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Zucchini Lasagna

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.

Zucchini lasagna in a white casserole dish.

When it comes to making weeknight meals a little easier, casseroles can’t be beat. You may have already tried my Whole 30 Chicken Broccoli Casserole or Healthy Breakfast Casserole. But you can never go wrong with a good ol’ lasagna right? Especially a healthy one.

So with several zucchinis left in my fridge I thought, why not make a zucchini lasagna! Not only is this version gluten-free, low-carb, keto-friendly and packed with vegetables, but it’s still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).

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 and I find it to be faster and easier than a peeler. But it’s up to you.

A single slice of zucchini lasagna on a plate.

How To Make Zucchini Lasagna 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 less zucchini, thus less water.
  • Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. Then, just blot it dry with a paper towel.
  • Grill it to reduce the moisture: grill the zucchini for 1-2 minutes on each side.

Personally, I don’t mind if my zucchini is a bit more watery. I just scoop it out with a spatula that has holes to allow any water to drain. 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!

What Other Veggies Can You Use In Lasagna?

The beauty of a lasagna is that you can pack it with any thin vegetables. Vegetables such as mushrooms, spinach, onions, or eggplant can be easily added as a layer. Or you can slice pumpkin or sweet potato into alternating slices with the zucchini. The possibilities are endless.

Zucchini Lasagna 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 the 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 zucchinis or 3 large zucchinis.
  • 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 to use both! In this recipe I mix the ricotta and parmesan together and grate the mozzarella on top. I love the variety of cheeses.

Zucchini lasagna ingredients all laid out on a table.

How To Make Zucchini Lasagna

It’s easier than you think to make zucchini lasagna. It’s really all about layering. Watch the video below to see exactly how I do it, step-by-step.

  1. Slice your zucchini lengthwise into slices. If you’d like to make your lasagna less watery, use one of the tips above.
  2. Make your bolognese sauce in a large pan over medium high heat. Break down the ground beef into small pieces and cook until it’s browned. Then, stir in the pasta sauce.
  3. Make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, and some salt and pepper.
  4. Spread 1/2 cup of pasta sauce onto the bottom of the casserole dish.
  5. Place your zucchini slices on top of the pasta sauce, then add 1/2 of the bolognese sauce and spread 1/2 of the ricotta mix evenly on top of that.
  6. Sprinkle 1/2 cup of the grated mozzarella, along with some chopped parsley and basil.
  7. Repeat these layers one more time! Feel free to press down on your zucchini in the second layer to get it nice and flat.
  8. Top the zucchini with a sprinkle of more herbs and 1/2 cup of grated mozzarella.
  9. Pop the lasagna in the oven and let it cook for about 40 minutes. Then let it broil for 5 minutes to get a nice golden brown top.
  10. Garnish with whole basil leaves and serve!

The first couple steps of making zucchini lasagna.

The next two steps of making zucchini lasagna.

Zucchini lasagna in a white casserole pan.

How To Store Zucchini Lasagna

Once the lasagna has slightly cooled, place it in a storage container. It can last for 3-5 days in the fridge or a couple months in the freezer. It’s tasty meal prep for sure!

If You Love Zucchini Recipes…

If you still have an abundance of zucchini in your fridge, try out these recipes next!

4.86 from 7 votes

Zucchini Lasagna Recipe (Not Watery)

Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 12 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
The best zucchini lasagna recipe is hearty, healthy and delicious. It's gluten-free, low-carb and keto-friendly. Watch the video above to see how to make it!


  • 4 large zucchini
  • 2 pounds ground beef
  • 24 ounces pasta sauce
  • 15 oz ricotta cheese
  • 1 cup shredded parmesan regianno
  • 1 1/2 cups mozzarella
  • 1 egg
  • salt and pepper
  • small handful fresh parsley and basil , chopped


  • Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
  • Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
  • Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.
  • Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.
  • In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
  • Spread 1/2 cup of pasta sauce onto the bottom of your casserole dish.
  • Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
  • Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.
  • Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
  • Repeat these layers one more time.
  • Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.
  • Place the lasagna in the oven and cook for 40-45 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! 


Calories: 362kcal, Carbohydrates: 7g, Protein: 25g, Fat: 26g, Saturated Fat: 12g, Cholesterol: 104mg, Sodium: 603mg, Potassium: 626mg, Fiber: 2g, Sugar: 4g, Vitamin A: 720IU, Vitamin C: 16mg, Calcium: 270mg, Iron: 3mg
Course: Main Course
Cuisine: American, Italian
Keyword: Zucchini Lasagna, Zucchini Lasagna Recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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32 comments on “Zucchini Lasagna”

  1. Wonderfully tasty comfort lasagna!! And I didn’t need to serve a salad alongside…indulged in some garlic bread instead. This was SO good. I used a cheese slicer to slice the zucchini but I think I need to order this mandolin because this was so good I will definitely be making a lot. I used low fat cottage cheese instead of ricotta. Ahhhmaaazzzzing Sunday Supper!

