I just made a Zucchini Noodle Lasagna Recipes version that fools picky eaters with meaty, cheesy layers and almost no carbs, and I’m not exaggerating.
Ingredients
- Zucchini: Basically the noodle stand-in, slightly crunchy when you don’t overcook it.
- Salt (for zucchini): Pulls out moisture so your layers won’t be soggy.
Works like magic.
- Olive oil: Adds richness and helps brown veggies and meat.
Tastes homey.
- Ground beef: Hearty protein that makes the dish filling and comfort-food friendly.
- Onion: Sweet, savory base — it softens into that cozy, familiar flavor.
- Garlic: Punchy aroma and warmth; a little goes a long way.
- Crushed tomatoes: Tangy, saucy backbone that keeps everything moist and saucy.
- Tomato paste: Thickens sauce and gives deeper tomato flavor without fuss.
- Italian seasoning: Herby, subtle Mediterranean notes that tie the sauce together.
- Red pepper flakes: Optional kick for folks who like a little heat.
- Salt and pepper: Classic finishing touch; balances and brightens the whole dish.
- Ricotta: Creamy layer that makes it feel indulgent and slightly tangy.
- Egg: Binds the ricotta so the slices hold together when you serve.
- Mozzarella: Melty gooeyness; the stringy cheese dream everyone loves.
- Parmesan: Nutty, salty finish that adds sparkling umami vibes.
- Spinach: Basically the green boost — fresh or thawed, it sneaks in veggies.
- Basil: Fresh brightness; toss it in at the end for lift.
- Nonstick spray or oil: Prevents sticking so your lasagna lifts cleanly from the dish.
Ingredient Quantities
- 4 to 5 medium zucchini, trimmed and sliced lengthwise into 1/8 to 1/4 inch slices
- 1 teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- 1 pound ground beef (or 1/2 lb beef + 1/2 lb Italian sausage, if you like)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 3 cups fresh spinach, roughly chopped (or one 10 ounce package frozen spinach, thawed and well drained)
- 1/4 cup fresh basil, chopped, optional but nice
- Nonstick cooking spray or a little extra olive oil for the baking dish
How to Make this
1. Preheat oven to 375 F (190 C). Trim zucchini and slice lengthwise into 1/8 to 1/4 inch slices, lay in a single layer on paper towels, sprinkle with 1 teaspoon salt and let sit 10 to 15 minutes to pull out moisture, then pat dry with more towels.
2. While zucchini drains, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes, then add garlic and cook 30 seconds until fragrant.
3. Add 1 pound ground beef (or 1/2 lb beef + 1/2 lb Italian sausage) to the skillet, break up and cook until browned and no pink remains. Season with salt, pepper, 1 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using.
4. Stir in 24 ounces crushed tomatoes and 2 tablespoons tomato paste, bring to a simmer and reduce heat to low. Let the sauce simmer 10 to 15 minutes to thicken, taste and adjust salt and pepper.
5. If using fresh spinach, roughly chop 3 cups and quickly sauté in a dry pan until wilted, then squeeze out excess liquid. If using frozen, make sure it is thawed and very well drained. In a bowl mix 15 ounces ricotta, 1 large egg, chopped spinach, 1/4 cup chopped fresh basil if using, and 1/4 cup of the grated Parmesan, season lightly with salt and pepper.
6. Lightly oil or spray a 9×13 baking dish with nonstick cooking spray or a little olive oil. Spread a thin layer of meat sauce on the bottom so the zucchini doesn’t stick.
7. Assemble: lay a single layer of zucchini slices to cover the bottom, spoon a layer of meat sauce over zucchini, dollop and spread half the ricotta-spinach mixture, sprinkle with 1 cup shredded mozzarella and a little Parmesan. Repeat once more (zucchini, sauce, ricotta, 1 cup mozzarella, Parmesan). Finish with a top layer of zucchini, remaining meat sauce, the last cup mozzarella and remaining Parmesan.
8. Cover the dish loosely with foil (spray foil with cooking spray so cheese doesn’t stick) and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and lightly golden.
9. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and holds together. Serve warm, with extra basil if you like.
Equipment Needed
1. Oven (preheat to 375 F / 190 C)
2. 9×13 inch baking dish (lightly oiled or sprayed)
3. Large skillet (for browning meat and cooking sauce)
4. Cutting board and a sharp chef’s knife (for zucchini, onion, basil)
5. Mixing bowls (one for ricotta mixture, one for drained spinach)
6. Measuring cups and spoons (for cheeses, tomato paste, seasonings)
7. Spatula or wooden spoon (for stirring sauce and spreading layers)
8. Paper towels or clean kitchen towels (to drain zucchini and pat dry)
9. Aluminum foil (to cover while baking)
FAQ
Easy Zucchini Lasagna Recipe Substitutions and Variations
- Zucchini: Use thin eggplant slices or yellow summer squash instead, sliced the same thickness. If using eggplant sprinkle with a little salt and let sit 15 minutes to draw out bitterness then pat dry.
- Ground beef (or sausage): Swap for ground turkey or shredded rotisserie chicken for a lighter version. Turkey might need a touch more salt and some extra Italian seasoning to boost flavor.
