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Hearty, Non-Watery Zucchini Lasagna with Ground Beef

A thick, cheesy slice of zucchini lasagna featuring layers of ground meat sauce and visible zucchini noodles.
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Make this easy zucchini lasagna for a comforting, low-carb dinner. We show you how to prepare the zucchini so your final dish is hearty and not watery, delivering classic Italian flavor without the heavy noodles.

Ingredients

Scale
  • 3 medium zucchini, thinly sliced lengthwise
  • 1 tablespoon salt (for drawing out moisture)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Prepare the zucchini: Lay the thin zucchini slices on paper towels. Sprinkle both sides evenly with 1 tablespoon of salt. Let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with fresh paper towels.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  3. Brown the meat: Heat olive oil in a skillet over medium heat. Add ground beef and chopped onion. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  4. Add flavor: Stir in minced garlic, marinara sauce, and Italian seasoning to the meat mixture. Simmer for 5 minutes. Season with salt and pepper.
  5. Assemble the lasagna: In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
  6. Create the first layer: Arrange a layer of the dried zucchini slices over the sauce, overlapping slightly.
  7. Add cheese layer: Spread half of the ricotta cheese mixture evenly over the zucchini. Top with one-third of the mozzarella and Parmesan cheeses.
  8. Repeat layers: Spoon half of the remaining meat sauce over the cheese. Add another layer of dried zucchini slices. Spread the remaining ricotta mixture over the zucchini. Top with another third of the mozzarella and Parmesan cheeses.
  9. Final layer: Top with the remaining meat sauce and the final layer of zucchini slices. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  10. Bake: Cover the dish loosely with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
  11. Rest: Let the zucchini lasagna rest for 10 minutes before slicing and serving. This helps the layers set.

Notes

  • Salting the zucchini is the most important step to prevent a watery final dish. Do not skip this process.
  • You can substitute ground turkey or Italian sausage for the ground beef for a different flavor profile.
  • For a keto zucchini lasagna, check your marinara sauce label to ensure it has no added sugar.
  • If you prefer zucchini lasagna roll ups, use 1/4 cup of the ricotta mixture per zucchini slice, roll them up, and arrange them seam-side down in the dish before topping with sauce and cheese.

Nutrition

Find it online: https://cookingbyfelix.com/zucchini-lasagna-recipe-not-watery/