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

A hearty, layered slice of zucchini lasagna topped generously with rich meat sauce, served on a white plate.
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You need comforting food without the heavy feeling. This easy zucchini lasagna recipe substitutes traditional noodles with fresh zucchini slices, giving you that satisfying experience you crave in a light, low-carb way. We focus on keeping the layers firm so you avoid a soggy result.

Ingredients

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  • 3 medium zucchini, thinly sliced lengthwise
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Prepare the zucchini: Slice the zucchini thinly lengthwise, about 1/8 inch thick. Lay the slices on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with more paper towels. This step is key to avoiding watery lasagna.
  2. Preheat your oven to 375°F (190°C). 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 minced garlic and cook for 1 minute more. Add the ground beef and cook, breaking it up, until browned. Drain any excess fat.
  4. Stir the marinara sauce and Italian seasoning into the meat mixture. Season with salt and pepper. Simmer for 5 minutes.
  5. Prepare the cheese mixture: In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well.
  6. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  7. Arrange a single layer of the dried zucchini slices over the sauce, overlapping them slightly.
  8. Spread half of the ricotta mixture evenly over the zucchini layer.
  9. Top the ricotta with half of the remaining meat sauce.
  10. Repeat the layers: Add another layer of dried zucchini slices, the remaining ricotta mixture, and the rest of the meat sauce.
  11. Finish the top: Sprinkle the remaining mozzarella and Parmesan cheese over the top layer of sauce.
  12. 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 bubbly and lightly browned.
  13. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For an even richer flavor, use a low-sugar, high-quality marinara sauce.
  • If you want to make Zucchini Lasagna Rolls instead, skip the layering and instead spread the ricotta mixture onto the dried zucchini strips, roll them up, place them seam-side down in a sauce-covered dish, and top with remaining sauce and cheese.
  • You can add cooked, crumbled Italian sausage to the meat sauce for extra flavor.

Nutrition

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