All the cozy, cheesy comfort of classic lasagna—without the noodles! This Zucchini No-Noodle Lasagna layers tender zucchini, rich tomato-meat sauce, creamy ricotta, and plenty of melted cheese for a satisfying low-carb dinner the whole family will love.
Why You’ll Love This Recipe
- 🥒 No noodles required
- 🧀 Cheesy and comforting
- 🍅 Rich, savory tomato sauce
- 🥩 Packed with hearty ground beef
- 🍽️ Naturally low-carb
- ⏱️ Great for weeknight dinners
Perfect For
This lasagna is perfect for family dinners, meal prep, Sunday dinner, low-carb meals, keto-friendly gatherings, and cozy comfort-food nights.
Common Mistakes to Avoid
- Skipping the zucchini draining step — Zucchini releases lots of water and can make the lasagna soggy.
- Cutting zucchini too thick — Thin, even slices create better layers.
- Using too much sauce — Excess sauce can make the finished lasagna watery.
- Slicing immediately — Let the lasagna rest before cutting so the layers set.
Required Equipment
- 9 × 13-inch baking dish
- Large skillet
- Mandoline or sharp knife
- Baking sheet
- Mixing bowls
- Spatula
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 2 months. Thaw overnight before reheating.
Recipe Details
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Resting Time: 15 minutes
Total Time: About 1 hour 25 minutes
Servings: 8
Best Season: All-season
Total Calories (Per Serving): Approximately 390 calories
📝 Ingredients
Zucchini Layers
- 4 medium zucchini
- 1 teaspoon salt
Meat Sauce
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Cheese Filling
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
Topping
- 2 cups shredded mozzarella
- ¼ cup grated Parmesan
- Fresh basil or parsley, optional
Directions
- Preheat the oven.
Preheat your oven to 400°F (200°C). - Slice the zucchini.
Cut the zucchini lengthwise into thin slices, approximately ⅛-inch thick. - Remove excess moisture.
Arrange the slices on a baking sheet and sprinkle lightly with salt. Let them sit for 10–15 minutes. - Pat dry.
Use paper towels to thoroughly blot away the moisture released from the zucchini. - Cook the beef.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. - Add onion and garlic.
Add diced onion and cook for 3–4 minutes. Stir in garlic and cook for another 30 seconds. - Make the sauce.
Add crushed tomatoes, tomato paste, Italian seasoning, basil, salt, pepper, and red pepper flakes. - Simmer.
Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens. - Prepare the cheese filling.
In a bowl, combine ricotta, egg, Parmesan, Italian seasoning, and black pepper. Mix until smooth. - Assemble the first layer.
Spread a thin layer of meat sauce across the bottom of a 9 × 13-inch baking dish. - Add zucchini.
Arrange a layer of zucchini slices over the sauce. - Add ricotta.
Spread some of the ricotta mixture over the zucchini. - Add mozzarella.
Sprinkle with shredded mozzarella. - Repeat.
Continue layering sauce, zucchini, ricotta, and mozzarella until all ingredients are used. - Finish with cheese.
Finish with a layer of meat sauce, followed by mozzarella and Parmesan. - Bake covered.
Cover loosely with foil and bake for 25 minutes. - Brown the cheese.
Remove the foil and bake for another 15–20 minutes, until bubbly and golden. - Rest.
Let the lasagna rest for 15 minutes before slicing. - Garnish and serve.
Sprinkle with fresh basil or parsley and serve warm.
Tips for the Best Zucchini Lasagna
- Slice zucchini evenly for consistent layers.
- Don’t skip drying the zucchini. This is the key to preventing watery lasagna.
- Make sure your tomato sauce is thick before assembling.
- Let the finished lasagna rest before cutting.
- For extra flavor, roast the zucchini slices for 8–10 minutes at 425°F before assembling.
Nutrition Facts
Per Serving — Approximate
- Calories: ~390
- Fat: ~25 g
- Cholesterol: ~110 mg
- Sodium: ~650 mg
- Potassium: ~800 mg
- Total Carbohydrates: ~14 g
- Fiber: ~3 g
- Net Carbs: ~11 g
- Sugars: ~7 g
- Protein: ~30 g
- Calcium: ~300 mg
Nutrition values are approximate and depend on the meat, cheese, and tomato products used.
Notes
- Lower-carb: Replace some of the tomato sauce with roasted mushrooms or spinach.
- Vegetarian: Replace the ground beef with mushrooms, lentils, or plant-based meat.
- Extra cheesy: Add another ½ cup mozzarella.
- Spicy: Add extra red pepper flakes.
- More vegetables: Add spinach, mushrooms, or roasted bell peppers.
- Meal prep: Portion and refrigerate for easy lunches.
- Storage: Refrigerate for up to 4 days.
- Freezing: Freeze portions for up to 2 months.
- Low-carb: Yes.
- Keto-friendly: Yes, depending on your chosen ingredients.
Frequently Asked Questions
1. How do I keep zucchini lasagna from getting watery?
Salt and blot the zucchini before assembling, and make sure your tomato sauce is thick rather than watery.
2. Do I need to peel the zucchini?
No. The skin helps the slices hold their shape and adds extra color and nutrients.
3. Can I make this lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover tightly, refrigerate, and bake when ready.
4. Can I use cottage cheese instead of ricotta?
Yes. Blend the cottage cheese first for a smoother filling.
5. Can I freeze zucchini lasagna?
Yes. Allow it to cool completely, portion it, wrap well, and freeze for up to 2 months.
