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GET IT NOWI 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.
Zucchini Lasagna Noodles:
- Zucchini – Thicker zucchini works best, since it gives you nice, wide slices for the noodle layer. But honestly, any size will do—just grab a few more if yours are on the smaller side. You can actually make this with yellow squash, too.
- Olive Oil – For roasting the zucchini, and I also use it to cook the meat sauce. Avocado oil also works.
- Sea Salt
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.
- Slice the zucchini. Use a mandoline to slice the zucchini into thin sheets, about 1/4 inch thick.
- 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.
- 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.
- Mix the cheese filling. In a small to medium bowl, stir together the ricotta, parmesan, and egg.
- 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.
- 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:
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.
Zucchini Lasagna (Easy, Healthy Recipe)
You'll love my easy zucchini lasagna recipe with tender zucchini, creamy filling, hearty meat sauce, and melty cheese. Healthy and low carb!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Roasted Zucchini:
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Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.
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Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.
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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.
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Roast the zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
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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:
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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.
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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:
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Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.
Assembly:
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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.
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Bake for about 15 minutes, until the cheese on top is melted and golden. Garnish with fresh basil, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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!
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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© 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.
Zucchini Lasagna
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!
121 Comments
Maria
0All the fam loved this plate, really was delicious.
Tracy F
0Really, really good! Thanks for all you do!
Maria
0We really enjoyed this lasagna. The roasting of the zucchini truly makes all the difference. Used homemade ricotta and rather than making marinara, I used spaghetti sauce I canned last year. Will absolutely be in our meal rotation. Thank you, Maya.
J Russell
0I have made this three times in the past month. I made it for my husband and myself, then I made it for keto and non-keto eaters for dinner, and finally for a special birthday celebration. Each time I made it according to the recipe. Everyone loved it! I will say the third time I made it I didn’t have a mandolin, so it was very difficult but we managed. This is my favorite Keto recipe Thank you!
Kate
0I made this recipe and tweaked it a bit. I added a pinch of nutmeg to the ricotta mixture and sprinkled some spinach in between the layers. I also used ground pork as that was all I had in fridge. I really liked the idea of pre-cooking the zucchini and it gave it so much more flavour. One of my new favourite recipes 🙂
Kathy
0Can I assemble the dish then freeze it to bake on a later date? Was going to take it to a party today, but when I got back I was informed that it’s been postponed 2 weeks.
Wholesome Yum A
0Hi Kathy, yes you can! See the storage instructions section in the post for how to do that.
Lisa T
0Very easy and very good. Everyone that has had it, loved it.
Benton
0Made this last night for dinner and we’ll have it again. Roasting the zucchini to reduce the moisture is definitely the trick and it doesn’t add much time since you need to brown the meat anyway. Next time, I think I’ll try slicing the zuc thinner and place it in two layers. Thank you for this.
Candy
0I’ve been making a similar recipe to this but I use my George Foreman grill to cook the zucchini. I don’t add any oil or salt cooking it on the grill and it turns out perfectly – no excess liquids to make the casserole watery. I’ve also used yellow squash and eggplant and a combination of all three. I also like it with cooked, crumbled Italian sausage.
Gloria Purosky
0Delicious. I made it for my son’s birthday and everyone loved it. I am an Italian-American and have been missing my pasta. This is a winner. When I made lasagna with pasta, I made my own pasta from scratch. I usually added zucchini to the layers. Roasting the zucchini before layering made the big difference. This is going into my favorites recipes.
Gloria
0Haven’t tried it yet. Just getting the ingredients ready. Wanted to let everyone know that the link for the mandoline takes you to a mandoline that shaves the zucchini. You can’t get 1/4 inch with it. I ordered it a few days ago to have it for today to make this lasagna but had to cut the zucchini by hand so they’re not very uniform. Did use the mandoline to shave one side of the zuc so it would sit flat while cutting.
I Will post later to let you know how the lasagna turns out. I think it’s going to be good.
Maya | Wholesome Yum
0So sorry about that, Gloria! I’ve updated the link to the right type of mandoline to use. Hope your lasagna was still delicious!
