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Zucchini Lasagna
5 from 21 votes

Zucchini Lasagna

Zucchini Lasagna replaces traditional pasta with thinly sliced baked zucchini layered with a rich meat sauce and creamy ricotta filling, then topped with shredded mozzarella and Parmesan. The dish offers a tender, savory texture with the fresh vegetable base absorbing the hearty tomato sauce and melted cheeses. It’s prepared by baking tender zucchini slices and simmering a spiced beef and tomato sauce before assembling and baking the layers.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 servings (1 slice each)
Calories: 510 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

For the zucchini:
  • 2 pounds zucchini ends trimmed and sliced lengthwise into 1/4 inch slices
  • 2 tablespoons olive oil
  • black pepper freshly ground
  • salt freshly ground
For the sauce:
  • 2 pounds ground beef (see note 1)
  • 1 medium onion chopped (about 1 cup)
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes undrained
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 2 tablespoons granulated sugar or to taste (see note 2)
  • 1 1/2 teaspoons basil dried
  • 1 tablespoon Italian seasoning (see note 3)
  • 1 teaspoon fennel seeds (see note 4)
For the ricotta filling:
  • 15 ounces ricotta cheese (see note 5)
  • 1 large egg
  • 2 teaspoons parsley dried
  • 1/2 teaspoon salt
For assembly:
  • 1 cup Parmesan Cheese shredded
  • 4 1/2 cups mozzarella cheese shredded
  • parsley minced, for garnish, fresh

Instructions

To make the zucchini:
    Cup of Yum
  1. Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up.
  2. In a large bowl, add zucchini slices, olive oil, and season with salt and freshly ground black pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine.
  3. Arrange zucchini slices on prepared baking sheets in an even layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes. Drain on paper towels and reduce oven temperature to 375 degrees.
To make the sauce:
  1. Meanwhile, in a medium saucepan over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered until thickened, about 15 to 20 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper (I like 1 1/2 teaspoon salt and 3/4 teaspoon pepper). You should have about 2 quarts of sauce.
To make the ricotta filling:
  1. In a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until sauce and zucchini are finished.
To assemble and bake the lasagna:
  1. In the bottom of a 9-inch by 13-inch dish, spread 2 cups meat sauce. Arrange a single layer of zucchini over the meat sauce. Spread with heaping 2/3 cups ricotta mixture. Top with about 1 1/2 cups mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
  2. Spoon 2 cups meat sauce over the cheese. Make another layer of zucchini, ricotta mixture (2/3 cup), mozzarella (1 1/2 cups) and Parmesean (1/3 cup). Repeat layers one more time, for a total of three layers.
  3. Place baking dish on a rimmed baking sheet. Bake until bubbling hot, and cheese is beginning to brown, about 25 to 35 minutes. Remove from oven and allow to rest 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

  • Use ground beef, Italian sausage, or a combination for the meat sauce depending on flavor preference.
  • Sugar helps balance acidity in the tomato sauce; adjust or omit based on taste.
  • Make homemade Italian seasoning with dried herbs like basil, oregano, rosemary, thyme, and marjoram if desired.
  • Fennel seeds add a subtle flavor; omit if you prefer a sweeter tomato sauce and use only ground beef without sausage.
  • Homemade ricotta can be used with milk, lemon juice, vinegar, and salt for freshness.
  • This recipe makes a 9x13 inch dish, yielding about 12 slices.
  • Store leftovers covered in the refrigerator for up to four days.

Nutrition Information

Serving 1 slice Calories 510kcal (26%) Carbohydrates 18g (6%) Protein 33g (66%) Fat 35g (54%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 128mg (43%) Sodium 967mg (40%) Potassium 964mg (21%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1208IU (24%) Vitamin C 26mg (29%) Calcium 435mg (44%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 servings (1 slice each)

Amount Per Serving

Calories 510

% Daily Value*

Serving 1 slice
Calories 510kcal 26%
Carbohydrates 18g 6%
Protein 33g 66%
Fat 35g 54%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 128mg 43%
Sodium 967mg 40%
Potassium 964mg 21%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 1208IU 24%
Vitamin C 26mg 29%
Calcium 435mg 44%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.