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

A tall, delicious slice of zucchini lasagna featuring layers of meat sauce, cheese, and thin zucchini slices.
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Make this hearty, comforting zucchini lasagna that avoids sogginess. This recipe substitutes pasta with fresh zucchini slices, making it a fantastic low-carb and gluten-free Italian bake perfect for weeknight dinners.

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 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into thin, uniform 1/8-inch thick slices. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out excess water. Pat the slices completely dry with more paper towels. This step is crucial for a non-watery result.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add the 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.
  4. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them. Spread half of the ricotta mixture evenly over the zucchini. Top with one-third of the mozzarella cheese.
  6. Repeat the layers: Add another layer of meat sauce, followed by the remaining ricotta mixture, and another third of the mozzarella.
  7. Finish the top layer: Place the final layer of zucchini slices on top, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
  8. Bake: Cover the 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 bubbly and lightly browned.
  9. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, preventing a watery texture.

Notes

  • For an even firmer texture, you can briefly grill or bake the dried zucchini slices for 5 minutes before assembling.
  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (about 1/4 inch) and use them to roll up the ricotta mixture before layering them in the dish with the meat sauce.
  • This dish is excellent for meal prepping; it reheats well in the microwave or oven.

Nutrition

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