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The Ultimate Non-Watery Zucchini Lasagna

A hearty slice of zucchini lasagna layered with meat sauce and topped with bubbly melted cheese.
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Make this easy, low-carb zucchini lasagna that avoids sogginess. This recipe uses thin zucchini slices instead of pasta for a healthy, keto-friendly comfort food makeover.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef or Italian sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 15 ounces 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 thin sheets, about 1/8 inch thick. Lay the slices on paper towels and sprinkle generously with salt. Let them sit for 30 minutes to draw out moisture. Pat the slices completely dry with fresh paper towels. This step prevents a watery final dish.
  2. Prepare the meat sauce: Brown the ground beef or sausage in a large skillet over medium heat. Drain off any excess fat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato sauce, diced tomatoes, basil, oregano, and pepper. Simmer for 10 minutes.
  3. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until combined.
  4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a single layer of the dried zucchini slices over the sauce, slightly overlapping them.
  6. Spread half of the ricotta mixture evenly over the zucchini layer. Top the ricotta with one-third of the mozzarella cheese.
  7. Spoon half of the remaining meat sauce over the mozzarella. Repeat the layers: zucchini, remaining ricotta, another third of the mozzarella, and the rest of the meat sauce.
  8. Top the final layer of sauce with the remaining mozzarella cheese.
  9. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let the lasagna rest for at least 15 minutes before slicing and serving. This resting time helps the layers set.

Notes

  • If you prefer a keto zucchini lasagna rolls variation, roll the cheese and meat filling inside the zucchini strips before layering them in the dish.
  • For a richer flavor, use Italian sausage instead of ground beef in the sauce.
  • You can substitute cottage cheese for ricotta cheese if desired.

Nutrition

Find it online: https://eatableempress.com/zucchini-lasagna-recipe-easy-low-carb/