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Zucchini Lasagna Recipe

This luscious zucchini lasagna offers the beloved essence of traditional lasagna, substituting tender zucchini for the usual pasta layers.
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Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the zucchini layer:

  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper divided
  • 1 ½ teaspoons Diamond Crystal kosher salt divided
  • Olive oil cooking spray
  • 5 medium zucchini about 2 pounds total

For the beef layer:

  • 1 tablespoon olive oil
  • 1 ⅓ cups marinara sauce divided
  • 1 tablespoon minced fresh garlic
  • 1 pound lean ground beef 85/15

For the ricotta layer:

  • 2 large eggs
  • ½ cup fresh basil packed and chopped (approximately 1 ounce)
  • 15 ounces whole milk ricotta cheese at room temperature

Topping:

  • 8 ounces shredded mozzarella cheese part-skim or whole milk, divided

Instructions

  • Preheat the oven to 350°F and warm a grill to medium heat. Slice the zucchini lengthwise into ¼-inch-thick strips, aiming for six slices per zucchini, discarding the ends. Mist the zucchini slices with olive oil spray, season with ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ½ teaspoon garlic powder. Grill the slices in batches for 2–3 minutes per side until they are golden and firm, not crisp. Transfer them onto clean kitchen towels to absorb excess moisture.
  • Warm the olive oil in a large skillet over medium-high heat for about two minutes. Introduce the ground beef, minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, cooking while breaking the meat apart with a wooden spoon until it is no longer raw, about five minutes. Drain the excess fat, return the beef to the pan, stir in 1 cup of marinara sauce, and remove from heat.
  • In a medium bowl, thoroughly combine the ricotta cheese, eggs, basil, and the remaining portions of kosher salt and black pepper using a fork.
  • Spread the remaining ⅓ cup of marinara sauce across the bottom of a 9x13-inch baking dish or an 11x7-inch dish if preferred. Alternatively, you may lightly grease the base instead. Begin layering with zucchini slices, then a third of the ricotta mixture, a third of the beef mixture, and a third of the shredded mozzarella. Repeat this process, positioning the zucchini slices in the opposite direction each time, until three sets are complete. On the final layer, arrange an additional layer of zucchini before topping with mozzarella.
  • Place the lasagna in the oven, uncovered, and bake until the cheese reaches a golden hue, approximately 30 minutes. If your dish is broiler-safe, finish by broiling for 1–2 minutes for an even more deeply golden top. Allow the lasagna to rest for 10 minutes before serving.

Notes

When substituting salts other than Diamond Crystal kosher salt, including Morton kosher salt, use half the amount specified. Grilling is the optimal method to draw moisture from zucchini, though baking at 500°F for around 5 minutes per side or broiling 6 inches from the element for 3–4 minutes per side are viable alternatives. If baking or broiling the zucchini, remember to reduce the oven temperature to 350°F afterward. For particularly large zucchinis, cut them crosswise before slicing lengthwise, reserving the most attractive slices for the final layer. Grilled zucchini slices and cooked beef can both be prepared ahead of time and stored separately. Refrigerated leftovers should be kept in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently at 50% microwave power or in a 350°F oven.