Zucchini Lasagna
This zucchini lasagna replaces the noodles with long, thin planks of zucchini, layered with a thick beef and tomato sauce, ricotta and mozzarella. Zucchini is mostly water, so the planks are salted and roasted before layering and the sauce is simmered thicker than usual, which keeps the finished dish sliceable instead of soupy.
By Luca Ferraro
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 5 mins
- Salt zucchini and rest
- 35 mins
- Total Time
- 2 hrs 5 mins
- Servings
- 8 servings
How do you make Zucchini Lasagna?
Slice 1 kg zucchini lengthwise into 5 mm planks, salt for 20 minutes, pat dry and roast at 220°C (425°F) for 10-12 minutes. Simmer 500 g browned ground beef with crushed tomatoes until thick. Layer zucchini, ricotta mixed with egg and parmesan, sauce and 225 g mozzarella three times. Bake uncovered at 190°C (375°F) for 35-40 minutes, until bubbling and 74°C (165°F) in the centre. Rest 15 minutes.
- Total time
- 2 hrs 5 mins
- Calories
- 430 per serving
- Protein
- 33 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Zucchini
Meat sauce
Ricotta layer
Topping
Equipment
23 x 33 cm (9 x 13 in) baking dish · 2 large rimmed baking sheets · Mandoline or sharp knife · Large deep skillet · Mixing bowl · Instant-read thermometer
Quick Directions
Slice and salt the zucchini
Trim the zucchini and slice them lengthwise into planks about 5 mm thick with a mandoline or sharp knife.
Roast the zucchini
Heat the oven to 220°C (425°F).
Make a thick meat sauce
Meanwhile, heat the oil in a large deep skillet over medium heat and cook the onion for 5 minutes.
Mix the ricotta
Stir the ricotta, egg, 50 g parmesan and parsley together until smooth.
Layer
Spread a thin layer of meat sauce over the bottom of the dish.
Bake
Bake uncovered for 35-40 minutes, until the cheese is golden and the sauce bubbles at the edges.
Rest and serve
Rest for 15 minutes before cutting into 8 pieces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect zucchini lasagna.
Slice and salt the zucchini
Trim the zucchini and slice them lengthwise into planks about 5 mm thick with a mandoline or sharp knife. Lay them on paper towels or a clean towel, sprinkle both sides with the 1 tsp salt and leave for 20 minutes. Press firmly with more towels to soak up the water that beads on the surface.
Roast the zucchini
Heat the oven to 220°C (425°F). Arrange the planks in a single layer on two oiled baking sheets, brush lightly with the olive oil and roast for 10-12 minutes until just tender and slightly dry. Lower the oven to 190°C (375°F).
Make a thick meat sauce
Meanwhile, heat the oil in a large deep skillet over medium heat and cook the onion for 5 minutes. Add the garlic and beef and cook for 7-8 minutes, breaking it up, until browned with no pink remaining; ground beef is safe at 71°C (160°F). Drain the fat. Stir in the tomato paste, then the crushed tomatoes, oregano, basil, salt and pepper. Simmer uncovered for 15-20 minutes, stirring often, until very thick.
Mix the ricotta
Stir the ricotta, egg, 50 g parmesan and parsley together until smooth.
Layer
Spread a thin layer of meat sauce over the bottom of the dish. Lay a third of the zucchini planks on top, slightly overlapping. Spread over half the ricotta, then a third of the remaining sauce and a third of the mozzarella. Repeat once. Finish with the last of the zucchini, the remaining sauce, the remaining mozzarella and the 25 g parmesan.
Bake
Bake uncovered for 35-40 minutes, until the cheese is golden and the sauce bubbles at the edges. The centre should reach 74°C (165°F).
Rest and serve
Rest for 15 minutes before cutting into 8 pieces. If any liquid pools at the edges, tilt the dish and spoon it off before serving.
Recipe Tips
- Don't skip salting and roasting. Raw zucchini releases a lot of water in the oven and turns the lasagna soupy.
- Keep the planks an even 5 mm thick. Thinner slices fall apart; thicker ones stay firm and watery in the centre.
- Bake it uncovered. A foil cover traps steam from the zucchini, which ends up in the bottom of the dish.
Variations
- Use eggplant planks, salted and roasted the same way, for half or all of the zucchini.
- Swap the beef for ground turkey and cook it until it reaches 74°C (165°F).
- Vegetarian: replace the beef with 450 g finely chopped mushrooms, cooked until browned and all their liquid has evaporated.
Nutrition (per serving)
| Calories | 430 |
|---|---|
| Protein | 33 g |
| Carbs | 16 g |
| Fat | 26 g |
| Saturated fat | 12.8 g |
| Fibre | 3.5 g |
| Sugar | 9 g |
| Sodium | 860 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 3 days. A little liquid may collect in the dish; spoon it off before reheating.
- Freezer
- Freezing is not recommended. The zucchini turns watery and soft when thawed.
- Reheat
- Reheat covered at 180°C (350°F) for 20-25 minutes, or microwave single portions for 2-3 minutes, until hot to 74°C (165°F).
Zucchini Lasagna FAQs
How do you keep zucchini lasagna from being watery?
Salt the zucchini planks for 20 minutes, press them dry, then roast them at 220°C (425°F) for 10-12 minutes before layering. Simmer the meat sauce until very thick, bake uncovered and rest the lasagna for 15 minutes before cutting.
Do you have to cook zucchini before making zucchini lasagna?
It is strongly recommended. Raw zucchini releases its water as it bakes, which floods the dish. Roasting or grilling the salted planks first removes much of that moisture and adds flavour.
Is zucchini lasagna low-carb?
Yes. Without pasta, each serving has about 16 g of carbohydrates, compared with roughly 30-40 g for a slice of classic lasagna. Most of the carbohydrate comes from the tomatoes and zucchini.
Is zucchini lasagna gluten-free?
This recipe uses only naturally gluten-free ingredients. If you are cooking for someone with coeliac disease, check the labels on the canned tomatoes and cheeses to rule out cross-contact.
Can you freeze zucchini lasagna?
It is not recommended. Zucchini becomes soft and watery after freezing and thawing. Refrigerate leftovers for up to 3 days instead and reheat until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
