You can make an amazing zucchini lasagna by replacing the noodles with grilled zucchini slices. The delicious result has all the wonderful flavors we love in traditional lasagna.
This lasagna is so good! Layers of grilled zucchini slices, well-seasoned meat, creamy ricotta, and mozzarella combine into a wonderfully flavorful lasagna that everyone in my family enjoys. The leftovers are delicious, too, and can be reheated in the oven or microwave.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- For the zucchini layer: Fresh zucchini, olive oil spray, kosher salt, black pepper, and garlic powder.
- Beef layer: Ground beef, garlic, olive oil, and marinara sauce. The flavor of your lasagna will significantly depend on the marinara sauce you use. I prefer sugar-free pasta sauce. My favorite brand is Rao's. Their spicy Arrabbiata sauce is delicious!
- Ricotta layer: Ricotta cheese, eggs, and fresh basil. It's important to use fresh basil. Dried won't be as good. Fresh basil is far more flavorful.
- Mozzarella layer: I use shredded mozzarella cheese. It's fine to use store-bought pre-shredded mozzarella. Part-skim mozzarella works and is widely available, but if you can find whole-milk mozzarella, that's even better.
Variations
- You can substitute well-softened cream cheese for the ricotta. The results are richer and heavier, but delicious.
- Provolone is a good substitute for mozzarella. You can also use a shredded cheese bag labeled "Italian cheese mix."
- I sometimes sprinkle the finished dish with a tablespoon or two of grated Parmesan for added flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You start by slicing the zucchini lengthwise, seasoning the slices, and grilling them. To make the meat layer, cook the ground beef with garlic, spices, and marinara sauce.
Mix the ricotta cheese with eggs and basil. Assemble the lasagna by layering the grilled zucchini slices, beef, ricotta, and shredded mozzarella.
Bake the lasagna until hot and bubbly, then serve.
Wow!!! This is easy to make and tastes delicious. I will be making it often. I had tried numerous other zucchini lasagna recipes, this is the first one that was not soupy. I think grilling the zucchini makes a big difference.
Sam
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Recipe Tip: Grilling the Zucchini
Zucchini has a high water content. Grilling helps dry it and remove some of the water. Otherwise, it will release water into the lasagna as it bakes. As an alternative, you can bake the zucchini slices in a 500°F oven until golden, for about 5 minutes on each side, as shown in the photo below.
You can also broil the zucchini. Use a broiler-safe baking sheet and unbleached parchment paper marked as broiler-safe (or nonstick foil). Broil the zucchini slices 6 inches below the heating element (not directly below) for 3-4 minutes per side. If opting for baking or broiling the zucchini slices, remember to set the oven to 350°F when you're done.
Recipe FAQs
You can make this lasagna with ground lamb, chicken, or turkey. It doesn't taste the same as beef, but these options make for interesting variations. I especially like the turkey one, as long as you use ground turkey thighs and not breasts, which are too lean.
Please don't. I urge you to use whole-milk ricotta cheese for the best texture and flavor.
Yes. You can grill the zucchini slices the day before and layer them in an airtight container separated by paper towels. After a few hours, discard the wet paper towels and replace them with dry ones.
You can also cook the ground beef ahead of time. Once cooked, divide the mixture into three airtight containers and refrigerate them until the next day. Briefly reheat the mixture in the microwave, covered, before using it in the lasagna.
Yes. Remove the baking dish from the fridge 30 minutes before placing it in the oven. Preheat the oven to 350°F. Use a turkey baster to remove the liquid from the bottom of the baking dish (or very carefully tilt it to the sink, but that's risky...).
