You can make an amazing 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.
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.
I love zucchini and use it in several other recipes, such as zucchini noodles, grilled zucchini, zucchini pizza, and zucchini fries. But this one is my favorite!
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Ingredients
Here's an overview of the ingredients needed to make this 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 for interesting variations. I especially like the turkey one, as long as you use ground turkey thighs and not breasts, which are too lean.
- Sometimes, I add a generous pinch of onion powder when I season the zucchini.
- You can substitute well-softened cream cheese for the 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 grated parmesan for added flavor.
Instructions
The detailed instructions for making zucchini lasagna 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 large 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 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.
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 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, 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
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 keeping the lasagna's shape, so this lasagna 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 a major victory to keto and low-carb cooking and proof that the starches in many recipes merely absorb other flavors.
This keto lasagna better resembles the real thing in terms of texture. But in terms of flavor, I like the zucchini version better.
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, covered, before using it in the lasagna.
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 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 leftovers for up to three months.
More Zucchini Recipes
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Recipe Card
Zucchini Lasagna Recipe
Ingredients
For the zucchini layer:
- 5 medium zucchini - 2 pounds total weight
- Olive oil cooking spray
- 1 ½ teaspoons Diamond Crystal kosher salt - divided; or ¾ teaspoon of any other salt
- 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 your 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.
- 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.
- 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 meat, minced garlic, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- 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.
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.
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.
- 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.
Video
Notes
- 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 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 leftovers for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Pauline Quint
I’ve made this zucchini lasagna several times and also froze leftovers , it’s by far the best I have made.. Pauline
Vered DeLeeuw
U'm so glad you enjoy this lasagna, Pauline! Thank you for taking the time to write a review.
Pavla
Me and my husband both really really loved this. Definitely making it again. Thank you so much!
Vered DeLeeuw
You're very welcome, Pavla! ❤️
JB
I think this sounds delicious. I’m not a fan of ricotta. Can I substitute cottage cheese?
Vered DeLeeuw
You can. However, it won't be as good, because cottage cheese is not as creamy and has a lumpy texture.