This Zucchini Lasagna is a low-carb, gluten-free twist on the Italian classic. With tender zucchini slices replacing traditional pasta noodles, layers of hearty ground beef, creamy ricotta, rich tomato sauce, and gooey mozzarella come together for a comforting, satisfying dish that doesn’t compromise on flavor. Whether you’re eating low-carb or just looking to enjoy a more veggie-forward take on lasagna, this recipe delivers indulgence, freshness, and depth in every bite.
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Yield: 6–8 servings
Cuisine: Italian-inspired, low-carb
Ingredients
-
4 large zucchinis, thinly sliced
-
2 pounds ground beef
-
1 (24-ounce) jar pasta sauce (reserve ½ cup for layering)
-
1 cup freshly grated Parmigiano-Reggiano
-
1½ cups freshly grated mozzarella cheese
-
15 ounces whole milk or part-skim ricotta cheese
-
1 large egg
-
Salt and black pepper, to taste
-
Fresh basil and parsley, chopped
-
Vegetable oil, for grilling (optional)
Step-by-Step Cooking Directions
Prepare the Zucchini
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into long, thin strips about 1/8-inch thick. To reduce moisture and prevent a watery lasagna, lay the slices out on a cutting board or tray and sprinkle lightly with salt. Let them sit for about 15 minutes to draw out water, then blot with paper towels.
Alternatively, for extra flavor and a firmer texture, grill the slices for 1–2 minutes per side with a light brush of vegetable oil.
Brown the Meat
In a large sauté pan over medium-high heat, cook the ground beef. Break it apart as it cooks, stirring occasionally, until evenly browned and fully cooked through—about 8–10 minutes. Drain excess fat if needed.
Make the Meat Sauce
Add the pasta sauce (reserving ½ cup) to the cooked ground beef and stir to combine. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
Prepare the Cheese Mixture
In a large mixing bowl, combine the ricotta cheese, egg, and a generous pinch of salt and pepper. Stir well until smooth. Add the grated Parmigiano-Reggiano and mix again. This creamy mixture will layer beautifully between the zucchini and meat sauce.
Assemble the Lasagna
Preheat your oven to 400°F (204°C). Lightly grease a large baking dish.
Spread the reserved ½ cup of pasta sauce across the bottom of the dish to prevent sticking.
Create the first layer by overlapping zucchini slices lengthwise to cover the sauce. Add half of the meat sauce over the zucchini. Dollop half of the ricotta mixture and gently spread with a spatula or the back of a spoon. Sprinkle with a portion of the mozzarella and some chopped basil and parsley.
Repeat the layers: zucchini, remaining meat sauce, remaining ricotta, mozzarella, and herbs. Finish with a top layer of zucchini, remaining mozzarella, and a final sprinkle of herbs.
Bake the Lasagna
Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the cheese is melted, golden, and bubbling.
For an extra golden top, switch to the broiler setting for the final 5 minutes, watching closely to avoid burning.
Cool and Serve
Let the lasagna cool for at least 10–15 minutes before slicing. This resting time helps the layers firm up and prevents excess liquid from running out.
Use a slotted spatula to serve, allowing any extra liquid to remain in the pan. Garnish with fresh basil or parsley for a beautiful, aromatic finish.
Nutritional Information (per serving – based on 8 servings)
-
Calories: 430
-
Protein: 33g
-
Carbohydrates: 8g
-
Fat: 28g
-
Fiber: 2g
-
Sugar: 5g
-
Sodium: 520mg
-
Calcium: 25% DV
-
Iron: 20% DV
The Origins and Popularity of the Recipe
Lasagna has long been a beloved Italian dish, known for its rich layers of pasta, meat, and cheese. As modern diets evolve, many home cooks seek lighter alternatives without sacrificing taste. Zucchini lasagna emerged as a low-carb, gluten-free adaptation that honors the essence of traditional lasagna while replacing heavy pasta noodles with fresh, thin-sliced vegetables. Its popularity has soared among keto and paleo communities, and even traditionalists appreciate the lighter feel of this veggie-forward version.
