Zucchini Lasagna
437 Comments
Updated Aug 03, 2023
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Zucchini lasagna is a fresh take on a classic comfort food dish. It’s loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you’ll have the perfect weeknight meal for the whole family.
Lasagna is comfort food that hits straight home. But for me, I’m always looking for ways to incorporate more vegetables and create healthier spins on classic recipes. Enter, this zucchini lasagna! It’s still got that hearty, cheesy lasagna flavor, but it’s a little lighter and veggie-forward.
I’m a big fan of transforming zucchini into almost anything, from zucchini noodles to zucchini bread. And this zucchini lasagna is similar to my zucchini noodle spaghetti bolognese, but in casserole form that works so well for family dinners (or meal prepping for the week). Oh, and did I mention you can freeze it? It’s a definite win for easy, weeknight dinners!
Zucchini Lasagna Recipe Ingredients
The ingredients for zucchini lasagna are pretty basic: zucchini, ground beef, pasta sauce, ricotta, parmesan, mozzarella, egg, basil, and parsley. But there are a few small details to watch out for when it comes to texture and consistency. Let’s take a look:
- Small vs. large zucchini: Either size will work, just make sure you have about 2 pounds of zucchini which is about 5 small zucchini or 3 large zucchini.
- Part-skim vs. whole milk ricotta: Whole milk ricotta has a richer, creamier texture while part-skim will save you some calories and fat. Both work great, it’s up to you.
- Mozzarella vs. parmesan: I suggest using both! In this recipe, I mix the ricotta and parmesan together and grate the mozzarella on top. I love the variety of cheeses.
Helpful tip: The beauty of lasagna is that you can pack it with any thinly sliced vegetable such as mushrooms, spinach, onions, or eggplant. You can even slice pumpkin or sweet potato as alternating slices with the zucchini. The possibilities are endless!
How to Make Zucchini Less Watery
You may recall from my zucchini noodles post that zucchini is 95% water. That means when you cook it, it will naturally become watery. But if you’re looking to have a little less juice in your lasagna, I do have a few tips:
- Slice your zucchini into thinner slices: Thinner slices mean fewer zucchini, thus less water.
- Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.
- Grill to reduce the moisture: Grill the zucchini slices for 1 to 2 minutes on each side.
Personally, I don’t mind if my zucchini is a bit more watery. I just scoop out a portion of lasagna with a spatula with holes, which drains any water. But feel free to use the method that works best for you.
Lastly, note that this recipe also uses more zucchini than other zucchini lasagnas, as the slices are layered on top of each other. So it will come out a bit more watery than expected. I personally love biting into the chunks of zucchini, so my motto is the more the better!
How to Cut Zucchini for Lasagna
You can use a mandoline, peeler, or vegetable sheet cutter. But because many people don’t own a vegetable sheet cutter, I’m showing you how to cut your zucchini using a mandolin or a peeler today. I prefer a mandolin because it allows me to control the thickness of my zucchini. Plus, I find it to be faster and easier than a peeler.
How To Make Zucchini Lasagna
Slice the zucchini lengthwise. If you’d like to make your lasagna less watery, use one of the tips above.
Make the bolognese sauce. In a large pan, cook the ground beef until it’s perfectly browned. Then, stir in the pasta sauce.
Make the ricotta mix. Stir together the ricotta cheese, parmesan, egg, and some salt and pepper in a separate bowl.
Add the first set of layers. First, spread some pasta sauce onto the bottom of the casserole dish. Second, layer zucchini slices on top. Third, add half of the bolognese sauce. Lastly, evenly spread half of the ricotta mixture, with sprinkles of grated mozzarella, parsley, and basil on top.
Repeat these layers one more time. Feel free to press down on your zucchini in the second layer to get it nice and flat. Then top the last zucchini layer with extra herbs and grated mozzarella.
Bake the lasagna. Cook it for about 40 minutes, then let it broil for 5 minutes to get a nice golden brown top. Garnish with whole basil leaves and serve!
Storage Tips
- To store for the week: Once the lasagna has cooled, place it in an airtight container. It will keep for 4 to 5 days in the fridge.
- Freeze for later: This is one of my favorite freezer-friendly meals! I recommend pre-slicing the lasagna before storing individual portions in a freezer-safe container. It will keep for up to 3 months.
More Zucchini Recipes
If you still have an abundance of zucchini, these zucchini recipes are the best of the best!
- Paleo Chocolate Zucchini Bread
- Pizza Stuffed Zucchini Boats
- Zucchini and Prosciutto Egg Muffins
- Baked Zucchini Fries
- Zucchini Noodle Caprese
I’m confident that this zucchini lasagna will instantly become a dinner favorite. Once you make it, let me know how it turned out in the comment box below!
