis or 4 medium zucchinis: Thinly sliced, these act as the healthy noodle substitute for a fresh, tender bite.
• 24 oz pasta sauce: Choose your favorite marinara or tomato basil sauce to infuse the layers with savory goodness.
• 1 1/2 pounds ground beef: Adds hearty protein and that meaty depth essential for a traditional lasagna experience.
• 1 teaspoon Italian seasoning: A perfect blend of oregano, basil, and thyme to boost flavor vibrancy.
• Salt, to taste: Enhances all the natural flavors in the dish.
• Pepper, to taste: Adds a subtle spicy warmth that balances the richness.
• 1 1/2 cups ricotta cheese (optional): For creamy pockets of texture between layers if you want an extra indulgence.
• 2 cups shredded mozzarella cheese: Melts beautifully, creating that classic gooey lasagna effect.
• 1/2 cup grated Parmesan cheese: Adds a sharp, nutty finishing touch to every cheesy bite.

How to Make Zucchini Lasagna Recipe

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). This temperature ensures your lasagna layers cook evenly while the cheese melts to bubbly perfection. Grease a 9×13 inch baking dish, so nothing sticks and cleanup is a breeze later.

Step 2: Slice the Zucchini

Wash your zucchinis thoroughly, then slice them lengthwise into thin strips about 1/8 inch thick. Thin slices work best to imitate lasagna noodles and cook through during baking without becoming mushy.

Step 3: Cook the Ground Beef

In a skillet over medium heat, brown the ground beef, stirring to break it up. Once thoroughly cooked, drain any excess fat to keep the dish from feeling greasy. This step builds your rich, savory base.

Step 4: Add Sauce and Seasonings

Pour in your pasta sauce along with the Italian seasoning, salt, and pepper. Let everything simmer gently for 10 minutes so the flavors meld perfectly and the sauce thickens slightly for better layering.

Step 5: Layer the Lasagna

In your prepared baking dish, start with a generous spoonful of the meat sauce. Add a layer of zucchini slices, then dollops of ricotta cheese if using, followed by shredded mozzarella and a sprinkle of Parmesan. Repeat these layers, finishing off with a top layer of all three cheeses for that irresistible golden crust.

Step 6: Bake Covered, Then Uncovered

Cover the dish with foil and bake for 30 minutes to allow the zucchini to tenderize and flavors to blend. Remove the foil and continue baking an additional 15-20 minutes until the cheese on top is bubbling and beautifully golden brown.

Step 7: Let It Rest

Once out of the oven, give your lasagna 10 minutes to cool slightly and set. This resting time makes it much easier to slice and serve those perfect pieces you’re about to enjoy.

How to Serve Zucchini Lasagna Recipe

Garnishes

Fresh basil leaves or a sprinkle of chopped parsley add a lovely pop of color and fresh aroma that complements the cheesy richness. For a little extra zest, a light drizzle of good quality olive oil or a pinch of crushed red pepper flakes brings a nice contrast.

Side Dishes

This zucchini lasagna pairs wonderfully with a simple green salad dressed with lemon vinaigrette or garlic roasted vegetables, keeping the meal balanced and satisfying without overwhelming the delicate flavors of the lasagna.

Creative Ways to Present

Try serving individual portions in mini ramekins for an elegant dinner party look, or layer the ingredients in clear glass baking dishes to show off the colorful strata of zucchini, sauce, and cheese for a visually striking presentation.

Make Ahead and Storage

Storing Leftovers

Cover the lasagna tightly with foil or transfer it to an airtight container. Store in the refrigerator for up to 3 days, allowing the flavors to mellow even more as it rests.

Freezing

This zucchini lasagna freezes beautifully. Wrap tightly in plastic wrap and foil to protect it from freezer burn. For best quality, consume within two months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven at 350°F (175°C) covered with foil until warmed through, about 20-25 minutes. Alternatively, microwave portions on medium heat, covered, stirring halfway through for even warmth.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are great leaner alternatives. Just make sure to adjust cooking time if necessary and season well to maintain a full flavor profile.

Do I need to salt the zucchini slices before layering?

Salting zucchinis beforehand can draw out moisture, preventing a watery lasagna. If you prefer, lightly salt the slices and let them sit on paper towels for 10 minutes, then pat dry before using.

Is ricotta cheese essential for this recipe?

Ricotta adds creaminess and contrasts nicely with the meat and zucchini, but if you’re not a fan or prefer a dairy-free option, you can skip it altogether and increase mozzarella for extra cheesiness.

How thin should I slice the zucchini?

About 1/8 inch thin is ideal. Thin slices cook thoroughly in the baking time, keeping a tender texture without becoming mushy or overly soft.

Can this recipe be made vegetarian?

Definitely! Replace ground beef with sautéed mushrooms, lentils, or a plant-based meat substitute. The layers of cheese and sauce will still give you plenty of hearty satisfaction.

Final Thoughts

This Zucchini Lasagna Recipe is a fresh, flavorful way to enjoy a classic favorite with a healthy twist. With simple ingredients and straightforward steps, it’s a dish that impresses every time, whether for family dinners or entertaining guests. I highly encourage you to give it a try—you might find that it quickly becomes your new go-to comfort meal!

Zucchini Lasagna Recipe

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4.2 from 22 reviews

• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Low Carb

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Description

This Zucchini Lasagna is a low-carb, delicious twist on the traditional Italian favorite, replacing pasta sheets with thinly sliced zucchini for a lighter yet satisfying meal. Layers of seasoned ground beef, rich ricotta, and melty mozzarella come together in a savory pasta sauce, baked to bubbly perfection and topped with Parmesan cheese. Perfect for a hearty dinner that’s both comforting and nutritious.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 large zucchinis or 4 medium zucchinis, sliced lengthwise into 1/8 inch strips

Meat and Cheese

• 1 1/2 pounds ground beef
• 1 1/2 cups ricotta cheese (optional)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Other Ingredients

• 24 oz pasta sauce
• 1 teaspoon Italian seasoning
• Salt, to taste
• Pepper, to taste

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Instructions

1. Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and aid even cooking.
2. Slice Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick, which will serve as the lasagna ‘noodles’ in this recipe.
3. Cook Ground Beef: Heat a skillet over medium heat and cook the ground beef until it is browned throughout. Drain any excess fat to keep the dish from becoming greasy.
4. Simmer Sauce: Add the pasta sauce, Italian seasoning, salt, and pepper to the cooked beef. Allow it to simmer gently for about 10 minutes so the flavors meld together.
5. Build Layers: In the prepared baking dish, start layering with a portion of the meat sauce, followed by a layer of zucchini slices, then some ricotta cheese if using, shredded mozzarella, and a sprinkle of Parmesan cheese.
6. Repeat Layers: Repeat these layers until all ingredients are used, finishing with a final generous layer of cheese on top for a browned, bubbly finish.
7. Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to cook everything through and melt the cheeses.
8. Finish Baking Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
9. Cool and Serve: Let the lasagna cool for about 10 minutes before serving to allow it to set for easier slicing and enhanced flavor.

Notes

• Using a mandoline slicer can help achieve uniformly thin zucchini slices.
• For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
• If ricotta cheese is not preferred, you can omit it or substitute with cottage cheese.
• Salt should be adjusted according to the saltiness of the pasta sauce used.
• Letting the lasagna rest after baking is important for cleaner slicing.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian