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The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A close-up of a hearty slice of zucchini lasagna layered with meat sauce and cheese.
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You want the comfort of classic lasagna but need a lighter, low-carb option? This recipe shows you the best way to make zucchini lasagna so it stays firm and never watery. It delivers rich, cheesy Italian flavor perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 3 large zucchini
  • 1 tablespoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (low sugar preferred)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick. You can use a mandoline for consistency.
  2. Draw out moisture: Lay the zucchini slices on paper towels or a clean kitchen towel. Sprinkle both sides generously with salt. Let them sit for 30 minutes. This step is key to avoiding soggy lasagna.
  3. Blot the zucchini dry: Firmly press paper towels onto the zucchini slices to absorb the released water. You must remove as much moisture as possible.
  4. Pre-cook the zucchini (optional but recommended for firmness): Lightly grill or bake the dried zucchini slices at 400°F (200°C) for 5-7 minutes until slightly softened but not limp. Set aside.
  5. Prepare the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add ground meat and cook until browned. Drain any excess fat. Stir in minced garlic and Italian seasoning, cooking for one minute until fragrant. Add marinara sauce and simmer for 5 minutes.
  6. Prepare the cheese filling: In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season lightly with salt and pepper.
  7. Assemble the lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.
  8. Create the first layer: Arrange a layer of dried zucchini slices over the sauce, overlapping slightly.
  9. Add the cheese layer: Spread half of the ricotta mixture evenly over the zucchini. Sprinkle with one-third of the mozzarella cheese.
  10. Repeat layers: Top with half of the remaining meat sauce, followed by another layer of zucchini slices. Spread the remaining ricotta mixture, then another third of the mozzarella.
  11. Final layer: Top with the remaining meat sauce. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  12. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
  13. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, preventing a watery result.

Notes

  • For an even heartier, low-carb casserole, you can mix cooked, crumbled Italian sausage into the ground beef mixture.
  • If you prefer Zucchini Lasagna Rolls, slice the zucchini thicker (1/4 inch) and skip the layering; instead, spread the ricotta mixture on the slices and roll them up before baking in sauce.
  • This recipe is naturally gluten free and keto friendly when using a low-sugar marinara sauce.

Nutrition

Find it online: https://flavorvista.com/zucchini-lasagna-recipe-no-watery/