Easy Zucchini Lasagna Recipe (2024)

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I never in a million years thought I would like a Lasagna that wasn’t made with noodles. ThisEasy Zucchini Lasagna recipe is made with zucchini that is sliced lengthwise and replaces the noodles all together. My whole family was impressed. I can’t say that about too many low carb meals so this one is clearly a winner!

I love this recipe because I can make a huge amount of food and have some for leftovers the next day with our family of four. Lasagna is almost always better on the second day anyway, right?!!

I used my Pyrex 13 x 9 Bakeware glass casserole pan. I’ve had this pan forever. It’s my go to pan for almost every casserole I make.

Easy Zucchini Lasagna Recipe Ingredients:

5 oz Bag of Spinach
1 –15 oz container ofRicotta Cheese
2 eggs
1 pound ground beef (or ground turkey if you prefer)
2 large zucchini
1 tablespoon parsley
1 tablespoon Oregano
1 teaspoon Salt
1/2 teaspoon pepper
2 cans of Spaghetti Sauce
8 oz package of Mozzarella Cheese
8 oz grated Parmesan Cheese
1 small onion (optional)

Easy Zucchini Lasagna Recipe Directions:

Dice the onions.

Slice the zucchini lengthwise into thin slices. These will replace the noodles you normally use in Lasagna. I used my my Mandolin Slicer just like this one here on Amazon. It’s very handy and comes with many different blade types.

Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking. Drain the ground beef when it’s completely done and no longer pink. (The onions are optional but do add a good amount of flavor to the ground beef)

In a separate bowl, combine the Ricotta cheese, parley, oregano and two eggs. Mix it together until it is well combined.

To assembly the Lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first. This will prevent sticking. Then add a layer of zucchini slices, spread the Ricotta mixture over the top of the zucchini slices, layer a small amount of spinach, top that layer with the meat and finish by adding the last layer of cheeses. Repeat these layers until you are out of ingredients. This will all depend on your pan size. I can usually do about two or three layers. Finish the layer with cheese on the very top.

Cover it with foil and bake for about 45 minutes on 350 degrees.

Remove the foil and bake for another 15 minutes to brown the top of the dish.

Let this dish stand for about 5 or 10 minutes before serving it. It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.

Note: This is a wonderful recipe to make ahead of time. You can assemble the dish and refrigerate it until you are ready to bake it. You may need to add a few more minutes to the bake time to compensate for a cold dish in the oven at first.

Easy Zucchini Lasagna Recipe

4.50 from 2 votes

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Course Dinner

Cuisine American

Servings 12 servings

Calories 330

Ingredients

5 oz Bag of Spinach
1 – 15 oz container of Ricotta Cheese
2 eggs
1 pound ground beef or ground turkey if you prefer
2 large zucchini
1 tablespoon parsley
1 tablespoon Oregano
1 teaspoon Salt
1/2 teaspoon pepper
2 cans of Spaghetti Sauce
8 oz package of Mozzarella Cheese
8 oz grated Parmesan Cheese
1 small onion optional

Instructions

Dice the onions.
Slice the zucchini lengthwise into thin slices. These will replace the noodles you normally use in Lasagna. I used my my Mandolin Slicer just like this one here on Amazon. It’s very handy and comes with many different blade types.
Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking. Drain the ground beef when it’s completely done and no longer pink. (The onions are optional but do add a good amount of flavor to the ground beef)
In a separate bowl, combine the Ricotta cheese, parley, oregano and two eggs. Mix it together until it is well combined.
To assembly the Lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first. This will prevent sticking. Then add a layer of zucchini slices, spread the Ricotta mixture over the top of the zucchini slices, layer a small amount of spinach, top that layer with the meat and finish by adding the last layer of cheeses. Repeat these layers until you are out of ingredients. This will all depend on your pan size. I can usually do about two or three layers. Finish the layer with cheese on the very top.
Cover it with foil and bake for about 45 minutes on 350 degrees.
Remove the foil and bake for another 15 minutes to brown the top of the dish.
Let this dish stand for about 5 or 10 minutes before serving it. It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.

Notes

Nutrition

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

FAQs

Why is my zucchini lasagna watery? ›

Zucchini releases a lot of water as it cooks. To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna.

How do you keep vegetable lasagna from being watery? ›

Cook your vegetables separately.

It's also important not to overload you vegetable lasagna. Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery. As you're creating layers, don't worry if it looks more sparse than you'd think.

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What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

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How do you keep zucchini from getting watery? ›

Salt and drain zucchini

This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

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Should lasagna sauce be thick or runny? ›

So, to achieve the perfect lasagna, the consistency of the sauce is absolutely essential. Both the ragù and béchamel sauce should be dense and creamy. Avoid sauces that are too liquid and slide to the bottom of the dish. A thicker consistency of the sauce will allow the pasta to be flavoured in the best possible way.

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What causes watery lasagna? ›

If it has wet veggies, that will make it wet. Roast them first, or squeeze the water out of spinach or zucchini in a towel. Good recipes will tell you to do this (highly recommend Deborah Madison's veg lasagnes). And if you are using a cheese layer, like ricotta, you can/should drain that first too.

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How do you make lasagna stay firm? ›

I under cook the pasta so it will absorb some of the liquid from the tomato sauce, which guarantees that it isn't runny. If the lasagna is too wet take the foil off for the last 20–30 minutes and let the liquid evaporate. As others have said let the lasagna rest for 20+ minutes before trying to cut and serve it.

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Should I bake lasagna in glass or metal? ›

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

Get More Info Here ›

Should you bake lasagna covered or uncovered? ›

If uncovered, the prolonged exposure to heat will quickly dry out your lasagna, no matter how much sauce you've added. Make sure to always add a layer of tin foil over your baking dish, which will trap the moisture inside while still allowing the dish to cook properly.

How do you cut zucchini for pasta? ›

With a mandoline (large zucchini):

Use a knife to trim off the stem end of the zucchini. Slice the zucchini into noodles with the mandoline. Fit the mandoline with the julienne blade. Gently slide the zucchini lengthwise down the mandoline blade to create long, thin strips.

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What makes lasagna watery? ›

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

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Why is my homemade lasagna watery? ›

A: Soupy lasagna is either a result of wet noodles that were not drained properly or lasagna was layered with too much (thin wet) sauce. While you can make lasagna ahead and refrigerate or freeze it, it won't reduce the moisture content.

How do you get excess water out of lasagna? ›

**Let it rest**: Allow the lasagna to rest for 10 to 15 minutes after removing it from the oven before slicing and serving. During this time, the lasagna will continue to set, and excess moisture may be absorbed.

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Why is my zucchini so wet? ›

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.