This post shows you how to make zucchini lasagna.
Looking for a hearty zucchini dinner that’s packed with flavor? We’ve got the best recipe for you: Zucchini Lasagna!
This dish has been given the ultimate comfort food makeover—all the deliciously cheesy, saucy goodness of traditional lasagna but without the pasta. It’s a great way to use up an abundance of zucchini, whether that’s from your garden or a trip to the farmer’s market. Plus, it’s gluten-free and super customizable – perfect for hosting multiple dietary requirements.
Whether you decide to serve it up for a weeknight dinner or impressing guests at a family gathering, this zucchini lasagna is sure to be a crowd-pleaser. You can even make it ahead of time, and it reheats beautifully for leftovers. Yummy, flavorful, and oh-so-satisfying!
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Why is my zucchini lasagna watery?
One of the most common issues with zucchini lasagna is excess moisture, leaving the dish super watery instead of the perfectly layered and cheesy dish that it should be! Zucchini has a very high water content, and when baked, it tends to release a lot of that moisture. But don’t worry—there are simple ways to fix this!
- Not Draining the Zucchini: Zucchini naturally holds a lot of water. If you skip the step of salting and draining the slices, the water will seep out during baking.
- Slicing Too Thick: Thicker slices retain more moisture. Thin, even slices help reduce wateriness and create better layers.
- Not Pre-Cooking the Zucchini: Baking or grilling zucchini slices before layering helps release excess moisture ahead of time.
- Too Much Sauce: Using too much marinara or a watery sauce can add to the moisture problem. Opt for a thicker, chunkier sauce.
- Skipping Resting Time: Cutting into the lasagna immediately after baking doesn’t give it time to set. Letting it rest for 10-15 minutes allows the layers to firm up and absorb any extra liquid.
Follow these tips, and you’ll have a delicious, perfectly layered zucchini lasagna—no more surprises! 😊
Aesther Cooking Pairs this recipe with
Ingredients
3 large zucchinis, thinly sliced lengthwise
1 lb (450g) ground beef or turkey (or plant-based alternative)
2 cups marinara sauce (store-bought or homemade)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)
Step-by-Step Instructions
Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips.
Sprinkle with salt and let sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
Cook the Filling:
Heat olive oil in a pan over medium heat.
Add onion and garlic, sauté until soft.
Add ground meat, cook until browned.
Stir in marinara sauce, basil, oregano, salt, and pepper. Let simmer for 5 minutes.
Mix the Cheese:
In a bowl, combine ricotta cheese, egg, and half of the Parmesan. Mix well.
Assemble the Lasagna:
In a baking dish, spread a thin layer of meat sauce.
Layer zucchini slices on top, followed by ricotta mixture, and then mozzarella.
Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.
Bake
Preheat oven to 375°F (190°C). Bake uncovered for 30-35 minutes, until bubbly and golden on top.
Cool & Serve
Let cool for 10 minutes before slicing. Garnish with fresh basil if desired
Tips and Tricks
Slice Zucchini Evenly: Use a mandoline slicer for perfectly thin, uniform slices. This helps with even cooking and better layering.
Salt & Drain: Always salt the zucchini slices and let them sit for 10-15 minutes to draw out moisture. This step prevents a watery lasagna.
Grill or Bake Slices First: Lightly grill or bake the zucchini slices before assembling the lasagna. It helps remove excess moisture and adds a slight smoky flavor.
Use Thick Sauce: Opt for a thicker marinara sauce or simmer your sauce longer to reduce water content before adding it to the lasagna.
Let It Rest Before Serving: After baking, let the lasagna rest for 10-15 minutes to help it set and avoid runny layers.
🌿 Make It Your Own – Try:
- 🌱Vegetarian Zucchini Lasagna: Skip the meat and add sautéed mushrooms, spinach, or bell peppers for a hearty, veggie-packed lasagna.
- 🧀 Keto Zucchini Lasagna: Use full-fat cheeses and a low-carb marinara sauce to keep it keto-friendly without sacrificing flavor.
- 🌿 Add Fresh Herbs: Mix in fresh basil, parsley, or thyme for an extra burst of flavor.
- 🔥 Spicy Kick: Add red pepper flakes or spicy Italian sausage to the meat sauce for a bit of heat.
How to Serve
Light Salad: Serve with a fresh green salad tossed in a zesty vinaigrette to balance the rich, cheesy lasagna.
Garlic Bread or Crusty Bread: A side of garlic bread or warm, crusty bread is perfect for soaking up any leftover sauce.
Roasted Vegetables: Pair with roasted veggies like carrots, bell peppers, or asparagus for a colorful, healthy side.
Zucchini Lasagna
Ingredients
3 large zucchinis, thinly sliced lengthwise
1 lb (450g) ground beef or turkey (or plant-based alternative)
2 cups marinara sauce (store-bought or homemade)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
- Prep the Zucchini: Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
Cook the Filling: Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft. Add ground meat, cook until browned. Stir in marinara sauce, basil, oregano, salt, and pepper. Let simmer for 5 minutes.
Mix the Cheese: In a bowl, combine ricotta cheese, egg, and half of the Parmesan. Mix well.
Assemble the Lasagna: In a baking dish, spread a thin layer of meat sauce. Layer zucchini slices on top, followed by ricotta mixture, and then mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.
Bake: Preheat oven to 375°F (190°C). Bake uncovered for 30-35 minutes, until bubbly and golden on top.
Cool & Serve: Let cool for 10 minutes before slicing. Garnish with fresh basil if desired
FAQs
Q: Can I make zucchini lasagna ahead of time?
A: Yes! Zucchini lasagna is a great make-ahead meal. You can assemble it a day in advance and store it in the fridge until you’re ready to bake. It also reheats beautifully, making it perfect for meal prep.
Q: How do I prevent zucchini lasagna from being watery?
A: To avoid a watery lasagna, salt and drain the zucchini slices before layering, and consider lightly grilling or baking them to release excess moisture. Also, let the lasagna rest for 10-15 minutes after baking to allow the layers to set.
Nutritional Information (Approximate)
- Protein: 20g
- Carbs: 10g
- Fats: 18g
Whether you’re meal prepping for the week or serving it at a family dinner, this zucchini lasagna is sure to be a hit!
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Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make zucchini lasagna.
