Zucchini Lasagna Recipe

Craving lasagna without the carb overload? This Zucchini Lasagna Recipe is absolutely dreamy, bubbling with cheesy goodness and bold, satisfying flavors. Layer upon layer of perfectly roasted zucchini, hearty meat sauce, and creamy ricotta—every bite tastes like pure comfort.

What makes this recipe a must-try is how it transforms a classic Italian favorite into a lighter, veggie-packed dish while keeping all the cozy nostalgia you love. It’s an instant family favorite for weeknight dinners or make-ahead meal preps.

Inspired by unforgettable Italian restaurant lasagna, but made so much easier for home cooks, this is the kind of dish you’ll crave again and again!

Why You'll Love This Recipe

• All the flavor, fewer carbs: Enjoy the indulgence of lasagna without pasta weighing you down.
• Great for meal prep: Slices hold up perfectly for make-ahead lunches or busy weeknights.
• Kid (and adult) approved: Cheesy, saucy, and impossible to resist even for picky eaters.
• Naturally gluten-free: No noodles needed, making it perfect for gluten-free diets.

Key Ingredients for Zucchini Lasagna Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

The star of this lasagna! Zucchini planks replace pasta sheets, offering a lighter bite and soaking up all the flavors. For best results, slice zucchini lengthwise into even, 1/8-inch thick strips and pre-roast or grill them to prevent excess moisture. If you don’t have zucchini, yellow squash works too—just know it’s a bit sweeter. A mandoline makes slicing super easy, but a sharp knife works fine as well.

Ground Beef

This gives the dish its classic hearty flavor and savory protein punch. Choose lean ground beef for a less greasy lasagna, or swap in ground turkey or chicken for a lighter version. For vegetarian layers, finely chopped mushrooms or plant-based ground crumbles can easily stand in.

Ricotta Cheese

Ricotta brings unbeatable creaminess between the savory layers, balancing the tomato sauce and zucchini. For extra flavor, mix it with fresh herbs or substitute cottage cheese for an even lighter texture. Vegan ricotta or blended tofu also work if you’re looking for a dairy-free swap.

Marinara Sauce

A rich, garlicky sauce ties everything together. Homemade or your favorite jarred sauce both work beautifully—just pick one with bold flavor. Want to sneak in more veggies? Stir sautéed spinach, bell peppers, or shredded carrot into the sauce before layering.

Mozzarella Cheese

Go for freshly grated mozzarella for that gooey, golden topping. Part-skim mozzarella offers a great melt with less fat, but you can use any variety you like. Dairy-free mozzarella shreds melt well, making this lasagna adaptable for all.

Instructions for Zucchini Lasagna Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Zucchini

Preheat your oven to 425°F (220°C). Arrange the sliced zucchini on parchment-lined baking sheets. Lightly spray or brush with olive oil and sprinkle with a bit of salt. Roast for 10-12 minutes, flipping once, until the strips are tender but not mushy. This helps remove moisture and prevents a watery lasagna!

Make the Meat Sauce

Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until soft. Stir in minced garlic and cook for 30 seconds more. Add ground beef, breaking it up, and cook until browned and no longer pink—about 5 minutes. Drain excess fat if needed. Pour in marinara sauce and add basil, salt, and pepper. Simmer for 5 minutes, then remove from heat.

Prepare the Ricotta Mixture

In a medium bowl, mix ricotta cheese, egg, and half the Parmesan cheese until smooth. This mixture gives your lasagna layers a luscious, creamy texture!

Layer the Lasagna

Lower oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer half the zucchini over the sauce, overlapping slightly. Add half the ricotta mixture, spreading evenly, then top with more meat sauce. Repeat layers: remaining zucchini, ricotta, meat sauce. Sprinkle mozzarella and the rest of the Parmesan over the top.

Bake and Finish

Cover dish loosely with foil and bake for 25 minutes. Uncover, then bake an additional 10-15 minutes until bubbly and golden on top. Let cool for 10 minutes before slicing, so the lasagna sets and slices come out beautifully.

Recipe Variations

Make It Vegetarian

Skip the ground beef and add a rich layer of sautéed mushrooms, spinach, or eggplant for a fully veggie-packed lasagna. Plant-based ground crumbles work perfectly, too!

Add Some Heat

If you like things spicy, sprinkle a pinch of red pepper flakes into your meat sauce or layer in some sliced roasted red peppers for a gentle kick.

Dairy-Free & Vegan

Dairy-free ricotta and mozzarella substitutes are widely available and melt wonderfully. Toss in extra sautéed veggies for more substance.

More Herbs & Flavor

Try stirring chopped fresh oregano, thyme, or parsley into the ricotta mixture, or add roasted garlic for even more flavor depth.

Extra Protein

Swap half the beef for spicy Italian sausage or turkey sausage to amp up the flavor and protein content.

Serving Suggestions

Serve your Zucchini Lasagna hot with a crisp green salad, garlic bread (for carb-eaters), or a simple balsamic-dressed tomato salad for a fresh, complete meal. Sprinkle extra chopped basil and a dusting of Parmesan on top for added color and flavor.

Storage and Reheating

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 2-3 minutes, or cover and warm in a 350°F (175°C) oven until heated through. This lasagna freezes beautifully, too—wrap tightly and freeze for up to 2 months; defrost overnight in the refrigerator before reheating.

Frequently Asked Questions About Zucchini Lasagna Recipe (FAQ)

Q: How do I keep zucchini lasagna from being watery?
A: Roasting zucchini slices first removes excess moisture, and letting the lasagna rest after baking helps everything set perfectly.

Q: Can I make this recipe ahead of time?
A: Yes! You can assemble the lasagna a day ahead, refrigerate, and then bake before serving—or reheat leftovers for a quick meal.

Q: Is zucchini lasagna gluten-free?
A: Absolutely, since there’s no pasta, this recipe is naturally gluten-free—just make sure your marinara sauce is, too.

Ready for the best lasagna reboot ever? This Zucchini Lasagna Recipe is your answer to healthy comfort food that’s still rich, cheesy, and 100 percent satisfying. Give it a try and let me know what you think by leaving a comment and rating below—I can’t wait to hear how you love it!