Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (15 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 2 large zucchinis, thinly sliced; 1 tsp salt; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Highlighted under: Traditional Comfort Food Recipes

I absolutely love making Zucchini Lasagna With Meat Sauce because it combines the richness of traditional lasagna with the fresh and healthy essence of zucchini. The first time I tried making this dish, I was amazed at how well the zucchini layers hold up as a great substitute for pasta. Not only does it reduce the carb count, but it also adds a lovely texture that complements the savory meat sauce perfectly. This recipe has quickly become a family favorite, and I can't wait to share it with you!

Created by

Marlowe Sinclair

Last updated on 2026-02-08T00:37:36.577Z

When I first experimented with making a healthier lasagna, I was skeptical about using zucchini in place of pasta. However, after trying it out, I quickly realized that the zucchini not only made the dish lighter but also enhanced the overall flavor. The key is to slice the zucchini thinly and pre-salt them to draw out moisture, which keeps the lasagna from becoming too watery. This tip made all the difference for me!

Each layer of zucchini, meat sauce, and cheese brings together a delightful medley of textures and flavors. It’s an incredibly satisfying meal that even my meat-and-potatoes-loving family adores. What's even better is that it can be made ahead of time and baked when you're ready, making it perfect for busy weeknights!

Why You'll Love This Recipe
A deliciously hearty dish that doesn't skimp on flavor
Zucchini adds nutritious value while reducing carbohydrates
Easy to prepare ahead of time for stress-free meals

Understanding Zucchini as a Pasta Substitute

Zucchini is a versatile vegetable that brings a lot to this dish, acting as a low-carb alternative to traditional lasagna noodles. When sliced thinly, zucchini layers mimic the texture of pasta without the added carbohydrates, making the dish lighter and healthier. Just remember to properly salt the zucchini beforehand to draw out excess moisture; this prevents a watery final dish and ensures that the lasagna maintains its shape while baking.

The key to getting the perfect texture lies in how you slice the zucchini. Aim for even slices, about 1/4 inch thick, to ensure they cook evenly and don’t become mushy. If you're short on time, a mandoline slicer can be a great tool for uniform thickness, creating layers that bake beautifully and hold up well under the meat sauce.

Making the Perfect Meat Sauce

The meat sauce is truly the heart of this Zucchini Lasagna. Using ground beef creates a rich and hearty base, but you can also opt for ground turkey or chicken for a lighter version. The combination of crushed tomatoes and tomato paste enriches the sauce, giving it a depth of flavor that pairs perfectly with the zucchini. Simmering the sauce for at least 15 minutes allows the spices to meld and intensify, creating a robust filling that enhances the overall dish.

If you want to elevate the flavor further, consider adding chopped bell peppers or mushrooms to your meat mixture. These ingredients not only add extra nutrition but also introduce interesting textures and a subtle sweetness that enhances the savory notes of the dish. Just be sure to sauté them with the onions and garlic for the best results.

Storage and Serving Tips

This Zucchini Lasagna can easily be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. As the flavors develop, it can taste even better when made a day in advance. If you plan to freeze it, assemble the lasagna without baking it, cover tightly with foil or plastic wrap, and it will keep well for up to 3 months. When you're ready to bake, let it thaw overnight in the refrigerator and increase the baking time by about 15 minutes.

When serving, let the lasagna cool for about 10 minutes to set, making it easier to slice and serve. It pairs wonderfully with a fresh salad or some garlic bread. If you'd like to add more herbs, a sprinkle of fresh basil or oregano on top just before serving can enhance the presentation and flavor, making it look just as good as it tastes.

Ingredients

For the Meat Sauce

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For the Zucchini Layers

2 large zucchinis, thinly sliced
1 tsp salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Prepare the Zucchini

Sprinkle the zucchini slices with salt and let them sit for about 20 minutes to draw out excess moisture. After 20 minutes, pat them dry with paper towels.

Make the Meat Sauce

In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned. Drain excess fat, then stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes.

Assemble the Lasagna

In a baking dish, spread a thin layer of meat sauce on the bottom. Layer zucchini slices, ricotta cheese, and then more meat sauce. Repeat layers until ingredients are used up, finishing with mozzarella and Parmesan on top.

Bake

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Serve

Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy!

Pro Tips

For an extra kick, add red pepper flakes to the meat sauce or a layer of spinach for more veggies.

Ingredient Substitutions

If you're looking for a dairy-free option, you can substitute the ricotta cheese with cashew cream or a dairy-free cream cheese alternative. This maintains the creamy texture while accommodating those with dietary restrictions. Additionally, if you want to increase the fiber content further, consider adding layers of spinach or other leafy greens alongside the zucchini.

For the cheese topping, trying a mix of different cheeses like Fontina or Gouda can add nuance to the flavor profile. Just be mindful that using different cheeses may alter the melting properties slightly, so mix to find what you enjoy best!

Troubleshooting Common Issues

One common issue with zucchini lasagna is excess moisture; if your final dish turns out watery, consider reducing the liquid in your meat sauce or using firmer zucchini. Slicing the zucchini thinner can also help; thin slices cook quicker and release less moisture during baking. If you notice this problem while baking, you can also help by draining some liquid off the top before serving.

If you're finding it challenging to cut through the layers when it's baked, a sharper knife can make a huge difference. Letting the lasagna sit after baking not only allows the flavors to meld but also helps the layers settle, often resulting in cleaner cuts. Remember, the first slice is always the hardest!

Questions About Recipes

→ Can I use other vegetables instead of zucchini?

Yes, you can use thin eggplant slices or even portobello mushrooms.

→ Is this dish gluten-free?

Absolutely! By using zucchini instead of pasta, this lasagna is naturally gluten-free.

→ Can I make this ahead of time?

Yes, you can assemble the lasagna a day ahead and store it in the refrigerator before baking.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for about 3-4 days.