The summer I had three zucchini plants take over my garden, I got creative fast. Grating, roasting, spiralizing you name it. But when I swapped noodles for zucchini in lasagna? That was the game changer. Light, cozy, and completely satisfying. This easy zucchini lasagna has been a favorite ever since.
Table of Contents
Why You’ll Love This Easy Zucchini Lasagna
This lasagna comes together with everyday ingredients, but still feels comforting and hearty. It’s a low-carb take on the classic, perfect for gluten-free dinners or summer meal prep. Plus, it holds up beautifully in the fridge or freezer. Whether you’re feeding a crowd or just trying to use up garden zucchini, this recipe makes it easy.
Ingredients You’ll Need
Fresh Produce & Base
- Zucchini: You’ll need 2 large or 4 medium. They become the “noodles” in this dish.
- Spinach: Adds color and extra nutrients to the filling.
Protein & Dairy
- Ground beef: Adds savory depth.
- Ricotta & cottage cheese: The creamy layer.
- Egg + egg yolk: Helps bind the cheese mixture.
- Mozzarella cheese: For that golden, melty top.
Sauce & Seasoning
- Pasta sauce: A good jar of tomato basil sauce works great.
- Italian seasoning: For that familiar, herby flavor.
- Salt and pepper: Always to taste.
How to Make Easy Zucchini Lasagna (Step-by-Step)
Step 1 – Prep the Zucchini
Start by slicing the zucchini into thin, even ribbons. A vegetable peeler works best. Try to keep the slices about the same thickness so they cook evenly. If they’re too thick, they won’t soften properly. Too thin, and they’ll fall apart.
Step 2 – Cook the Beef
In a hot skillet, cook the ground beef with Italian seasoning. Once it’s browned, drain off the fat. This keeps the lasagna from getting greasy later. Set the meat aside to cool slightly.
Step 3 – Mix the Cheese Filling
In a large bowl, stir together ricotta, cottage cheese, egg, egg yolk, and the spinach. Make sure your spinach is squeezed dry so it doesn’t add moisture. The mixture should be creamy and thick.
Step 4 – Assemble the Lasagna
Spray a 9×9 dish with nonstick spray. Spoon ½ cup of pasta sauce on the bottom.
Then layer in this order:
- A third of the zucchini ribbons
- Half of the cheese mixture
- Half of the meat
Repeat the layers: zucchini, the rest of the cheese, then the rest of the beef. Finish with one last layer of zucchini and top it off with all the shredded mozzarella.
Step 5 – Bake and Serve
Cover the dish with foil and bake at 350°F for 30 minutes. Then remove the foil and bake another 15 minutes until the top is golden and bubbling. Let it rest for 15 minutes before slicing so everything holds together.
Tips for the Best Zucchini Lasagna
- Avoid excess moisture: Use dry spinach and drain the beef well. If your zucchini is extra watery, pat the slices with paper towels before layering.
- Slice evenly: Uniform zucchini ribbons cook more consistently and help the lasagna stack neatly.
- Let it rest: This step is important. Cooling helps the layers set, making it easier to slice and serve.
Easy Ingredient Swaps & Variations
This dish is super adaptable. Here are a few ways to mix it up:
- Try different meats: Ground turkey, chicken, or even Italian sausage all work.
- Switch the cheese: Swap cottage cheese for more ricotta, or sprinkle in parmesan or goat cheese for extra flavor.
- Add more veggies: Mushrooms, bell peppers, or roasted eggplant go great.
- Want a kick? Use a spicy pasta sauce for extra heat.
Storing & Freezing Instructions
How to Store Leftovers
Let the lasagna cool completely before storing. Then cover it tightly or transfer to an airtight container. It keeps well in the fridge for up to 4 days.
Can You Freeze Zucchini Lasagna?
Yes! You can freeze it before or after baking. Wrap it in plastic wrap, then foil. If meal prepping, slice into portions and freeze individually. Reheat in the oven or microwave until warm throughout.
More Such Recipes
Looking for more zucchini dinners? Try these too:
- Make this easy baked chicken and zucchini for a protein-packed low carb meal
- Try pesto zucchini noodles with chicken for a fresh and herby twist
- Craving something vibrant? These low carb lemon garlic zucchini noodles are perfect
- For something cheesy and fast, check out 5 ingredient spinach parmesan zucchini noodles
Easy Zucchini Lasagna Recipe Card (Recipe Block)
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Easy Zucchini Lasagna | Family Favorite Low-Carb Dinner
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
A cozy, low-carb twist on classic lasagna using thin-sliced zucchini instead of noodles. It’s rich, cheesy, and perfect for meal prep or summer dinners.
Ingredients
2 large zucchinis (or 4 medium)
24 oz pasta sauce
1½ lbs ground beef
1 tsp Italian seasoning
Salt and pepper to taste
10 oz ricotta cheese
1 cup cottage cheese
1 egg
1 egg yolk
½ cup cooked spinach, squeezed dry
2 cups shredded mozzarella cheese
Instructions
1. Preheat oven to 350ºF.
2. Use a vegetable peeler to slice zucchini lengthwise into ribbons.
3. In a skillet over medium-high heat, cook ground beef with Italian seasoning; drain fat and set aside.
4. In a bowl, mix ricotta cheese, cottage cheese, egg, egg yolk, and spinach until combined.
5. Spray a 9×9 baking dish with nonstick spray.
6. Spread ½ cup tomato sauce on the bottom of the dish.
7. Layer ⅓ of zucchini slices over sauce.
8. Spread ½ of the ricotta mixture on zucchini.
9. Add ½ of the meat mixture over the cheese.
10. Repeat layers: zucchini, remaining ricotta, remaining meat, ending with zucchini.
11. Top with mozzarella cheese.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake another 15 minutes until golden brown.
14. Let cool for 15 minutes before serving.
Notes
Use a vegetable peeler for even zucchini slices.
Make sure spinach is fully squeezed dry to avoid extra moisture.
You can use fresh spinach (cooked first) in place of frozen.
Swap in turkey, chicken, sausage, or extra veggies if desired.
Let lasagna cool before slicing for clean layers.
Freezes well baked or unbaked—wrap tightly and freeze portions if meal prepping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Summer Veggies Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 635
- Sugar: 5g
- Sodium: 539mg
- Fat: 45g
- Saturated Fat: 19g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 204mg
FAQs
Do you cook zucchini before putting lasagna?
No need to pre-cook. Just slice thinly and layer. The oven will soften it perfectly.
How do you keep zucchini lasagna from getting watery?
Dry your spinach well, drain the beef, and don’t skip the 15-minute rest after baking. You can also pat zucchini slices with paper towels if needed.
How to make a good lasagna easily?
Use quality sauce, layer evenly, and let it rest before slicing. This version skips noodles, so it’s faster and lighter.
What can I do with a bunch of zucchini?
Besides this lasagna, you can try baked zucchini, spiralized zucchini noodles, or even add grated zucchini to muffins or fritters.
Final Thoughts
This easy zucchini lasagna hits that cozy, satisfying note without weighing you down. It’s simple to prep, flexible with ingredients, and great for leftovers too. If you try it, tag me on Pinterest or Facebook I’d love to see how yours turns out!