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Hearty, Non-Watery Zucchini Lasagna Recipe

A thick, appetizing slice of zucchini lasagna featuring layers of meat sauce, melted cheese, and zucchini noodles.
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This easy zucchini lasagna recipe swaps pasta for tender zucchini layers, creating a low-carb, gluten-free comfort food makeover that avoids sogginess. It is perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt
  • 1 pound ground turkey or ground beef (or substitute with lentils for vegetarian)
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into 1/4-inch thick planks. Lay the slices on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with more paper towels. This step is key for non-watery zucchini lasagna.
  2. Prepare the meat sauce: Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned. Drain any excess fat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more. Add marinara sauce, oregano, basil, and pepper. Simmer for 10 minutes.
  3. Prepare the cheese filling: In a medium bowl, mix together ricotta cheese, egg, and Parmesan cheese.
  4. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish. Arrange a single layer of dried zucchini planks over the sauce, slightly overlapping if needed.
  6. Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with one-third of the mozzarella cheese.
  7. Spoon half of the remaining meat sauce over the cheese layer. Repeat the layers: zucchini, remaining ricotta, one-third of the mozzarella, and remaining meat sauce.
  8. Top with the final layer of zucchini planks and the remaining mozzarella cheese.
  9. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned.
  10. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, preventing a soggy result.

Notes

  • For a vegetarian zucchini lasagna, substitute the ground meat with 1.5 cups of cooked brown or green lentils mixed into the marinara sauce.
  • If you are making this keto zucchini casserole, confirm your marinara sauce has no added sugar.
  • Resting time after baking is essential for structure; do not skip this step.

Nutrition

Find it online: https://yummagnet.com/zucchini-lasagna-recipe-non-watery/