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

A close-up of a hearty slice of zucchini lasagna featuring layers of meat sauce and thinly sliced zucchini.
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We are sharing our method for making a hearty zucchini lasagna that avoids sogginess. This recipe uses thin zucchini slices instead of pasta, making it a fantastic low-carb and gluten-free Italian bake perfect for weeknight dinners.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt
  • 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
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

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

Notes

  • For an even heartier, keto zucchini pasta substitute, mix 1/2 cup of cooked, crumbled Italian sausage into the meat sauce.
  • If you prefer Zucchini Lasagna Rolls, use the slices whole and spread the ricotta mixture on them before rolling and baking them seam-side down in a sauce-covered dish.
  • If you are making this ahead, assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://delishdiarist.com/zucchini-lasagna-recipe-no-noodle-bake/