If you’re craving all the comforting, cheesy goodness of traditional lasagna but want a lighter, vegetable-forward twist, this Zucchini Lasagna Recipe is exactly what you need. Layered with tender zucchini ribbons, savory ground beef, rich cheeses, and flavorful tomato sauce, it captures the essence of classic lasagna while keeping things fresh and vibrant. Whether you’re cutting back on carbs or just eager to try something different, this dish is packed with texture, color, and heartwarming flavors that will quickly become a family favorite.
Ingredients You’ll Need
Simple ingredients are the secret to this Zucchini Lasagna Recipe’s delicious balance. Each one adds a specific layer of taste or texture that enhances the dish, making it both wholesome and satisfying.
- 2 large zucchinis: Thinly sliced to replace traditional pasta sheets, they add moisture and mild sweetness.
- 1.5 pounds ground beef: Provides savory flavor and hearty protein for a fulfilling meal.
- 24 oz pasta sauce: Infuses richness and tangy tomato notes throughout the layers.
- 10 oz ricotta cheese: Brings creamy texture and mild tang to the cheese mixture.
- 1 cup cottage cheese: Adds a light, slightly grainy texture complementing the ricotta.
- 2 cups shredded mozzarella cheese: Melts beautifully on top, creating a golden, bubbly crust.
- 1 egg and 1 egg yolk: Helps bind the cheese filling perfectly for easy layering.
- Cooked spinach (optional): An earthy addition adds color and boosts the veggie quotient.
How to Make Zucchini Lasagna Recipe
Step 1: Preheat Your Oven
First things first, set your oven to 350 degrees Fahrenheit. This moderate temperature ensures your lasagna cooks evenly and develops that irresistible golden-top crust without drying out the zucchini ribbons.
Step 2: Prepare the Zucchini Ribbons
Using a vegetable peeler, carefully slice your zucchinis into thin, even ribbons. These will act as your pasta layers, so thinness is key to ensure they bake tender rather than watery or stiff.
Step 3: Cook the Ground Beef
In a sauté pan over medium heat, brown the ground beef season it generously with Italian seasoning. Once cooked through, drain any excess fat to keep the lasagna from becoming greasy while retaining that rich meat flavor.
Step 4: Mix the Cheese Filling
In a bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and the optional cooked spinach. The eggs act as a natural binder, giving the filling structure, while the two cheeses blend creaminess with a light texture that melts beautifully in every bite.
Step 5: Assemble the Layers
Grab your baking dish and start with a layer of pasta sauce on the bottom. Follow this with a layer of zucchini ribbons, then a generous spread of the cheese mixture, and finally the meat mixture. Repeat these layers until your ingredients run out, making sure the top layer has zucchini ribbons.
Step 6: Top and Cover
Sprinkle the shredded mozzarella evenly over the final zucchini layer. Then cover the dish tightly with foil, which traps steam for moist, tender layers during baking.
Step 7: Bake to Perfection
Place your covered lasagna in the oven and bake for 30 minutes. Then remove the foil and continue baking for an additional 15 minutes. This uncovered stage creates that signature bubbly, golden-brown cheese topping everyone loves.
Step 8: Cool Before Serving
Once out of the oven, let your zucchini lasagna rest for about 15 minutes. This settling time helps it firm up slightly, making portioning easier and allowing all the flavors to meld together beautifully.
How to Serve Zucchini Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of color and fresh herbal aroma, elevating the dish’s appearance and taste. For an extra touch of indulgence, a dusting of grated Parmesan cheese right before serving works wonders.
Side Dishes
Crisp, fresh side salads like a simple arugula with lemon vinaigrette or a classic Caesar salad complement the richness of the zucchini lasagna perfectly. Garlic bread or roasted vegetables are also fantastic partners, rounding out the meal with texture and variety.
Creative Ways to Present
Try serving individual portions in small ramekins or cast-iron skillets for an appealing, rustic look. You can even create layered lasagna cups by stacking ingredients in muffin tins—great for parties and easy portion control!
