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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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. 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
Zucchini Lasagna Recipe
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.5 medium zucchini
- 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.Olive oil cooking spray, 1 ½ teaspoons Diamond Crystal kosher salt, ½ teaspoon black pepper, ½ teaspoon 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 ground beef, minced garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.1 tablespoon olive oil, 1 pound lean ground beef, 1 tablespoon fresh garlic
- 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.1 ⅓ cup marinara sauce
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.15 ounces ricotta cheese, 2 large eggs, ½ cup fresh basil
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.8 ounces 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.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
SherryT says
Delicious! I have made numerous renditions of zucchini lasagna over the decades and this one is by far the most flavorful and could easily transition to using with eggplant as well. This makes a lot! So, like us, if you don’t have a crowd to feed, I would definitely cut the ingredients in half and you’ll still have plenty for leftovers.
Vered DeLeeuw says
Thank you so much, Sherry! I'm thrilled you enjoy this lasagna and really appreciate the review.