Zucchini Lasagna Recipe (Not Watery)
Description
Video
Ingredients
- 4 large zucchini
- 2 pounds ground beef
- 24 ounces pasta sauce
- 15 ounce ricotta cheese
- 1 cup shredded parmesan regianno
- 1 ½ cups mozzarella
- 1 egg
- salt and pepper
- small handful fresh parsley and basil , chopped
Instructions
- Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
- Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve 1/2 cup) and stir together, then remove from heat.
- Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
- Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
- Add the secondary layers. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
- Repeat these layers one more time.
- Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
- Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.
Lisa’s Tips
- I used store-bought pasta sauce (I love Rao’s) but if you’d like to make your bolognese from scratch, you can follow my bolognese recipe.
- This is the mandoline I love…and don’t forget to use cut resistant gloves as well. Your fingers will thank you!
- The casserole dish is 9×13 for those looking for exact measurements.
Nutrition
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Recipe originally posted September 2019, but updated to include new information.
If you were making this vegetarian, would you simply leave the meat out or fill it with something else?
Hi Steph – I’d recommend swapping it for a vegetarian filling, like sautéed mushrooms, tofu, or cooked lentils.
Thanks, Lisa, just made it for my family and everyone loved it!
Wonderful, so happy to hear it!
This is my favorite lasagne recipe! I do salt my zucchini to draw out the water and it is a go to for family dinners!
Thanks, Anne! I’m happy you love it.
I just made this today and it was easy and delicious!!! I have to say, I did add 1/2 of a chopped onion and some garlic to the ground beef because we love extra flavor. Otherwise everything was the same and we enjoyed it, will be adding to the dinner rotation. Thank you for this recipe!
Happy you loved it! And a little extra onion and garlic is always a good call. Enjoy!
love this recipe , great comfort food
Happy you love the recipe, Shannon!
Hi Lisa, am I right to say this is gluten free as you don’t use pasta sheets?
Yes! Every recipe on my website is 100% gluten-free. Enjoy!
Fantastic recipe! I’ve made it 4 times already. Easy, flavour filled, scrumptious.
I’m glad you love this zucchini lasagna!
Absolutely scrumptious! Thank you Lisa!
I’m glad you enjoyed this zucchini lasagna, Lee!
This recipe was very watery. I usually do salt the zucchini but didn’t.
Myrtle, if you didn’t pour any liquid off the ground beef before adding the sauce, try that. And, perhaps let it simmer a little longer. I usually let it simmer until the sauce begins to thicken up.
Good to freeze for later? Thaw before cooking or straight to oven?
I recommend pre-slicing the lasagna before storing individual portions in a freezer-safe container. It will keep for up to 3 months! As for reheating, you can do either.
To begin with, the recipe should have stated right at the start that the slices should be a minimum of 1/4 inch thick. Perhaps my comment here would have been totally different. However, after 9 hrs in the kitchen making and baking the zucchini lasagna and clean up of all the pans and bowls, I will never make it again. I’m very surprised no one commented on what happens if your mandolin only has a thin slicer on it. I had 4 lg zucchini and the slices were so thin you could see through them; they tore very easily. I laid them on paper towels and salted them. After 15 minutes, there was so much water released, it was unbelievable. I actually used a whole roll of paper towels to blot the water off top and bottom and to wipe the salt off each skinny slice. I had large cookie trays and bottom part of several lg grill pans all over my kitchen to lay out these very, very thin, straggly slices of zucchini. The top and bottom slice of each zucchini was almost all peel, which I didn’t use at all. Did not like the final product one bit. I will stick to my regular, delicious, easy to make noodle lasagna.
Laura this sounds like a “you” issue more than the OP’s. No one asked you to slice your zucchini that thin, to add that much salt to them, or to spend 9 hours in the kitchen on a simple lasagna recipe. If you’re that confused and frazzled by this simple recipe then perhaps you shouldn’t be cooking at all.
It is delicious, we love it soooo much. Thank you Lisa for all your amazing work
That’s great to hear you love this zucchini lasagna!
Love this recipe and it’s better than traditional zucchini in my opinion. I’ve made it countless times and again tonight while I’m visiting my parents. It’s so good I literally make it for everyone I can!
That’s great to hear everyone has been enjoying this zucchini lasagna recipe, Tracy!
Delicious! Thanks for the yummy recipe! Warning though: I used a giant old zucchini and I should have peeled it as the skin was hard in the dish so if you’re using an old zucchini, peel it before slicing!
Thanks for the heads up on the old zucchini! Otherwise, glad you loved this recipe Janel.
I made this recipe tonight for my daughter and myself. We are both on a keto diet and this recipe was keto friendly. I made a traditional pasta lasagne for my husband and my son. I have to say I enjoyed the zucchini lasagne much more. Thank you for providing such a healthy and delicious recipe.
I have made this recipe over and over and it is a hit every time. I’m wondering if anyone has made it with pasta noodles. I have a request for lasagna.
Glad you enjoyed this zucchini lasagna! I haven’t tried this with pasta noodles, but I’m sure you can just replace the zucchini slices with pasta sheets.