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The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A thick, appetizing slice of zucchini lasagna showing layers of meat sauce, ricotta, and zucchini noodles.
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You want comforting lasagna flavor without the carbs or the soggy mess? This easy zucchini lasagna recipe uses a simple trick to keep the zucchini layers firm, delivering a hearty, low-carb, and gluten-free bake perfect for weeknight dinners.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt (for drawing out water)
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform strips, about 1/8 inch thick. You can use a mandoline for consistency.
  2. Draw out moisture: Lay the zucchini slices on paper towels or a clean kitchen towel. Sprinkle both sides lightly with salt. Let them sit for 30 minutes. This step is key to preventing a watery result.
  3. Blot the zucchini dry: After 30 minutes, use more paper towels to firmly press and blot all the moisture from the zucchini slices. Discard the liquid.
  4. Pre-cook the zucchini (optional but recommended for firmness): Lightly brush the slices with olive oil and bake them on a sheet pan at 400°F (200°C) for 10 minutes, or grill them briefly until slightly softened but not limp.
  5. Prepare the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add ground meat and cook until browned. Drain any excess fat. Stir in garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  6. Prepare the cheese filling: In a bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, and pepper until combined.
  7. Assemble the lasagna: Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom. Arrange a single layer of dried zucchini slices over the sauce, overlapping slightly.
  8. Spread half of the ricotta mixture over the zucchini. Top with one-third of the mozzarella cheese and then half of the remaining meat sauce.
  9. Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, and another layer of meat sauce.
  10. Finish the top: Place the final layer of zucchini slices on top, cover with the remaining meat sauce, and sprinkle generously with the remaining mozzarella cheese.
  11. Bake: Cover the dish loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
  12. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, which helps prevent sogginess.

Notes

  • For a keto zucchini pasta substitute, ensure your marinara sauce has no added sugar.
  • If you prefer Zucchini Lasagna Rolls, skip the layering and instead spread the ricotta mixture over the dried zucchini slices, roll them up, place them seam-side down in a baking dish with sauce, and top with mozzarella.
  • You can make this a make ahead zucchini lasagna by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the fridge.

Nutrition

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