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The Best No-Watery Zucchini Lasagna Recipe

A close-up of a hearty slice of zucchini lasagna layered with meat sauce, ricotta, and melted mozzarella cheese.
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Make this hearty zucchini lasagna that avoids sogginess. This low carb zucchini lasagna uses tender zucchini slices instead of pasta for a healthy, cheesy, and comforting weeknight meal.

Ingredients

Scale
  • 4 large zucchini
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef (optional, omit for vegetarian)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (use a thick variety)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Slice the zucchini lengthwise into 1/4-inch thick planks. Lay the slices on paper towels and sprinkle evenly with 1 tablespoon of salt. Let them sit for 30 minutes to draw out excess water. Pat the zucchini slices completely dry with fresh paper towels. This step is key to preventing a watery result.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. If using meat, heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground turkey or beef and cook until browned. Drain any excess fat. Stir in garlic, oregano, and basil. Add the marinara sauce and simmer for 5 minutes.
  4. In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until combined.
  5. Begin layering the lasagna. Spread a thin layer of the meat sauce (or plain sauce if vegetarian) on the bottom of the prepared baking dish.
  6. Arrange a single layer of dried zucchini planks over the sauce, slightly overlapping them.
  7. Spread half of the ricotta mixture evenly over the zucchini layer.
  8. Sprinkle one-third of the mozzarella cheese over the ricotta.
  9. Spoon half of the remaining meat sauce over the cheese layer.
  10. Repeat the layers: zucchini, remaining ricotta, one-third of the mozzarella, and the remaining sauce.
  11. Top with a final layer of zucchini planks and the remaining mozzarella cheese.
  12. Bake for 35 to 45 minutes, or until the cheese is melted, bubbly, and lightly browned.
  13. Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For an even thicker sauce, simmer your marinara longer or stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of water during the last few minutes of simmering.
  • If you prefer a meatless version, use extra sauce or add sautéed mushrooms and spinach to the sauce layer.
  • You can prepare this entire dish ahead of time, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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