Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (15 oz) crushed tomatoes; 1 can (6 oz) tomato paste; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 3 medium zucchini, sliced lengthwise; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; Fresh basil for garnish

Highlighted under: Hearty Favorites

I absolutely love making zucchini lasagna with meat sauce. It’s a fantastic way to enjoy a low-carb version of a classic dish without sacrificing flavor. The thinly sliced zucchini makes it lighter yet still satisfying, and the rich, savory meat sauce ties everything together beautifully. Each bite is packed with flavor, and I appreciate how easy it is to assemble. Plus, it’s a great way to use up excess zucchini from the garden. Let's get started!

Created by

Vanessa Doyle

Last updated on 2026-02-08T00:59:36.505Z

Every time I make zucchini lasagna with meat sauce, I’m reminded of how versatile this dish can be. I’ve experimented with different meats and spices to find the perfect balance, and I always end up coming back to this tried-and-true combination. The zucchini layers not only add a different texture but also bring a freshness that I adore.

One of my favorite tips is to sprinkle a bit of cheese on each layer; it enhances the overall flavor and makes the dish even more comforting. Trust me, it’s a winning recipe that’s bound to impress family and friends!

Why You Will Love This Recipe
Layered flavors that bring comfort and satisfaction
Healthy twist on a classic dish, perfect for any occasion
Easy to customize with your favorite cheese or herbs

Understanding Zucchini as a Substitute

Zucchini serves as a fantastic low-carb alternative to traditional pasta, giving this lasagna a unique flavor while reducing calories. When slicing the zucchini, aim for about 1/8 inch thick to ensure even cooking. If the pieces are too thick, they can become mushy or undercooked, disrupting the overall texture of the dish. Using a mandoline can help achieve consistent slices, which promotes even layering in the lasagna and enhances presentation.

Before layering, consider salting the zucchini slices to remove excess moisture. This step can prevent the lasagna from becoming watery during baking, which is a common issue people face. After salting, allow the slices to rest for about 10 minutes, then pat them dry with paper towels. This technique is especially important if your zucchini is particularly large or mature, as older zucchinis tend to hold more water.

Elevating the Meat Sauce

The heart of this zucchini lasagna lies in the savory meat sauce, making the choice of seasoning vital. While the recipe calls for Italian seasoning, you can personalize the flavor with fresh herbs. Adding a teaspoon of fresh oregano or basil during the last few minutes of cooking could elevate the dish significantly. Balance the flavors by tasting the sauce before serving; you can adjust with more salt or a pinch of sugar if the acidity from the tomatoes is too potent.

Simmering your meat sauce adequately not only allows the flavors to blend but also helps thicken the sauce to the right consistency. If the sauce seems too watery after simmering, simply continue to cook it on low heat for an additional 5-10 minutes, allowing it to reduce further. This extra time can enhance the flavor profile, resulting in a rich, thick sauce that beautifully complements the lighter zucchini layers.

Serving and Storage Tips

After baking, it's crucial to let the zucchini lasagna sit for about 10 minutes before slicing. This resting period allows the layers to set, ensuring that each slice retains its shape once served. Cut your lasagna with a sharp knife and consider using a spatula to lift out portions, preventing breakage of the zucchini layers. This will ensure a clean presentation, making it perfect for gatherings or family dinners.

If you have leftovers, zucchini lasagna stores well in the refrigerator for up to 3 days, making it a great option for meal prep. For longer storage, you can freeze individual portions for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This ensures the cheese remains bubbly and you maintain the integrity of the layers.

Ingredients

Meat Sauce Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 teaspoon Italian seasoning
Salt and pepper, to taste

Zucchini Lasagna Layers

3 medium zucchini, sliced lengthwise
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Fresh basil for garnish

Instructions

Prepare the Meat Sauce

In a large skillet over medium heat, brown the ground beef along with the diced onion and minced garlic. Once the meat is cooked, drain the excess fat, then add the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer the sauce for about 20 minutes, stirring occasionally.

Prepare the Zucchini

While the sauce simmers, preheat your oven to 375°F (190°C). Slice the zucchini thinly, using a mandoline for even layers. If desired, sprinkle the slices with salt and let them sit to draw out moisture for about 10 minutes. Pat dry with paper towels.

Assemble the Lasagna

In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Start layering in a baking dish: a thin layer of meat sauce, followed by zucchini slices, then a layer of the ricotta mixture. Repeat these layers until all ingredients are used, finishing with meat sauce on top.

Bake and Serv

Top the final layer with mozzarella and the remaining Parmesan cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before slicing and serving.

Pro Tips

For additional flavor, consider adding chopped spinach or mushrooms to the meat sauce, or using different cheese blends.

Ingredient Variations

One of the great things about this recipe is its versatility. If you're looking for a lower-fat option, consider substituting ground turkey or chicken for the beef. This will slightly alter the flavor, but the overall outcome will still be delicious. You may also want to add a bit more seasoning to compensate for the milder flavor of turkey.

For a vegetarian version, swap the meat sauce for a mixture of sautéed mushrooms and spinach or a hearty lentil bolognese. This adds a different texture and depth while keeping the dish hearty. Additionally, using cottage cheese instead of ricotta can lighten up the dish while still providing a creamy layer.

Cooking Tools You May Need

To streamline the assembly of your zucchini lasagna, having a mandoline slicer is helpful. This tool speeds up the process of cutting your zucchini into even slices, ensuring uniformity throughout the dish. A sharp chef’s knife will work too, but it might take more time to achieve the desired thickness.

Consider using a large oven-safe skillet if you want to reduce dishes for easier cleanup. You can prepare the meat sauce directly in the skillet and layer the zucchini lasagna within it. This technique not only saves time but also enhances the dish by allowing the flavors to meld in one vessel.

Tips for a Perfect Bake

When baking zucchini lasagna, cover it with foil initially to trap moisture and heat, which ensures that the layers cook evenly. Removing the foil during the last 15 minutes allows the cheese to become bubbly and golden brown. Keep an eye on it to prevent burning, especially as the cooking time varies by oven.

Make sure to check for doneness by inserting a knife; it should come out clean and easily penetrate the layers. If not, cover again and bake for an additional 5-10 minutes. Adjusting cooking time based on your oven's peculiarities is key to achieving a perfectly cooked lasagna.

Questions About Recipes

→ Can I use other vegetables instead of zucchini?

Yes, you can experiment with eggplant or slices of butternut squash, but keep in mind they have different cooking times.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Is this dish suitable for freezing?

Absolutely! You can freeze baked zucchini lasagna for up to 3 months. Just be sure to let it cool completely before wrapping it tightly.

→ Can I make this recipe ahead of time?

Yes, you can prepare the lasagna a day in advance and store it in the fridge before baking. Just add a few extra minutes to the baking time.