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4.8 from 15 votes

Zucchini Lasagna (Not Watery)

This Zucchini Lasagna is one of my favorite ways to sneak in extra veggies while still enjoying the cozy, classic Italian flavors we all know and love! With a secret salt trick that ensures you don't end up with a watery mess, and a homemade Italian seasoning mix with SO much flavor — this will soon become a weeknight dinner winner of a dish!

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 492 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 pounds zucchini about 4-5 medium-sized
  • 1 ½ teaspoons salt divided
  • 1 tablespoon oil avocado or olive
  • 1 cup sweet onion finely diced
  • 3 cloves garlic finely minced
  • 1 pound 90/10 ground beef
  • 1 (16-ounce) jar marinara sauce
  • 1 pinch of nutmeg
  • 1 (16-ounce) container whole milk ricotta cheese
  • 1 large egg whisked
  • 2 teaspoons Italian seasoning
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon black pepper
  • 1 cup shredded Mozzarella cheese
  • Fresh parsley and basil chopped

Instructions

    Cup of Yum
  1. Cut and remove the ends from all of the zucchini. Then, cut each one lengthwise into 4-5 slices about ¼”-thick. Lay the zucchini flat on the cutting board and sprinkle with ½ teaspoon of salt. Let sit for 20-30 minutes. Dab the excess liquid with a paper towel every 5-10 minutes to remove it.
  2. In a large skillet add the oil and onion. Sauté over medium heat for 2-3 minutes, or until the onion becomes tender. Add the garlic and continue sautéing for an additional 30 seconds.
  3. Push the onion and garlic to the side of the skillet and add the ground beef. Cook for 7-8 minutes, or until the meat is cooked through and no longer pink. Drain off any excess liquid, if needed. Using a potato masher, mash the meat until it forms fine crumbles.
  4. Pour in the marinara sauce along with the nutmeg, ¾ teaspoon of salt, and black pepper. Stir together, and then bring the sauce to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
  5. While the sauce is simmering, mix together the ricotta cheese, egg, Italian seasoning, Parmesan cheese, and ¼ teaspoon salt in a medium-sized bowl.
  6. Spray a large 9x13 inch baking dish with non-stick cooking spray. Pour in a few spoonfuls of the meat sauce and then layer half of the zucchini slices on top. It’s ok if a few of them overlap.
  7. Spread the ricotta cheese mixture over the slices and then top with half of the meat sauce. Repeat the layers: zucchini slices, ricotta cheese, ending with the meat sauce. Sprinkle the mozzarella cheese on top.
  8. Bake at 375 degrees for 35-40 minutes, uncovered, or until the zucchini is tender and the cheese is lightly golden.
  9. Let sit for at least 10-15 minutes before serving with a sprinkle of fresh parsley or basil and enjoy!

Notes

  • Italian seasoning: this homemade spice blend was used when testing this recipe.
  • Salt: If your seasoning blend has added salt, you may need to adjust the amount of salt used.
  • Slicing: The quickest and easiest way to get even slices is to use a mandoline. If you're slicing the zucchini by hand, trim one side to create a flat edge, place it flat-side down on the cutting board, and then cut the rest into uniform slices.
  • Removing Moisture: Allow adequate time for the salt to extract as much water as possible. Dab the zucchini multiple times while it sits to ensure a less liquidy, firmer finished product.
  • Storage: These lasagna roll-ups will keep well for up to 3-4 days when stored in the refrigerator. It is not recommended to freeze as you will likely end up with excess moisture upon thawing.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 16g (5%) Protein 31g (62%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 137mg (46%) Sodium 1187mg (49%) Potassium 1018mg (29%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1221IU (24%) Vitamin C 35mg (39%) Calcium 390mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 16g 5%
Protein 31g 62%
Fat 34g 52%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 1187mg 49%
Potassium 1018mg 22%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1221IU 24%
Vitamin C 35mg 39%
Calcium 390mg 39%
Iron 4mg 22%

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