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Ultimate No-Soggy Zucchini Lasagna with Ground Beef

A hearty, layered slice of zucchini lasagna featuring meat sauce and melted mozzarella cheese on a white plate.
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Make a hearty, low-carb zucchini lasagna that stays firm and flavorful. This recipe focuses on removing excess moisture from the zucchini to prevent a watery final dish.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese

Instructions

  1. Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick.
  2. Lay the zucchini slices on paper towels or a clean kitchen towel. Sprinkle evenly with 1 tablespoon of salt. Let them sit for 30 minutes to draw out moisture. Pat the slices completely dry with more paper towels. This step prevents a watery lasagna.
  3. In a large skillet, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
  4. Stir in the minced garlic, tomato sauce, oregano, basil, and pepper. Simmer the meat sauce for 10 minutes.
  5. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1/2 teaspoon salt. Mix well.
  6. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of the meat sauce on the bottom of the prepared dish.
  8. Arrange a layer of the dried zucchini planks over the sauce, overlapping slightly.
  9. Spread half of the ricotta mixture evenly over the zucchini layer.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  11. Spoon half of the remaining meat sauce over the cheese layer.
  12. Repeat the layers: zucchini planks, remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final layer of zucchini planks and the remaining mozzarella cheese.
  14. Bake for 35 to 40 minutes, or until the cheese is melted and bubbly.
  15. Let the lasagna rest for at least 15 minutes before slicing and serving. This allows it to set.

Notes

  • For an even firmer texture, you can bake the dried zucchini slices on a baking sheet at 400°F for 10 minutes before assembling the lasagna.
  • If you prefer a creamier filling, add 2 tablespoons of heavy cream to the ricotta mixture.
  • Use ground turkey or Italian sausage instead of ground beef for a different flavor profile.

Nutrition

Find it online: https://cookifyme.com/zucchini-lasagna-no-soggy-recipe/