Zucchini Lasagna

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You can make an excellent zucchini lasagna by replacing the traditional noodles with grilled zucchini slices.

The delicious result has all the wonderful flavors we love in traditional lasagna, with the advantage of a vegetable base.

Zucchini lasagna served in a white baking dish.

I love zucchini and use it in recipes such as zucchini noodles, grilled zucchini, zucchini pizza, and zucchini fries.

This zucchini lasagna is especially 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.

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Ingredients
Variations
Zucchini Lasagna Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Zucchini Recipes
Recipe Card

Ingredients

Here's a list of the ingredients needed to make this tasty lasagna. The exact measurements are listed in the recipe card below.

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. I prefer to use a sugar-free sauce such as Rao's.
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. I also urge you to use whole-milk ricotta cheese for the best texture and flavor.
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 make this lasagna with ground lamb, chicken, or turkey. It doesn't taste the same as beef, but these options make interesting variations. I especially like the turkey one.
Sometimes, I add a generous pinch of onion powder when I season the zucchini.
You can use well-softened cream cheese instead of ricotta. I experimented with this option and have found that 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 dry-grated parmesan for added flavor.

Zucchini Lasagna Instructions

The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

You start by slicing the zucchini lengthwise, seasoning the slices, and grilling them. 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.

To make the meat layer, cook the beef with garlic, spices, and marinara sauce.

Cooking the beef for zucchini lasagna in a skillet.

Mix the ricotta cheese with eggs and basil.

Assemble the lasagna by layering the grilled zucchini slices, beef, ricotta, and shredded mozzarella.

Finishing assembly of the zucchini lasagna.

Bake the lasagna until hot and bubbly.

Expert Tips

Zucchini is watery. It has a water content of nearly 95%, so going through the extra step of grilling the zucchini slices is essential.

Grilling helps dry them off and remove some of the water. Otherwise, they will release water into the lasagna as it bakes.

Grilling works best to remove the water. But as an alternative to grilling, you can bake the zucchini slices in a 500°F oven until golden, for about 5 minutes on each side:

Zucchini slices arranged on a baking sheet.

You can also broil the zucchini. Use a broiler-safe baking sheet and unbleached parchment paper marked as broiler-safe. 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

Does zucchini lasagna taste like regular lasagna?

Not exactly. And the texture is different, too. But it's an excellent low-carb substitute.

Zucchini slices don't work as well as starchy noodles in terms of keeping the lasagna's shape, so this dish is flimsier than the traditional noodle-based one and is also more watery (even after grilling the zucchini).

But in terms of flavor, it's another major victory to keto and low-carb cooking and proof that the starches in many recipes merely absorb other flavors.

This keto spinach lasagna better resembles the real thing in terms of texture. But in terms of flavor, I like the zucchini version better.

Can I make this lasagna ahead of time?

You can grill the zucchini slices the day before making this recipe. 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 before using it in the lasagna.

What tomato sauce should I use?

Needless to say, 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 lovely.

Serving Suggestions

Zucchini lasagna is a complete meal, so you don't really need a side dish to go with it.

But I sometimes add a green vegetable, such as steamed broccoli, sauteed spinach, or roasted asparagus.

It's also good with keto garlic bread, tomato salad, and arugula salad.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.