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Zucchini Lasagna

This Zucchini Lasagna is a delicious low-carb twist on the classic Italian favorite. Fresh zucchini slices replace traditional pasta noodles and are layered with savory meat sauce, creamy ricotta, mozzarella, and Parmesan cheese for a hearty, satisfying meal. Whether you're looking for a zucchini lasagna recipe easy enough for busy weeknights, wholesome healthy lasagna recipes, or flavorful keto dinner recipes, this cheesy casserole is a comforting dinner the whole family will love.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • For the Zucchini
  • 3 large zucchini sliced lengthwise into ¼-inch strips
  • 1 teaspoon salt
  • For the Meat Sauce
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or Italian sausage
  • 1 small onion diced
  • 3 cloves garlic minced
  • 24 ounces marinara sauce low-sugar if keto
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • For Assembly
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Method
 

  1. Slice the zucchini lengthwise into ¼-inch strips. Sprinkle both sides with salt and let them rest on paper towels for 20 minutes to remove excess moisture. Pat dry thoroughly.
  2. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 30 seconds.
  4. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
  5. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  6. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley until smooth.
  7. Spread a thin layer of meat sauce in the bottom of the baking dish.
  8. Layer zucchini slices over the sauce, followed by the ricotta mixture, more meat sauce, and mozzarella cheese.
  9. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
  10. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is melted and lightly golden.
  11. Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

  • Salting the zucchini helps prevent a watery lasagna.
  • For even better texture, lightly grill or roast the zucchini slices before layering.
  • Use a low-sugar marinara sauce to keep the recipe keto-friendly.
  • Ground turkey or chicken can be substituted for the beef.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.