Zucchini Lasagna

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I originally created this zucchini lasagna because I wanted a low carb alternative to the pasta version… and then I loved it so much that I think I’d actually choose this over the traditional one anyway! Since I first made it in 2018, I look forward to it every year for zucchini season. It’s meaty, it’s saucy, it’s cheesy, and you just feel good after eating it. Somehow, the squash makes this classic taste even better. Make my zucchini lasagna recipe with me and enjoy all the flavor, without the heavy feeling!

Why You Need My Zucchini Lasagna Recipe

• Cheesy comfort food – Like my eggplant lasagna or spaghetti squash lasagna, this zucchini lasagna layers tender veggie noodles, a creamy parmesan ricotta blend, and a hearty meat sauce, all topped with melty mozzarella. It’s a family favorite even the kids will love!
• Healthier than traditional lasagna – Forget the pasta, swap it with sheets of roasted zucchini! There’s so much flavor going on here that you won’t miss it one bit. Meanwhile, this meal is naturally low carb, keto-friendly, gluten-free, and just simply packed with protein and veggies.
• Saucy, not watery – A watery dish is a common issue with zucchini casseroles, since summer squash holds so much water. You won’t have this issue with my method (don’t miss my tips below).
• Perfect for meal prep – One of the reasons I love zucchini lasagna is it’s the perfect meal prep recipe! You can make it ahead when you know you have a busy day on deck.

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini lasagna recipe, what each one does, and substitution options. For measurements, see the recipe card.

Meat Sauce:

• Garlic – Fresh garlic gives the best flavor, but if you’re in a hurry, 2 teaspoons of jarred minced garlic will work.
• Meat – I usually go for 85/15 grass-fed ground beef, but you can use 80/20 ground chuck or 90/10 lean ground beef, too. You might need to drain it if you use 80/20. You can also switch things up with ground turkey or chicken to lighten it up.
• Marinara Sauce – I use my sugar-free marinara sauce when I can, but love this brand for a shortcut. Any kind you’ve got is fine. You can even switch it up with pesto sauce—I’ve tried it before and it’s delicious, but these days I prefer the classic marinara or another tomato sauce.

VARIATION: Add veggies to the meat, or make a vegetarian version!

For a meatless zucchini lasagna, you can swap out the ground beef for a mix of sautéed diced onions, sliced mushrooms, and drained frozen spinach. You can also just skip the meat layer and make my zucchini parmesan. Or keep the meat but just sauté these veggies first, then cook the beef.

Cheese Filling:

• Ricotta Cheese – I recommend using full-fat ricotta for the best creamy texture, but skim or 2% will work, too.
• Parmesan Cheese – Use grated parmesan, not shredded. It mixes in so much better.
• Egg – Most egg substitutes don’t work great here, but if you need one, aquafaba is probably your best bet.

How To Make Zucchini Lasagna

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Slice the zucchini. Use a mandoline to slice the zucchini into thin sheets, about 1/4 inch thick.
2. Roast the zucchini. Arrange the zucchini slices in a single layer on an extra large baking sheet (this one is the perfect size, and it never sticks, but you can line with parchment paper if you like). Brush with olive oil and sprinkle with salt on both sides. Roast until soft and mostly dry.

3. Cook the meat sauce. Heat the olive oil in cast iron braiser, Dutch oven, or large skillet, and saute the garlic until fragrant. Add the ground beef and cook until browned. Stir in the marinara sauce and remove from heat. Season with salt and pepper to taste.
4. Mix the cheese filling. In a small to medium bowl, stir together the ricotta, parmesan, and egg.

5. Assemble the zucchini lasagna. Arrange a layer of zucchini slices on the bottom of baking dish and top with half of the meat sauce. Dollop with the ricotta mixture (use half), then spread. Top with half of the shredded mozzarella cheese. Repeat the layers, with mozzarella last.

6. Bake until melty. Since the layers are already cooked, this doesn’t take long. Just bake until the cheese on top of the zucchini lasagna is melted and golden. Garnish with fresh basil, if desired.

