Name: The Best Zucchini Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 medium zucchini, thinly sliced lengthwise; 1 lb ground beef; 2 cups marinara sauce; 1 1/2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp dried Italian herbs; Salt and pepper to taste

Let Me Tell You About My Zucchini Lasagna Saga

Okay, full disclosure: the first time I tried zucchini lasagna, I was basically just trying to use up a mountain of zucchini from my neighbor’s garden. (You know how they suddenly show up at your door—”Hey, want some free veggies?”—and then it’s 12 pounds later and you’re drowning.) Well, that first attempt was more like Zucchini Soup with Cheese. But years and a few soggy dinners later, I’ve finally cracked the code for a lasagna that’s cozy, cheesy, and just the right kind of messy. My kids still joke about “the noodle-less disaster” from years ago, but honestly, these days this dish gets gobbled up by everyone. Even my husband, who once muttered, “If there’s no pasta, is it even lasagna?” (spoiler: it is, and it’s epic).

Why I Think You’ll Be Making This More Than Once

I make this when I’m craving something that feels pretty healthy (because: veggies) but still gives major comfort food vibes. My family goes crazy for this mostly because it tastes a little bit indulgent but also feels lighter, so you can totally justify that second helping (ahem, or third, if I’m honest). Also, if you’re the sort who gets twitchy about soggy layers, I’ve totally fixed that for you here—you gotta try my slightly mad draining-and-blotting trick. Oh, and this is the rare dish where no one complains about eating veggies. (Miracles do happen!)

What You’ll Need (But Don’t Stress…Substitutions Welcome)

3–4 medium zucchinis (mine are sometimes more like “frankenzucchinis” from the farmer’s market and that works fine—sizes vary, it’s all good)
1 lb (about 450 g) ground beef or turkey (I sometimes use lentils for a veggie version, works a treat…but my brother insists beef is non-negotiable)
1 big jar (about 24 oz) marinara sauce (homemade is lovely, but Rao’s or store generic is honestly just fine when it’s a busy night)
2 cups shredded mozzarella cheese (go nuts and shred your own if you’re feeling Martha Stewart-y, otherwise pre-shredded is our weeknight hero)
1 cup ricotta cheese (I’ve subbed cottage cheese and it was still delish, don’t let the purists scare you)
1/2 cup grated Parmesan (my grandmother always insisted on Locatelli, but use whatever you’ve got—Parmigiano, even the green shaker works in a pinch, shh…)
1 large egg
2–3 cloves garlic, minced (confession: sometimes I use the kind from a jar if I’m hangry)
Olive oil, just a splash
Salt and pepper
Optional: a handful of fresh basil (or throw in some Italian seasoning if you’re out of fresh herbs), chili flakes if you’re feeling spicy

How I Actually Make It (Step-by-Step, Kinda)

First, prep your zucchini. Slice those bad boys lengthwise into thin strips—about 1/4-inch thick, but I’m not measuring with a ruler. I’ve seen recipes that recommend mandolines for this, but I’ve cut my finger every single time, so now I just use a big chef’s knife. Lay the slices out on a couple big towels, sprinkle with salt, and let them hang out (sweat? chill?) for at least 20 minutes. I find this seriously helps prevent sogginess.
Brown the meat. Splash olive oil in a big pan, toss in the ground beef/turkey (or lentils if you’re rockin’ the veg version), add garlic, and cook until everything turns golden and fragrant. Drain any extra fat. Sometimes I throw in onions if I feel like chopping them.
Mix up the ricotta layer. In a bowl, combine ricotta (or cottage cheese), the egg, a handful of parmesan, a little salt and pepper, and basil if you’re feeling it. Sometimes I add a pinch of nutmeg, just because I once read that in a fancy magazine and now it feels right.
Blot those zucchini strips. Here’s the magic step: after they sweat, I pat them dry with paper towels, then sometimes oven-bake them (at 400°F/200°C for 8–10 min) just to dry out further. It makes me feel like a pro (and keeps the lasagna from getting soupy). You can totally skip the oven part if short on time; it’ll just be a little wetter, no shame.
Now, build your layers in a baking dish (mine’s always a little too small—if some slices hang over, just squish ’em in). Spoon a little marinara on the bottom so nothing sticks, then>
- A layer of zucchini slices
- Spread/dollop some ricotta mixture
- Scatter some of the meat/garlic mixture
- Drizzle more sauce, then sprinkle cheese (mozzarella, and a bit more parm if you’re wild)
Repeat until you’re out of stuff. Finish with a layer of sauce and all the remaining cheese (never skimp at the top – that’s the golden rule).
Bake at 375°F/190°C for about 40–45 minutes. It’ll bubble, and might look worryingly watery at first, but after 10-15 min resting, it always sets up. Or at least it does for me.

