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

A close-up of a layered slice of zucchini lasagna featuring zucchini slices, ricotta, and rich meat sauce.
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You can make a comforting, rich zucchini lasagna that stays firm and delicious by properly preparing the zucchini. This recipe swaps pasta for vegetable layers, making it a fantastic, guilt-free, low-carb dinner perfect for weeknights.

Ingredients

Scale
  • 3 large zucchini
  • 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 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick. You can use a mandoline for consistency.
  2. Draw out water: Lay the zucchini slices on paper towels or a clean kitchen cloth. Sprinkle generously with salt. Let them sit for 30 minutes. This step is key to avoiding a watery result.
  3. Blot the zucchini dry: After 30 minutes, use more paper towels to firmly press and blot all the moisture from the zucchini slices. Discard the liquid.
  4. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add ground beef and cook until browned. Drain any excess fat. Stir in minced garlic, marinara sauce, and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.
  5. Prepare the cheese mixture: In a bowl, mix the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
  6. Preheat and prepare the dish: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Arrange a layer of dried zucchini slices over the sauce, slightly overlapping them.
  8. Layer the ingredients: Spread half of the ricotta mixture evenly over the zucchini. Top with half of the remaining meat sauce. Repeat the layers: zucchini, remaining ricotta, remaining meat sauce.
  9. Top and bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top layer of sauce.
  10. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly.
  11. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set firmly.

Notes

  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (about 1/4 inch) and skip the layering. Spread the ricotta mixture on the slices, roll them up, place them seam-down in a baking dish, cover with sauce and cheese, and bake.
  • For an even firmer texture, you can quickly grill or bake the zucchini slices for 5 minutes before assembly, but make sure to blot them well first.
  • This healthy lasagna dinner is excellent for meal prepping; it reheats well.

Nutrition

Find it online: https://kitchnkudos.com/zucchini-lasagna-recipe-non-watery-low-carb/