Payme
0I never have made any kind of lasagne before though am quite familiar with what it is, and have enjoyed it often. This one looked amazing, so figured I’d try it. Of course, I made some changes, as I always do. Because that is how I cook!! I didn’t have parmesan cheese, so used nutritional yeast instead. No ricotta cheese? Just use the dry cottage cheese. I added turmeric and smoked paprika to the seasonings, way more garlic .. it was fresh and pulled yesterday so I knew it would be a great addition. And I used Classico tomato and basil pasta sauce!! My zucchini was a huge one and turns out it wasn’t ripe yet, but that was a good thing, as it wasn’t watery, roasted well, and had no extra moisture. All in all, we really enjoyed it. Hubs even went for a second helping!! He loves my cooking, but almost never goes for seconds. He did suggest next time I could do half the pan with zucchini and half with regular lasagne. I told him the point of trying this recipe was to use a huge zucchini.
My only problem was the time it took.to assemble this whole thing. I think another time I would simply dice the zucchini, add it to the sauce and layer the sauce and cheeses in a casserole dish. Delicious and with enough leftovers for another meal or two.
Sue Y
0Delicious! Even the teen boy enjoyed despite the zucchini lol. Used half ground beef and half hot italin sausage for more flavor and added some italian herbs to the ricotta.
Future tweaks will look for ways to lighten it up a bit – so we have have bigger portions.
Bryan
0Question,
Where does the 3.1g of sugar come from?
Wholesome Yum M
0Hi Bryan, The sugars are mainly from the tomatoes in the marinara sauce. Enjoy!
Michele
0My husband makes a delicious pasta sauce am I able to use that and do I need to add more liquid. Many thx for help
Lynda King
0I made this zucchini lasagna, following the recipe exactly. The top edge, about 1 in wide, was golden brown; the top middle was not but the cheese was melted. When I cut into the lasagna it was rather soupy. It came out of the pan looking like a zucchini lasagna casserole.
What do you suggest?
Wholesome Yum M
0Hi Lynda, Sorry this recipe didn’t turn out as expected. It sounds like the zucchini didn’t roast in the oven long enough. It needs to be roasted until mostly dry.
Michele
0Thank you for this recipe. Loved having a Keto Lasagna that the whole family loved!
Swathi
0This low carb keto zucchini lasagna looks delicious
Cindy
0Thank you for this recipe. I’ve made similar recipes before and never understood why it was so watery. Following your directions exactly as written in the post above was so helpful. No more watery lasagna. It turned out perfect!
Raquel
0A flavorful and easy dinner idea! Adding to my dinner rotation!
Beth
0This is one of our favorite recipes especially for a quick and easy dinner! We love this recipe and we love zucchini! My son wasn’t too keen on trying this, but he ended up loving this recipe! Making this lasagna tonight!
Toni
0Loved these lasagna! So good and delicious!
Krista Ferow
0My favorite lasagna! It’s so easy to make!
Farrukh Aziz
0This was so delicious! I loved the zucchini in it, and the addition of ground beef was awesome! Thanks for sharing this amazing recipe!
Cindy Bowering
0Very good!
Natasha Cox
0This is one of my FAVORITE recipes on this site!!! I love the idea of GREEN lasagna. The pesto is brilliant. This dish is so satisfying, no room to miss the noodles. Adding this to our weekly rotation. I did reduce the amount a pesto a bit, last time it was a little too oily. I think that depends on the brand of store bought pesto used.
DeAnna
0I made your eggplant lasagna and it was amazing. I am planning on trying the zucchini lasagna in the future. However I received way too much zucchini from a friend. Can you just make the zucchini noodles ahead and freeze them for future use? If so, what is the best way to store them and how long will they last?
Maya | Wholesome Yum
0Hi Deanna, You can do that, but the end result will be more mushy than making them fresh.
Jane
0You’re the best community anywhere, I read it every day, and I’m also so grateful I found dailydetoxingtips.com/ketosiscookbook, it helped me not only lose weight but keep it off, hope it helps some others!
Corie
0I made this last night and froze the leftovers. It was delicious! I love your website, I’ve made a handful of your recipes and each one has turned out great. Thank you for all of the easy, low-carb recipes.
