Delicious Zucchini Lasagna (Never Watery!)

This zucchini lasagna is my secret weapon for all the cozy, cheesy vibes—without the dreaded watery mess! Made with simple pantry staples, it’s hearty, fresh, and absolutely delicious.

Zucchini lasagna is one of those recipes that feels indulgent but actually sneaks in a ton of veggies, and my version with ground beef and creamy ricotta cheese is a family favorite. My secret is salting the zucchini slices and pre-baking them — it keeps them from releasing water so the lasagna stays perfectly saucy without ever getting soggy. Using store-bought marinara saves time, but if you want to impress, my homemade marinara sauce takes it to the next level with rich, fresh flavor.

What I love about this lasagna is how effortless it is once you get the prep down. The layers of tender zucchini, seasoned beef, ricotta, and gooey cheese come together in a way that’s both comforting and elegant. It’s a dish that feels special but doesn’t require hours in the kitchen.

To make it a complete meal, I often serve it alongside my Caesar salad and garlic bread — the perfect combo for a veggie-packed dinner that still feels like a treat. Every bite is satisfying and flavorful, a true crowd-pleaser that you’ll want to make again and again.

Make ahead and store

Make-Ahead Instructions:
You can assemble the zucchini lasagna a day in advance. Prepare the zucchini slices, cook the ground beef, and mix the ricotta with seasonings. Layer everything in the baking dish, cover tightly with foil, and refrigerate until ready to bake. When you’re ready, put the casserole dish in the oven as it warms up, and bake for the same amount of time once the oven reaches temperature.

Storage Instructions:
Store any leftover lasagna in an airtight container or cover the baking dish tightly with foil and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick single serving. This lasagna does not freeze well, as the zucchini can release water, altering the texture.

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Delicious Zucchini Lasagna (Never Watery!)

Prep: 45 minutes mins

Resting Time: 15 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 40 minutes mins

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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.

6

Ingredients

• ▢ 5-6 medium zucchinis
• ▢ 1 lb lean ground beef
• ▢ 1 small onion (finely minced)
• ▢ 1 medium carrot (grated)
• ▢ 1 rib celery (minced)
• ▢ 2 cups jarred marinara sauce
• ▢ 1 cup ricotta
• ▢ ¼ cup minced fresh basil (see notes)
• ▢ 2 tablespoons minced fresh oregano (see notes)
• ▢ 2 cloves garlic (finely minced)
• ▢ 1 large egg
• ▢ 1 pinch EACH: salt and pepper
• ▢ 8 ounce ball of fresh mozzarella (shredded)
• ▢ 1 cup grated parmesan

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
  
• 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.
  
• 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
  
• 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
  
• Assemble: Layer the lasagna in a 9×13 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
  
• 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.
  

Notes

 

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. 

Nutrition

Serving: 1 = 1/6 of the recipe, Calories: 377kcal (19%), Carbohydrates: 12g (4%), Protein: 35g (70%), Fat: 21g (32%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 136mg (45%), Sodium: 971mg (42%), Potassium: 711mg (20%), Fiber: 3g (13%), Sugar: 5g (6%), Vitamin A: 2780IU (56%), Vitamin C: 8mg (10%), Calcium: 438mg (44%), Iron: 4mg (22%)

© Author Kristen Stevens

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