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Zucchini Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/zucchini-lasagna-recipe/