Best Firm Zucchini Lasagna

If you ask me, zucchini lasagna can be a tricky dish to get right.

This low-carb version of the classic Italian comfort food solves the biggest problem that comes with using zucchini – excess water. By taking a few extra steps in preparation, you’ll end up with layers that hold together perfectly without turning into a soupy mess.

The combination of seasoned ground beef, rich marinara sauce, and three kinds of cheese creates that familiar lasagna taste we all love. Fresh zucchini slices step in for pasta noodles, making each bite satisfying but lighter than the traditional version.

It’s a family-friendly dish that feels just as special as regular lasagna, perfect for anyone watching their carbs or looking to add more vegetables to their meals.

What Kind of Zucchini Should I Use?

For lasagna, you’ll want to look for medium to large zucchini that are straight and uniform in shape – this makes it much easier to create even slices that’ll layer nicely. The best zucchini for this dish are firm and heavy for their size, with smooth, unblemished dark green skin. Try to pick ones that are about 6-8 inches long and 2-3 inches in diameter – anything larger can be too seedy and watery in the middle. When you’re at the store, give them a gentle squeeze – they should feel firm with no soft spots. If you’re slicing them lengthwise for your lasagna “noodles,” having straight zucchini will make your life much easier and give you more consistent results.

Options for Substitutions

Looking to switch things up with this zucchini lasagna? Here are some helpful substitutions you can try:

• Zucchini: While zucchini is the star here, you can use yellow summer squash or eggplant slices instead. Just make sure to salt and dry them the same way to remove excess moisture.
• Minced beef: Ground turkey, Italian sausage, or a mix of mushrooms and lentils work great for vegetarian options. If using mushrooms and lentils, cook them separately and drain well to avoid extra moisture.
• Ricotta cheese: Cottage cheese (drained and blended) makes a good substitute, or try a mix of cream cheese and Greek yogurt (2:1 ratio). Just make sure to strain the yogurt first.
• Mozzarella cheese: Provolone or white cheddar can work in place of mozzarella, though they’ll give a stronger flavor. For best results, stick with a cheese that melts well.
• Fresh herbs: If you don’t have fresh herbs, use dried ones – about 1 teaspoon each of dried basil and parsley. You can also try dried Italian seasoning blend.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is preventing excess water from making your dish soupy – to solve this, salt your sliced zucchini and let it sit for 15-20 minutes to draw out moisture, then pat thoroughly dry with paper towels before assembling. Another common mistake is not pre-cooking your zucchini slices; grilling or broiling them for 2-3 minutes per side helps remove additional moisture and adds a lovely flavor to your dish. The third crucial error to avoid is using cold ricotta straight from the fridge, which can create uneven layers – instead, let it come to room temperature and mix with the egg and seasonings until smooth for easier spreading. For the best results, let your lasagna rest for 15-20 minutes after baking to help the layers set properly, and if you notice any excess liquid pooling, simply tilt the pan carefully and spoon it out before serving.

What to Serve With Zucchini Lasagna?

Since zucchini lasagna is already packed with veggies and protein, I like to keep the sides simple and complementary. A fresh arugula salad with lemon dressing makes a perfect light side that won’t compete with the rich flavors of the lasagna. For extra comfort, warm garlic bread or breadsticks are always welcome at the table – they’re great for soaking up any extra sauce! If you’re feeding a crowd, try serving it with some roasted cherry tomatoes or sautéed mushrooms on the side, which echo the Italian flavors of the main dish without overwhelming it.

Storage Instructions

Keep Fresh: This zucchini lasagna stays good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just keep in mind that zucchini might release a bit more water as it sits.

Freeze: You can freeze this lasagna for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and foil. I like to cut it into individual portions before freezing – it makes it super easy to grab just what you need for a quick meal.

Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also microwave individual portions, but the oven method helps maintain the best texture. Pro tip: place a paper towel under your portion when microwaving to catch any excess moisture.

Make Ahead: Want to prep this ahead? You can assemble the whole lasagna up to 24 hours before baking – just cover and keep it in the fridge. This actually helps the flavors develop even more, making it extra tasty when you finally bake it!

Preparation Time	20-30 minutes
Cooking Time	40-45 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 180-200 g
• Fat: 150-170 g
• Carbohydrates: 50-60 g

Ingredients

• 4 large zucchinis
• 2 pounds minced beef
• 24 ounces tomato-based pasta sauce
• 15 ounces ricotta cheese
• 1 cup parmesan reggiano, shredded
• 1 1/2 cups mozzarella cheese
• 1 egg
• Salt and pepper, to taste
• Small handful of fresh parsley and basil, chopped

Step 1: Slice the Zucchini and Preheat the Oven

Begin by preheating your oven to 400°F (200°C).

Slice the zucchini lengthwise into thin slices, adjusting the thickness to your preference.

Once sliced, set the zucchini aside for later.

Step 2: Prepare the Bolognese Sauce

In a large pan over medium-high heat, add the ground beef.

Use a spatula to finely break down the meat and pan-fry until it is browned and no longer pink.

Pour the pasta sauce over the cooked beef, reserving 1/2 cup of the sauce for later steps.

Stir the mixture together and then remove the pan from the heat.

Step 3: Make the Ricotta Mixture

In a medium-sized bowl, combine the ricotta cheese, parmesan cheese, an egg, salt, and pepper.

Stir these ingredients together until they are fully incorporated to create a smooth ricotta mix.

Step 4: Begin Assembly with the First Layers

Spread 1/2 cup of the reserved pasta sauce onto the bottom of a 9×13-inch casserole dish.

Lay the zucchini slices on top of the sauce.

Feel free to overlap the slices or arrange them side-by-side to cover the dish’s base.

Step 5: Add the Secondary Layers and Repeat

Spread half of the bolognese sauce over the zucchini.

Evenly distribute half of the ricotta mixture on top of the bolognese layer.

Then sprinkle 1/2 cup of grated mozzarella cheese, along with a touch of chopped parsley and basil.

Repeat these layering steps one more time.

Step 6: Finish with the Final Topping and Bake

For the final topping, add a layer of zucchini slices, sprinkle some chopped parsley and basil, and top with 1/2 cup of mozzarella cheese.

Place the lasagna in the preheated oven and bake for 40 to 45 minutes.

To achieve a golden top, broil for an additional couple of minutes.

Once done, garnish with whole basil leaves before serving.