Notes, Because I’ve Made Every Mistake

If you forget to salt and sweat the zucchini, it’ll probably taste great but look, um, like lasagna soup. It’s fine, just bring lots of bread for mopping up.
The cheese sticks everything together—sometimes I mix a bit of cheddar with mozzarella when I’m running low; it’s not classic but tastes great.
I used to over-bake it and the top would turn into a cheese crisp (which my son loves, but wasn’t quite my goal).

Trying Something New? Variations I’ve Actually Tested

Veggie overload: One time I added roasted eggplant layers. Actually, it turned a bit mushy for my taste, but you do you.
Mushroom power: Swap some meat for chopped mushrooms; it gives a nice earthy flavor.
All-out cheesy: Triple the mozzarella and accept you may need a nap afterwards.
Pesto swirl: Once I mixed some pesto into each layer—unexpectedly awesome, especially if you’re short on fresh basil.

Equipment I Use (But Don’t Panic if You Don’t Have It)

A giant baking dish (mine’s technically 9x13in but use whatever fits)
Sharp knife—mandoline optional, but honestly, I’ve sworn it off
Paper towels for blotting (if you run out, clean dish towels work—just maybe not your favorite white ones…)
Big skillet for browning
Silver spoon for taste-testing. (Full confession: sometimes I use my finger, DON’T tell anyone!)

Keeping Leftovers…If That Even Happens

This keeps fine in the fridge for 2–3 days, covered (though honestly, in my house it never lasts more than a day). I’ve noticed the flavors mellow and blend beautifully after a night in the fridge, so I think day two can be even better. Here’s another take on leftovers if you’re curious.

How I Like to Serve It (and the Oddball Traditions in My House)

We usually serve it with a big hunk of crusty bread and maybe a salad if someone actually remembered to buy lettuce. My younger one dips her bread in the cheesy sauce; not exactly Italian-table etiquette but honestly who cares. Sometimes—on a whim—I’ll add chili flakes at the table for a bit of a kick. And if it’s someone’s birthday? We light a candle in the lasagna. No, seriously. Try it!

If I Could Go Back and Give Myself One Pro Tip

Don’t rush the draining step with the zucchini, trust me—one time I skipped it because I was starving, and I basically served zucchini marinara stew. Oh, and wait for it to cool a few minutes before slicing or it falls apart (not that anyone in my house waits, but still…good to aim high).

Wait, Quick FAQ! I Get These All the Time

Can I make this totally vegetarian?: Absolutely—swap the meat for lentils, more mushrooms, even crumbled tofu. My sister likes it with just cheese and spinach, though it gets a tad juicy.
What’s the best way to slice zucchini?: Honestly, sharp knife works! Mandoline can be faster, but after one nasty nick, I just stick with good old-fashioned knife and patience.
How do you stop it from being watery?: Salting and blotting the zucchini, plus the quick oven dry-out trick. If a bit of liquid hangs around—well, it’s rustic, right?
Do I have to use ricotta?: Nope. Cottage cheese works. Greek yogurt in a pinch. I honestly just grab what’s in the fridge most days.
Can you freeze it?: You can, sure. But it does get a tad more watery. I usually make a fresh batch if we’re feeding a crowd. I’ve heard this guide from The Kitchn is pretty handy if you’re freezing meals often.

Weird aside: The best time I ever made this, I’d just come back form a long walk in the rain, absolutely famished and wearing the world’s goofiest rain boots. Maybe hunger is the best spice?

So, that’s it! Give it a go, don’t stress if it’s not picture-perfect, and remember: if anyone asks, you totally measured everything exactly (wink). Enjoy!

The Best Zucchini Lasagna Recipe