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini lasagna in an airtight container in the refrigerator for up to 3 days. It keeps well thanks to the moisture from the zucchini and sauce, staying flavorful and tender.
Freezing
If you want to save some for later, freeze portions wrapped tightly in plastic wrap and aluminum foil or in freezer-safe containers. The zucchini lasagna freezes beautifully and can last up to 2 months without losing quality.
Reheating
For best results, thaw frozen portions overnight in the fridge before reheating. Warm it gently in a 350-degree oven until heated through, garnishing with a little extra mozzarella or Parmesan if desired to refresh the cheesy top.
FAQs
Can I substitute ground beef with other proteins?
Absolutely! Ground turkey, chicken, or even Italian sausage are fantastic alternatives. Each brings its own flavor profile, allowing you to customize the dish according to your preference.
Do I need to salt the zucchini ribbons to remove water?
Salting zucchini helps reduce excess moisture, but because the ribbons are thin and baked within saucy layers, this step is optional. If you prefer a firmer texture, sprinkle and let them sit for 10 minutes, then pat dry before assembling.
Can this recipe be made vegetarian?
Yes! Simply omit the ground beef and add hearty vegetables like mushrooms, eggplant, or lentils to replace the protein. Use vegetable sauce and keep the cheese mixture for richness.
Is the zucchini cooked before layering?
No need to cook zucchini beforehand — slicing it thin enough allows it to soften and bake perfectly during the cooking process inside the lasagna.
What’s the best way to reheat without drying out the lasagna?
Cover the lasagna with foil and gently reheat in the oven to maintain moisture. Avoid microwaving as it tends to dry out both zucchini and cheese layers.
Final Thoughts
There’s something truly special about a well-made Zucchini Lasagna Recipe that feels both comforting and refreshing at the same time. I hope this recipe inspires you to get creative in the kitchen and enjoy a wholesome meal that’s bursting with layers of flavor and texture. Give it a try—once you do, this zucchini twist on a classic will likely become one of your go-to dishes for weeknight dinners or casual gatherings with loved ones.
Print
Zucchini Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
A delicious and healthy Zucchini Lasagna recipe that replaces traditional pasta with thinly sliced zucchini for a low-carb twist. This hearty dish layers seasoned ground beef, rich ricotta and cottage cheese mixture, marinara sauce, and mozzarella cheese, baked to bubbly perfection. Perfect for a comforting family meal that serves about 8 people.
Ingredients
Vegetables
- 2 large zucchinis
- Cooked spinach (optional, quantity as desired)
Meat
- 1.5 pounds ground beef
Dairy
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 egg yolk
Sauce and Seasoning
- 24 oz pasta sauce (marinara)
- Italian seasoning (to taste, used when browning beef)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the lasagna.
- Slice Zucchini: Use a vegetable peeler to slice the zucchinis into thin ribbons that will serve as noodle substitutes for the layers.
- Cook Ground Beef: In a sauté pan over medium heat, brown the ground beef thoroughly, seasoning it with Italian seasoning to taste. Drain any excess fat once cooked.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, cottage cheese, egg, egg yolk, and cooked spinach if using. Mix well until smooth and evenly combined.
- Assemble Layers: In a baking dish, start with a layer of pasta sauce, followed by a layer of zucchini ribbons, then spread the cheese mixture, and add the cooked ground beef on top. Repeat these layers until ingredients are used up or the dish is filled.
- Add Topping and Cover: Sprinkle the shredded mozzarella cheese evenly over the top layer. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the covered dish in the preheated oven and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is golden brown and bubbly.
- Rest Before Serving: Remove the lasagna from the oven and let it cool for about 15 minutes to set for easier slicing and serving.
Notes
- Feel free to add cooked spinach for extra greens and nutrients in the cheese mixture.
- Using zucchini as noodles makes this a great low-carb and gluten-free alternative to traditional lasagna.
- Ensure zucchini ribbons are sliced thinly to cook evenly during baking.
- Allowing the lasagna to rest after baking helps it firm up for cleaner slices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
