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Zucchini lasagna in a baking dish
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4.93 from 167 votes

Zucchini Lasagna Recipe (Not Watery)

This zucchini lasagna recipe puts a delicious, veggie spin on a classic comfort food dish. Bonus, it's perfect for a low-carb dinner idea! Watch the video below to see how to make it!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Zucchini Lasagna, Zucchini Lasagna Recipe
Servings: 12 servings
Author: Lisa Bryan

Ingredients

  • 4 large zucchini
  • 2 pounds ground beef
  • 24 ounces pasta sauce
  • 15 ounce ricotta cheese
  • 1 cup shredded parmesan regianno
  • 1 ½ cups mozzarella
  • 1 egg
  • salt and pepper
  • small handful fresh parsley and basil chopped
US Customary - Metric

Instructions

  • Slice zucchini. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
    Sliced zucchini for lasagna
  • Make bolognese. Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve 1/2 cup) and stir together, then remove from heat.
    A pan with ground beef and pasta sauce
  • Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
    A bowl of ricotta mix
  • Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
    Layering pasta sauce and zucchini for lasagna
  • Add the secondary layers. Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
    Layering cheese in zucchini lasagna
  • Repeat these layers one more time.
    Layering a zucchini lasagna in baking dish
  • Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
    Zucchini lasagna before baking
  • Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.
    A white baking dish of zucchini lasagna

Video

Notes

  • 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! 
  • The casserole dish is 9x13 for those looking for exact measurements. 

Nutrition

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