Zucchini Lasagna
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Are you looking for a delicious, guilt-free alternative to traditional lasagna? Zucchini Lasagna is a gluten-free and low-carb option that satisfies your cravings without compromising on the flavors that we all know and love.
This dish packs all the rich, meaty goodness of your favorite lasagna, but swaps out the lasagna noodles for thinly sliced zucchini.
Looking for more delicious zucchini recipes? Make sure to try my recipes for Italian Stuffed Zucchini Boats, Sautéed Zucchini and Carrots, and creamy Zucchini Bisque too!
Ingredients for Zucchini Lasagna
For the zucchini layer:
- 2 pounds of zucchini (3 medium zucchini)
- Olive oil
- Kosher salt
- Black pepper
For the meat layer:
- Ground beef (90/10)
- Italian sausage (mild, sweet, or spicy)
- Olive oil
- Fresh garlic, minced (2 cloves)
- Kosher salt and black pepper
- Marinara sauce (1.5-cups homemade marinara sauce or a 24oz jar)
For the cheese layer:
- Whole milk ricotta cheese (at room temperature)
- Two large eggs
- Italian parsley
- Black pepper
- Grated Parmesan cheese (plus more to garnish)
To assemble:
- Shredded mozzarella cheese
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Cutting Board & Chefs Knife
- Mandoline Slicer
- Enameled Cast-Iron Skillet & Wood Turner
- 9×13 Baking Dish – mine is actually 10×12, which is too wide.
How to make zucchini lasagna
Slice the Zucchini: Use a mandoline or a sharp knife to slice zucchini into lengthwise, thin slices. Aim for slices that are about 1/4 inch thick. Discard the ends. Uniform slices ensure even cooking and makes the lasagna layers more consistent.
Grill the Zucchini: For a non-watery zucchini lasagna, heat your outdoor grill to medium. Brush or spray zucchini noodles with olive oil and sprinkle with salt and pepper.
Place on the grill and cook for 2-3 minutes per side, until lightly golden and still firm – you want them firm enough to flip with tongs, not a spatula.
Place grilled zucchini on a baking sheet lined with paper towels to soak up any excess moisture.
Cook the Meat: Heat oil in a large skillet over medium-high heat. Add the meat, minced garlic, salt and pepper. Brown the meat while stirring and breaking it apart with a wooden turner or spoon until no longer pink, about 5-7 minutes. Drain off any excess fat and set aside.
Mix the Ricotta Filling: Whisk together the ricotta, eggs, Italian parsley, and black pepper in a mixing bowl. Set aside.
Assemble the Lasagna: Spread a 0.5-cup of sauce on the bottom of a 9×13 baking dish. Top with a single layer of zucchini strips, then half of the ricotta mixture, half of the meat mixture, half of marinara, half of the shredded mozzarella, and a light dusting of parmesan cheese.
Repeat the process, arranging the zucchini slices in the opposite direction, then the remaining ricotta mixture, meat mixture, marinara and mozzarella cheese.
Bake the Lasagna: Bake uncovered until the cheese is golden brown and bubbly, about 30 minutes. For added color, broil the lasagna for 1-2 minutes.
Remove from oven and allow lasagna to rest for 10 minutes before serving. Garnish with additional parmesan cheese, parsley, or red pepper flakes for some zing, if desired.
This healthy zucchini noodle lasagna is a go-to recipe that delivers loads of flavor with every bite.
Expert Tips
- A stove-top grill pan can be used if you prefer to stay indoors.
- Store cooled leftovers in the refrigerator, in an airtight container for 3-4 days. Reheat in the microwave before serving.
- The ground meat can be prepared ahead of time and stored in the refrigerator in an airtight container. Bring to room temperature before using.
- You can grill the zucchini noodles ahead of time and store in an airtight container with a sheet of paper towel between each layer to absorb excess liquid.
Substitutions
For a vegetarian zucchini lasagna, incorporate alternative ingredients that pack a flavorful punch without the meat.
- Crumbled tofu seasoned with herbs and spices.
- Additional vegetables like mushrooms, bell peppers, spinach, or eggplant.
- Vegan ricotta and vegan cheeses can be substituted for a veggie lasagna without meat.
Additional substitutions to help you create the best zucchini lasagna:
- Substitute ground turkey or ground chicken for the ground meat.
- Don’t like pork, use all ground beef.
