Zucchini Lasagna Recipe
This Zucchini Lasagna is just as tasty as our traditional lasagna recipe but with fewer calories! We substitute zucchini for lasagna noodles to make it low-carb and gluten-free. It's just as melty and cheesy with the same crave-worthy bolognese sauce, ricotta cheese mixture, and melty mozzarella cheese. We promise that you won't miss the pasta!
Ingredients
- 2 lbs zucchini, 4-5 medium/large, cut into 1/4” thick slices or rings*
- 1 tbsp olive oil or cooking spray, plus more for meat sauce
- 3 1/2 tsp fine sea salt, divided
- 1 tsp freshly ground black pepper
- 1 1/2 lbs ground beef, 15-20% fat content
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 24 oz pasta sauce, homemade or store-bought
- 1/4 cup chopped basil or parsley, divided
- 4 cups shredded mozzarella cheese, divided
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded parmesan cheese
- 1 large egg
Instructions
- Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.
- Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat. Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Simmer uncovered for 10 minutes, stirring occasionally. Season to taste, then remove from heat.
- Make the Cheese Sauce - In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.
- Assemble Zucchini Lasagna - Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.
- Bake - Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.
Notes
*To Thinly Slice Zucchini, we find it's easiest to use a mandolin slicer set to slice at 1/4" thick. We highly recommend wearing safety gloves anytime you are using a mandolin slicer to keep your hands safe. Alternatively, you can use a large vegetable peeler to cut zucchini into slices.
Make-Ahead and Storage Tips:
- Make-Ahead: Assemble the lasagna, cover, and refrigerate up to 24 hours before baking or freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before baking.
- To Refrigerate Leftovers: Cover and refrigerate for 3–4 days.
- To Freeze Leftovers: Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Cover and bake at 350˚F until heated through, about 15–40 minutes depending on the portion size. You can also reheat in the microwave or air fryer.
Nutrition Facts
Zucchini Lasagna Recipe
Amount per Serving
Calories
360
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
96
mg
32
%
Sodium
1402
mg
61
%
Potassium
637
mg
18
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
812
IU
16
%
Vitamin C
19
mg
23
%
Calcium
522
mg
52
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
