Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 lb ground beef; 1 onion, chopped; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 3 medium zucchinis, sliced thinly; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 large eggs; Fresh basil for garnish

Highlighted under: Home Recipes

I’ve always been a fan of lasagna, but with my love for vegetables, I couldn’t resist creating a healthier version. This Zucchini Lasagna With Meat Sauce has quickly become a staple in our home! The tender zucchini strips replace traditional pasta while holding together the rich flavors of the savory meat sauce. I love how this dish is not only delicious but also packed with nutrients, making it a guilt-free indulgence for the whole family.

Created by

Quincy Harper

Last updated on 2026-02-07T18:21:35.513Z

When I first tried to make a zucchini lasagna, I was a bit skeptical about how well zucchini would perform as pasta. However, after several iterations, I discovered that salting and sweating the zucchini helped to remove excess moisture, leading to a much better texture. The depth of flavor in my meat sauce as it simmers slowly brings the whole dish together beautifully!

One specific tip I learned is to let the lasagna rest after baking. This allows the layers to set, making it easier to slice and serve. The first time I served it right away, it fell apart. Now, I find it’s perfect with a sprinkle of fresh basil on top, enhancing the already rich flavors of the dish!

Why You'll Love This Recipe
Hearty meat sauce combined with fresh zucchini for a wholesome meal
Lower carb alternative to traditional lasagna without compromising on flavor
Perfect for meal prepping or family gatherings

Understanding Zucchini as Pasta

Choosing the right zucchini is essential for achieving optimal texture in your lasagna. Look for medium-sized zucchinis that are firm and free of blemishes. When sliced thinly, they should retain some crunch after baking, adding a nice contrast to the rich meat sauce. I recommend using a mandoline slicer for even strips, ensuring an even cook throughout the layers. This conscientious approach will help prevent a soggy result that sometimes occurs with thicker cuts.

A key step in this recipe is salting the zucchini slices beforehand. This process draws out excess moisture, preventing your lasagna from becoming watery. After allowing the salted zucchini to sit for about 20 minutes, pat them dry with paper towels to remove any surface moisture. If you skip this step, the lasagna might release excess liquid during baking, which can compromise the overall dish quality.

Perfecting the Meat Sauce

To create a robust flavor in your meat sauce, consider using a blend of ground meats, such as beef and pork, to add depth. Cooking the onions and garlic until they are translucent not only enhances their sweetness but also builds a strong base for the sauce. Once the tomatoes are added, let the sauce simmer uncovered. This allows excess liquid to evaporate, thickening the sauce for a hearty finish.

Be sure to taste your sauce as it simmers. Adjust seasoning with salt and pepper at various stages to build layers of flavor. The dried oregano and basil can be substituted with fresh herbs if available; just remember to use about three times the amount of fresh herbs, as they are less concentrated. After simmering, your sauce should be thick enough to hold its shape on the zucchini layers, rather than running off.

Ingredients

For the Meat Sauce

1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For the Zucchini Layers

3 medium zucchinis, sliced thinly
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs
Fresh basil for garnish

Feel free to adjust the spices in the meat sauce to suit your taste!

Instructions

Prepare the Zucchini

Slice the zucchini into thin strips, about 1/8 inch thick. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels before using.

Cook the Meat Sauce

In a large skillet over medium heat, sauté the onion and garlic until translucent. Add the ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let simmer for 30 minutes.

Mix the Cheese Filling

In a bowl, combine ricotta cheese, eggs, and half of the mozzarella and Parmesan cheeses. Mix well until smooth.

Assemble the Lasagna

In a baking dish, layer zucchini, followed by meat sauce, then the cheese mixture. Repeat layers, finishing with a layer of meat sauce topped with remaining mozzarella and Parmesan.

Bake the Lasagna

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Let Rest and Serve

Remove from the oven and allow to rest for 10-15 minutes. Garnish with fresh basil before slicing and serving.

Enjoy your delicious and healthier take on lasagna!

Pro Tips

For added flavor, you can sauté some mushrooms or spinach with the meat sauce. It’s a great way to increase the nutritional value and taste!

Make-Ahead and Storage Tips

This Zucchini Lasagna is ideal for meal prep! You can assemble the layers without baking and store it in the refrigerator for up to 24 hours before cooking. Just remember to cover the dish tightly with foil or plastic wrap. If you want to make a larger batch, simply double the ingredients and use a larger baking dish. You may need to add a few minutes to the baking time if the layers are thicker.

To freeze, prepare the lasagna as directed but do not bake it. Cover the dish tightly and freeze for up to three months. When you're ready to enjoy it, thaw overnight in the refrigerator and then bake as instructed. This makes for a speedy weeknight dinner option—just throw it in the oven and let it cook while you unwind after the day.

Serving Suggestions and Variations

To elevate your dining experience, serve the Zucchini Lasagna with a side salad, such as a simple arugula salad drizzled with balsamic vinaigrette. The freshness of the salad complements the richness of the lasagna nicely. You might also consider pairing it with garlic bread or toasted baguette slices to soak up any extra sauce on the plate.

Feeling adventurous? You can vary the cheese mix by adding in some ricotta with herbs or incorporating a layer of sautéed spinach for added nutrients. For a spicy kick, consider adding crushed red pepper flakes to the meat sauce. Don't hesitate to customize this dish according to seasonal vegetables or your family's preferences; it’s a versatile recipe that can easily adapt!

Questions About Recipes

→ Can I make this lasagna ahead of time?

Yes! You can prepare it a day in advance and store it in the refrigerator. Just bake it when you're ready to serve.

→ Can I freeze zucchini lasagna?

Absolutely! It freezes well. Just let it cool completely, then wrap tightly and store in the freezer for up to 3 months.

→ Can I use other vegetables instead of zucchini?

Yes, you can use eggplant or thinly sliced bell peppers as alternatives for a different flavor profile.

→ How can I ensure the zucchini doesn't make my lasagna watery?

Salting the zucchini and letting it sweat before assembling the lasagna will help remove excess moisture.