Healthy Zucchini Lasagna
This Zucchini Lasagna is a low-carb, high-protein version of your favorite baked Italian dish. With tender layers of zucchini, rich bolognese, and cheesy goodness, it’s flavorful, satisfying, and won’t leave you missing the pasta. Ideal for meal prep, family dinners, or anyone seeking a lighter, healthier comfort food.
Equipment
- 1 Mandoline Slicer – for evenly slicing zucchini
- 1 Pair Cut Resistant Gloves – to protect fingers during slicing
- 1 Large Skillet or Frying Pan – for cooking the bolognese sauce
- 1 Medium Mixing Bowl – for the ricotta mixture
- 1 9×13-Inch Casserole Dish – for assembling and baking the lasagna
Ingredients
- 4 large zucchini sliced lengthwise
- 2 pounds ground beef lean
- 24 ounces marinara or pasta sauce divided (reserve ½ cup)
- 15 ounces ricotta cheese
- 1 cup grated Parmesan Reggiano cheese
- 1 ½ cups shredded mozzarella cheese
- 1 large egg
- Salt and black pepper to taste
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh basil finely chopped
Instructions
- Prepare and Slice the Zucchini: Preheat your oven to 400°F (200°C). Rinse and dry the zucchini, then slice them lengthwise into thin strips using a sharp knife or a mandoline slicer for uniform thickness. Set aside on a paper towel-lined tray to absorb excess moisture.
- Cook the Ground Beef Bolognese: Heat a large skillet over medium-high heat. Add the ground beef, breaking it up into small crumbles with a spatula. Cook until browned and no longer pink, about 7–10 minutes. Drain excess grease if needed. Stir in all but ½ cup of the marinara sauce. Simmer for 2–3 minutes, then remove from heat.
- Make the Creamy Ricotta Blend: In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, and one egg. Season with a pinch of salt and pepper, then mix until smooth and well combined. This creamy layer will add rich texture to your lasagna.
- Layer the Lasagna – First Layers: Spread the reserved ½ cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Add the first layer of zucchini slices over the sauce, overlapping slightly if needed to cover the bottom.
- Add Sauce, Cheese, and Herbs: Spoon half of the beef and marinara mixture over the zucchini layer and spread evenly. Dollop and spread half of the ricotta mixture over the meat layer. Sprinkle ½ cup of mozzarella cheese, then finish with a handful of chopped parsley and basil.
- Repeat and Finish the Layers: Repeat the layers one more time: zucchini slices, the remaining beef sauce, the rest of the ricotta mixture, and another ½ cup of mozzarella. For the top layer, add any remaining zucchini and finish with the last ½ cup of mozzarella cheese, along with extra Parmesan if desired.
- Bake Until Golden and Bubbly: Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 15–20 minutes, or until the top is golden and bubbling. Let it rest for 10–15 minutes before slicing. This helps everything set beautifully.
Notes
- Preventing Wateriness: Zucchini contains a lot of moisture. For even better results, sprinkle zucchini slices with a little salt and let them sit for 10–15 minutes before assembling. Pat dry with paper towels to draw out excess water.
- Sauce Tip: A thick, high-quality pasta sauce (like Rao’s) works best and helps prevent a soggy lasagna. Avoid watery sauces.
- Meal Prep Friendly: This dish stores wonderfully in the fridge and makes excellent leftovers. Perfect for meal prepping lunches or dinners ahead of time.
- Make it Lighter: Substitute part of the ricotta with cottage cheese for a slightly lighter version that still holds together well.
- Add Veggie Variety: Add sautéed mushrooms, spinach, or chopped bell peppers to the beef mixture for extra nutrients and flavor.
