Zucchini Lasagna Recipe

Introduction

Zucchini lasagna is a lighter, low-carb alternative to traditional pasta lasagna, featuring layers of tender zucchini slices, savory meat sauce, and melty cheese. This flavorful dish is perfect for a comforting dinner that keeps things fresh and satisfying.

Ingredients

• 20 ounces zucchini
• 1 pound ground beef
• 1 (15-ounce) can tomato sauce
• 1 cup finely chopped onion
• 1.5 cups shredded mozzarella cheese
• 1/2 cup finely grated parmesan cheese
• 1 tablespoon dried oregano
• 1.5 teaspoons table salt
• 1/4 teaspoon ground cayenne

Instructions

1. Step 1: Brown the ground beef in a high-sided pan over medium-high heat, breaking it up as it cooks. Continue until browned and the liquid has evaporated, about 7 to 8 minutes. Drain off any excess grease if desired.
2. Step 2: Add the chopped onion to the browned beef and cook until the onions are soft and translucent. Stir in the tomato sauce, then reduce heat to medium and simmer until the sauce thickens and clings to the meat and onions, about 10 minutes. Stir in oregano, salt, and cayenne, mixing well, then remove from heat.
3. Step 3: Preheat the oven to 375°F and position the rack in the lower half. Trim the ends off the zucchinis and slice each lengthwise into 1/8 to 1/4 inch thick strips.
4. Step 4: In an 8×8 inch baking dish, layer one-third of the zucchini slices, slightly overlapping. Spread half of the meat sauce over the zucchini, then sprinkle with 1/2 cup of mozzarella. Repeat the layers once more with zucchini, meat sauce, and mozzarella. Finish with the remaining zucchini on top, then cover with the remaining 1/2 cup mozzarella and 1/2 cup parmesan. Gently shake the dish to help the cheese settle.
5. Step 5: Bake uncovered for about 45 minutes until the top is golden brown. Let cool for 15 minutes before slicing to allow the lasagna to set. Serve warm.

Tips & Variations

• Use a mandoline to slice the zucchini evenly and thinly for best texture and appearance.
• For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative.
• To reduce moisture, sprinkle salt on the zucchini slices and let them sit for 10 minutes before assembling, then pat dry with paper towels.
• Add fresh basil or spinach to the meat sauce for extra flavor and nutrition.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm in a 350°F oven until heated through. For longer storage, you can freeze the lasagna in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute and will work similarly in this recipe, offering a slightly different flavor but comparable texture.

Do I need to peel the zucchini?

Peeling is optional. The skin adds color, texture, and nutrients, but if you prefer a softer texture, you can peel the zucchini before slicing.

Zucchini Lasagna Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

A low-carb, delicious zucchini lasagna recipe featuring layers of thinly sliced zucchini, hearty ground beef tomato sauce, and melty mozzarella and parmesan cheeses baked to golden perfection.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Zucchini

• 20 ounces zucchini

Meat Sauce

• 1 pound ground beef
• 1 cup finely chopped onion
• 1 (15-ounce) can tomato sauce
• 1 tablespoon dried oregano
• 1.5 teaspoons table salt
• 1/4 teaspoon ground cayenne

Cheese

• 1.5 cups shredded mozzarella cheese
• 1/2 cup finely grated parmesan cheese

Instructions

1. Brown Beef: Add ground beef to a high-sided pan over medium-high heat. Crumble the beef with a stiff utensil and cook until browned and the released water has evaporated, about 7 to 8 minutes. Optionally drain off grease, especially if the beef is less than 90% lean.
2. Make Tomato Sauce: Add chopped onions to the pan with the ground beef over medium-high heat. Cook until onions are softened and translucent, stirring occasionally for a few minutes. Reduce to medium heat and stir in the tomato sauce. Simmer until the sauce thickens and clings to the meat and onions, stirring frequently for about 10 minutes. Stir in dried oregano, salt, and cayenne until well mixed, cooking for about 1 minute. Turn off heat.
3. Prep Oven & Cut Zucchini: Position the oven rack in the lower half of the oven and preheat to 375°F. Slice off both ends of each zucchini. Stand each zucchini vertically on a stable flat end and carefully slice lengthwise into 1/8 to 1/4 inch thick strips.
4. Assemble Lasagna: Arrange one-third of the zucchini slices along the bottom of an 8×8 inch baking dish, slightly overlapping. Evenly spread half of the meat sauce over the zucchini layer, then distribute 1/2 cup of mozzarella cheese over the sauce. Repeat with another zucchini layer, remaining meat sauce, and another 1/2 cup mozzarella. Top with the last zucchini layer, and sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup parmesan. Shake the baking dish gently to spread cheese into cracks.
5. Bake & Serve: Bake the lasagna uncovered at 375°F for about 45 minutes until golden brown on top. Let cool for 15 minutes to set before slicing. Serve warm. Store any leftovers refrigerated.

Notes

• Zucchini can release water; slicing thinly helps reduce excess moisture.
• Use lean ground beef to minimize grease or drain excess fat after browning.
• Simmering the sauce until thick prevents a watery lasagna.
• Cutting zucchini into uniform thin slices ensures even cooking.
• Lasagna can be assembled a day ahead; cover and refrigerate before baking.
• Allow cooling to help the layers set for cleaner slices.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Zucchini lasagna, low carb lasagna, baked zucchini, ground beef lasagna, Italian casserole