Zucchini Lasagna
This zucchini lasagna recipe is cheesy, meaty, and packed with flavor — no noodles, naturally gluten-free, only 266 calories and 24g of protein per serving. One key technique keeps it from ever getting watery.
Equipment
- Mandoline optional
Ingredients
Zucchini
- 1 tablespoon olive oil
- 4 small zucchini sliced lengthwise into ⅛-inch planks
- ½ teaspoon salt divided
Meat Sauce
- ½ large onion about 1¼ cups, diced into ¼-inch pieces
- 1 lb ground beef 85% or 90% lean
- ½ teaspoon garlic powder or 1½ teaspoons fresh minced garlic
- 1 24 oz jar marinara sauce low-sugar if preferred
- 1½ tablespoons balsamic vinegar
- 1½ cups frozen chopped spinach
- ⅛ - ¼ teaspoon black pepper
Ricotta and Cheese Layers
- 1½ cups whole milk ricotta cheese
- 2 large eggs
- ¾ teaspoon Italian seasoning
- ¼ cup grated parmesan cheese
- 2 ¼ cups shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 375°F. Spray a 9x13" baking dish with non-stick cooking spray.
- Heat a large non-stick skillet over medium-high heat. Add olive oil and heat until shimmering. Add the zucchini and ¼ teaspoon salt. Sauté for 6–8 minutes, flipping every 1–2 minutes, until the moisture has evaporated and the zucchini is starting to brown. Remove from the pan and set aside.
- Add the ground beef, onion, and garlic to the same pan. Cook, crumbling as you stir, for 4–5 minutes until cooked through.
- Drain the beef if desired and return to the pan. Add the marinara sauce, balsamic vinegar, and frozen spinach. Stir well and bring to a simmer. Cook uncovered for 10–13 minutes, until the sauce is a deeper red and has thickened. Season with black pepper. Remove from heat.
- In a medium bowl, whisk together the ricotta, eggs, Italian seasoning, remaining ¼ teaspoon salt, and parmesan until smooth.
- Spread half the meat sauce evenly in the bottom of the baking dish. Layer half the zucchini on top. Dollop and spread half the ricotta mixture over the zucchini. Sprinkle with half the mozzarella. Repeat the layers with the remaining ingredients.
- Bake uncovered for 33–35 minutes, until bubbling around the edges and golden brown on top.
- Remove from the oven and let rest for 5–10 minutes before slicing and serving.
Notes
- Don't skip sautéing the zucchini — this removes excess moisture and is what keeps the lasagna from getting watery.
- Make-ahead: Assemble through Step 6, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
- Meat swap: Ground turkey or Italian chicken or turkey sausage work in place of ground beef.
- Spinach: No need to thaw — add frozen spinach directly to the sauce. For fresh, add 5 oz in the last 2 minutes of simmering.
- Ricotta swap: Cottage cheese can substitute — drain it well first and blend if desired.
- Storage: Refrigerate, covered, for 4–5 days, or freeze in individual portions for up to 3 months.
Nutrition
Serving: 1/12 of the lasagnaCalories: 266kcalCarbohydrates: 10gProtein: 24gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 87mgSodium: 668mgFiber: 3gSugar: 5g
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