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The Ultimate Non-Watery Zucchini Lasagna (Easy Low-Carb Comfort Food)

A close-up shot of a hearty slice of zucchini lasagna layered with meat sauce, ricotta, and melted mozzarella cheese.
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Make this hearty zucchini lasagna that avoids sogginess. This recipe uses zucchini slices instead of pasta for a satisfying, low-carb, gluten-free alternative to classic lasagna. It is simple to prepare for a weeknight dinner.

Ingredients

Scale
  • 4 large zucchini
  • 1 teaspoon salt, plus more for sauce
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into 1/4-inch thick planks. Lay the slices on paper towels, sprinkle generously with salt, and let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with fresh paper towels. This step is key to preventing a watery lasagna.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  3. Brown the meat: Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
  4. Sauté aromatics: Add the chopped onion to the skillet and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Make the sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and pepper. Simmer the meat sauce for 10 minutes, stirring occasionally. Taste and add salt if needed.
  6. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of dried zucchini planks over the sauce, overlapping slightly.
  8. Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with one-third of the mozzarella cheese.
  9. Spoon half of the remaining meat sauce over the cheese layer. Repeat the layers: zucchini, remaining ricotta, one-third of the mozzarella, and the rest of the meat sauce.
  10. Top the final sauce layer with the remaining mozzarella cheese.
  11. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned.
  12. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set firmly.

Notes

  • To ensure the firmest texture, you can grill or lightly sauté the dried zucchini planks for 2 minutes per side before assembling the dish.
  • For a keto zucchini dish, confirm your tomato sauce has no added sugar.
  • This dish works well as a make ahead zucchini casserole; assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the covered baking time if baking from cold.

Nutrition

Find it online: https://cookingbycarla.com/zucchini-lasagna-firm-texture-recipe/