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Classic Zucchini Lasagna

Classic zucchini lasagna with distinct layers of meat sauce, ricotta, zucchini planks, and golden mozzarella. Built like a traditional lasagna but layered with no noodles for an easy baked, low-carb zucchini lasagna that slices clean.
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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 garlic cloves Minced
  • 24 oz marinara sauce (jar)
  • 1 tsp Italian seasoning
ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated
  • 2 tbsp fresh parsley Chopped
  • 0.1 salt and pepper To taste
  • 2.5 cup mozzarella cheese Shredded
for serving
  • 0.25 cup extra parmesan Optional
  • 1 tbsp fresh basil Optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes, then pat them very dry with paper towels to prevent a watery lasagna.
  2. 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
  1. Preheat the oven to 375°F.
  2. Brown the ground beef or Italian sausage with the diced onion, drain the fat, then add the minced garlic, marinara sauce, and Italian seasoning.
  3. Simmer the sauce for 10 minutes until thickened slightly.
Mix ricotta
  1. Mix the ricotta with the egg, grated parmesan, chopped parsley, and salt and pepper until smooth and evenly combined.
Assemble and bake
  1. Assemble in a 9x13 dish by spreading 1/2 cup meat sauce, layering zucchini planks, spreading the ricotta, adding meat sauce, and then adding mozzarella.
  2. Repeat the layers, ending with meat sauce and mozzarella on top.
  3. Cover with foil and bake for 40 minutes.
  4. Uncover and bake for 15 minutes at 375°F until golden and bubbly.
Rest and serve
  1. Rest the lasagna for 15 minutes before cutting so the layers set.
  2. Serve with extra parmesan and fresh basil.

Notes

Pro tip: sweating and fully drying the zucchini is what keeps this no-noodle lasagna from turning watery—don’t rush the 20 minutes, and pat aggressively. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave. Freezing is possible (up to 2 months), but texture is best when thawed overnight in the fridge before reheating. For a dietary swap, use ground turkey or a plant-based Italian sausage substitute to reduce red meat while keeping the same layer structure.