Slices of grilled zucchini can be used in place of the standard noodles to make an excellent zucchini lasagna.

The end product is incredibly tasty and possesses all the amazing tastes of classic lasagna, plus it has a veggie foundation.

This lasagna tastes amazing! My family loves this incredibly flavorful lasagna made with layers of grilled zucchini pieces, well-seasoned beef, creamy ricotta, and mozzarella.

I adore zucchini and incorporate it into a lot of different dishes, such zucchini fries, pizza, noodles, and grilling. But my fave is this one!

What are the Ingredients for Zucchini Lasagna?

Here’s an overview of the ingredients needed to make this zucchini lasagna:

Beef layer: Garlic, ground beef, marinara, and olive oil. I love to use a sugar-free sauce such as Rao’s.
Layer of mozzarella: Shredded mozzarella cheese is what I use. You can certainly use pre-shredded mozzarella from the grocery store. While part-skim mozzarella is readily available and functional, whole-milk mozzarella is preferable.Layer of mozzarella: Shredded mozzarella cheese is what I use. You can certainly use pre-shredded mozzarella from the grocery store. While part-skim mozzarella is readily available and functional, whole-milk mozzarella is preferable.
For the zucchini layer: Fresh zucchini, kosher salt, olive oil spray, garlic powder, and black pepper.
Ricotta layer: Fresh basil, eggs, and ricotta cheese. It is crucial to use basil that is fresh. Dried won’t perform as well. Basil that is fresh has much more flavor. I also strongly suggest using whole-milk ricotta cheese for optimal flavor and texture.Fresh basil, eggs, and ricotta cheese. It is crucial to use basil that is fresh. Dried won’t perform as well. Basil that is fresh has much more flavor. I also strongly suggest using whole-milk ricotta cheese for optimal flavor and texture.

Variations

This lasagna can be made with turkey, chicken, or lamb as the ground meat. Though these aren’t exactly the same as beef, they nonetheless make interesting variants. As long as you use ground turkey thighs instead of breasts, which are too skinny, I particularly enjoy the turkey recipe.
Sometimes when I season the zucchini, I add a big amount of onion powder.
Ricotta can be replaced with well-softened cream cheese. This is an option I tried, and the results are excellent but much richer and heavier.
Mozzarella can be effectively substituted with provolone. Another option is to use a bag of shredded cheese marked “Italian cheese mix.”
For extra flavor, I occasionally add a tablespoon or two of grated parmesan cheese to the completed dish.

How to make Zucchini Lasagna

All the great tastes of the classic meal are present in this delectable zucchini lasagna, which substitutes vegetables for noodles.

Prep Time: 40minutes mins
Cook Time: 30minutes mins
Total Time: 1hour hr 10minutes mins

Ingredients:

For the beef layer:

1 tablespoon olive oil
1 pound lean ground beef 85/15
1 tablespoon fresh garlic minced
1 ⅓ cup marinara sauce divided

For the ricotta layer:

15 ounces ricotta cheese whole milk, room temperature
2 large eggs
½ cup fresh basil chopped, packed; 1 ounce

For the zucchini layer:

5 medium zucchini 2 pounds total weight
Olive oil cooking spray
1 ½ teaspoons Diamond Crystal kosher salt divided; or ¾ teaspoon of any other salt
½ teaspoon black pepper divided
½ teaspoon garlic powder

Topping:

8 ounces mozzarella cheese shredded, part-skim or whole milk, divided

Instructions:

Grill the zucchini slices:

Set your grill to medium heat and preheat your oven to 350°F. Cut the zucchini lengthwise into ¼-inch-thick strips, removing the ends after each slice yields 6 slices.
After spritzing the zucchini slices with olive oil, season them with ½ teaspoon each of kosher salt, black pepper, and garlic powder.
In batches, grill the zucchini slices for two to three minutes on each side, or until they are firm and golden but not burnt or crisp. Spread them out to absorb additional moisture on fresh kitchen towels.

