Zucchini Lasagna With Meat Sauce

Name: Zucchini Lasagna With Meat Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 garlic cloves, minced; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 1 tbsp Italian seasoning; Salt and pepper, to taste; 3 medium zucchini, sliced lengthwise; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 egg; 1/4 cup fresh basil, chopped

Highlighted under: Classic Cozy Cuisine

I absolutely love making this Zucchini Lasagna with Meat Sauce for family gatherings. It’s a fantastic way to enjoy a classic dish while incorporating more veggies into our meals. The layers of zucchini not only provide a lovely texture but also keep the dish lighter without sacrificing any of the rich flavors. When I serve it, everyone is always surprised at how delicious it is—no one misses the pasta! Give it a try, and you might find it becomes one of your favorites too!

Created by

Keira Dalton

Last updated on 2026-02-07T22:45:36.148Z

When I first experimented with this Zucchini Lasagna, I wasn't sure how it would turn out. I decided to use fresh zucchini in place of pasta to keep it lighter. The combination of savory meat sauce and melted cheese complements the tender zucchini beautifully. I discovered that salting the zucchini beforehand helps draw out extra moisture, ensuring that the lasagna doesn't become soupy.

One of my favorite aspects of this recipe is how adaptable it is. You can easily switch up the meat or add extra veggies based on what you have. I've even made it with ground turkey and spinach for a slightly different twist. It’s always a hit at our dinner table!

Why You Will Love This Recipe
Layers of fresh zucchini lend a delightful texture and flavor.
Rich, hearty meat sauce complements the cheese perfectly.
A healthier twist on a classic lasagna that everyone will enjoy.

The Role of Zucchini

Zucchini serves as the foundation of this lasagna, contributing both texture and moisture to the dish. By slicing the zucchini lengthwise, you create flat layers that mimic traditional pasta. This method not only reduces carbohydrates but also allows the zucchini to absorb the flavors from the meat sauce and the cheeses, making every bite flavorful. Ensure that your slices are not too thick; about 1/4-inch is ideal for even cooking and optimal layering.

When salting the zucchini, remember to let it rest for about 15 minutes. This step draws out excess moisture, preventing your lasagna from becoming watery. After resting, be sure to pat the slices dry with a paper towel. This slight preparation technique elevates the overall texture and ensures that the zucchini remains tender and pleasantly textured rather than mushy.

Perfecting the Meat Sauce

The meat sauce is the star of this recipe, blending flavors that define a classic lasagna. When cooking the ground beef, allow it to brown completely for a richer flavor; this Maillard reaction creates a depth of taste. Choose a good quality beef with a fat content of around 80/20 for a moist sauce—too lean, and it might dry out during baking. If you'd like a spicy kick, consider adding red pepper flakes or a splash of red wine to the sauce for extra depth.

The simmering time is crucial; letting the meat sauce cook for at least 20 minutes helps develop the rich flavors. Keep it on a low-medium heat to avoid burning, and don’t forget to stir occasionally. This prevents sticking and ensures an even blend of ingredients. If you find the sauce too thick, adding a splash of broth or water can achieve your desired consistency.

Cheese Filling Tips

The cheese filling is both creamy and flavorful, thanks to the addition of ricotta and fresh basil. When mixing the cheeses, I highly recommend using room temperature ricotta; this makes it easier to incorporate the egg and herbs, resulting in a smooth, lump-free mixture. If you want to lighten this dish further, consider substituting part of the ricotta with cottage cheese, which also offers a delightful texture.

Adding an egg to the cheese mixture not only binds it together but also helps it rise slightly while baking, creating a fluffy layer. If you prefer a dairy-free alternative, use tofu blended until smooth, seasoned with a bit of nutritional yeast for umami flavor. The role of basil here cannot be overstated—it's vital for adding that fresh, aromatic touch, so try to use fresh rather than dried if possible.

Ingredients

For the meat sauce

1 lb ground beef
1 small onion, diced
2 garlic cloves, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tbsp Italian seasoning
Salt and pepper, to taste

For the lasagna

3 medium zucchini, sliced lengthwise
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
1/4 cup fresh basil, chopped

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin slices and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture, then pat dry with a paper towel.

Make the Meat Sauce

In a skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the meat is browned. Drain excess fat, then add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for about 20 minutes.

Mix the Cheese Filling

In a mixing bowl, combine the ricotta cheese, egg, fresh basil, and half of the Parmesan cheese. Mix well until smooth.

Assemble the Lasagna

In a baking dish, spread a layer of meat sauce on the bottom. Layer zucchini slices, followed by a portion of the cheese filling. Repeat the layers until all ingredients are used, finishing with meat sauce on top. Sprinkle remaining mozzarella and Parmesan cheese over the top.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden. Let it cool for 10 minutes before serving.

Pro Tips

For added flavor, you can include layers of spinach or mushrooms with the meat sauce. Also, make sure to let the dish rest before slicing for cleaner pieces.

Make-Ahead and Storage

One of the great benefits of this Zucchini Lasagna is that it can be made ahead of time. You can prepare the entire dish, assemble it, and store it in the refrigerator for up to two days before baking. This not only saves time on busy days but also enhances the flavor as the ingredients meld together overnight. Just be sure to cover it tightly with plastic wrap or foil to prevent drying out.

If you want to freeze it, assemble the lasagna but do not bake it. Cover it well with foil and store it in the freezer for up to three months. When you're ready to enjoy it, bake it directly from the freezer, adding an additional 15-20 minutes to the cooking time. Always check that the internal temperature reaches at least 165°F (74°C) for safe consumption.

Serving Suggestions

This Zucchini Lasagna pairs wonderfully with a simple side salad dressed in balsamic vinaigrette to balance its hearty flavors. You might also consider serving it with garlic bread for a classic Italian side. For an added touch, sprinkle fresh basil or parsley on top just before serving for a pop of color and freshness.

For those interested in varying the recipe, feel free to swap in different types of cheese based on your preference—like using goat cheese for a tangy twist or adding spinach to the cheese mixture for extra nutrients. This versatility makes the dish enjoyable for all kinds of palates!

Troubleshooting Common Issues

If your lasagna turns out watery, it could be due to the zucchini releasing moisture. Next time, ensure you salt and pat them dry thoroughly. Furthermore, you might want to consider using a thicker meat sauce or reducing the amount of tomato sauce added to balance the moisture content.

Conversely, if the lasagna appears dry after baking, it may have been in the oven for too long or may require more sauce. A good tip is to check the dish midway through baking—if it seems too dry, feel free to cover it with foil to retain moisture, then remove it later for a bubbly top.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes! You can prepare the lasagna a day in advance and store it in the refrigerator before baking.

→ What can I use instead of beef?

You can substitute ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian option.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

→ Can I use other vegetables?

Absolutely! You can get creative by adding layers of roasted eggplant or squash for more flavor and texture.