Go Back

Classic Zucchini Lasagna

Classic zucchini lasagna with distinct layered stacks of meat sauce, ricotta, zucchini noodles (planks), and golden mozzarella. This no-noodle lasagna bakes until bubbly and slices clean after a 15-minute rest.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini sliced lengthwise into 1/4-inch planks
  • 1 tsp salt for sweating
meat sauce
  • 1.5 lb ground beef or Italian sausage
  • 1 small onion diced
  • 4 clove garlic minced
  • 24 oz marinara sauce 1 jar
  • 1 tsp Italian seasoning
ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan, grated
  • 2 tbsp fresh parsley, chopped
  • 1 salt and pepper to taste
cheese
  • 2.5 cup mozzarella cheese, shredded
  • 1 extra parmesan for serving
  • 1 fresh basil for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and dry the zucchini
  1. Salt the zucchini planks and let sit for 20 minutes, then pat very dry with paper towels to prevent a watery lasagna.
  2. Grill or roast the zucchini planks on a sheet pan in a 425°F oven for 10 minutes to remove more moisture, then set aside.
Make the meat sauce and ricotta mixture
  1. Preheat the oven to 375°F.
  2. Brown the ground beef with the onion, drain the fat, then add the garlic, marinara sauce, and Italian seasoning and simmer for 10 minutes.
  3. Mix the ricotta with the egg, parmesan, parsley, and salt and pepper to taste until smooth.
Assemble and bake
  1. Assemble in a 9x13 dish by spreading 1/2 cup meat sauce, then layering zucchini planks, spreading the ricotta, adding meat sauce, and topping with mozzarella.
  2. Repeat the layers until you end with meat sauce and mozzarella on top, then cover with foil.
  3. Bake covered for 40 minutes at 375°F, then uncover and bake 15 minutes until golden and bubbly.
  4. Rest for 15 minutes before cutting, then serve with extra parmesan and fresh basil.

Notes

Key pro tip: salting and thoroughly drying the zucchini is critical for clean slices and a lasagna that isn’t watery. Store leftovers covered in the fridge for up to 4 days; freeze baked portions for up to 3 months and thaw in the fridge before reheating. For a lighter option, use Italian turkey sausage or lean ground beef in the meat sauce (texture stays similar).