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Zucchini Lasagna (Not Watery) Recipe

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3.9 from 41 reviews

This Zucchini Lasagna recipe is a delicious low-carb alternative to traditional lasagna, using thinly sliced zucchini in place of pasta sheets. The dish features a rich, flavorful ground beef bolognese sauce layered with creamy ricotta and mozzarella cheeses, baked to perfection with fresh herbs for a hearty, satisfying meal that isn’t watery.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Vegetables

  • 4 large zucchini
  • Small handful fresh parsley and basil (chopped)

Meat and Sauce

  • 2 pounds ground beef
  • 24 ounces pasta sauce (divided, 1/2 cup reserved)

Cheese Mixture

  • 15 ounces ricotta cheese
  • 1 cup shredded Parmesan Reggiano cheese
  • 1 ½ cups shredded mozzarella cheese (divided)
  • 1 egg
  • Salt and pepper to taste

Instructions

  1. Slice zucchini: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, according to your preference for thickness, and set aside.
  2. Cook bolognese: Heat a large pan over medium-high heat. Add the ground beef, breaking it apart finely with a spatula, and cook until browned with no pink remaining. Pour in the pasta sauce (reserve 1/2 cup for later use), stir to combine, then remove from heat.
  3. Make ricotta mix: In a medium bowl, combine ricotta cheese, shredded Parmesan, egg, salt, and pepper. Mix thoroughly until smooth and consistent.
  4. Add the first layers: Spread 1/2 cup of pasta sauce onto the bottom of a 9×13-inch casserole dish. Layer zucchini slices atop the sauce, either overlapping or side-by-side to cover evenly.
  5. Add secondary layers: Spread half of the bolognese sauce over the zucchini, then evenly distribute half of the ricotta mixture on top. Sprinkle 1/2 cup of mozzarella cheese and scatter some chopped parsley and basil.
  6. Repeat layering: Repeat the layering sequence – zucchini slices, remaining bolognese, remaining ricotta mix, a bit more chopped herbs, and 1/2 cup mozzarella cheese.
  7. Finish topping: Add a final layer of zucchini slices. Top with chopped parsley and basil and the last 1/2 cup of mozzarella cheese for a golden finish.
  8. Bake: Place the assembled lasagna in the preheated oven and bake for 40 to 45 minutes until cooked through and bubbling. Optionally, broil for 2-3 minutes to achieve a golden, slightly crispy top.
  9. Garnish and serve: Garnish with whole basil leaves before serving to add a fresh, vibrant touch.

Notes

  • For best results, slice zucchini thinly to avoid a watery lasagna.
  • Reserve some pasta sauce to prevent dryness in layering.
  • Broiling at the end adds a lovely golden crust without overcooking the filling.
  • You can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian variation.
  • If excess moisture is a concern, sprinkle zucchini slices with salt and let them sit for 10-15 minutes, then pat dry before assembling.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Carb

Find it online: https://ellarecipe.com/zucchini-lasagna-not-watery-recipe/