Zucchini Lasagna Recipe
If you’re looking for a lighter twist on a classic favorite, this Zucchini Lasagna Recipe (Incredibly Good!) will quickly become a go-to for weeknight dinners and special occasions alike. Layers of tender zucchini, savory beef, creamy ricotta, and gooey mozzarella come together in a way that’s irresistibly satisfying yet naturally gluten-free.
This version of zucchini lasagna is as hearty and flavorful as the traditional, with no need for pasta sheets, making it perfect for anyone seeking a lower-carb option without sacrificing taste. Each bite bursts with Italian-inspired flavors that feel both indulgent and fresh.
Star Ingredients That Make This Zucchini Lasagna Shine
- Zucchini – The base of the lasagna, grilled to perfection, bringing a tender texture and a subtly sweet flavor to each layer.
- Ground Beef – Rich, juicy, and deeply savory, it builds the lasagna’s hearty foundation.
- Ricotta Cheese – Creamy and luscious, it binds the layers with a smooth, decadent richness.
- Fresh Basil – Bright and aromatic, it cuts through the richness with its vibrant, peppery flavor.
- Mozzarella Cheese – Melty, gooey, and irresistible, it crowns the lasagna with a perfect golden finish.
- Marinara Sauce – Adds moisture, tang, and a robust tomato essence that ties every ingredient together beautifully.
How to Make Zucchini Lasagna: A Quick Peek
Start by grilling thin zucchini slices until golden and pliable. While they cool, brown the beef with garlic and seasonings, then stir in marinara sauce for a flavorful meat layer.
Next, mix ricotta, eggs, and fresh basil for the creamy layer that adds richness between each stack. In your baking dish, layer marinara, zucchini, ricotta, meat, and mozzarella — repeating this sequence to build a luscious, multi-layered lasagna.
Finish with an extra layer of zucchini and a generous sprinkle of mozzarella. Bake until golden and bubbly, letting it stand briefly before slicing into melty, savory perfection.
Tips and Tricks for the Best Zucchini Lasagna
For perfectly textured zucchini, grilling is your best bet — it not only softens the slices but also draws out excess moisture, preventing a watery lasagna. If grilling isn’t an option, a hot oven or broiler works well too; just be mindful not to overcook the zucchini to the point of crispness.
Choosing whole milk ricotta and mozzarella ensures a creamier, richer result, while a touch of fresh basil brightens the flavor beautifully. If you love a little spice, consider adding a pinch of red pepper flakes to the beef mixture for extra warmth.
Storing and Enjoying Leftovers
Zucchini lasagna stores beautifully, making it a fantastic meal-prep option. Once cooled, place leftovers in an airtight container and refrigerate for up to four days. For reheating, the microwave at 50% power helps retain moisture, or bake uncovered at 350°F until warmed through.
You can also freeze individual portions for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat gently for a meal that tastes just as good as the day it was baked.
Zucchini Lasagna Recipe
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 9×13-inch baking dish or an 11×7-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.