Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna


For the Zucchini Layers:

  • 4-5 medium-sized zucchini, sliced lengthwise into thin strips
  • Salt for sprinkling

For the Meat Sauce:

  • 1 pound ground beef or Italian sausage
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

For the Ricotta Mixture:

  • 2 cups ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

For Assembly:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)


Prepare Zucchini Layers:

  1. Slice Zucchini:
    • Slice the zucchini lengthwise into thin strips, about 1/8 to 1/4 inch thick. Sprinkle the zucchini slices with salt and let them sit for about 15 minutes to draw out excess moisture.
  2. Pat Dry:
    • After 15 minutes, pat the zucchini slices dry with paper towels to remove the released moisture.

Prepare Meat Sauce:

  1. Cook Ground Meat:
    • In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain excess fat if needed.
  2. Saute Onion and Garlic:
    • Add finely chopped onion and minced garlic to the skillet. Saute until the onion is softened.
  3. Add Tomatoes and Seasoning:
    • Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld.
  4. Adjust Seasoning:
    • Adjust the seasoning to your taste. If desired, add a pinch of sugar to balance the acidity of the tomatoes.

Prepare Ricotta Mixture:

  1. Combine Ricotta Mixture:
    • In a bowl, combine ricotta cheese, a beaten egg, chopped fresh parsley, salt, and black pepper. Mix well to create the ricotta mixture.

Assemble Zucchini Lasagna:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Layer Zucchini:
    • In a lightly greased baking dish, start by layering zucchini slices to cover the bottom.
  3. Add Meat Sauce:
    • Spoon a portion of the meat sauce over the zucchini layer.
  4. Add Ricotta Mixture:
    • Dollop half of the ricotta mixture over the meat sauce layer and spread it evenly.
  5. Repeat Layers:
    • Repeat the process by adding another layer of zucchini, meat sauce, and ricotta mixture. Continue until all ingredients are used, finishing with a layer of meat sauce on top.
  6. Cheese Topping:
    • Sprinkle shredded mozzarella and grated Parmesan cheese over the top layer.
  7. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, uncover and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the zucchini is tender.
  8. Rest Before Serving:
    • Allow the Zucchini Lasagna to rest for about 10 minutes before slicing. This helps the lasagna set and makes it easier to serve.
  9. Garnish and Serve:
    • Garnish with fresh basil or parsley if desired. Slice and serve the Zucchini Lasagna.
  10. Enjoy:
    • Enjoy this low-carb and flavorful Zucchini Lasagna as a healthy alternative to traditional lasagna.


  • Feel free to add other vegetables to the meat sauce, such as diced bell peppers or mushrooms, for extra flavor and nutrition.
  • Customize the cheese layers with your favorite Italian cheese blend.
  • Adjust the thickness of the zucchini slices based on your preference. Thicker slices will yield a heartier texture, while thinner slices will mimic traditional lasagna noodles.

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