Place the lasagna in the oven and bake it uncovered until its center reaches 165°F. Start with 30 minutes and check with a food thermometer to see if you need to keep it in the oven longer.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or uncovered in a 350°F oven. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
Zucchini lasagna is a complete meal, so you don't really need a side dish to go with it, but I sometimes serve it with a side of keto garlic bread and add a simple vegetable side or a quick salad. Here are a few ideas:
Recipe Card
Incredibly Flavorful Zucchini Lasagna
Video
Ingredients
For the zucchini layer:
- 5 medium zucchini - 2 pounds total weight
- Olive oil cooking spray
- 1 ½ teaspoons Diamond Crystal kosher salt - divided; see notes below
- ½ teaspoon black pepper - divided
- ½ teaspoon garlic powder
For the beef layer:
- 1 tablespoon olive oil
- 1 pound lean ground beef - 85/15
- 1 tablespoon fresh garlic - minced
- 1 ⅓ cup marinara sauce - divided
For the ricotta layer:
- 15 ounces ricotta cheese - whole milk, room temperature
- 2 large eggs
- ½ cup fresh basil - chopped, packed; 1 ounce
Topping:
- 8 ounces mozzarella cheese - shredded, part-skim or whole milk, divided
Instructions
Grill the zucchini slices:
- Preheat the oven to 350°F and heat your grill to medium. Slice the zucchini lengthwise into ¼-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- Spray the zucchini slices with olive oil and sprinkle them with ½ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ½ teaspoon of garlic powder.
- Grill the zucchini slices in batches for 2-3 minutes on each side or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
Cook the beef:
- Heat the olive oil in a large skillet over medium-high heat for about 2 minutes. Add the meat, minced garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain. Return the beef to the pot and mix in 1 cup marinara sauce. Turn the heat off and set the beef mixture aside.
Prepare the ricotta layer:
- In a medium bowl, use a fork to mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
Assemble the lasagna:
- Spread the remaining ⅓ cup of marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish, such as one measuring 11 X 7 inches. Alternatively, lightly grease the bottom of the baking dish instead of spreading it with marinara.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
- Repeat, arranging the zucchini slices in the opposite direction: zucchini, ⅓ ricotta, ⅓ meat mixture, ⅓ mozzarella.
- Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
Bake the lasagna:
- Bake, uncovered, until the cheese is golden, about 30 minutes. If your baking dish is broiler-safe, you can finish by broiling the lasagna for 1-2 minutes to brown the cheese.
- Let the lasagna stand for 10 minutes before serving.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Grilling works best to remove the water from the zucchini. But as an alternative to grilling, you can bake the zucchini slices in a 500°F oven until golden, about 5 minutes on each side. Or, if your pan is broiler-safe and you use unbleached parchment paper marked as broiler-safe, you can broil them 6 inches from the heating element (not directly below) for 3-4 minutes per side. If baking or broiling, remember to set the oven to 350°F when you're done.
- If you're using truly big zucchinis, ½ pound each, cut them in half crosswise, and then slice them lengthwise. Save the prettiest slices for the top of the lasagna.
- You can grill the zucchini ahead of time. Store it in the fridge in an airtight container, separating layers with paper towels. Replace the paper towels after a few hours with dry ones.
- You can cook the ground beef beforehand and briefly reheat it in the microwave before using it in the lasagna.
- You can also assemble the entire lasagna the day before and bake it before serving. Remove the baking dish from the fridge 30 minutes before placing it in the oven. Preheat the oven to 350°F. Use a turkey baster to remove the liquid from the bottom of the baking dish (or very carefully tilt it to the sink, but that's risky...). Place the lasagna in the oven and bake it uncovered until its center reaches 165°F. Start with 30 minutes and check with a food thermometer to see if you need to keep it in the oven longer.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or uncovered in a 350°F oven. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Kathy says
I am truly excited to have this tonight! is it possible to assemble and refrigerate a few hours before?
Vered DeLeeuw says
Hi Kathy,
Yes. Please remove the baking dish from the fridge 30 minutes before placing it in the oven. Preheat the oven to 350°F. Use a turkey baster to remove the liquid from the bottom of the baking dish (or very carefully tilt it to the sink, but that's risky...). Place the lasagna in the oven and bake it uncovered until its center reaches 165°F. Start with 30 minutes and check with a food thermometer to see if you need to keep it in the oven longer.
Kayla says
Can I sub out ground beef with ground turkey? Can’t wait to try this recipe!
