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Zucchini lasagna in a casserole pan.
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4.97 from 102 votes

Zucchini Lasagna Recipe (Not Watery)

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!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Zucchini Lasagna, Zucchini Lasagna Recipe
Servings: 12 servings
Calories: 362kcal
Author: Lisa Bryan

Ingredients

  • 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

Instructions

  • 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 9x13-inch 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.

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