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

A close-up of a rich slice of zucchini lasagna layered with meat sauce, ricotta, and melted mozzarella cheese.
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Make this easy zucchini lasagna recipe to enjoy guilt-free comfort food. This recipe substitutes pasta with zucchini slices, making it a fantastic low carb zucchini lasagna that avoids becoming watery.

Ingredients

Scale
  • 3 large zucchinis, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the zucchini: Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out moisture. Pat them completely dry with fresh paper towels. This step is key for non watery zucchini lasagna.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add ground beef and onion. Cook until the beef is browned. Drain any excess fat. Stir in minced garlic and marinara sauce. Season with Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  4. Prepare the cheese mixture: In a separate bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix well.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  6. Create the first layer: Arrange one layer of dried zucchini slices over the sauce, overlapping slightly.
  7. Add the cheese layer: Spread half of the ricotta mixture evenly over the zucchini.
  8. Add the second meat layer: Spoon half of the remaining meat sauce over the ricotta.
  9. Repeat layers: Add another layer of zucchini slices, the remaining ricotta mixture, and the rest of the meat sauce.
  10. Top the lasagna: Finish with a final layer of zucchini slices, then top with the remaining mozzarella and Parmesan cheeses.
  11. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned.
  12. Rest: Let the keto zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the structure set.

Notes

  • To ensure a gluten free lasagna alternative, confirm your marinara sauce contains no added flour or gluten ingredients.
  • For a make ahead zucchini lasagna, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer zucchini lasagna rolls, slice the zucchini thicker (about 1/4 inch) and roll the cheese mixture inside before layering them in the dish.

Nutrition

Find it online: https://juliameal.com/zucchini-lasagna/