Reasons Why You’ll Love the Recipe
-
Low-carb and gluten-free – great for special diets and lighter eating
-
Deep, hearty flavor – layers of seasoned beef, creamy cheese, and herbed tomato sauce
-
Loaded with veggies – a great way to enjoy zucchini in peak season
-
Comforting and satisfying – hits all the flavor notes of classic lasagna
-
Freezer-friendly – perfect for batch cooking and meal prep
-
Crowd-pleaser – everyone loves a cheesy, baked casserole
Health Benefits
-
Zucchini is high in fiber, vitamin C, and potassium while being low in calories
-
Ground beef provides iron, zinc, and high-quality protein
-
Ricotta and mozzarella offer calcium and healthy fats
-
Basil and parsley are anti-inflammatory herbs packed with antioxidants
-
Eggs enrich the ricotta filling and contribute essential nutrients like choline and vitamin D
This recipe offers a satisfying way to enjoy a comfort food classic while keeping your plate nutrient-dense and balanced.
Serving Suggestions
-
Pair with a side salad – arugula, spinach, or Caesar salad with a lemon vinaigrette
-
Serve with garlic bread or low-carb flatbread – for dipping in sauce
-
Add a drizzle of olive oil – for a richer, glossy finish
-
Sprinkle red pepper flakes – for a bit of heat
-
Finish with a dollop of ricotta or pesto – for extra flavor and flair
Cooking Tips
-
Use a mandoline slicer – for even, thin zucchini slices
-
Salt and blot zucchini – this step helps prevent watery lasagna
-
Let it rest after baking – 10–15 minutes of cooling helps the lasagna hold together
-
Avoid over-layering – 2–3 layers work best with zucchini to avoid excess moisture
-
Bake uncovered – to help moisture evaporate and develop a golden top
Variations to Try
-
Vegetarian version – skip the beef and use sautéed mushrooms, spinach, or lentils
-
Turkey lasagna – substitute ground turkey for a leaner protein
-
Spicy twist – add red pepper flakes or spicy Italian sausage to the meat sauce
-
Dairy-free – use plant-based cheeses and egg substitutes
-
Keto upgrade – replace tomato sauce with a sugar-free marinara and boost cheese content
Conclusion
This Zucchini Lasagna with Beef, Ricotta, and Mozzarella is everything you want in a comfort meal: it’s rich, gooey, herby, and utterly satisfying—but lighter and more nutritious than the traditional version. The tender zucchini noodles soak up the savory sauce and creamy cheese in every forkful. Whether you’re cooking for your family, meal prepping for the week, or following a low-carb lifestyle, this lasagna checks every box. It’s a new classic you’ll return to again and again.
FAQ
1. Can I make this dish ahead of time?
Yes. Assemble the lasagna and refrigerate it for up to 24 hours before baking. You can also freeze it before or after baking.
2. Is it watery because of the zucchini?
Zucchini has a high water content. Salting and blotting or grilling helps reduce moisture. Letting the lasagna rest after baking also helps.
3. Can I use yellow squash instead of zucchini?
Yes, yellow squash works similarly in texture and taste.
4. Can I use cottage cheese instead of ricotta?
Yes, full-fat cottage cheese is a suitable substitute and adds extra protein.
5. How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
6. Can I freeze zucchini lasagna?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat at 350°F until warmed through.
7. Can I use shredded chicken instead of beef?
Absolutely. Pre-cooked shredded chicken works well with the tomato and cheese layers.
8. Is this keto-friendly?
Yes, just use a sugar-free pasta sauce to keep carbs even lower.
9. Can I bake it in a glass dish?
Yes, just make sure it’s oven-safe. Reduce the temperature by 10–15 degrees if needed.
10. Can I add more vegetables?
Yes! Mushrooms, spinach, or roasted eggplant slices can be added between layers.