Zucchini Lasagna Recipe

This Zucchini Lasagna is a low-carb, gluten-free alternative to traditional lasagna, packed with layers of tender zucchini, hearty meat sauce, and rich, cheesy goodness. It’s the perfect keto-friendly comfort food, combining grilled zucchini, ground beef, ricotta, and melty mozzarella for a dish that’s just as satisfying as the original! This healthy zucchini lasagna recipe is ideal for meal prep, family dinners, or a cozy weeknight meal. Plus, it’s high in protein, low in carbs, and bursting with flavor. Whether you’re following a keto, paleo, or gluten-free diet, this easy homemade zucchini lasagna will be a new favorite in your recipe collection!

This healthy zucchini lasagna is a low-carb, gluten-free twist on the classic Italian dish. Layers of tender grilled zucchini, rich meat sauce, and a creamy cheese mixture make for a delicious, hearty meal without the extra carbs from pasta. Perfect for meal prep or family dinners!

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Ingredients

For the Zucchini:

• 2 lbs zucchini (4-5 medium/large), cut into 1/4” thick slices or rings
• 1 tbsp olive oil or cooking spray, plus more for meat sauce
• 2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Meat Sauce:

• 1 1/2 lbs ground beef (15-20% fat content)
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• 24 oz pasta sauce (homemade or store-bought)
• 1/4 cup chopped basil or parsley, divided
• 1 tsp fine sea salt
• 1/2 tsp black pepper

For the Cheese Mixture:

• 4 cups shredded mozzarella cheese, divided
• 15 oz reduced-fat ricotta cheese
• 1 cup shredded Parmesan cheese
• 1 large egg
• 1/2 tsp fine sea salt

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Instructions

Prepare the Zucchini:

1. Preheat an outdoor grill, grill pan, or large skillet over medium-high heat.
2. Slice zucchini into 1/4” thick long slices or rings and discard the ends.
3. Lightly spray or brush both sides with olive oil and season with 2 tsp salt and 1/2 tsp pepper.
4. Grill for 2 minutes per side until crisp-tender, then set aside.

Make the Meat Sauce:

5. Preheat oven to 375°F.
6. Heat 1 tbsp olive oil in a deep saucepan or Dutch oven over medium-high heat.
7. Add ground beef and cook, breaking it up with a spatula, until browned (about 5 minutes). Drain excess fat, leaving 2 tbsp.
8. Add diced onions and sauté for 5 minutes. Stir in garlic and cook for another minute.
9. Pour in pasta sauce and add half the basil or parsley. Season with 1 tsp salt and 1/2 tsp pepper.
10. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Adjust seasoning to taste and remove from heat.

Prepare the Cheese Mixture:

11. In a mixing bowl, combine 1 cup mozzarella, ricotta, Parmesan, egg, remaining basil or parsley, and 1/2 tsp salt. Stir until well blended.

Assemble the Lasagna:

12. Spread 1/2 cup meat sauce in the bottom of a 9×13” casserole dish.
13. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella.
14. Spoon and spread half of the cheese mixture on top.
15. Repeat the layers until you have 3 layers of zucchini.
16. Insert 9-12 toothpicks on the surface to prevent foil from sticking to the cheese.

Bake:

17. Cover with foil and bake at 375°F for 40-45 minutes.
18. Remove foil and broil for 3-4 minutes until the top is golden and bubbly.
19. Let it rest for 15 minutes before slicing. Garnish with fresh basil or parsley and serve.

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Tips

• Use a mandoline slicer for even zucchini slices.
• Grill or bake the zucchini before layering to prevent excess moisture.
• Let the lasagna sit before serving to help it hold its shape.

Variations and Substitutions

• Swap ground beef for ground turkey or chicken.
• Use cottage cheese instead of ricotta for a lighter option.
• Add a layer of spinach or mushrooms for extra veggies.
• Replace zucchini with eggplant or another squash variety.

FAQs

How do I prevent my zucchini lasagna from being watery?
Pre-grill the zucchini or sprinkle slices with salt and let them sit for 15 minutes before patting dry.

Can I make this lasagna ahead of time?
Yes! Assemble it a day in advance, cover, and refrigerate before baking.

Can I freeze zucchini lasagna?
Yes, but it’s best to freeze before baking. Wrap tightly in plastic and foil, then bake from frozen at 375°F for about 1 hour.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a glass of red wine or sparkling water with lemon.
• Enjoy as leftovers—flavors meld beautifully overnight!

Why You’ll Love This Recipe

✔️ Low-carb & gluten-free – A healthy alternative to traditional lasagna.
✔️ Rich and flavorful – Layers of cheesy, meaty goodness.
✔️ Easy to customize – Adjust ingredients to suit your taste.
✔️ Perfect for meal prep – Great for make-ahead lunches and dinners.