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Zucchini Lasagna with Ground Beef

Zucchini lasagna with ground beef swaps noodles for tender roasted zucchini planks and bakes into a hearty, low-carb lasagna with a golden mozzarella top. Layers of thick meat sauce and a ricotta egg mixture set cleanly after a short rest for easy slicing.
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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: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini sliced into thin planks
  • 1 tsp salt for sweating
Beef Sauce
  • 2 lb ground beef
  • 1 onion medium, diced
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds optional
  • 0.5 tsp red pepper flakes
  • 0.5 salt and pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.33 cup parmesan grated
  • 2 tbsp fresh parsley
  • 1 salt and pepper for the ricotta layer
  • 3 cup mozzarella shredded, divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare zucchini
  1. Salt the zucchini planks and rest 20 minutes to draw out moisture.
  2. Pat the zucchini very dry, then roast at 425°F for 12 minutes, and set aside to cool slightly so it won’t release excess water later.
Make beef sauce
  1. Brown the ground beef with the diced onion, then drain excess fat.
  2. Add the minced garlic and cook briefly, then stir in crushed tomatoes, tomato paste, Italian seasoning, fennel seeds, and red pepper flakes.
  3. Simmer the sauce at a steady simmer for 15 minutes until thick, seasoning with salt and pepper to taste.
Mix ricotta layer
  1. Mix ricotta with the egg, grated parmesan, fresh parsley, and salt and pepper until smooth and scoopable.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread beef sauce on the bottom, then layer zucchini planks, ricotta, beef sauce, and mozzarella; repeat until you end with beef sauce and mozzarella on top.
  3. Cover tightly with foil and bake for 40 minutes.
  4. Uncover and bake 15 minutes at 375°F, until the mozzarella is golden and visibly browned at the top.
Rest and serve
  1. Rest the zucchini lasagna for 15 minutes before serving so the layers hold together when sliced.

Notes

Pro tip: salting and roasting the zucchini at 425°F for 12 minutes is the key step to avoid watery lasagna—patting dry matters. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot through. Freezing is yes: cool completely, freeze up to 2 months, and thaw overnight in the fridge before reheating. Dietary swap: use low-fat ricotta and part-skim mozzarella for a lighter version while keeping the same layering method.