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The Ultimate No-Soggy Zucchini Lasagna: Easy, Low-Carb Comfort Food

A thick, layered slice of zucchini lasagna showing meat sauce, cheese, and green zucchini noodles.
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Make comforting, hearty zucchini lasagna that stays firm. This recipe swaps traditional noodles for zucchini, creating a delicious, low-carb, and gluten-free alternative to classic lasagna. We show you the simple steps to remove moisture so your layers are perfect every time.

Ingredients

Scale
  • 3 large zucchinis, about 2 lbs
  • 1 tablespoon salt, for drawing out water
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 15 ounces whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into 1/8-inch thick planks. Lay the slices on paper towels or a clean kitchen towel, sprinkle evenly with 1 tablespoon of salt, and let them sit for 30 minutes. This draws out excess water.
  2. After 30 minutes, firmly blot the zucchini slices dry using more paper towels. Press down to remove as much liquid as possible. This step is key to preventing a watery lasagna.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  4. Prepare the meat sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the ground beef to the skillet. Cook, breaking it apart, until browned. Drain off any excess fat.
  6. Stir in the marinara sauce and Italian seasoning. Bring the sauce to a simmer, then reduce heat to low and let it cook gently while you prepare the cheese mixture.
  7. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and black pepper. Mix well until smooth.
  8. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  9. Arrange a single layer of dried zucchini slices over the sauce, slightly overlapping them if needed.
  10. Spread half of the ricotta mixture evenly over the zucchini layer.
  11. Sprinkle with one-third of the mozzarella cheese.
  12. Spoon half of the remaining meat sauce over the cheese layer.
  13. Repeat the layers: Add another layer of zucchini slices, the remaining ricotta mixture, and another third of the mozzarella cheese.
  14. Top with the final layer of meat sauce. Sprinkle the remaining mozzarella and all of the Parmesan cheese over the top.
  15. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  16. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  17. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This allows the layers to set and further reduces any remaining moisture.

Notes

  • For a low-carb or keto option, ensure your marinara sauce has no added sugar.
  • If you prefer zucchini lasagna rolls, skip the layering in the dish. Instead, mix the ricotta filling with half the mozzarella and spread it over the dried zucchini planks, roll them up, place them seam-down in a sauce-covered dish, top with remaining sauce and cheese, and bake.
  • You can make this ahead of time. Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/zucchini-lasagna-easy-low-carb-comfort-food/