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–+ servings
A baked Zucchini Lasagna in a white rectangular dish, topped with melted cheese and herbs, cut into twelve square pieces.

Delicious Zucchini Lasagna (Never Watery!)

Yield: 6 slices
Prep Time: 45 minutes
Cook Time: 40 minutes
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
I’ve made this zucchini lasagna more times than I can count, and it’s always a hit with my family. The trick is in the zucchini noodles—first salting, then par-baking—so they never release water into the dish. It’s a lighter, veggie-packed take on classic lasagna that’s just as cozy and satisfying.

Ingredients

Instructions 

  • Prep zucchini: Preheat your oven to 375 degrees Fahrenheit. Use a mandolin (preferably) or a very sharp knife to slice the zucchini into ⅛" strips. If the middle is too seedy to slice nicely, either discard it or chop it small and add it to the sauce (this is what I do if the seeds are small).
    5-6 medium zucchinis
    Sliced zucchini arranged in a single layer on a white cutting board.
  • Lay the zucchini strips on a baking sheet and sprinkle with a little salt. After 10 minutes, dry the zucchini well with paper towels or a lint-free cloth. Then, transfer them to the oven to bake for 10 minutes.
    A baking sheet with twenty evenly spaced, raw zucchini slices arranged in rows on a white surface.
  • Make bolognese: While you wait for the zucchini to sweat and bake, start the bolognese. Brown the beef in a medium-sized pot over medium-high heat. Remove any excess fat from the pot and then add the onion, carrot, and celery and cook until all three are golden. Pour in the marinara sauce and season to taste with salt and pepper.
    1 lb lean ground beef, 1 small onion, 1 medium carrot, 2 cups jarred marinara sauce, 1 rib celery
    A white pot filled with cooked meat and tomato sauce, sits on a white marble surface.
  • Make ricotta: In a medium bowl, stir the ricotta, basil, oregano, garlic, egg, salt, and pepper.
    1 cup ricotta, ¼ cup minced fresh basil, 2 tablespoons minced fresh oregano, 2 cloves garlic, 1 large egg, 1 pinch EACH: salt and pepper
    A clear glass bowl on a marble surface contains a mixture of ricotta cheese, herbs, and grated cheese.
  • Assemble: Layer the lasagna in a 9x13 inch baking dish. Start with a thin layer of sauce and then add the zucchini noodles, a thin layer of ricotta, mozzarella, and parmesan. Repeat until all are used. End with zucchini noodles, sauce, then mozzarella and parmesan cheeses.
    8 ounce ball of fresh mozzarella, 1 cup grated parmesan
    A white baking dish filled with zucchini lasagna, topped with shredded cheese and dollops of ricotta, sits on a white marble surface.
  • Bake: Bake the lasagne uncovered for 40-45 minutes, until the cheese is hot and bubbling. For a nicely browned top, broil for 3-5 minutes at the end. Remove the lasagna from the oven and let it rest for 15 minutes before serving.
    A baked Zucchini Lasagna in a white rectangular dish, showing a browned, cheesy top layer with visible meat sauce.

Notes

Ingredients for a Zucchini Lasagna recipe displayed on a white surface, featuring zucchini, ground beef, sauces, cheese, vegetables, and seasonings.
 
Fresh herbs: If you don't have fresh herbs, you can add 1 tablespoon of Italian seasoning. 
Ricotta: Sometimes ricotta can be quite watery. If you open the container and it seems very thin, strain it through a fine-mesh sieve before using. 
Zucchini: You may want to discard the first strip of zucchini —the one with all the skin —since it adds a bit of crunch to the lasagna. I don't mind the crunch, and I don't like wasting food, so I leave it in. But you may want to omit it. 
Layers: I find that this lasagna works the best with many thin layers, so go easy with the sauce and cheese and prioritize thinner layers. 
Quantity: This recipe makes 6 big slices, and one slice is plenty for both my daughter and me. But my husband usually reaches for a second slice. If you have a lot of hungry people at the table, consider adding a loaf of garlic bread. 
Serving: 1 = 1/6 of the recipe, Calories: 377kcal, Carbohydrates: 12g, Protein: 35g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 136mg, Sodium: 971mg, Potassium: 711mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2780IU, Vitamin C: 8mg, Calcium: 438mg, Iron: 4mg