Zucchini Lasagna

This Zucchini Lasagna recipe has the same mouthwatering layers of melty cheese and sauce as a classic Lasagna Recipe, but it’s low-carb and keto-friendly. We substituted the lasagna noodles for zucchini slices, making this guilt-free, but so satisfying. You won’t even miss the pasta!

This post may contain affiliate links. Read my disclosure policy.

Zucchini Lasagna Video

Just when you thought you’d made all of the different zucchini recipes, from Zucchini Bread to Zucchini Fritters, then zucchini lasagna comes along and changes your life.

The Best Zucchini Lasagna

Zucchini Lasagna is low-carb, keto, and gluten-free as it uses zucchini cut into thin slices instead of traditional lasagna noodles. It’s an easy swap, but the results are just as delicious. All of the crave-worthy elements of Traditional Lasagna are still the same – a hearty Bolognese Sauce, rich cheese sauce, and layers of gooey mozzarella cheese.

As a bonus, this zucchini lasagna recipe reheats really well, just like you would expect a lasagna to reheat, so you’ll be happy to have leftovers.

Zucchini Lasagna Ingredients

No-noodle zucchini lasagna tweaks a classic recipe to make a more nutritious comfort food you can feel great about. It’s simple to make with these pantry staples

• Zucchini – 4-5 medium/large zucchini cut into thin slices or circles. See our tips for easy slicing below. You can use yellow squash, but the flavor is a little different, and they are typically smaller and less even-shaped. You can also try eggplant or even mushrooms.
• Ground Beef – We used 85/15 fat content for a juicier sauce.
• Aromatics – onion and fresh garlic cloves add wonderful flavor and aroma to the dish.
• Pasta sauce  – You can use homemade marinara sauce or store-bought sauce. When shopping for a store-bought marinara, pick one that isn’t too watery. I invert the glass jars to compare how loose they are. You’re less likely to end up with a watery lasagna.
• Basil or parsley – use fresh basil or use either flat-leaf or curly parsley. You can substitute dried herbs (1 Tbsp fresh herbs = 1 tsp dried herbs).
• For the Cheese Sauce – Combine 3 cheeses: low moisture part-skim ozzarella, ricotta cheese, and freshly grated parmesan cheese (or parmesano regiano). Add an egg to help bind the cheese sauce together.

How to Make Zucchini Lasagna

• Prepare zucchini slices – Season the zucchini slices with olive oil, salt, and pepper, and place them on a grill, grill pan, or large skillet for 2 minutes per side. I like using the grill because I can cook all of my zucchini at once. Remove the slices, and if you see remaining moisture, pat dry with a paper towel.

• Make the meat sauce – Add olive oil to a large skillet or Dutch oven. Brown the meat and then drain off all but 2 Tbsp of fat. Add onion, garlic, pasta sauce, half of the basil/parsley, salt and pepper. Simmer meat sauce uncovered for 10 minutes and then remove from heat and set aside.
• Make the cheese layer – In a mixing bowl, combine 1 cup of the mozzarella, ricotta cheese, parmesan, egg, remaining basil/parsley, and salt. Stir to combine
• Layer the lasagna – In a 9×13 casserole dish, spread 1/2 cup of the meat sauce, then start to layer. Add a layer of cooked zucchini slices, followed by 1/3 of the meat sauce and 1 cup of mozzarella. Then spread 1/2 of your cheese sauce on top. Continue layering this way until you have 3 layers of zucchini then top with the remaining meat sauce and shredded mozzarella.
• Bake – poke toothpicks over the surface to keep the foil from sticking to the cheese. Cover the dish with foil and bake at 375 degrees for 40-45 minutes. Remove the foil and broil for 3-4 more minutes for a golden cheesy crust. Rest for 15 minutes before slicing and serving.

How do I know when Zucchini Lasagna is done?

The dish is ready when small saucy bubbles form around the edges. If your zucchini lasagna looks slightly too watery, try cooking it uncovered for 15 minutes before broiling.

Why is my zucchini lasagna watery?

Since zucchini is made of mostly water, it will release plenty of liquid as it cooks. In order to avoid a wet and soggy lasagna, I recommend seasoning with salt, then slightly pre-cooking the zucchini to draw out some of the liquid. If you have a grill, this step takes less time than cooking traditional lasagna noodles. Also, avoid cutting your zucchini too thickly.

Serve With

This satisfying dish works great with a light side to complement the hearty layers, and you can also include a side that soaks up the saucy, cheesy layers. These are some of our favorite side dishes for lasagna:

• Caesar Salad
• Garden Salad
• Caprese Salad
• Panzanella Salad
• Garlic Bread
• Focaccia Bread
• Greek Salad
• Maroulosalata

Zucchini is low-calorie and packed with heart-healthy nutrients. This delicious, cheesy, zucchini lasagna gives you all the cheesy, melty goodness of traditional lasagna without the huge calorie count. Comfort you can feel great about. Dig in! 

More Zucchini Recipes

If you love this zucchini lasagna, then you won’t want to miss these easy summer zucchini recipes. Now I’m thinking I should use Zucchini in my Lasagna Roll-Ups!

• Crispy Fried Zucchini
• Zucchini Muffins
• Pasta Primavera
• Grilled Moroccan Vegetable Skewers
• Zucchini Potato Bake
• Zucchini Brownies