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The Ultimate No-Soggy Zucchini Lasagna Recipe (Low-Carb & Easy)

Close-up of a thick slice of zucchini lasagna showing layers of meat sauce, cheese, and zucchini noodles.
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You will make this easy zucchini lasagna for a healthy, low-carb dinner that tastes like comfort food. This recipe focuses on keeping the zucchini firm so your lasagna is never watery.

Ingredients

Scale
  • 3 large zucchini, ends trimmed
  • 1 tablespoon salt
  • 1 pound ground turkey or lean ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 (24 ounce) jar low-sugar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, 1/8-inch thick planks. Lay the slices on paper towels, sprinkle evenly with salt, and let them sit for 30 minutes to draw out moisture. Blot the zucchini slices thoroughly with more paper towels to remove excess water.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  3. Cook the meat: In a large skillet over medium heat, brown the ground turkey or beef. Drain any excess fat. Stir in the oregano, basil, and garlic powder. Add the marinara sauce and simmer for 5 minutes.
  4. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until combined.
  5. Assemble the lasagna: Spread a thin layer of the meat sauce mixture on the bottom of the prepared baking dish.
  6. Create the first layer: Arrange a single layer of the blotted zucchini planks over the sauce, slightly overlapping them.
  7. Add the ricotta layer: Spread half of the ricotta mixture evenly over the zucchini layer.
  8. Add the mozzarella layer: Sprinkle one-third of the mozzarella cheese over the ricotta.
  9. Repeat layers: Top with half of the remaining meat sauce, followed by another layer of zucchini planks, the remaining ricotta mixture, and another third of the mozzarella.
  10. Final layer: Top with the last layer of zucchini planks, the remaining meat sauce, and the final portion of mozzarella cheese.
  11. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  12. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set and prevents sogginess.

Notes

  • Salting the zucchini is the most important step to prevent a watery final dish. Do not skip this step.
  • You can substitute ground turkey with ground beef or use a mixture of both for richer flavor.
  • For a keto lasagna, ensure your marinara sauce has no added sugar.
  • You can make this a vegetarian lasagna by omitting the meat and adding sautéed mushrooms and spinach to the sauce layer.

Nutrition

Find it online: https://frostedfancies.com/zucchini-lasagna-recipe-easy-low-carb/