This Healthy Zucchini Lasagna is a lighter, low-carb twist on the classic Italian favorite—without sacrificing flavor. Thinly sliced zucchini replaces traditional pasta sheets, layered with a rich tomato meat sauce and a creamy, cheesy filling. It’s hearty, comforting, and perfect for anyone looking to enjoy lasagna in a healthier, gluten-free way.
Who Is This Recipe For?
This recipe is perfect for:
- Low-carb and keto-friendly eaters seeking comfort food alternatives
- Gluten-free households avoiding traditional pasta
- Health-conscious families wanting more vegetables in meals
- Anyone who loves lasagna but wants a lighter version
Why It’s Great
- Low-Carb & Gluten-Free: Zucchini replaces pasta sheets
- Protein-Packed: Loaded with beef (or turkey) and cheese
- Flavorful & Comforting: Classic Italian taste without heaviness
- Meal-Prep Friendly: Stores and reheats beautifully
Ingredients
Meat Sauce
- 1 lb ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes (no sugar added)
- 1 (6 oz) can tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning (optional)
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Cheese Mixture
- 15 oz ricotta cheese (or cottage cheese)
- 1½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper, to taste
Zucchini Layers
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 tablespoon olive oil
- Salt, to taste
Kitchen Equipment Needed
- Sharp knife or mandoline slicer
- Paper towels or clean kitchen towels
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Spatula or wooden spoon
Instructions
Step 1: Prepare the Zucchini
Preheat oven to 375°F (190°C).
Slice zucchini lengthwise into thin strips (about ⅛-inch thick).
Arrange slices on paper towels, sprinkle lightly with salt, and let rest for 10–15 minutes to release moisture. Pat dry thoroughly. Brush lightly with olive oil.
Step 2: Make the Meat Sauce
Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 30 seconds.
Add ground beef or turkey and cook until browned. Drain excess fat if needed.
Stir in crushed tomatoes, tomato paste, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10–15 minutes until thickened.
Step 3: Prepare the Cheese Filling
In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, and pepper until smooth and well combined.
Step 4: Assemble the Lasagna
Spread a thin layer of meat sauce in the bottom of a baking dish.
Add a layer of zucchini slices, followed by cheese mixture and more sauce.
Repeat layers until ingredients are used, finishing with sauce and a sprinkle of mozzarella on top.
Step 5: Bake
Cover loosely with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
Let rest for 10 minutes before slicing.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze fully cooled portions for up to 2 months
- Reheating: Reheat in oven at 350°F or microwave individual servings
FAQ
Q: Will zucchini make the lasagna watery?
Not if properly salted and dried. This step is essential.
Q: Can I make it vegetarian?
Yes! Replace meat with sautéed mushrooms or lentils.
Q: Can I use cottage cheese instead of ricotta?
Absolutely—blend it first for a smoother texture.
Q: Is this keto-friendly?
Yes, especially when using ground beef and full-fat cheeses.
Conclusion
This Healthy Zucchini Lasagna delivers all the comfort of classic lasagna with a lighter, fresher feel. Packed with flavor, protein, and vegetables, it’s a dish you can enjoy guilt-free any night of the week. Whether you’re eating low-carb or just love zucchini, this recipe deserves a spot in your regular rotation.