- Substitute fresh basil or your favorite fresh herbs for the Italian parsley
Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about all the different types of squash!
Serving suggestions
Pairing your zucchini lasagna with the perfect sides creates a well-rounded meal:
- Fresh Salad: Complement the richness of zucchini lasagna with a crisp, tossed green salad.
- Garlic Bread: The buttery, garlicky goodness of freshly baked garlic bread pairs perfectly with the savory layers of zucchini lasagna. Cheesy garlic pull-apart bread is pretty amazing too!
More delicious recipes made with zucchini noodles
- Easy Sautéed Zucchini Ribbons – use as a side dish
- Cod and Zucchini Noodles – in a rich and creamy turmeric sauce with sun-dried tomatoes
- Zucchini Carbonara – low-carb version of an Italian classic
- Zucchini Shrimp Scampi – ready in 20 minutes
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Zucchini Lasagna
Ingredients
Zucchini layer
- 2 pounds zucchini 3 medium
- olive oil brush on or spray
- 1 tablespoon kosher salt
- .25 teaspoon black pepper
Meat layer
- 1 tablespoon olive oil
- 0.5 pound ground beef 90/10
- 0.5 pound Italian sausage mild, sweet, or spicy
- 2 teaspoons minced fresh garlic 2 large cloves
- 0.25 teaspoon black pepper
Ricotta layer
- 15 ounces ricotta cheese whole milk – at room temperature
- 2 large eggs
- 2 tablespoons chopped Italian parsley plus more to garnish
- 0.25 cup grated parmesan cheese plus more to garnish
- black pepper to taste – about 1/8th teaspoon
To assemble
- 1.5 cups marinara sauce or 24 ounce jar
- 2.5 cups shredded mozzarella cheese 8 ounces
Instructions
- Use a mandoline or a sharp knife to slice zucchini into lengthwise, thin slices. Aim for slices that are about 1/4 inch thick. Discard the ends. Uniform slices ensure even cooking and makes the lasagna layers more consistent.
- For a non-watery zucchini lasagna, heat your outdoor grill to medium. Brush or spray zucchini noodles with olive oil and sprinkle with salt and pepper. Place on the grill and cook for 2-3 minutes per side, until lightly golden and still firm – you want them firm enough to flip with tongs, not a spatula.
- Place grilled zucchini on a baking sheet lined with paper towels to soak up any excess moisture.
- Preheat oven to 350°F (177°C)
- Heat oil in a large skillet over medium-high heat. Add the meat, minced garlic, salt and pepper. Brown the meat while stirring and breaking it apart with a wooden turner or spoon until no longer pink, about 5-7 minutes. Drain off any excess fat and set aside.
- Whisk together the ricotta, eggs, Italian parsley, and black pepper in a mixing bowl. Set aside.
- Spread a 0.5-cup of sauce on the bottom of a 9×13 baking dish. Top with a single layer of zucchini strips, then half of the ricotta mixture, half of the meat mixture, half of marinara, half of the shredded mozzarella, and a light dusting of parmesan cheese.
- Repeat the process, arranging the zucchini slices in the opposite direction, then the remaining ricotta mixture, meat mixture, marinara and mozzarella cheese.
- Bake uncovered until the cheese is golden brown and bubbly, about 30 minutes. For added color, broil the lasagna for 1-2 minutes.
- Remove from oven and allow lasagna to rest for 10 minutes before serving. Garnish with additional parmesan cheese, parsley, or red pepper flakes for some zing, if desired.
Notes
- A stove-top grill pan can be used if you prefer to stay indoors.
- Store cooled leftovers in the refrigerator, in an airtight container for 3-4 days. Reheat in the microwave before serving.
- The ground meat can be prepared ahead of time and stored in the refrigerator in an airtight container. Bring to room temperature before using.
- You can grill the zucchini noodles ahead of time and store in an airtight container with a sheet of paper towel between each layer to absorb excess liquid.
- Substitute ground turkey or ground chicken for the ground meat.
- Don’t like pork, use all ground beef.
- Substitute fresh basil or your favorite fresh herbs for the Italian parsley
- You can substitute crumbled tofu seasoned with herbs and spices for the meat.
- Substitute additional vegetables like mushrooms, bell peppers, spinach, or eggplant.
- Vegan ricotta and vegan cheeses can be substituted for a veggie lasagna without meat.
