Print

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

A thick, layered slice of zucchini lasagna topped with melted cheese and rich meat sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a comforting, hearty meal that fits your healthy goals. This zucchini lasagna recipe uses simple steps to draw out moisture, giving you perfect, firm layers every time. It is a fantastic low-carb and gluten-free alternative to classic Italian bake.

Ingredients

Scale
  • 3 large zucchinis, thinly sliced lengthwise
  • 1 tablespoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Prepare the zucchini: Lay the thin zucchini slices on paper towels or a clean kitchen towel. Sprinkle both sides generously with 1 tablespoon of salt. Let them sit for 30 minutes to draw out excess water. Pat the slices completely dry with more paper towels. This step is key to avoiding soggy lasagna.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground beef and cook until browned. Drain any excess fat. Stir in the minced garlic and Italian seasoning; cook for 1 minute more. Add the marinara sauce and simmer for 5 minutes. Season with salt and pepper.
  4. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season lightly with salt and pepper.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them. Spread half of the ricotta mixture evenly over the zucchini. Top with one-third of the mozzarella cheese.
  6. Create the next layer: Top the cheese with half of the remaining meat sauce. Add another layer of dried zucchini slices. Spread the remaining ricotta mixture over this layer. Top with another third of the mozzarella cheese.
  7. Finish the layers: Add the final layer of zucchini slices, top with the remaining meat sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
  8. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
  9. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This allows the layers to set, preventing a watery result.

Notes

  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (about 1/4 inch) and skip the layering. Spread the ricotta mixture over each slice, roll them up, place them seam-down in a baking dish, cover with sauce and cheese, and bake as directed.
  • For a richer flavor, use ground Italian sausage instead of, or mixed with, the ground beef.
  • This dish works well for meal prep; it reheats nicely in the microwave or oven.

Nutrition

Find it online: https://tastytribune.com/zucchini-lasagna-non-watery-recipe/