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

A close-up, appetizing slice of zucchini lasagna layered with meat sauce and topped with bubbly melted mozzarella cheese.
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You want the comfort of lasagna without the pasta and the worry of a soggy dish. This easy zucchini lasagna recipe uses simple steps to draw out excess moisture, giving you firm, cheesy layers perfect for a healthy weeknight dinner or low-carb meal prep.

Ingredients

Scale
  • 4 large zucchini (about 3 pounds)
  • 1 tablespoon salt
  • 1 pound ground turkey or ground beef (optional, for meat version)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 (24 ounce) jar marinara sauce (low sugar recommended)
  • 1 (15 ounce) container ricotta cheese (whole milk recommended for creaminess)
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

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 layers of paper towels or clean kitchen towels. Sprinkle evenly with 1 tablespoon of salt. Let them sit for 30 minutes. This step is key to preventing a watery dish.
  3. Blot the zucchini: After 30 minutes, use more dry towels to firmly blot all the moisture from the zucchini slices. Discard the towels.
  4. Cook the meat (if using): In a skillet over medium heat, cook the ground turkey or beef with Italian seasoning and garlic powder until browned. Drain off any excess fat. If making vegetarian, skip this step.
  5. Prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup of Parmesan cheese. Mix well.
  6. Preheat and prep: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  8. Create the first layer: Arrange a layer of the dried zucchini slices over the sauce, overlapping slightly.
  9. Add filling layers: Spread half of the ricotta mixture evenly over the zucchini. If using meat, sprinkle half of the cooked meat over the ricotta. Sprinkle with one-third of the mozzarella cheese.
  10. Repeat layers: Top with another layer of zucchini slices, the remaining ricotta mixture, the remaining meat (if using), and another third of the mozzarella cheese.
  11. Final layer: Top with a final layer of zucchini slices. Spread the remaining marinara sauce over the top layer of zucchini. Sprinkle with the remaining mozzarella and a light dusting of extra Parmesan cheese.
  12. Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  13. Brown the top: Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
  14. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set firmly.

Notes

  • For the firmest texture, ensure you salt and thoroughly blot the zucchini slices; this removes the water that causes sogginess.
  • You can make this a vegetarian lasagna by omitting the meat and adding 1 cup of sautéed mushrooms or spinach to the ricotta layer.
  • This dish reheats well. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

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