Zucchini Lasagna is a delicious low-carb, gluten-free alternative to traditional lasagna. Instead of pasta noodles, this dish uses thin, grilled zucchini slices, creating a healthier, lighter version without sacrificing any of the comforting flavors you love. Packed with savory meat sauce, creamy ricotta, and melty mozzarella, this dish is indulgent and satisfying, making it perfect for anyone following a low-carb or gluten-free diet. With its rich, cheesy layers and hearty meat sauce, this zucchini lasagna is a delightful twist on a classic!

Zucchini Lasagna

Ingredients

For the Zucchini:
2 lbs zucchini (4-5 medium/large), cut into ¼” thick slices or rings
1 tbsp olive oil (or cooking spray)
3 ½ tsp fine sea salt, divided
1 tsp freshly ground black pepper

For the Meat Sauce:
1 ½ lbs ground beef (15-20% fat content)
1 cup yellow onion, chopped
3 garlic cloves, minced
24 oz pasta sauce (homemade or store-bought)
¼ cup chopped basil or parsley, divided

For the Cheese Mixture:
4 cups shredded mozzarella cheese, divided
15 oz reduced-fat ricotta cheese
1 cup shredded parmesan cheese
1 large egg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Zucchini:

Preheat the grill, grill pan, or a large skillet to medium-high heat.
Slice the zucchini into ¼” thick long slices or rings and discard the ends.
Spray or brush both sides of the zucchini with olive oil, then season with 2 tsp salt and ½ tsp pepper.
Grill the zucchini for 2 minutes per side until crisp-tender. Set aside.

Make the Meat Sauce:

Preheat the oven to 375°F.
In a deep saucepan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the ground beef and sauté, breaking it up with a spatula until browned, about 5 minutes. Drain the excess fat, leaving 2 tbsp behind.
Add the chopped onions and sauté for 5 minutes. Add the minced garlic and sauté for another minute.
Stir in the pasta sauce, half of the chopped basil or parsley, and season with 1 tsp salt and ½ tsp pepper. Bring the sauce to a low boil, then cover and simmer for 10 minutes. Remove from heat and set aside.

Prepare the Cheese Mixture:

In a mixing bowl, combine 1 cup of mozzarella, ricotta cheese, parmesan, 1 egg, the remaining basil or parsley, and ½ tsp salt. Stir until smooth and set aside.

Assemble the Lasagna:

Spread ½ cup of meat sauce on the bottom of a 9×13 casserole dish.
Layer with grilled zucchini slices, followed by ⅓ of the meat sauce, and then 1 cup of mozzarella cheese.
Spoon and spread half of the cheese mixture over the sauce. Repeat these layers until you have 3 layers of zucchini.

Bake the Lasagna:

Poke 9-12 toothpicks into the surface of the lasagna to prevent the foil from sticking to the cheese.
Cover the dish with foil and bake at 375°F for 40-45 minutes.
Remove the foil and broil for 3-4 minutes to create a golden, bubbly, cheesy top.

Rest and Serve:

Allow the lasagna to rest for 15 minutes before slicing.
Garnish with extra basil or parsley, if desired, and serve!

Servings and Timing

This recipe serves 12 people.

Prep time: 30 minutes
Cook time: 40 minutes
Resting time: 15 minutes
Total time: 1 hour 25 minutes

Variations

Vegetarian Option: Skip the meat and use a plant-based meat substitute or add more vegetables like mushrooms, spinach, or eggplant for a veggie-packed version.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the meat sauce for some extra heat.
Extra Cheese: Add an extra layer of cheese or swap the ricotta for a blend of cream cheese and mozzarella for a richer texture.
Low-Fat Option: Use fat-free ricotta and reduce the amount of cheese for a lighter dish.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze leftover lasagna for up to 3 months. To reheat, bake at 350°F until heated through, or microwave individual portions.
Reheating: Reheat in the microwave or in the oven, covering with foil to prevent drying out.

FAQs

Can I use store-bought zucchini noodles (zoodles) instead of grilled zucchini?

You can, but keep in mind that zucchini noodles have more moisture and may cause the lasagna to become watery. Grilled zucchini slices work best for this recipe.

Can I make this lasagna in advance?

Yes, you can assemble the lasagna ahead of time, cover it, and store it in the refrigerator for up to a day before baking.

Can I use another type of meat?

Yes, ground turkey or chicken can be substituted for the ground beef. You can also try using plant-based protein if you’re going for a vegetarian version.

Can I add more vegetables?

Absolutely! You can add vegetables like mushrooms, spinach, bell peppers, or even eggplant to the meat sauce for extra flavor and nutrition.

What should I serve this lasagna with?

Zucchini lasagna pairs wonderfully with a side salad or steamed vegetables to keep the meal light and healthy.

How can I prevent the lasagna from becoming watery?

Grilling the zucchini helps reduce moisture, but you can also salt the zucchini before grilling to draw out excess water. Pat them dry with paper towels before assembling the lasagna.

Can I use a different cheese for the cheese mixture?

Yes! If you prefer, you can substitute the ricotta with cottage cheese or mascarpone for a slightly different texture.

How do I know when the lasagna is done?

The lasagna is done when it’s bubbly and golden on top. You can check that it’s heated through by inserting a knife in the center – it should be hot.

Can I make this recipe without an oven?

Yes, you can make it in a slow cooker. Layer the ingredients as you would in the casserole dish and cook on low for 4-6 hours, checking for doneness.

Conclusion

This Zucchini Lasagna offers all the comfort and indulgence of a classic lasagna, but with a healthy twist. The zucchini replaces traditional pasta noodles, reducing carbs and adding a fresh flavor to the dish. The savory meat sauce, creamy cheese mixture, and melty mozzarella create a rich, satisfying meal that’s perfect for any occasion. Whether you’re following a low-carb diet or just looking for a lighter version of a favorite dish, this zucchini lasagna will hit the spot!

Zucchini Lasagna

Ingredients