MzMommy
0Love, love this recipe. Everyone absolutely need to try this!
Yvonne Martinez
0Can I replace the 2 c pesto sauce with the same amount of marinara sauce? Or should
I use less to keep it from being runny. We’re tried several of your recipes, and they all turn out great!
thank you
Maya | Wholesome Yum
0Thank you, Yvonne! Yes, you can use the same amount.
Liz Callahan
0The tips were helpful, even for an experienced cook. I found that 10 minutes in the oven was enough to create the soft zucchini. Fifteen minutes resulted in crispy edges and 20 minutes left the zucchini burnt. There should also be a note to drain the meat before combining it with the sauce. All in all, the final product was bland. Next time, I’ll make it with a pound of ground beef and a pound of Italian sausage. I think I’d add some onion and diced peppers to the meat as well. And, the ricotta blend needs some Italian seasoning like garlic powder, onion powder, oregano, parsley, and pepper. With those additions, I think the dish will be tastier.
Claire
0Hi, I’ve been making this recipe three times already, and I just want to thank you for it! Using pesto gives such an anwesome taste to this lasagna dish, I don’t think I’m going to make a lasagna with just tomato sauce ever again! My family devoured it! I’ve tweaked the recipe a bit every time depending on the ingrédients I had handy. Other cheeses work wonders in that (tried gorgonzola, feta, goat cheese, they all work). And I make my own pesto using sesame seeds instead of macadamia. But sesame seeds work wonders as well in a pesto. And I use other greens as well in the pesto, such as wild garlic (grows in my garden, I have tons of it) and/or kale. Finally, since zucchini season is already almost over here, I tried it with butternut squash instead of zucchini, and it is awesome as well.
Thanks for your wonderful recipe, this one in particular is a keeper!
Maya | Wholesome Yum
0I am so happy you liked it, Claire! Have a great day!
Venus Smith
0I can’t wait to try this. New to Keto.
Maya | Wholesome Yum
0Hope you love it, Venus!
Jan Krassner
0Can you freeze individual portions after it is completely baked? Do cheeses change texture?
Maya | Wholesome Yum
0Hi Jan, Yes, you definitely can! The cheeses should be fine since we are reheating them. Cheeses don’t freeze well to just thaw and eat, but in this case it’s ok since you’ll need to heat it again.
Jan Krassner
0Thanks, Maya.
Julie
0Just had to come back by here and say this was AMAZING!!!! My husband and I both LOVED it. This is a favorite for sure!
Maya | Wholesome Yum
0Thank you so much, Julie! I’m glad you both liked it.
Lori A Baumhover
0In my quest to use the bunches of zucchini from my garden, I made this last night. My husband who is not a huge zucchini fan loved this recipe. It is really delicious! You won’t miss the noodles and it’s a great option for your gluten free guests. For vegetarian guests I would switch the meat for mushrooms.
Maya | Wholesome Yum
0Thank you, Lori! I bet it would be delicious with mushrooms, too.
Manuela Anaya
0Made last night to eat today. Oh gosh, our 7×7 pan is empty! My variations were reduced amounts on the ingredients for lower yield. Also baked the zucchini about 2x as long as you called for as i really didn’t want to risk the bite being to mushy & it still looked it. The slices looked perfectly dry w/double time baking. Used regular jar pesto but less of it and added 10oz of tomato sauce in the meat for a mix of sauces as i was afraid hubby would not like it full white lasagna. Also added some fresh minced basil in the ricotta mixture cause why not? More greens can’t be bad and i had to use it up. My hubby also likes the cheese nice and caramelized so had to bake a little longer. All i could say is wow. WE DEVOURED IT! Thank you. I shared my process of making on FB with my pics and credited you and shared your recipe link recommending my peeps check out your site. You are awesome!
Maya | Wholesome Yum
0Thank you, Manuela! Those additions sound delicious, too. I’m glad your family liked it and appreciate you sharing!
Doreen
0Delicious! So much nicer than a pasta version…
Maya | Wholesome Yum
0Thank you so much, Doreen!