Zucchini lasagna is a low-carb twist on the classic Italian comfort food. Instead of using traditional pasta sheets, this recipe substitutes thinly sliced zucchini for noodles. The result? A lighter, veggie-packed version of lasagna that doesn’t skimp on flavor. With layers of zucchini, rich meat sauce, creamy ricotta, and gooey cheese, this dish is perfect for anyone looking to eat healthier without giving up the foods they love.
Why You Will Love This Recipe
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Low-Carb and Gluten-Free – A healthy alternative to traditional lasagna.
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Packed with Flavor – Rich marinara, seasoned meat, and layers of cheese make it deeply satisfying.
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Great for Meal Prep – Makes delicious leftovers that are easy to reheat.
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Customizable – Add your favorite herbs, swap in different proteins, or go vegetarian.
Ingredients List
For the Zucchini Noodles:
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4 medium zucchinis
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Salt (to draw out moisture)
For the Meat Sauce:
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1 tablespoon olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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1 pound ground beef or Italian sausage
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1 can (15 oz) crushed tomatoes
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1 can (6 oz) tomato paste
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon red pepper flakes (optional)
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Salt and black pepper to taste
For the Cheese Filling:
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1½ cups ricotta cheese
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1 egg
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¼ cup grated Parmesan cheese
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1 tablespoon chopped fresh parsley or 1 teaspoon dried
Additional:
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2 cups shredded mozzarella cheese
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Fresh basil or parsley for garnish
Timing & Servings
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Prep Time: 30 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 15 minutes
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Servings: 6 servings
Step-by-Step Instructions for Zucchini Lasagna
Step 1: Prep the Zucchini
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Slice zucchinis lengthwise into ⅛-inch thick strips using a mandoline or sharp knife.
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Sprinkle slices with salt and lay them on paper towels for 20–30 minutes to remove excess moisture.
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After resting, blot them dry with another paper towel.
Step 2: Make the Meat Sauce
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Heat olive oil in a skillet over medium heat.
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Add onions and cook until translucent, about 4 minutes.
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Add garlic and cook for 30 seconds.
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Add ground beef or sausage, cook until browned. Drain excess fat.
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Stir in crushed tomatoes, tomato paste, herbs, and seasonings.
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Simmer on low for 15–20 minutes to develop flavor.
Step 3: Prepare the Cheese Mixture
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In a medium bowl, combine ricotta, egg, Parmesan, and parsley.
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Mix well and set aside.
Step 4: Assemble the Lasagna
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Preheat oven to 375°F (190°C).
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In a 9×13-inch baking dish, spread a layer of meat sauce.
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Add a layer of zucchini strips.
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Spoon and spread some ricotta mixture over the zucchini.
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Sprinkle with mozzarella.
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Repeat layers until all ingredients are used, finishing with mozzarella on top.
Step 5: Bake the Lasagna
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Cover with foil and bake for 30 minutes.
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Remove foil and bake uncovered for an additional 10–15 minutes, until the cheese is golden and bubbly.
Step 6: Let It Rest and Serve
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Let the lasagna sit for 10–15 minutes before slicing. This helps it hold together.
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Garnish with fresh basil or parsley before serving.
Tips for Perfect Zucchini Lasagna
1. Remove Excess Water
Zucchini contains a lot of moisture. Salting and blotting the slices is essential to prevent a watery lasagna.
2. Use a Mandoline
A mandoline slicer gives uniform zucchini slices, which cook evenly and stack better in layers.
3. Let It Rest
Giving the lasagna time to cool slightly after baking makes it easier to cut and helps the layers set.
Variations
Vegetarian Zucchini Lasagna
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Replace meat with sautéed mushrooms, spinach, or lentils.
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Add bell peppers or eggplant for even more veggie power.
Keto Zucchini Lasagna
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Ensure your marinara sauce is sugar-free.
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Skip the tomato paste or replace it with extra diced tomatoes.
Zucchini Roll-Ups
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Spread ricotta on zucchini strips, roll them with sauce and bake upright for a fun twist.
Make-Ahead and Freezing Instructions
Make-Ahead
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Assemble the lasagna and refrigerate it unbaked for up to 24 hours. Bake as directed when ready.
Freezing
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Freeze baked or unbaked lasagna in an airtight container. It keeps well for up to 2 months.
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To reheat, bake from frozen at 375°F (190°C) for 45–60 minutes or until hot and bubbly.
Serving Suggestions
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Side Salad: A crisp green salad with balsamic vinaigrette.
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Garlic Bread: Low-carb garlic breadsticks or cauliflower bread.
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Wine Pairing: A medium-bodied red wine like Merlot or Chianti.
How to Store and Reheat
Refrigeration
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Store leftovers in an airtight container for up to 4 days.
Reheating
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Oven: 350°F (175°C) for 20 minutes.
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Microwave: Heat slices in 1-minute increments until warm.
Nutrition Information (Per Serving)
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Calories: 370 kcal
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Protein: 28g
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Carbohydrates: 10g
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Fat: 24g
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Fiber: 2g
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Sugar: 5g
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Sodium: 620mg
Note: Values may vary based on the brands used and ingredient amounts.
Common Mistakes to Avoid
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Skipping the salting step – This leads to a watery final dish.
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Too thick slices – Thick zucchini doesn’t cook evenly and adds bulk.
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Too much sauce – Excess sauce can make the lasagna soggy.
FAQs
Can I grill the zucchini instead of salting it?
Yes, grilling or roasting zucchini slices helps remove moisture and adds flavor.
Can I make zucchini lasagna without meat?
Absolutely! Use a hearty vegetable mix or even lentils to keep it vegetarian.
Will zucchini lasagna taste like traditional lasagna?
It’s different but still incredibly satisfying with similar flavors from cheese and sauce.
Can I freeze individual portions?
Yes! Slice into squares and wrap individually for quick meals later.
How do I avoid soggy lasagna?
Remove as much moisture from the zucchini as possible and let the baked dish rest before slicing.
Conclusion
Zucchini lasagna is a brilliant way to enjoy all the richness of traditional lasagna while keeping things lighter and healthier. It’s perfect for anyone cutting carbs, avoiding gluten, or simply looking for a new way to love vegetables. With proper layering, rich meat sauce, creamy cheese, and golden mozzarella on top, this zucchini lasagna is a showstopper you’ll come back to again and again.
Whether you’re making it for a family dinner, meal prep, or a potluck, this dish delivers on flavor, nutrition, and satisfaction—all in one pan.