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A slice of homemade zucchini lasagna with melted cheese, meat sauce, and zucchini layers on a white plate, garnished with parsley and served with a fork.

Zucchini Lasagna

A light and healthy twist on classic Zucchini Lasagna, made with fresh zucchini ribbons instead of pasta. It's cheesy, saucy, and satisfying — even picky eaters love it!
5 from 1 vote
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Course: dinner
Cuisine: American, Italian
Keyword: Easy zucchini lasagna recipe, Healthy zucchini lasagna, Zucchini Lasagna, Zucchini lasagna cottage cheese, Zucchini lasagna keto, Zucchini lasagna rolls, Zucchini lasagna vegetarian, Zucchini lasagna with meat
Prep Time: 45 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Calories: 325kcal
Cost: $13

Equipment

  • 1 Sharp knife (For slicing zucchini)
  • 1 9x13 inch baking dish
  • 1 Large colander (For draining zucchini)
  • 1 Large skillet (For cooking meat sauce)
  • - Paper towels or towel (For moisture removal from zucchini)

Ingredients

The Zucchini Base:

  • 3–4 Large zucchini - Sliced lengthwise into ribbons
  • Salt - For drawing out moisture
  • 1–2 tablespoon Olive oil - For brushing (optional)

The Filling:

  • 1 lb Ground beef or turkey
  • 1 Yellow onion - Chopped
  • 3 Garlic cloves - Minced
  • 2–3 cups Marinara sauce - Homemade or store-bought
  • 1 ½ cups Ricotta cheese - Or cottage cheese
  • 1 ½ cups Mozzarella cheese - Divided
  • ½ cup Parmesan cheese - Grated
  • ¼ cup Fresh basil - Chopped (optional)
  • 1 Egg - For ricotta mixture

The Flavor Builders:

  • 1 teaspoon Italian seasoning
  • ½ teaspoon Black pepper - Or to taste
  • ¼ teaspoon Red pepper flakes - Optional, to taste

Instructions

  • Slice zucchini, salt, and drain thoroughly using the towel trick to remove moisture
  • Brown meat with onions and garlic, add marinara and seasonings, simmer to thicken
    Homemade meat sauce with ground beef, tomatoes, and onions simmering in a stainless steel skillet on a marble countertop.
  • Mix ricotta, egg, mozzarella, basil, and pepper to make the cheese filling
    Creamy ricotta cheese and herb mixture in a glass bowl with a white spatula on a marble surface.
  • Layer sauce, zucchini, and cheese in baking dish, repeat, and top with more cheese
    Zucchini lasagna in a white baking dish with meat sauce, melted cheese, and visible zucchini layers.
  • Bake covered, then uncovered; rest 10 minutes before cutting
    Golden-baked zucchini lasagna topped with bubbly, browned cheese in a white baking dish.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 300g | Calories: 325kcal | Carbohydrates: 12g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 620mg | Potassium: 780mg | Fiber: 3g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 310mg | Iron: 2.4mg