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Classic Zucchini Lasagna

Classic zucchini lasagna with zucchini planks instead of noodles for distinct, clean layers. Juicy meat sauce, a ricotta-egg filling, and melty mozzarella bake into an easy baked zucchini lasagna slice.
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Prep Time 30 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini sliced lengthwise into 1/4-inch planks
  • 1 tsp salt for sweating
Meat Sauce
  • 1.5 lb ground beef or Italian sausage
  • 1 small onion diced
  • 4 garlic cloves, minced
  • 24 oz marinara sauce 1 jar
  • 1 tsp Italian seasoning
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh parsley chopped
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2.5 cup mozzarella cheese shredded
For serving
  • 0.25 extra parmesan
  • 0.25 fresh basil

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep zucchini
  1. Salt the zucchini planks and let sit for 20 minutes to sweat out moisture, then pat very dry with paper towels.
  2. Grill or roast the zucchini planks in a 425°F oven on a sheet pan for 10 minutes to remove more moisture, then set aside.
Make meat sauce
  1. Preheat the oven to 375°F.
  2. Brown the ground beef with the diced onion, drain the fat, then add garlic, marinara, and Italian seasoning and simmer for 10 minutes.
Mix ricotta layer
  1. Mix ricotta with the egg, parmesan, parsley, salt, and pepper until smooth and evenly combined.
Assemble and bake
  1. Assemble in a 9x13 dish: spread 1/2 cup meat sauce, layer zucchini planks, spread ricotta, add meat sauce, sprinkle mozzarella, and repeat layers, ending with meat sauce and mozzarella on top.
  2. Cover with foil and bake for 40 minutes at 375°F, then uncover and bake for 15 minutes until golden and bubbly.
Rest and serve
  1. Rest for 15 minutes before cutting so the layers set, then serve with extra parmesan and fresh basil.

Notes

Key pro tip: pat the salted zucchini planks very dry and roast at 425°F to prevent a watery lasagna. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can release water after thawing. For a dairy-reduced swap, use part-skim ricotta and reduce mozzarella slightly while keeping the layer structure.