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Classic Zucchini Lasagna

Classic zucchini lasagna swaps noodles for layered zucchini planks, baked until golden and bubbly with rich meat sauce, creamy ricotta, and melted mozzarella. This no-noodle lasagna method includes sweating and roasting the zucchini to prevent watery layers.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini sliced lengthwise into 1/4-inch planks
  • 1 tsp salt for sweating
Meat Sauce
  • 1.5 lb ground beef or Italian sausage
  • 1 onion small, diced
  • 4 garlic cloves, minced
  • 1 can (24 oz) marinara sauce
  • 1 tsp Italian seasoning
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh parsley chopped
  • 0.25 salt and pepper to taste (additional)
  • 0.25 black pepper to taste (additional)
  • 2.5 cup mozzarella cheese shredded
To Serve
  • 0.25 cup extra parmesan
  • 2 tbsp fresh basil

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the Zucchini
  1. Salt the zucchini planks and let sit for 20 minutes, letting them release moisture, then pat very dry with paper towels (critical to prevent a watery lasagna).
  2. Grill or roast the zucchini planks in a 425°F oven on a sheet pan for 10 minutes to remove more moisture, then set aside and keep their surfaces dry.
Make the Meat Sauce
  1. Preheat the oven to 375°F while you cook the sauce.
  2. Brown the ground beef with the onion, then drain fat so the sauce is not greasy.
  3. Add the garlic, marinara, and Italian seasoning and simmer for 10 minutes until it thickens slightly.
Mix the Ricotta
  1. Mix the ricotta with the egg, parmesan, parsley, salt, and pepper until smooth and evenly combined.
Assemble and Bake
  1. Assemble in a 9x13 dish by spreading 1/2 cup meat sauce, then layering zucchini planks, spreading ricotta, adding meat sauce, and sprinkling mozzarella.
  2. Repeat the layers and end with meat sauce and mozzarella on top for a browned, bubbly finish.
  3. Cover with foil and bake at 375°F for 40 minutes, then uncover.
  4. Bake uncovered for 15 minutes at 375°F until golden and bubbly with visible melted cheese edges.
Rest and Serve
  1. Rest for 15 minutes before cutting so the layers hold their distinct stack.
  2. Serve with extra parmesan and fresh basil.

Notes

To keep zucchini lasagna from turning watery, the two moisture steps matter: sweat with salt for 20 minutes and pat extremely dry, then roast at 425°F for 10 minutes. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the zucchini can weep as it thaws. For a lighter swap, use lean ground beef or Italian sausage and choose part-skim ricotta and mozzarella.