Cook the beef:

In a sizable skillet, warm the olive oil over medium-high heat for approximately two minutes. Include the meat, finely chopped garlic, ½ tsp kosher salt, and ¼ tsp black pepper.In a sizable skillet, warm the olive oil over medium-high heat for approximately two minutes. Include the meat, finely chopped garlic, ½ tsp kosher salt, and ¼ tsp black pepper.
Cook for about 5 minutes, stirring occasionally with a wooden spoon to break up the meat, or until it is no longer raw. Empty. Put the steak back in the saucepan and stir in a cup of marinara sauce. After turning off the heat, put the meat mixture aside.Cook for about 5 minutes, stirring occasionally with a wooden spoon to break up the meat, or until it is no longer raw. Empty. Put the steak back in the saucepan and stir in a cup of marinara sauce. After turning off the heat, put the meat mixture aside.

Prepare the Ricotta layer:

Using a fork, combine the ricotta, eggs, basil, and the remaining black pepper and kosher salt in a medium-sized bowl.

Assemble the Lasagna:

Line the bottom of a 9 x 13 baking dish with the leftover ⅓ cup marinara sauce. Alternatively, you might use an 11 x 7-inch baking dish, which is marginally smaller.

Alternatively, brush the bottom of the baking dish with a small amount of oil rather than covering it with marinara.

Place a layer of zucchini on top of the marinara sauce, followed by a third each of the meat combination, ricotta mixture, and shredded mozzarella cheese.
Continue, placing the zucchini slices in the opposite order: zucchini, ⅓ mozzarella, ⅓ ricotta, and ⅓ meat mixture.
One final time, repeat with an additional layer of zucchini, ricotta, meat mixture, mozzarella, and more zucchini.One final time, repeat with an additional layer of zucchini, ricotta, meat mixture, mozzarella, and more zucchini.

Bake the Lasagna:

Bake, uncovered, for about 30 minutes, or until the cheese is brown. To finish, you can broil the lasagna for one to two minutes to brown the cheese if your baking dish is broiler-safe.
Let the lasagna stand for 10 minutes before serving.

Notes:

Grilling is the most effective method for removing water from zucchini. Instead, bake the slices in a 500°F oven until brown, about 5 minutes per side. If the pan is broiler-safe, broil them for 3-4 minutes on each side, 6 inches from the heating element. When finished, set the oven to 350°F. If using unbleached parchment paper, broil them for 3-4 minutes on each side. Remember to turn the oven down to 350°F when done.
If the zucchinis are really large, give them a quarter-pound each, cut them in half lengthwise, and then slice them. The most beautiful slices should be saved for the lasagna’s top.
Beforehand, you can grill the zucchini. Using paper towels to separate the layers, place it in an airtight container and refrigerate. After a few hours, swap out the paper towels for dry ones.
Before using the ground beef in the lasagna, you can cook it ahead of time and zap it in the microwave.
Remaining food can be stored for three to four days in the refrigerator in an airtight container. Put them back in the microwave at 50% power while covered. The leftovers can also be frozen for a maximum of three months.

Nutrition per Serving

Recipe FAQs:

Is Zucchini Lasagna Healthy?

Heck yes! zucchini lasagna offers a cheesy, comforting twist on traditional lasagna, featuring tender zucchini noodles, a creamy parmesan ricotta blend, and a hearty meat sauce topped with melty mozzarella. It’s a healthier, low-carb, keto-friendly, and gluten-free option that the whole family will enjoy, even the kids. Unlike many zucchini casseroles, this recipe avoids being watery, thanks to specific tips provided. It’s also ideal for meal prep, making it a convenient option for busy days.

Is Zucchini Lasagna Keto friendly?

Trust me when I say that I used to add this zucchini lasagna to my list of favorite keto dinner recipes. It’s so delicious, so rich and hearty, you won’t miss the pasta at all. Is it possible that it’s superior to the real thing? My pickiest and youngest child has been nagging me to make lasagna again virtually every day, so I guess the evidence is in the pudding (or, in the lasagna?). Its love from all members of my household overshadowed the fact that it contained zucchini.

Is Zucchini Lasagna gluten free?

Zucchini Lasagna has none of the noodles (or gluten!) but all the comfort-food flavor and sensation of traditional lasagna. It’s loaded with protein, low in carbohydrates, full of vegetables, and tastes warm, cheesy, meaty, and hearty.