Classic Air Fryer Zucchini Lasagna

Finding a low-carb dinner option that’s both satisfying and family-friendly can feel like searching for a needle in a haystack. Between juggling after-school activities and trying to get a proper meal on the table before everyone gets hangry, the usual pasta dishes often seem like the easiest choice.

That’s why this air fryer zucchini lasagna has become my new weeknight favorite: it’s packed with all the Italian flavors we love, comes together quickly in the air fryer, and sneaks in extra vegetables without any complaints from the kids.

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 cut even slices that will layer nicely. The best zucchini for this recipe will be firm to the touch and have smooth, unblemished dark green skin. Try to pick ones that are about 7-8 inches long and 2-3 inches wide, as these are perfect for creating lasagna-style layers. When selecting your zucchini at the store, avoid any that feel soft or have wrinkled skin, as these are past their prime. If you’re working with garden-fresh zucchini, just be sure not to use the super-giant ones, as they tend to be more watery and have larger seeds.

Options for Substitutions

This low-carb lasagna recipe is pretty adaptable – here are some swaps you can try:

• Zucchini: Since zucchini is the main base here, you’ll want to stick with summer squash options. Yellow squash works great, or try eggplant slices (just salt and drain them first to remove excess moisture).
• Ricotta cheese: Not a fan of ricotta? You can use cottage cheese (just blend it smooth first) or mascarpone cheese instead. For a dairy-free version, try mashed tofu with nutritional yeast.
• Minced beef: Ground turkey, chicken, or Italian sausage work well here. For a vegetarian version, use crumbled tempeh or a meat substitute like Beyond Meat.
• Mozzarella cheese: Any good melting cheese works – try provolone, fontina, or dairy-free mozzarella if you’re avoiding dairy. Just keep in mind that different cheeses might change the moisture content.
• Italian herbs: If you don’t have the Italian herb blend, use a mix of oregano, basil, and thyme. Fresh herbs work too – just triple the amount since dried herbs are more concentrated.
• Pasta sauce: Any tomato-based sauce works here. You can use marinara, arrabbiata for some heat, or even plain crushed tomatoes seasoned with herbs and garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini will leave you with a watery, soupy dish instead of the layered masterpiece you’re aiming for. To prevent this, slice your zucchini thinly and either salt it for 15 minutes to draw out moisture, or pre-cook the slices in your air fryer for 2-3 minutes until slightly dried but not fully cooked. Another common mistake is overcrowding your air fryer basket, which prevents proper air circulation and leads to uneven cooking – instead, make sure there’s enough space between layers and consider cooking in batches if needed. For the best results, let your lasagna rest for 10-15 minutes after cooking to help the layers set properly, and remember to drain your ricotta cheese before mixing it with other ingredients to prevent additional moisture from seeping into your dish.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A fresh arugula salad with lemon dressing makes a perfect light side dish that won’t overshadow the main course. For extra vegetables, try some roasted cherry tomatoes or sautéed mushrooms – they’ll fit right in with the Italian flavors of the lasagna. If you’re looking to round out the meal with some bread (because who doesn’t love bread with lasagna?), go for a slice of warm garlic bread or some crispy breadsticks to scoop up any extra sauce.

Storage Instructions

Keep Fresh: Your zucchini lasagna will stay good in the fridge for up to 4 days when stored in an airtight container. Since zucchini releases moisture over time, I recommend placing a paper towel on top of the lasagna to absorb any excess liquid that might accumulate.

Freeze: This lasagna freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Pop it in the freezer where it’ll keep for up to 3 months. Just keep in mind the zucchini might be a bit softer when thawed.

Reheat: To warm up your lasagna, pop it back in the air fryer at 320°F for about 5-7 minutes, or until heated through. You can also use the microwave – just heat in 30-second intervals until it’s nice and hot. If reheating from frozen, thaw overnight in the fridge first.

Make Ahead: Want to prep this in advance? You can assemble the whole lasagna up to 24 hours before cooking. Just cover it well and keep it in the fridge until you’re ready to air fry. This is super handy for busy weeknights!

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2100-2400
• Protein: 120-140 g
• Fat: 130-150 g
• Carbohydrates: 100-120 g

Ingredients

• 1 large zucchini (around 1½ pounds)
• 15 ounces ricotta cheese
• 1 cup grated parmesan cheese
• 1 egg
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• Salt and pepper to taste
• 2 cups mozzarella cheese (8 ounces)
• ½ pound minced beef
• 1 diced onion
• 2 garlic cloves
• 2 cups pasta sauce (store-bought or homemade)
• 1 teaspoon italian herbs

Step 1: Prepare the Air Fryer and Zucchini

Start by lining a small baking pan with parchment paper, ensuring it fits within your air fryer basket.

Preheat the air fryer to 400°F.

Slice the zucchini into ¼-inch thick rounds.

Arrange the slices in a single layer in batches in the air fryer basket and cook for 8-10 minutes or until they are tender.

Once done, reduce the air fryer temperature to 350°F for later use.

Step 2: Cook the Ground Beef Mixture

As the zucchini cooks, heat a frying pan over medium heat.

Add ground beef, onions, and garlic to the pan.

Cook the mixture until no pink remains in the beef.

Drain any excess fat from the pan.

Next, add pasta sauce and Italian seasoning to the beef mixture and allow it to simmer for 2 minutes to integrate the flavors.

Step 3: Prepare the Ricotta Mixture

In a medium bowl, combine ricotta cheese, parmesan, an egg, basil, parsley, salt, and pepper.

Stir until well blended, making sure all the ingredients are evenly distributed.

Step 4: Assemble the Lasagna

Spread ½ cup of the meat sauce onto the bottom of the prepared baking pan.

Place half of the zucchini slices on top, followed by half of the remaining meat sauce.

Spread all of the ricotta mixture evenly over the meat sauce layer.

Add the remaining zucchini slices, then finish with the rest of the meat sauce over the top.

Step 5: Cook and Finish the Lasagna

Cover the lasagna with foil and bake in the preheated air fryer at 350°F for 40-50 minutes or until it is cooked through.

Remove the foil and sprinkle mozzarella cheese over the top.

Continue baking for an additional 8-10 minutes until the cheese becomes golden brown and bubbly.

Step 6: Rest and Serve

Allow the lasagna to rest for at least 15 minutes before serving.

This resting period helps the layers set and makes for easier slicing.

Enjoy your delicious zucchini lasagna!