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: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper to taste; 3 medium zucchinis, sliced thinly; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; Salt and pepper to taste

Highlighted under: Traditional Comfort Food Recipes

I absolutely love creating this Zucchini Lasagna with Meat Sauce because it's not only a delicious twist on a classic but also a great way to sneak in some veggies. The layers of tender zucchini paired with a rich, savory meat sauce make it comforting yet light. Plus, I find that it’s a wonderful option for meal prepping since it holds up well in the fridge. Whether I’m cooking for family or just treating myself, this dish never disappoints; it’s truly my go-to recipe for a cozy night in.

Created by

Marlowe Sinclair

Last updated on 2026-02-08T00:28:40.131Z

When I first decided to make this Zucchini Lasagna, I was unsure how a vegetable could replace traditional pasta. But after experimenting, I discovered that properly slicing the zucchini and letting it rest allows for a wonderful texture that holds up beautifully in layers. My family couldn’t even tell it was zucchini instead of pasta!

I found that adding a blend of herbs to the meat sauce really enhances the overall flavor. This dish not only satisfies my comfort food cravings but also makes me feel good knowing I'm incorporating healthy ingredients, which is a win-win in my kitchen!

Why You'll Love This Recipe
Layered goodness that satisfies all cravings
A healthier twist on traditional lasagna
Easy to make ahead for busy weeknights

Mastering the Meat Sauce

The meat sauce in this Zucchini Lasagna plays a pivotal role in delivering flavor. Utilizing ground beef adds richness, but can be substituted with ground turkey or chicken for a leaner option. Sautéing the onion and garlic until they're translucent not only brings sweetness but also forms a flavorful base. When simmering the sauce, aim for a low heat to allow the ingredients to meld over approximately 30 minutes, stirring occasionally to prevent sticking or burning.

Don’t skip on seasoning; it’s crucial for elevating your sauce. After simmering, taste and adjust with extra salt, pepper, or herbs, as this will enhance the depth of flavor. If you prefer a bit of heat, a pinch of red pepper flakes can give it a delightful kick. Remember, the longer you let the sauce develop, the more flavorful it becomes, so if you have extra time, letting it simmer for an additional 10-15 minutes can be worthwhile.

Perfecting the Zucchini Layers

The key to perfectly layered zucchini is to slice it uniformly and thinly. A mandoline slicer can help achieve even slices, ensuring uniform cooking and preventing any pieces from becoming mushy. After salting the sliced zucchini, allow them to sit for 10 minutes; this technique draws out excess moisture and prevents a watery lasagna, which can happen when layering zucchini. Patting them dry is essential before assembly as it guarantees they won’t compromise the integrity of your layers.

When assembling the lasagna, layering is everything. I like to stagger the zucchini slices so they overlap slightly; this creates more surface area for the meat sauce and cheese to adhere to. Don't be afraid to be generous with the layers, as this dish benefits from the variety. A well-built lasagna should feel substantial but not overwhelming, retaining a lightness thanks to the zesty zucchini.

Ingredients

For the Meat Sauce

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

For the Zucchini Layers

3 medium zucchinis, sliced thinly
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste

Instructions

Prepare the Meat Sauce

In a large skillet over medium heat, add the ground beef, onion, and garlic. Cook until the beef is browned and the onions are translucent. Drain excess fat, then stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Let the sauce simmer for about 30 minutes.

Prep the Zucchini

While the sauce simmers, slice the zucchinis thinly. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.

Mix Cheeses

In a bowl, combine the ricotta cheese, egg, half of the mozzarella cheese, and Parmesan cheese. Season with salt and pepper.

Assemble the Lasagna

In a baking dish, spread a layer of meat sauce, followed by a layer of zucchini slices. Add a layer of the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella cheese on top.

Bake

Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and slightly golden.

Serve

Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy your delicious zucchini lasagna!

Pro Tips

For an even more flavorful dish, consider adding sautéed mushrooms or spinach to the meat sauce. This extra step will pack in more nutrients and flavor!

Storage Tips

This Zucchini Lasagna can be prepared ahead of time, making it perfect for meal preps. After assembling, cover the dish tightly with foil and refrigerate for up to two days. If you plan on freezing it, it's best to do so before baking. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. It can safely be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw overnight in the fridge and bake as directed.

If you've made a large batch, leftover lasagna can be stored in an airtight container in the fridge for about 3-4 days. Reheat it in the oven at 350°F (175°C) for about 20 minutes to ensure that it’s warmed through evenly. Microwaving is also an option but might result in a soggier texture; if you do use a microwave, a quick 2-3 minutes on high should suffice for single servings.

Serving Suggestions

This dish pairs wonderfully with a fresh green salad or garlic bread, which can balance the richness of the lasagna. I like to serve it with a simple arugula salad drizzled with lemon vinaigrette, as the brightness complements the savory layers beautifully. You can also consider serving it with a side of roasted vegetables for an extra dose of nutrition and flavor.

For a fun variation, try adding fresh spinach or sautéed mushrooms in between the layers for an added depth of flavor and texture. Alternatively, if you're looking to spice things up, consider incorporating some crushed red pepper flakes into the meat sauce for a bit of heat, or add some fresh basil or parsley on top before serving as a finishing touch.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can substitute with your preferred cheeses like cottage cheese or any melting cheese you enjoy.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months.

→ Can I make this vegetarian?

Absolutely! Substitute the ground beef with lentils or quinoa for a delicious vegetarian version.

→ Do I need to cook the zucchini first?

No, the zucchini can be used raw. Letting it rest with salt helps remove excess moisture, ensuring your lasagna isn't soggy.