Print

The Ultimate Non-Watery Zucchini Lasagna

Close-up of a moist slice of zucchini lasagna showing layers of meat sauce, cheese, and zucchini noodles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a hearty, low-carb lasagna that stays firm. This recipe uses simple techniques to draw out moisture from the zucchini, giving you all the cheesy comfort of classic lasagna without the sogginess. It is an easy, gluten-free dinner perfect for weeknights.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (low sugar preferred)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Slice the zucchini lengthwise into 1/4-inch thick planks. Lay the planks on paper towels, sprinkle evenly with salt, and let them sit for 30 minutes to draw out water. Pat the zucchini slices completely dry with fresh paper towels. This step is key to preventing a watery result.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground meat and cook, breaking it up, until browned. Drain any excess fat.
  4. Stir in the minced garlic, marinara sauce, oregano, and basil. Simmer the meat sauce for 10 minutes.
  5. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix well.
  6. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  7. Arrange a single layer of the dried zucchini planks over the sauce, slightly overlapping them.
  8. Spread half of the ricotta mixture evenly over the zucchini layer. Top with one-third of the mozzarella cheese.
  9. Spoon half of the remaining meat sauce over the cheese layer.
  10. Repeat the layers: zucchini planks, the remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  11. Top with the final layer of zucchini planks and the remaining mozzarella cheese.
  12. Bake for 35 to 40 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  13. Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This resting period helps the layers set.

Notes

  • For a vegetarian option, replace the ground meat with 16 ounces of sautéed mushrooms and spinach.
  • If you prefer a keto lasagna substitute, check your marinara sauce label for added sugar content.
  • To make ahead, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://delishcraze.com/zucchini-lasagna-ultimate-not-watery-recipe/