Vered DeLeeuw says
Hi Kayla,
Yes! It's best to use ground turkey thighs (93% lean). Ground turkey breast (98% lean) is too lean.
Pauline Quint says
I’ve made this zucchini lasagna several times and also froze leftovers , it’s by far the best I have made.. Pauline
Vered DeLeeuw says
U'm so glad you enjoy this lasagna, Pauline! Thank you for taking the time to write a review.
Debbie says
I’d like to make this for my daughter who is about to have a baby. Can the casserole be frozen before baking?
Vered DeLeeuw says
Hi Debbie,
Congratulations! To freeze the lasagna before baking, wrap the baking dish all around in two layers of cling wrap followed by a layer of foil. When you want to bake it, thaw it in the fridge for 24 hours. Remove the baking dish from the fridge 30 minutes before placing it in the oven. Preheat the oven to 350°F. Use a turkey baster to remove the water from the bottom of the baking dish. Place the lasagna in the oven and bake it uncovered until its center reaches 165°F. Start with 30 minutes and check with a food thermometer to see if you need to keep it in the oven longer.
Debbie says
Thank you so much!
Vered DeLeeuw says
You're very welcome, Debbie. 🙂
Pavla says
Me and my husband both really really loved this. Definitely making it again. Thank you so much!
Vered DeLeeuw says
You're very welcome, Pavla! ❤️
JB says
I think this sounds delicious. I’m not a fan of ricotta. Can I substitute cottage cheese?
Vered DeLeeuw says
You can. However, it won't be as good, because cottage cheese is not as creamy and has a lumpy texture.
Lorraine says
Delicious! The first time I made this lasagna, it was a huge hit.
So making again, however, I don’t have ricotta this time. So I made a layer of sautéed onion, peppers and zucchini. Added mozzarella and Parmesan and one layer of oven-ready noodles (had them on hand, so why not!). It was so tasty!
Vered DeLeeuw says
I'm so glad you've been enjoying this lasagna, Lorraine! Thank you for sharing your version.
Lorri says
Could you grill the zucchini and then freeze until ready to make your lasagna?
Vered DeLeeuw says
I don't believe that would work, Lorri.
Courtney Banks says
I did not see the serving size. How many oz per or grams per serving?
Vered DeLeeuw says
Hi Courtney,
I divide the lasagna into eight portions. Each portion is a serving.
Adrienne L Qui says
Delicious! Grilling the zucchinis added more work and not sure it was worth the time. Next time, I'll just slice and dry with paper towels. Otherwise, this was delicious. I did add mushrooms because I had a package that was going bad. You could add any additional veggies and it would be fabulous!
Vered DeLeeuw says
So glad you enjoyed this recipe, Adrienne! As an alternative to grilling the zucchini, sprinkle it with kosher salt and let it stand for 15 minutes to draw water out, then pat dry. If you go this route, omit the salt from the ingredients. This option is not as good, but it's easier than grilling the zucchini.
sam says
Would this recipe be good for meal prep?
Vered DeLeeuw says
Yes. Let the lasagna cool completely in the pan. Carefully pour out any liquids from the bottom of the pan. Wrap the pan with plastic wrap and refrigerate the lasagna for up to 4 days. Reheat each portion in the microwave, covered, at 50% power.
Toni says
Our garden has been overflowing with zucchini, so I tried this recipe. Absolutely delicious! Grilling the zucchini and absorbing the extra fluid kept it from getting soggy. Hubby is diabetic so replacing traditional lasagna noodles with zucchini made a hearty, low-carb alternative. Definitely a keeper!
Vered DeLeeuw says
I'm so glad this lasagna was a success, Toni!
Stephanie S says
This is now my favorite lasagna recipe! It makes a lighter lasagna, which I really loved. I cut it in half for an 8 x 8 dish, and it was perfect. I’m a pasta girl, and prefer this over the traditional lasagna. Thanks so much!
Vered DeLeeuw says
How wonderful, Stephanie! Preferring this over traditional lasagna is the best compliment I could wish for.