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The Ultimate Non-Watery, Low-Carb Zucchini Lasagna (Family Favorite)

A close-up of a firm slice of zucchini lasagna layered with meat sauce and melted cheese.
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Make a lighter version of classic lasagna using thin zucchini slices instead of pasta. This recipe focuses on removing excess moisture from the zucchini so your final dish is hearty and flavorful, not soggy. It is a simple, low-carb comfort food perfect for weeknights.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt (for drawing out water)
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform 1/8-inch slices. Lay the slices on paper towels or a clean kitchen cloth. Sprinkle both sides evenly with 1 tablespoon of salt. Let them sit for 30 minutes to draw out moisture.
  2. After 30 minutes, firmly press the zucchini slices between more paper towels or cloths to remove as much liquid as possible. This step is crucial for a non-watery lasagna.
  3. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  4. Prepare 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 meat and cook, breaking it up, until browned. Drain any excess fat.
  5. Stir in the minced garlic, marinara sauce, Italian seasoning, and pepper. Simmer the sauce for 5 minutes.
  6. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until combined.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Top the ricotta with one-third of the mozzarella cheese.
  11. Spoon half of the remaining meat sauce over the cheese.
  12. Repeat the layers: Add another layer of zucchini slices, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Finish with a final layer of zucchini slices and top with the remaining mozzarella cheese.
  14. Bake for 35 to 40 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  15. Let the zucchini lasagna rest for 10 to 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For a keto lasagna, check your marinara sauce label to ensure it has low or no added sugar.
  • If you are using ground beef and zucchini lasagna, you can substitute half the ground beef with ground Italian sausage for deeper flavor.
  • If you prefer zucchini lasagna rolls, use the same filling ingredients but roll the zucchini slices around the ricotta mixture before layering them in the dish.

Nutrition

Find it online: https://delishsymphony.com/zucchini-lasagna-recipe-non-watery/