Hearty Air Fryer Zucchini Lasagna

Getting dinner on the table while keeping things healthy can feel like an impossible task some nights. Between juggling work deadlines, after-school activities, and trying to cut back on carbs, the usual pasta dishes aren’t always the best choice – even if they’re the easiest option when time is tight.

That’s why this air fryer zucchini lasagna has become such a favorite in our house: it’s a lighter take on the classic comfort food, comes together quickly, and still delivers all those great Italian flavors we love, just without the guilt or heavy feeling afterward.

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 you’re at the store, avoid zucchini that feel soft or have wrinkled skin, as these are signs they’re past their prime. Before using them in your recipe, there’s no need to peel the zucchini – just give them a good wash and slice them lengthwise.

Options for Substitutions

This low-carb lasagna recipe can be adapted with several easy swaps:

• Zucchini: You can use yellow summer squash instead of zucchini, or try eggplant slices (just salt and drain them first to remove excess moisture).
• Ricotta cheese: If you’re not a fan of ricotta, cottage cheese works great – just drain it and give it a quick blend for a smoother texture. Greek yogurt can also work, though it might be a bit tangier.
• Minced beef: Feel free to swap the beef with ground turkey, chicken, or even plant-based alternatives. Italian sausage (removed from casings) adds nice flavor too!
• Mozzarella cheese: Any good melting cheese works here – try provolone, fontina, or a mix of Italian cheeses. For a dairy-free version, use your favorite plant-based shredded cheese.
• Marinara sauce: Any tomato-based pasta sauce works well – arrabiata for some heat, or vodka sauce for something different. Just avoid cream-based sauces as they might make the dish too wet.
• Italian herbs: Out of Italian seasoning? Mix equal parts basil, oregano, and thyme. Fresh herbs work too – just use about 3 times the amount of dried herbs called for.

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 into thin, even strips and salt them generously, letting them sit for 15-20 minutes to draw out moisture, then pat thoroughly dry with paper towels before using. Another common mistake is overcrowding your air fryer basket, which prevents proper air circulation and leads to uneven cooking – work in batches if needed, and make sure to leave some space between layers. To avoid a runny cheese mixture, strain your ricotta beforehand and make sure to thoroughly brown the meat mixture until any excess liquid has evaporated. For the best texture and stability, let your lasagna rest for 5-10 minutes after cooking, which allows the layers to set properly and makes it much easier to serve clean portions.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with protein and vegetables, you’ll want some simple sides that complement without overwhelming the dish. A fresh arugula salad with lemon dressing makes a perfect light side, while some warm garlic bread helps round out the meal (and is great for scooping up any extra sauce!). If you’re feeding a crowd, try serving it with some roasted cherry tomatoes or sautéed mushrooms on the side – these vegetables pair really well with the Italian flavors in the lasagna. For a complete low-carb meal, you could also add some simple roasted broccoli or asparagus spears.

Storage Instructions

Keep Fresh: This zucchini lasagna can hang out in your fridge for up to 4 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 portions of this lasagna for up to 3 months in freezer-safe containers. I recommend cutting it into individual portions before freezing – it makes thawing so much easier. Just remember that the zucchini texture might be a bit softer after freezing.

Reheat: To warm up your lasagna, pop it in the air fryer at 350°F for about 5-7 minutes, or microwave it on medium power until heated through. If you’re reheating from frozen, thaw it overnight in the fridge first. You might want to drain any excess liquid that collects at the bottom before reheating.

Prep Ahead: Want to get ahead? You can assemble this lasagna up to 24 hours before cooking. Just cover it well and keep it in the fridge until you’re ready to air fry. The zucchini might release some liquid, but you can just drain it off before cooking.

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: 1800-2000
• Protein: 100-120 g
• Fat: 120-140 g
• Carbohydrates: 40-50 g

Ingredients

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

Step 1: Prepare Your Cooking Tools and Ingredients

Begin by lining a small baking pan with parchment paper.

Ensure the pan fits into your air fryer basket.

Then, preheat your air fryer to 400°F.

Step 2: Cook the Zucchini

Slice the zucchini into ¼-inch thick rounds.

Place them in a single layer in the air fryer basket, working in batches if necessary.

Cook for 8-10 minutes, or until the zucchini rounds are tender.

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

Step 3: Prepare the Meat Sauce

While the zucchini is cooking, heat a frying pan over medium heat.

Add the ground beef, onions, and garlic, cooking until the beef is browned and no pink remains.

Drain any excess fat.

Add the pasta sauce and Italian seasoning to the beef mixture and let it simmer for 2 minutes, allowing the flavors to meld.

Step 4: Mix the Ricotta Filling

In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and pepper.

Stir until all ingredients are well combined, forming a creamy and flavorful cheese filling.

Step 5: Assemble the Lasagna

Begin assembling the lasagna by spreading ½ cup of the meat sauce onto the bottom of the prepared baking pan.

Layer half of the zucchini slices over the sauce, followed by half of the remaining meat sauce.

Spread all of the ricotta cheese mixture evenly over the top.

Add the remaining zucchini slices, and top with the last of the meat sauce.

Step 6: Cook and Finish the Lasagna

Cover the lasagna with foil and place it in the air fryer.

Bake for 40-50 minutes at the reduced temperature of 350°F, or until it is cooked through.

Remove the foil and sprinkle mozzarella cheese over the top.

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

Step 7: Rest and Serve

Once the lasagna is fully cooked and the cheese is golden, allow it to rest for at least 15 minutes before serving.

This helps the layers set and makes it easier to slice.

Serve hot and enjoy your delicious, air fryer lasagna!