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I love a classic lasagna recipe but when my garden is overflowing, zucchini lasagna makes an appearance.
Piled high with layers of fresh zucchini, seasoned ground beef and tomatoes, and three kinds of cheese, this recipe packs all of the flavor you love in a traditional lasagna.
Lower in carbs, but equally delicious, this is a favorite.
What is Zucchini Lasagna?
- Low-carb goodness – this simple recipe replaces wheat noodles with healthy strips of zucchini!
- Great for batch cooking – cook up a double recipe and enjoy it all week for wholesome dinners and filling workday lunches!
- Serve a crowd this hot and hearty lasagna! Add a side of garlic bread for soaking up the rich tomato sauce!
Ingredients and Variations
Zucchini Noodles – Use up those summer zucchini from the garden! A mandolin makes evenly sliced zucchini, and if there are leftovers, just cut them into zoodles and freeze them for later.
Sauce – This homemade meat sauce has the perfect balance of flavors and a sprinkle of Italian seasoning. In a pinch, use a jar of your favorite marinara.
Cheese – Make homemade ricotta or use cottage cheese instead. Mozzarella could be substituted with Monterey Jack or fresh mozzarella. The cheeses can be switched out, but don’t change the amounts. All that creamy, bubbly cheese is what makes zucchini lasagna so memorable!
Variations – Switch out zucchini for eggplant, or add extra vegetables like sliced mushrooms, sauteed spinach or onions, or other roasted vegetables. Omit the meat for a vegetarian meatless dish!
How to Cut Zucchini for Lasagna
Zucchini lasagna noodles are easy to make. Simply slice the zucchini thin with a sharp knife or a mandolin to about ¼” thick. A mandolin will help ensure the zucchini is evenly sliced.
How to Make Zucchini Lasagna
- Thinly slice the zucchini as per the recipe below.
- Make the pasta sauce.
- Mix the ricotta, egg, basil, and parmesan cheese in a bowl.
- Layer the ingredients and bake for 45 minutes, top with mozzarella, and bake another 15-20 minutes. Let rest before cutting.
Make Zucchini Rollups!
Spread filling on strips of zucchini, roll them up, and place them in a baking dish. Top with extra sauce and cheese and bake according to recipe instructions.
Tips for Zucchini Lasagna
Zucchini is mainly water so naturally, it will produce liquid. Here are my favorite tips to keep the zucchini from being too watery.
- Precook the zucchini as directed, this help ensure it isn’t too get watery. Zucchini can be grilled in place of baking.
- Let the lasagna rest after baking so any excess liquid can soak back into the lasagna. If time allows, make it a day or two ahead of time.
Leftovers?
Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 5 days, or in the freezer for 3 months. Reheat in the microwave. To reheat frozen lasagna, make sure it’s thawed (let it thaw in the refrigerator). Place it in an oven-safe dish, cover it with aluminum foil, and cook in a preheated 350°F oven for 30-40 minutes. Add a bit more cheese to the top and broil for 2-3 minutes to get that nicely browned cheese crust!
Lasagna Favorites
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Zucchini Lasagna
Zucchini lasagna is a delicious take on traditional lasagna!
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Preheat the oven to 400°F.
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Using a sharp knife or a mandoline, cut the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
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Season the zucchini with salt and bake for 12 to 15 minutes or until softened. Set aside to cool and reduce the oven to 350°F.
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Meanwhile, add the ground beef, onion, and garlic to a large skillet and cook over medium heat, breaking it up with a spoon, until no pink remains. Drain any fat.
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Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium heat until thickened, about 10 minutes. Remove the bay leaf.
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Meanwhile, in a medium bowl, mix together ricotta cheese, beaten egg, basil and parmesan cheese.
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Pour ½ cup of the meat sauce in the bottom of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
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Add another layer of zucchini, all of the ricotta mixture, one more layer of zucchini, and the remaining meat sauce.
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Bake uncovered for 45 minutes, top with mozzarella cheese and bake for an additional 15 to 20 minutes.
Store leftover lasagna for up to 4-5 days in a covered container in the fridge.
Calories: 451 | Carbohydrates: 24g | Protein: 39g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 751mg | Potassium: 1332mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1304IU | Vitamin C: 47mg | Calcium: 479mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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