Zucchini Lasagna Recipe

This hearty Zucchini Lasagna is made with tender layers of sliced zucchini, a rich meat sauce with ground beef and tomatoes, and a creamy ricotta cheese filling with Parmesan and fresh basil. This recipe creates a delicious, low-carb twist on the classic Italian-American comfort food. The result is a savory and satisfying main course, perfect for a cozy family dinner here in Medenine, especially as we head into the slightly cooler evenings of late summer. This recipe makes a generous lasagna perfect for 6-8 people.

Zucchini Lasagna Ingredients

For the Zucchini Layers:

• 4-5 medium zucchini
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Meat Sauce:

• 1 tbsp olive oil
• 500g (1 lb) lean ground beef (or lamb)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 680g (24 oz) jar of marinara or crushed tomatoes
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

For the Ricotta Filling:

• 450g (15 oz) whole milk ricotta cheese
• 50g (½ cup) grated Parmesan cheese
• 1 large egg, lightly beaten
• 30g (¼ cup) chopped fresh basil
• Pinch of nutmeg

For Assembly:

• 250g (2 ½ cups) shredded mozzarella cheese

How To Make Zucchini Lasagna

1. Prepare the zucchini: Preheat your oven to 200°C (400°F). Slice the zucchini lengthwise into thin, uniform planks about ¼-inch thick. Arrange the slices in a single layer on baking sheets. Brush lightly with olive oil and season with salt and pepper.
2. Bake the zucchini: Bake for 15-20 minutes, flipping halfway through, until the zucchini is tender and has released much of its moisture. Pat the slices dry with paper towels. This step is essential to prevent a watery lasagna. Reduce oven temperature to 190°C (375°F).
3. Make the meat sauce: While the zucchini bakes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat. Stir in the minced garlic and cook for one minute more. Add the marinara sauce and oregano, season with salt and pepper, and simmer for at least 10 minutes.
4. Make the ricotta filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped basil, and a pinch of nutmeg. Mix well until smooth.
5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of zucchini planks over the sauce. Top with half of the ricotta mixture, spreading it evenly. Sprinkle with ⅓ of the mozzarella. Repeat the layers: meat sauce, zucchini, the remaining ricotta, and another ⅓ of the mozzarella. Finish with a final layer of zucchini, the remaining meat sauce, and the last of the mozzarella cheese.
6. Bake the lasagna: Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
7. Rest before serving: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows it to set and makes for cleaner slices.

Recipe Tips

• Sweat the Zucchini: The most crucial step for a great Zucchini Lasagna is removing excess water from the zucchini. Baking the slices first is an effective way to do this. You can also salt the slices and let them sit for 30 minutes before patting them dry.
• Use a Mandoline Slicer: For perfectly even zucchini planks, a mandoline slicer is your best friend. This ensures each layer cooks at the same rate.
• Let it Rest: Don’t be tempted to cut into the lasagna as soon as it comes out of the oven. Letting it rest for 10-15 minutes is essential for the layers to set, preventing it from turning into a soupy mess on the plate.
• Thicken Your Sauce: Make sure your meat sauce is nice and thick. A watery sauce combined with the natural moisture of zucchini can lead to a soupy result. If your sauce seems thin, let it simmer for a little longer to reduce.

What To Serve With Zucchini Lasagna

This Zucchini Lasagna is a satisfying all-in-one meal. However, it pairs beautifully with a simple side of crusty garlic bread to mop up any extra sauce. A crisp green salad with a light lemon vinaigrette offers a refreshing contrast to the richness of the lasagna. For a fuller meal, you could also serve it with a side of simple roasted vegetables like bell peppers or asparagus.

How To Store Zucchini Lasagna Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and taste even better the next day. Reheat individual portions in the microwave or a covered dish in the oven.
• Freeze: Zucchini Lasagna can be frozen, though the texture of the zucchini may soften slightly upon reheating. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Zucchini Lasagna Nutrition Facts

Serving Size: 1/8th of the dish

• Calories: 410 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 780mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 27g

Frequently Asked Questions

• Can I make this vegetarian? Yes, easily. To make a vegetarian version, simply omit the ground beef and make a rich vegetable marinara sauce instead. You can add finely chopped mushrooms, bell peppers, and carrots to the sauce for extra flavor and texture.
• Why was my zucchini lasagna watery? This is the most common issue and it’s almost always because the zucchini wasn’t prepared properly. You must pre-bake or salt the zucchini slices to draw out as much moisture as possible before assembling the lasagna.
• Can I assemble this ahead of time? Yes. You can assemble the entire lasagna up to one day in advance. Cover it tightly and store it in the refrigerator. You may need to add 10-15 minutes to the baking time when cooking it from cold.

Try More Recipes:

• Zucchini Quinoa Cakes Recipe
• Zucchini Noodles Recipe
• The Best Chicken Marsala