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

Close-up of a thick, layered slice of zucchini lasagna showing meat sauce, ricotta, and zucchini layers.
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Make a hearty, comforting zucchini lasagna that stays firm and flavorful. This recipe substitutes pasta with zucchini slices, making it a perfect low-carb and gluten-free Italian bake for weeknight dinners.

Ingredients

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

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch thick pieces. Lay the slices on paper towels or a clean kitchen towel, sprinkle generously with salt, and let them sit for 30 minutes. This step is key to avoiding a watery result.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. After 30 minutes, firmly pat the zucchini slices dry with more paper towels to remove excess moisture and salt.
  4. Cook 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, breaking it up, until browned. Drain any excess fat.
  5. Stir in the minced garlic, marinara sauce, and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
  6. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Mix well.
  7. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  8. Arrange a single layer of the dried zucchini slices over the sauce, overlapping slightly.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Top the ricotta with one-third of the mozzarella cheese.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, and another third of the mozzarella.
  13. Top with the remaining meat sauce and finish with the last of the mozzarella and a sprinkle of extra Parmesan cheese.
  14. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  15. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For an even firmer texture, you can briefly grill or bake the zucchini slices for 5 minutes before assembly to further dry them out.
  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (about 1/4 inch), skip the layering, and instead spread the ricotta mixture onto the slices, roll them up, place them seam-side down in sauce, and top with mozzarella before baking.
  • This dish works well for meal prepping; it reheats nicely in the microwave or oven.

Nutrition

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