My Recipe Tips

• I highly recommend a mandoline. You can use a sharp knife if you don’t have one, but it’s hard to get uniform slices that are thin enough. I had an older model in my picture above, but now I love my new mandoline because it has grippy feet and I don’t have to hold it upright.
• Go light on the olive oil. You want the zucchini sheets to dry out during roasting to keep the lasagna from getting too wet. If there is too much oil, the water doesn’t escape as well. I like to brush on a thin layer rather than drizzling.
• Roast in a single layer, and pat dry if needed. In case you can’t tell, I’m obsessed with avoiding a watery dish! Make sure your zucchini slices don’t overlap on the baking sheet, as this will trap moisture. When they are done, pat them with paper towels just in case.
• Don’t salt the beef. This might seem odd, but I don’t salt the beef, because the marinara and cheeses provide enough. If you add salt to the meat itself, your zucchini lasagna will be too salty.
• When adding the ricotta/parmesan mixture, dollop it in small pieces. It can be tricky to spread, so I find that smaller dollops make it easier. If you dump it all in one spot, it’s harder to spread evenly. The mixture does go into the ground beef below a little as you spread, which is okay.
• Broil if you want more golden cheese. My zucchini lasagna often browns enough without this step, but it can vary. Just oop it under the broiler for a few minutes if you want it darker.

Storage & Meal Prep

• Store: Keep leftovers covered in the refrigerator for 3-4 days. It will last the longest if you place it in an airtight container, but when I have a lot left, I just cover the baking dish with foil.
• Meal prep: Get ahead by roasting the zucchini noodles, making the meat sauce, and/or mixing up the ricotta cheese layer in advance. You can also assemble the whole dish and store it in the fridge for up to 2 days or freeze it before baking. While you’re prepping, you might as well slice some extra zucchini sheets to use for my zucchini salad, too!
• Reheat: Reheat the zucchini lasagna in the oven at 350 degrees F, or pop individual portions in the microwave.
• Freeze: You can freeze this dish before or after baking. Just wrap it tightly and freeze for up to 3 months. No need to thaw before reheating, but it’ll warm much up faster if you thaw in the fridge overnight.

More Saucy Zucchini Recipes

If you like my zucchini lasagna recipe, check out more of my easy zucchini recipes with saucy marinara:

Zucchini Ravioli

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Lasagna Rolls

Tools I Use For This Recipe

• Mandoline – This is my go-to for getting those thin, uniform zucchini slices. It makes the job so much easier and quicker.
• XL Sheet Pan – It’s big enough to fit all the zucchini in a single layer, plus it’s durable and I love the coating.
• Cast Iron Braiser – Mine is large with tall sides, so nothing spills over. Plus, it’s gorgeous and perfect for serving other dishes, too.
• Casserole Dish – My favorite for most of my casseroles. It’s not only durable but really pretty, making it perfect for serving right at the table.

Recipe Card

4.9 from 88 votes

Zucchini Lasagna (Easy, Healthy Recipe)

By Maya Krampf

You'll love my easy zucchini lasagna recipe with tender zucchini, creamy filling, hearty meat sauce, and melty cheese. Healthy and low carb!

Prep: 25 minutes

Cook: 15 minutes

Total: 40 minutes

Servings: 12 (adjust to scale recipe)

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Recipe Video

Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 1 lb Zucchini (about 3 medium) ▢
• 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp) ▢
• Sea salt ▢
• 4 cloves Garlic (minced) ▢
• 2 lb Ground beef ▢
• 2 cups Marinara sauce ▢
• 12 oz Ricotta cheese (full-fat) ▢
• 1/2 cup Grated parmesan cheese ▢
• 3 cups Mozzarella cheese (shredded) ▢
• 1 large Egg ▢

Instructions

[ See step photos • See my tips ]

Tap on the times in the instructions to start a kitchen timer.

Roasted Zucchini:

1. Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.

2. Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.

3. Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.

4. Roast the zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.

5. When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.

Meat Sauce:

1. Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds, until fragrant.

2. Add the ground beef. Cook for about 10 minutes, until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.

Cheese Filling:

1. Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.

Assembly:

1. Arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish. Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.

2. Bake for about 15 minutes, until the cheese on top is melted and golden. Garnish with fresh basil, if desired.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1/12 of the casserole dish (1/12 of entire recipe)

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 391

Fat 27.9g

Protein 27.3g

Total Carbs 7g

Net Carbs 5.8g

Fiber 1.2g

Sugar 2.8g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Zucchini Casserole
• 
  Zucchini Noodles Recipe (Zoodles)
• 
  Sauteed Zucchini Recipe
• 
  Eggplant Lasagna

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gratitude Moment

I loved this zucchini lasagna so much that I made a YouTube video out of it! You can watch it on the recipe card above, or see it on my channel here. This picture is from that shoot, and my kitchen was so dark and yellow that I had to use a white backdrop.

This was a few years ago and I definitely wasn’t as comfortable on camera, lol. It’s always a work in progress, but I’m humbled to be learning. I hope you love the recipe anyway. 🙂

What kinds of recipe videos do you want to see me make next? Let me know in the comments below!