    • Hi Michelle – So happy to hear you loved this lasagna :) Cottage cheese definitely works as a substitute to ricotta.

  2. I followed this recipe except I substituted black beans that I crushed with a potato masher for the meat. We are trying to cut down on the amount of meat we eat.. I also used sweet potatoes instead of Zucchini as I have the vegetable sheet cutter for my KitchenAid that you recommended. It came out really tasty and I have to agree with you that freshly grated Parmesan has WAY more flavour that the packaged grated cheese. Thanks for the recipe. Do you plan on doing any recipes using the sheet cutter. It is a great tool for the KitchenAid.

    • Hi Earl – Substituting with black beans sounds great! And yes, freshly grated in my opninion is always best compared to buying the pre-package version. The cheese is much more fresher and there could be additional additives to the packaged ones. Anyways, I’m glad you enjoyed this recipe and I hope to create more sheet cutter recipes very soon!

  3. Thank you! from Andromeda and Phoenix. We used ground turkey with a good amount of South West flavor from our gardens. Used our mandoline set to about 3/16″. Salted and then towel pressed. Absolutely perfect recipe! Cut into 8 instead of 12 portions. 3 large meals for the two of us. Spent $26 (grew our own zukes and herbs ) Not bad! Thank you Thank you.
    Phoenix and Andromeda
    PS: GREAT if not better the next day. Cold (like pizza the next morning ;-) ) yes but reheated after over night in fridge it set much tighter.

    • Hi Phoenix and Andromeda – So happy to hear you two love this recipe! Glad you were able to perfect each step + use your own zucchini and herbs! Amazing :)

  4. Thank you for sharing this absolutely delicious recipe!! It will be on repeat (:

    • Hi Lindi – So happy to hear you loved this recipe! Definitely a repeat in my kitchen as well, especially with the colder days ahead :)

  5. Thank you for this awesome recipe. It had wonderful flavor, however, despite me watching and rewatching and rewatching it so as to carefully assemble it, it turned out so soupy. It was all over the plate, spread out like goulash. What did I do wrong? Yours turned out SO well!!! Neverless, mine was delicious….but I like presentation to be on point, especially after an hour and twenty minutes of prep and cook time
    I will probably stick with traditional noodle
    Thank you though, keep the great content coming!! You are so inspiring.

    • Hi Kara – It sounds like your lasagna became watery from the zucchini! If your zucchini slices were a bit bigger and you didn’t take out all the moisture, then your lasagna will naturally become more wet. Otherwise, I’m glad you loved this recipe!

  6. It’s zucchini season in Denmark, so the recipe came in very handy. We just got it for dinner and it tasted great. Thanks ?

  7. Hi Lisa- Thank you for the zucchini lasagna recipe, I truly love ALL of your recipes and attention to detail that you give to your craft
    .I am dairy- free and was wondering if you have a dairy- free option for this recipe? Thank you!

    • Hi Grace – You can purchase vegan ricotta at your supermarket such as almond ricotta or cashew ricotta!

  8. Great recipe! I will definitely be try this!

  9. Can you use cottage cheese instead ? Also do you cook it before you freeze  it ? Can’t wait to try. 

    • Hi Mandy – Yes! You can definitely use cottage cheese instead. For freezing, I would bake it first before freezing. Can’t wait for you to try!

  10. Looks so delicious and perfect for dinner parties! I love zucchini so much and this lasagna sounds amazing ♥

  11. Looks great! Is there a substitute for the egg?

    • Hi Hazel – You might just be able to make this without the egg. I don’t think it would make too much of a difference :)

  12. Hi Lisa, this looks great! I’d love to try it but unfortunately I can’t eat any dairy. Do you have any suggestions for an alternative. Many thanks. 

    • Hi Lorelle – There are some great vegan ricotta cheese options at the market now. You might want to give those a try! And I’ll try to make a recipe for one myself soon. ;)

  13. I absolutely LOVE the sound of this, what a great way to add more veggies and make it lower in carbs! this would make the most beautiful weeknight dinner, can’t wait to try! 

    • Hi Georgie – Thank you! It’s very tasty and makes for the perfect healthy weeknight dinner for the family. Can’t wait for you to try :)

  14. Such an amazing recipe! I’m the only low carber in my house but that did not stop my husband and kids from devouring this!

  15. Would using the kitchenaid sheeter make the zuchinni to thin? You mentioned you like it thicker?
    Thanks Kim

    • It’s all personal preference. The sheet cutter has both a thick and thin blade (I used the thick in that video). But you can get the zucchini even thicker with the mandoline.

  16. Looks very good