Zucchini lasagna is a low-carb and low calorie take on a classic Italian dish, and it’s loaded with veggies! The lasagna recipe replaces traditional noodles with fresh zucchini strips but it still has the same flavor and texture as the original.
This noodle-free lasagna replaces pasta, but it’s so good you won’t miss it! The meal is a bit labor intensive, so give yourself extra time to prepare it. But you can easily meal prep this recipe, and it’s great for volume eaters. Plus, it’s also gluten-free, low-carb, and keto-friendly, so it checks all the boxes.
“I found this recipe really thorough and followed it basically to the letter (the initial microwaving/salting of the zucchini was especially helpful because I was expecting this to be really liquidy and it wasn’t)…Absolutely loved it and so did my boyfriend who is a known hater of zoodles.”
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Key Ingredients
- Zucchini: Zucchini is a versatile and mild-tasting vegetable with various uses, but they naturally release a ton of water as they cook. Follow my prep instructions below—unless you’re aiming for zucchini soup. (I’ve been there. It was delicious, but not what I had in mind.)
- Salt: Use kosher salt to remove excess moisture and flavor the zucchini strips.
- Ground Beef: Use lean ground beef, chicken, or turkey to avoid extra moisture.
- Onion & Garlic: Cook the beef and tomato sauce with four garlic cloves and yellow or white onion.
- Spices: Red pepper flakes, black pepper, and dried basil do the heavy lifting of seasoning the easy zucchini lasagna recipe. There’s no need for extra salt since the zucchini is already salted.
- Marinara Sauce: Stick to one cup of your favorite marinara sauce. I love Rao’s for its rich flavor and lower carbs, or you can try homemade sugo al Pomodoro.
- Cream Cheese & Egg: The cream cheese and egg combo is a game-changer. It may not be authentic, but trust me—it’s delicious. And let’s be honest, zucchini lasagna is already breaking all the rules.
- Cheese: Layer with grated parmesan and mozzarella cheese for melty goodness.
Additions and Substitutions
- Switch up the protein. Try lean Italian sausage, ground turkey, or ground chicken instead of beef.
- Swap the dairy. Use drained cottage cheese or ricotta cheese instead of cream cheese.
How to Prepare the Zucchini
Use a vegetable peeler or sharp knife to cut the zucchini into ¼-inch lengthwise strips by hand. A mandolin (with a 4mm setting) is ideal for a more consistent cut.
How to Make Zucchini Lasagna
The full recipe with measurements is in the recipe card below.
Step 1: Slice the zucchini lengthwise and microwave them in a microwave-safe dish for 3 minutes. Drain the excess fluid.
Step 2: Lightly salt the zucchini strips and set them aside for 10 minutes. Then, use paper towels to pat them dry.
Step 3: Warm the beef in a preheated sauté pan over medium heat, breaking it up using a meat chopper. Once browned, add the onions and garlic, cooking until the onions soften and the excess moisture is absorbed.
Step 4: Stir in the dried basil, red pepper flakes, black pepper, and marinara sauce. Simmer for 5 minutes and set it aside.
Step 5: Preheat the oven to 375°F (190°C) and combine the cream cheese and egg in a food processor until smooth.
Assemble the Zucchini Lasagna
Step 1: Layer the lasagna in a prepared baking dish, starting with the zucchini strips, followed by a layer of the cheese mixture, the ground beef, and then the mozzarella cheese. Repeat the layers with the remaining ingredients, reserving some mozzarella cheese for the topping.
Step 2: Top the lasagna with the remaining mozzarella cheese and grated parmesan. Cover the baking dish with foil and bake for 45 minutes.
Step 3: Drain any excess fluid and bake uncovered for 15 minutes. Remove the lasagna from the oven and let it cool before serving.
How Do You Keep Zucchini Lasagna from Getting Watery?
Have you found yourself asking, why is my zucchini lasagna watery? One of the challenges of using zucchini to replace pasta in lasagna is avoiding a watery mess. Here are some steps to bypass making zucchini soup.
- Cut the zucchini slices thin, about ¼-inch.
- Microwave the zucchini beforehand; this will draw out most of the moisture.
- Salt the zucchini and allow them to sit while you prepare the meat sauce. Blot dry the strips thoroughly with a towel before adding them to the baking dish.
- After cooking the beef, drain any accumulated juices before adding the pasta sauce.
- ONLY add 1 ½ cup of pasta sauce.
- After baking the lasagna for the first 45 minutes, drain any excess fluid and then bake it uncovered accordingly.
If you enjoy zucchini lasagna, try more low carb recipes!
Serving Suggestions
Zucchini lasagna is a healthy alternative to traditional lasagna. However, I change the recipe from time to time! Before adding additional ingredients, consider how watery lasagna with zucchini is without preparing the zucchini properly.
