Zucchini lasagna is a low-carb favorite on a classic lasagna recipe.
With layers of fresh zucchini, ricotta cheese and rich meat sauce, this meal is the best way to enjoy fresh garden zucchini!
- Zucchini lasagna is a deliciously guilt-free and nutritious entrée.
- It’s versatile, and easy to prepare and perfect to make ahead.
- Zucchini lasagna is great as a low-carb meal, but even pasta lovers love this hearty crowd favorite.
Ingredients for Zucchini Lasagna
Zucchini: Choose firm and fresh zucchini; no need to peel store-bought zucchini. If using extra large garden zucchini, the skin can be a bit tough, and you might like to peel them and remove any large seeds.
Meat: I use ground beef in this recipe, but feel free to use any combination of Italian sausage, ground chicken, or turkey.
Sauce: Canned crushed tomatoes taste fresh and are the base of the sauce, while diced diced tomatoes add texture. To make it quick, you can make this zucchini lasagna recipe with marinara sauce or your favorite pasta sauce in place of crushed and diced tomatoes (skip the sugar, too).
Seasoning: Italian Seasoning, adds a classic herb flavor, while a bit small of sugar balances the acidity of the tomatoes.
Cheese Layer: I love ricotta or cottage cheese in this recipe and have made it many times with either option. Cottage cheese tends to be more readily available and budget-friendly. Egg helps bind the cheese layer.
Variations
- Add layers of vegetables like sauteed mushrooms and onions, spinach, eggplant, tomatoes, or any combination of roasted veggies.
- Instead of ricotta, you can use less expensive, small-curd cottage cheese if desired.
- Prepare lasagna in a roll-up style for perfect portions.
- This recipe is also great using eggplant instead of zukes.
How to Make Zucchini Lasagna
- Prep Veggies: Use a mandolin or sharp knife to cut the zucchini. Bake as directed in the recipe below.
- Sauce: Prep and cook the pasta sauce.
- Cheese Filling: Combine the ricotta, egg, basil, and parmesan cheese in a bowl.
- Assemble: Layer the ingredients and bake (recipe below). Let rest before cutting.
Zucchini is mainly made up of water, so expect a bit more liquid in your lasagna than in traditional lasagna. Here are a few tips:
- Cook the zucchini according to the recipe below before layering.
- Cook the sauce until it’s quite thick since the zucchini will add extra liquid.
- Ensure the lasagna rests for 20 to 30 minutes before serving.
- Once rested, I sometimes tilt the pan to drain a little bit of the water, it is inevitable that there will be a little bit.
Storing Zucchini Lasagna
- Keep leftover zucchini lasagna in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. Reheat in the oven or microwave.
- Thaw frozen zucchini lasagna overnight in the refrigerator before reheating. Cover with foil and bake at 350°F for 30-40 minutes. Add extra cheese on the top and broil for 2-3 minutes for a crispy brown and bubbly crust.
More Zucchini Favorites
Zucchini is great for zucchini noodles but I love it in so many recipes, both sweet and savory, for delicious results.
Did your family love this Zucchini Lasagna? Be sure to leave a rating and a comment below!
Zucchini Lasagna
This zucchini lasagna offers a delicious and cheesy twist on traditional lasagna!
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Preheat the oven to 400°F.
Using a sharp knife or a mandoline, cut the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
Season the zucchini with salt and bake for 12 to 15 minutes or until softened. Set aside to cool and reduce the oven to 350°F.
Meanwhile, add the ground beef, onion, and garlic to a large skillet and cook over medium heat, breaking it up with a spoon, until no pink remains. Drain any fat.
Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium heat until thickened, about 10 minutes. Remove the bay leaf.
Meanwhile, in a medium bowl, mix together ricotta cheese, beaten egg, basil and parmesan cheese.
Pour ½ cup of the meat sauce in the bottom of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
Add another layer of zucchini, all of the ricotta mixture, one more layer of zucchini, and the remaining meat sauce.
Bake uncovered for 45 minutes, top with the mozzarella cheese, and bake for an additional 15 to 20 minutes.
Remove from the oven and rest uncovered for at least 20 minutes before serving.
- Cook the sauce until it’s quite thick since the zucchini will add extra liquid.
- Ensure the lasagna rests for 20 to 30 minutes before serving.
- Once rested, I sometimes tilt the pan to drain a little bit of the liquid; it is inevitable that there will be a little bit.
Calories: 540 | Carbohydrates: 24g | Protein: 36g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 752mg | Potassium: 1274mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1304IU | Vitamin C: 47mg | Calcium: 486mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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