- Ricotta cheese: Cottage cheese works fine, just blend briefly so it’s smoother, or use plain whole-milk Greek yogurt for tangier, lower-fat filling but reduce the egg by a bit since yogurt is looser.
- Fresh spinach: Replace with frozen chopped spinach (10 oz package) thawed and squeezed dry, or use thinly sliced kale sauteed until soft. If using kale cook it longer because it’s tougher.
Pro Tips
1) Salt the zucchini extra and press longer if you can. Letting them sit 15 to 20 minutes then patting them very dry keeps the bake from getting soggy, and you can even press slices between towels with a cutting board on top for a few minutes to get more water out.
2) Brown the meat well and scrape up the browned bits. A deeper browning adds way more flavor than just cooking until no pink remains, and deglazing with a splash of water or wine before adding tomatoes helps lift those tasty bits into the sauce.
3) Don’t skimp on draining the spinach or thinning the ricotta slightly. If the spinaches not well drained the filling gets watery, and stirring a tablespoon or two of milk or beaten egg into the ricotta makes it spreadable and helps it set without cracking.
4) Let it rest, seriously. Cooling for 10 to 20 minutes after baking makes slicing clean and keeps layers from sliding apart. If you want ahead of time convenience, assemble the night before and bake the next day, or bake fully then refrigerate and reheat gently so it stays moist.
Easy Zucchini Lasagna Recipe
I just made a Zucchini Noodle Lasagna Recipes version that fools picky eaters with meaty, cheesy layers and almost no carbs, and I'm not exaggerating.
6
servings
739
kcal
Equipment: 1. Oven (preheat to 375 F / 190 C)
2. 9×13 inch baking dish (lightly oiled or sprayed)
3. Large skillet (for browning meat and cooking sauce)
4. Cutting board and a sharp chef’s knife (for zucchini, onion, basil)
5. Mixing bowls (one for ricotta mixture, one for drained spinach)
6. Measuring cups and spoons (for cheeses, tomato paste, seasonings)
7. Spatula or wooden spoon (for stirring sauce and spreading layers)
8. Paper towels or clean kitchen towels (to drain zucchini and pat dry)
9. Aluminum foil (to cover while baking)
Ingredients
4 to 5 medium zucchini, trimmed and sliced lengthwise into 1/8 to 1/4 inch slices
1 teaspoon salt, plus more to taste
1 tablespoon olive oil
1 pound ground beef (or 1/2 lb beef + 1/2 lb Italian sausage, if you like)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (24 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper, to taste
15 ounces ricotta cheese
1 large egg
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
3 cups fresh spinach, roughly chopped (or one 10 ounce package frozen spinach, thawed and well drained)
1/4 cup fresh basil, chopped, optional but nice
Nonstick cooking spray or a little extra olive oil for the baking dish
Directions
- Preheat oven to 375 F (190 C). Trim zucchini and slice lengthwise into 1/8 to 1/4 inch slices, lay in a single layer on paper towels, sprinkle with 1 teaspoon salt and let sit 10 to 15 minutes to pull out moisture, then pat dry with more towels.
- While zucchini drains, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes, then add garlic and cook 30 seconds until fragrant.
- Add 1 pound ground beef (or 1/2 lb beef + 1/2 lb Italian sausage) to the skillet, break up and cook until browned and no pink remains. Season with salt, pepper, 1 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using.
- Stir in 24 ounces crushed tomatoes and 2 tablespoons tomato paste, bring to a simmer and reduce heat to low. Let the sauce simmer 10 to 15 minutes to thicken, taste and adjust salt and pepper.
- If using fresh spinach, roughly chop 3 cups and quickly sauté in a dry pan until wilted, then squeeze out excess liquid. If using frozen, make sure it is thawed and very well drained. In a bowl mix 15 ounces ricotta, 1 large egg, chopped spinach, 1/4 cup chopped fresh basil if using, and 1/4 cup of the grated Parmesan, season lightly with salt and pepper.
- Lightly oil or spray a 9×13 baking dish with nonstick cooking spray or a little olive oil. Spread a thin layer of meat sauce on the bottom so the zucchini doesn't stick.
- Assemble: lay a single layer of zucchini slices to cover the bottom, spoon a layer of meat sauce over zucchini, dollop and spread half the ricotta-spinach mixture, sprinkle with 1 cup shredded mozzarella and a little Parmesan. Repeat once more (zucchini, sauce, ricotta, 1 cup mozzarella, Parmesan). Finish with a top layer of zucchini, remaining meat sauce, the last cup mozzarella and remaining Parmesan.
- Cover the dish loosely with foil (spray foil with cooking spray so cheese doesn't stick) and bake for 25 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and lightly golden.
- Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and holds together. Serve warm, with extra basil if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 6
- Calories: 739kcal
- Fat: 35g
- Saturated Fat: 16g
- Trans Fat: 1g
- Polyunsaturated: 1g
- Monounsaturated: 10g
- Cholesterol: 165mg
- Sodium: 733mg
- Potassium: 1027mg
- Carbohydrates: 23g
- Fiber: 5g
- Sugar: 7g
- Protein: 36g
- Vitamin A: 1667IU
- Vitamin C: 25mg
- Calcium: 300mg
- Iron: 3mg
