Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 medium zucchinis, sliced; 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) crushed tomatoes; 1 can (6 oz) tomato paste; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1 egg

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I love making Zucchini Lasagna with Meat Sauce because it’s a fantastic way to enjoy a classic comfort dish while keeping it low-carb. Using fresh zucchini instead of pasta not only reduces calories but also adds a hearty dose of vegetables. The layers of flavorful meat sauce combined with creamy mozzarella cheese create an irresistible dish that my family always devours. This recipe has quickly become a favorite in our household, and I can’t wait for you to try it too!

Created by

Elodie March

Last updated on 2026-02-07T21:29:35.468Z

When I first tried making a Zucchini Lasagna, I was a bit skeptical about replacing the traditional pasta. However, after experimenting with layers of fresh zucchini, I discovered they hold up beautifully and absorb all the flavors of the meat sauce. I recommend salting the zucchini before layering to draw out excess moisture, ensuring a perfectly baked dish without a soggy bottom.

Not only is this lasagna satisfying, but it's also a simple way to sneak in some veggies, making it a guilt-free indulgence. The blend of spices in the sauce is key; I always opt for garlic and oregano to bring out the best flavors. Trust me, your family won’t even miss the pasta!

Why You'll Love This Recipe
Loaded with fresh vegetables and lean protein
Rich, savory meat sauce perfectly complements the zucchini
A healthy twist on a classic Italian dish that everyone will enjoy

Key Techniques for Layering

Layering is essential to achieving that classic lasagna structure, and using zucchini instead of pasta can be tricky. To ensure your zucchini layers are not too watery, slice them thinly and allow them to sweat with salt. This draws out excess moisture and prevents your lasagna from becoming soggy. I recommend using a mandoline for uniform thickness to create a nice mouthfeel throughout each bite.

When layering, start with a thin layer of meat sauce to prevent sticking, then alternate between meat sauce, zucchini slices, and cheese mixtures. It's crucial to be consistent with each layer, as this ensures that every slice comes out neatly. Remember to finish with a generous topping of mozzarella that will melt beautifully and create a bubbly, golden finish.

Ingredient Insights

The type of ground meat you choose can greatly affect the flavor and nutrition of your lasagna. If you prefer a leaner option, ground turkey or chicken works well; just be aware that these meats may require additional seasoning to enhance flavor. I often use a mix of ground beef and Italian sausage for added depth and richness in the sauce.

For the cheese filling, ricotta is creamy and lends a great texture, but you could substitute cottage cheese if you prefer a lower-fat option. Don't forget to incorporate an egg; it helps the cheese mixture set during baking, ensuring every bite holds together when you serve. If you're dairy-free, there are excellent plant-based ricotta alternatives available that can mimic the texture.

Storage and Serving Suggestions

Leftovers? No problem! Zucchini lasagna can be stored in the refrigerator for up to five days. To reheat, cover it with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. For freezing, portion your lasagna into individual servings, wrap tightly, and store in an airtight container. It can be frozen for up to three months and baked directly from frozen; just add an extra 10-15 minutes to your baking time.

This dish is incredibly versatile in terms of serving options. Pair it with a fresh garden salad and garlic bread to round out the meal. Alternatively, serve it alongside a light vinaigrette to cut through the richness of the cheese. You can also experiment with flavors by adding spinach or mushrooms to the meat sauce for an even healthier twist.

Ingredients

Here are the ingredients you'll need:

Ingredients for Zucchini Lasagna

4 medium zucchinis, sliced
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 egg

Make sure to have all your ingredients prepped and ready to go!

Instructions

Follow these simple steps to create your delicious Zucchini Lasagna:

Prepare the Zucchini

Slice the zucchini into thin strips using a mandoline or sharp knife. Sprinkle salt over the slices and let them sit for 20 minutes to draw out moisture.

Cook the Meat Sauce

In a large skillet, cook the ground beef with chopped onion and minced garlic over medium heat until browned. Drain excess fat, and stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 15 minutes.

Mix the Cheese Filling

In a bowl, combine ricotta cheese, egg, and a pinch of salt. Mix until well incorporated.

Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a baking dish, layer zucchini slices, spread a portion of the meat sauce, add a layer of the ricotta mixture, and top with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.

Bake

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for a few minutes before slicing and serving.

Pro Tips

To make this recipe even more nutritious, consider adding other vegetables like spinach or mushrooms to the meat sauce.

Troubleshooting Tips

If you find your zucchini lasagna is too watery, it might be because the zucchini slices were not adequately salted. Always allow them to sit with salt for about 20 minutes to draw out moisture before layering. This step is crucial and can significantly impact the final texture of your dish. If moisture still occurs, you can also consider draining excess liquid from the meat sauce before assembly.

Another common issue is uneven cooking, where some layers may not heat through. This usually happens due to uneven layering or packing too tightly. Make sure to loosely layer the zucchini and not overload each section with filling, allowing heat to circulate throughout the lasagna as it cooks.

Making It Ahead

Preparing your zucchini lasagna ahead of time? You can assemble the entire dish, cover it tightly with plastic wrap, and keep it in the refrigerator for up to 24 hours before baking. This not only saves time but allows the flavors to meld together beautifully. Just remember to add a few extra minutes to your baking time when you're ready to cook it.

If you’re planning for a gathering or meal prep, consider making a larger batch. This recipe can easily be doubled or halved depending on your needs. Just be sure to adjust your baking dish size, and keep an eye on cooking times, as larger or smaller dishes may cook differently.

Questions About Recipes

→ Can I use other meats instead of ground beef?

Yes, you can substitute ground turkey, chicken, or even a meat alternative.

→ How do I store leftover Zucchini Lasagna?

Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

→ Can I make Zucchini Lasagna ahead of time?

Absolutely! You can assemble it a day in advance and bake when ready to serve.

→ What sides pair well with Zucchini Lasagna?

A simple green salad or garlic bread are great companions to this dish.