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

A thick, layered slice of zucchini lasagna featuring meat sauce, ricotta, and melted mozzarella cheese on a white plate.
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Make a hearty, comforting zucchini lasagna that stays firm and flavorful. This recipe uses simple steps to remove excess moisture, giving you a delicious, low-carb, gluten-free Italian bake perfect for weeknight dinners.

Ingredients

Scale
  • 3 large zucchinis, ends trimmed
  • 1 tablespoon salt, for drawing out water
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the zucchini: Slice the zucchinis lengthwise into 1/8-inch thick planks. Lay the slices on paper towels or a clean kitchen towel, sprinkle generously with salt, and let them sit for 30 minutes. This draws out water.
  2. After 30 minutes, gently pat the zucchini slices completely dry using more paper towels. This step is key to avoiding a watery result.
  3. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  4. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef and cook until browned. Drain any excess fat.
  5. Stir in the minced garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes, then remove from heat.
  6. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, parsley, 1/2 cup of the mozzarella cheese, and Parmesan cheese. Mix well.
  7. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  8. Arrange a single layer of dried zucchini slices over the sauce, slightly overlapping them.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Top the ricotta with half of the remaining meat sauce.
  11. Repeat the layers: Add another layer of zucchini slices, the rest of the ricotta mixture, and the rest of the meat sauce.
  12. Finish the top layer with the remaining 1 cup of mozzarella cheese.
  13. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
  14. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For an even firmer layer, you can briefly grill or bake the zucchini slices for 5 minutes before assembling, but drying them thoroughly is the most important step.
  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (about 1/4 inch), skip the layering, and instead spread the ricotta mixture on the slices and roll them up before baking in sauce.
  • This healthy lasagna dinner is excellent for meal prepping; it reheats well.

Nutrition

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