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The Ultimate Un-Soggy Zucchini Lasagna: Cheesy Comfort Without the Noodles

A close-up of a hearty slice of zucchini lasagna layered with meat sauce and melted cheese, garnished with parsley.
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You can make a hearty, cheesy lasagna replacement using zucchini slices instead of pasta. This recipe focuses on removing excess moisture from the zucchini so your final bake is firm, flavorful, and satisfyingly low-carb.

Ingredients

Scale
  • 4 large zucchini (about 3 lbs total)
  • 1 teaspoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground turkey or lean ground beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 24 ounces low-sugar marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 15 ounces part-skim ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 cups shredded low-moisture mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform sheets, about 1/8 inch thick. You need about 32 slices. Lay the slices on paper towels or a clean kitchen cloth. Sprinkle the slices evenly with 1 teaspoon of salt. Let them sit for 30 minutes to draw out water. Pat the zucchini slices completely dry using more paper towels. This step is key to preventing a watery lasagna.
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. Cook the meat sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground turkey (or beef) and cook, breaking it up, until browned. Drain any excess fat. Stir in the minced garlic, oregano, and basil. Cook for 1 minute until fragrant. Pour in the marinara sauce and simmer for 5 minutes.
  4. Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and black pepper. Mix well until smooth.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange one-third of the dried zucchini slices over the sauce, overlapping slightly. Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with one-third of the mozzarella cheese.
  6. Repeat the layering: Add another layer of meat sauce, followed by the second third of the zucchini slices. Spread the remaining half of the ricotta mixture over this layer, and top with another third of the mozzarella cheese.
  7. Finish the layers: Top with the final layer of meat sauce, the remaining zucchini slices, and the remaining mozzarella cheese.
  8. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  9. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This resting period helps the layers set and further reduces any residual moisture.

Notes

  • For a richer flavor, brown the zucchini slices lightly in a dry skillet for 2 minutes per side before assembling. This adds texture and removes more water.
  • If you prefer a vegetarian option, replace the ground meat with 16 ounces of sautéed mushrooms and spinach.
  • You can prepare this entire dish, cover it, and refrigerate it up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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