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Zucchini lasagna slice with melted cheese layers.
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Quick Recipe for Zucchini Lasagna

Zucchini lasagna is a lighter take on a classic comfort dish. Tender zucchini layers replace the noodles, paired with creamy ricotta and rich meat sauce for a hearty, flavorful meal. It’s a simple way to enjoy lasagna without feeling heavy.
Course Main Course, Main Dishes
Cuisine American, International
Keyword basil, lasagna recipe, layer, layer of zucchini, meat sauce, mozzarella, noodle, parmesan, ricotta, ricotta cheese, slice, zucchini lasagna, zucchini lasagna recipe, zucchini slices
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings 4 Servings
Calories 603kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1 Pound Ground Beef
  • 1½ Cups Mozzarella shredded
  • 1 Cup Ricotta Cheese
  • ½ Cup Parmesan Cheese
  • 3 Pieces Zucchini medium, sliced into thin sheets
  • 1 Cup Marinara Sauce without added sugar
  • 1 Piece Egg large
  • 1 teaspoon Italian Seasoning
  • Olive Oil for brushing
  • Salt
  • Pepper
US Customary - Metric

Instructions

  • Preheat the oven to 375°Fahrenheit (190°Celsius) and gather all ingredients so everything’s ready for layering once cooked.
  • Cut zucchini into thin sheets, sprinkle with salt to draw out moisture, then pat dry thoroughly to prevent sogginess.
  • Brown ground beef in a skillet, drain excess fat, add marinara sauce and Italian seasoning, and let simmer briefly.
  • In a bowl, mix ricotta cheese with egg, salt, and pepper until creamy and smooth for the lasagna’s rich layer.
  • Brush olive oil in a baking dish, then layer zucchini, ricotta mix, beef sauce, and mozzarella; repeat and top with mozzarella and Parmesan.
  • Cover with foil and bake 25 minutes, then uncover and bake 15 minutes more until bubbly and golden; let rest 10 minutes before slicing.

Notes

  • Use firm, fresh zucchini for the best texture. Slice them evenly so the layers cook uniformly.
  • Salt the zucchini slices lightly and let them sit for a few minutes. This helps remove extra moisture and keeps the lasagna from being watery.
  • Layer the zucchini, sauce, and cheese carefully. Make sure each layer is even to get a balanced flavor in every bite.
  • Let the lasagna rest for a few minutes before serving. This helps it set and makes slicing easier.

Nutrition

Serving: 1Cup | Calories: 603kcal | Carbohydrates: 8g | Protein: 43g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 931mg | Potassium: 637mg | Fiber: 1g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 4mg | Calcium: 613mg | Iron: 4mg