Print

The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A generous slice of zucchini lasagna layered with meat sauce and melted cheese, garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You want comforting lasagna flavor without the heavy carbs or the dreaded soggy texture? This easy zucchini lasagna recipe uses simple steps to draw out moisture from the zucchini, giving you perfect, hearty layers every time. It is a fantastic gluten free Italian bake and a great keto zucchini pasta substitute for a weeknight low carb casserole.

Ingredients

Scale
  • 3 large zucchinis, ends trimmed
  • 1 tablespoon salt, for drawing out moisture
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Zucchini: Slice the zucchinis lengthwise into thin, uniform planks, about 1/8 inch thick. You can use a mandoline for consistency. Lay the slices on paper towels or a clean kitchen towel, sprinkle generously with salt, and let them sit for 30 minutes. This draws out excess water.
  2. Dry the Zucchini: After 30 minutes, gently pat the zucchini slices completely dry using more paper towels. This step is key to avoiding watery lasagna.
  3. Cook the Meat Sauce: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef and cook, breaking it up, until browned. Drain any excess fat. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant. Add the marinara sauce and simmer for 5 minutes. Season with salt and pepper.
  4. Prepare the Cheese Filling: In a medium bowl, mix the ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Season lightly with salt and pepper.
  5. Assemble the Lasagna: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.
  6. Create the First Layer: Arrange a layer of the dried zucchini slices over the sauce, slightly overlapping them.
  7. Add Fillings: Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with one-third of the mozzarella cheese.
  8. Repeat Layers: Top with half of the remaining meat sauce. Add another layer of zucchini slices. Spread the remaining ricotta mixture over the zucchini, and top with another third of the mozzarella cheese.
  9. Final Layer: Top with the remaining meat sauce. Sprinkle the remaining mozzarella cheese and a little extra Parmesan on top.
  10. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  11. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This resting period helps the layers set and prevents sogginess.

Notes

  • If you prefer Zucchini Lasagna Rolls, skip the layering and instead spread the ricotta mixture over the dried zucchini planks, roll them up, place them seam-side down in a sauce-covered dish, and top with remaining sauce and cheese.
  • For an even richer flavor, use ground sausage or a mix of beef and pork in your meat sauce.
  • This dish freezes well. Cool completely, slice into individual portions, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://recipesfleet.com/zucchini-lasagna-recipe-no-noodle-bake/