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Hearty Zucchini Lasagna: The Non-Watery, Low-Carb Comfort Bake

A close-up, appetizing slice of zucchini lasagna featuring layers of rich meat sauce and melted cheese topping.
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You can make a comforting, cheesy lasagna without the pasta. This recipe focuses on draining the zucchini properly so your final dish is firm, not soggy. It is a healthy, low-carb Italian casserole perfect for a weeknight dinner.

Ingredients

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  • 4 medium zucchini
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef (optional for vegetarian)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, 1/8-inch thick planks. Lay the slices on paper towels or a clean kitchen towel. Sprinkle generously with 1 teaspoon of salt. Let the zucchini sit for 30 minutes to draw out moisture. Pat the slices completely dry with fresh paper towels. This step prevents a watery lasagna.
  2. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  3. Make the sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. If using meat, add the ground turkey or beef and cook, breaking it up, until browned. Drain any excess fat.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and pepper. Simmer the sauce for 10 minutes.
  5. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper.
  6. Assemble the lasagna: Spread a thin layer of meat or tomato sauce on the bottom of the prepared baking dish.
  7. Arrange a single layer of dried zucchini planks over the sauce, overlapping slightly.
  8. Spread half of the ricotta mixture evenly over the zucchini layer.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta.
  10. Spoon half of the remaining sauce over the cheese layer.
  11. Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, another third of the mozzarella, and the remaining sauce.
  12. Top with the final layer of zucchini planks and the remaining mozzarella cheese.
  13. Bake for 35 to 40 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  14. Let the zucchini lasagna rest for 10 to 15 minutes before slicing and serving. This resting time helps the layers set.

Notes

  • If you prefer a vegetarian lasagna, skip the meat and use only the tomato sauce mixture, ensuring it is thick enough.
  • For an even richer flavor, use fresh herbs like basil and parsley in your ricotta mixture.
  • If you find your zucchini still releases liquid after resting, gently press down on the top layer before slicing to release any trapped moisture.

Nutrition

Find it online: https://fooddexterity.com/zucchini-lasagna-recipe-non-watery/