- Mushrooms
- Spinach
- Eggplant
- Squash
- Lentils
- Roasted Red Peppers
- Bell Peppers
What to do with the Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-5 days.
- Can you freeze cooked zucchini lasagna? Let the dish cool and transfer it to a freezer-safe container. Zucchini lasagna freezes for three months.
- Thaw: Defrost the lasagna in the refrigerator overnight
- Reheat: Warm the individual servings in the microwave or bake the lasagna uncovered in the oven at 375°F (190°C) for 30 minutes.
- Repurpose: Repurpose leftover lasagna by transforming it into a tasty new dish. Try making zucchini lasagna roll-ups by rolling individual portions and baking them with marinara sauce and cheese. Another option is to stuff bell peppers, bake them until tender, and top them with more cheese. You can also create a zucchini lasagna frittata by combining broken lasagna pieces with eggs and baking until firm.
Frequently Asked Questions
Does zucchini lasagna taste like regular lasagna?
It’s pretty close to the real thing; the only difference is a slight textural one. No-noodle lasagna is one of the most requested meals in our home, and I don’t feel like we are missing anything!
Can the lasagna be made ahead of time?
Assemble the lasagna the day before and refrigerate. When you’re ready to eat, let it to come to room temperature (no longer than one hour) and bake according to the instructions.
Is zucchini lasagna healthy?
Lasagna with zucchini can be a healthier choice compared to traditional lasagna. It’s low in calories, rich in nutrients, and a great way to work in more vegetables. By replacing pasta with zucchini slices, it also reduces carbohydrates.
More Italian Recipes:
For more ideas for what to make with ground beef, try one of these ground beef recipes!
Zucchini Lasagna
- 4 medium zucchini, trimmed and cut lengthwise into ¼-inch strips
- 1 teaspoon kosher salt
- 1 pound lean ground beef
- ½ large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 teaspoons dried basil
- 1 teaspoon red pepper flakes
- 1 teaspoon coarse black pepper
- 1 cup marinara sauce
- 1 block cream cheese, softened at room temperature
- 1 large egg
- 8 ounces shredded mozzarella cheese
- ¼ cup shaved parmesan cheese, for garnish
- 1 bunch basil leaves, julienned, for garnish
- Lightly salt the zucchini strips and set them aside for 10 minutes. Then, use paper towels to pat them dry.
- Warm the beef in a preheated sauté pan over medium heat, breaking it up using a meat chopper. Once browned, add the onions and garlic, cooking until the onions soften and the excess moisture is absorbed.
- Stir in the dried basil, red pepper flakes, black pepper, and marinara sauce. Simmer for 5 minutes and set it aside.
- Preheat the oven to 375°F (190°C) and combine the cream cheese and egg in a food processor until smooth.
- Layer the lasagna in a prepared baking dish, starting with the zucchini strips, followed by a layer of the cheese mixture, the ground beef, and then the mozzarella cheese. Repeat the layers with the remaining ingredients, reserving mozzarella cheese for the topping.
- Top the lasagna with the remaining mozzarella cheese and grated parmesan. Cover the baking dish with foil and bake for 45 minutes.
- Drain any excess fluid and bake uncovered for 15 minutes. Remove the lasagna from the oven and let it cool before serving.
- Cut the zucchini slices thin, about ¼-inch.
- Microwave the zucchini beforehand; this will draw out most of the moisture.
- Salt the zucchini and allow them to sit while you prepare the meat sauce. Blot dry the strips thoroughly with a towel before adding them to the baking dish.
- After cooking the beef, drain any accumulated juices before adding the pasta sauce.
- ONLY add 1 ½ cup of pasta sauce.
- After baking the lasagna for the first 45 minutes, drain any excess fluid and then bake it uncovered accordingly.
Tiffany
Saturday 19th of August 2023
I love this idea! I have lots of zucchini and a low carb lasagna seems like a great way to use it. :)
Tressa Jamil
Saturday 19th of August 2023
It's low carb but high in flavor. Please come back and let me know what you think.
Sarah M.
Tuesday 14th of February 2023
I made this zucchini lasagna last night for my family, and it was a huge hit! We're all trying to eat healthier, so the low-carb zucchini option was perfect. But what really surprised us was how much it tasted like traditional lasagna - we didn't even miss the noodles! Thanks for sharing this amazing recipe.
R
Sunday 17th of July 2022
I make this recipe on the regular, it is so so good. Even my boyfriend (who normally hates zucchini) really loves it.
I follow the recipe to a T and it’s amazing every time :)
Tressa Jamil
Sunday 17th of July 2022
I am so happy to hear this meal is part of your regular rotation; thank you for taking the time to comment and rate the recipe!