Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 4 medium zucchinis, sliced lengthwise; 2 cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese

Highlighted under: Warm Comfort Food Favorites

I absolutely love making Zucchini Lasagna with Meat Sauce! This dish is a fantastic way to combine healthy ingredients with comforting flavors. Whenever I crave lasagna, this unique twist offers a delicious alternative that leaves everyone wanting more. The layers of tender zucchini, rich meat sauce, and gooey cheese come together beautifully. I often serve this to friends and family, and it's always a hit! Plus, it's a great way to sneak in some veggies without compromising on taste.

Created by

Serena Whitaker

Last updated on 2026-02-07T18:45:35.315Z

When I first experimented with making Zucchini Lasagna, I was surprised at how much I loved the result! The key is to slice the zucchini thinly, so it becomes tender and almost melts into the layers. I found that salting the zucchini beforehand helps draw out moisture and prevents the lasagna from becoming watery. This simple step makes a huge difference in achieving the perfect texture!

Each time I prepare this lasagna, I play around with the seasonings in the meat sauce to enhance the flavors. A touch of Italian herbs and a hint of red pepper flakes adds depth, making the dish irresistible. I always top it off with freshly grated Parmesan for that delightful salty kick!

Why You'll Love This Recipe
A healthier take on traditional lasagna
Layers of fresh zucchini create a unique texture
Rich and savory meat sauce that's sure to satisfy

Mastering Zucchini Preparation

When preparing the zucchini for lasagna, slicing them uniformly is key to achieving even cooking. Using a mandoline ensures consistent thickness, which helps the zucchini cook through and prevents sogginess. If you find the zucchini is too watery after salting, you can try roasting the slices for a few minutes prior to assembly, which enhances their flavor and reduces excess moisture.

It's crucial to let the salted zucchini sit for about 10 minutes, as this step draws out moisture that can make your lasagna watery. After patting them dry, check for any remaining moisture. If they feel excessively wet, you can gently press them between paper towels to absorb more liquid. The goal is to keep layers of zucchini tender but not dripping wet.

Building Flavor with Meat Sauce

The flavor of the meat sauce is pivotal in this dish, and making it from scratch gives you control over the ingredients. I love adding a splash of red wine during the simmering phase for a deeper, more complex flavor profile. If you're short on time, you can use store-bought marinara sauce; just ensure to season it to your taste with extra herbs or spices.

To keep the meat sauce rich without being too greasy, use lean ground beef. Cooking the onions and garlic until they're translucent before adding the beef is essential, as this stage builds a flavorful base. Simmering the sauce for at least 15 minutes allows the flavors to meld, but you can simmer longer for an even richer taste.

Layering and Baking Tips

When assembling the lasagna, don’t be afraid to vary the order of the layers. A layer of zucchini, followed by ricotta, then meat sauce, and topped with mozzarella will create luscious bites. Make sure to press down slightly as you layer; this will aid in melding flavors and help the final product hold together better once baked.

Baking the lasagna covered for the first part of the cooking time is essential for preventing the top from over-browning. A cover helps steam the layers, ensuring the zucchini cooks through. Once you remove the foil, watch the cheese closely; it should bubble enthusiastically and turn golden in the last 15 minutes of baking, indicating readiness.

Ingredients

Gather the following ingredients for a delicious Zucchini Lasagna with Meat Sauce.

For the Meat Sauce

1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For the Lasagna

4 medium zucchinis, sliced lengthwise
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Make sure to have all your ingredients prepped and ready to go for the best experience!

Instructions

Follow these steps to create your Zucchini Lasagna.

Prepare the Meat Sauce

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes.

Prep the Zucchini

Using a mandoline or sharp knife, slice zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.

Mix the Ricotta

In a bowl, combine ricotta cheese, egg, and a dash of salt and pepper. Mix well until smooth.

Assemble the Lasagna

In a baking dish, spread a layer of meat sauce at the bottom, followed by a layer of zucchini. Add a layer of ricotta mixture and then sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.

Bake

Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden. Let cool for 10 minutes before serving.

Enjoy your homemade Zucchini Lasagna with Meat Sauce!

Pro Tips

For an extra layer of flavor, consider adding some fresh herbs to the ricotta mixture. Fresh basil or parsley can elevate the dish beautifully!

Storage and Reheating

This Zucchini Lasagna can be stored in the fridge for up to four days. I recommend allowing it to cool completely before transferring it to an airtight container to avoid condensation, which can make the dish soggy. For longer storage, you can freeze it in individual portions, which is perfect for quick meals later on.

When reheating, it's best to do so in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can cover it with foil if the top is browning too quickly. If reheating from frozen, allow it to thaw overnight in the fridge before reheating to ensure it warms evenly.

Variations to Try

While this recipe calls for ground beef, you can easily swap it for turkey or chicken for a lighter option. Additionally, for a vegetarian version, try using a mix of mushrooms and lentils as a hearty replacement for the meat, which will still provide a satisfying texture and umami flavor.

You can also customize the cheese layers by adding crumbled feta or using different varieties of cheeses like Gruyère or Gouda for a unique flavor twist. To increase the veggie content, consider adding layers of sautéed spinach or roasted red peppers to change the color and flavor profile, making this dish even more nutritious.

Questions About Recipes

→ Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with eggplant or even roasted bell peppers for a different flavor.

→ Is this recipe gluten-free?

Absolutely! This recipe does not use traditional pasta, making it gluten-free.

→ How can I make this dish vegetarian?

You can replace the ground beef with lentils or a meat substitute for a delicious vegetarian version.

→ Can I prepare this ahead of time?

Yes! You can assemble the lasagna in advance, cover it, and refrigerate it for up to 24 hours before baking.