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–+ servings
Homemade Zucchini Lasagna with meat sauce, melted cheese, and basil on a plate.

Zucchini Lasagna

A cozy, oven-baked zucchini lasagna that delivers all the comfort of tradition with a lighter, veggie-forward twist.
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Prep Time 30 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 14
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 large zucchini washed and trimmed sliced lengthwise
  • 2.2 pounds ground beef lean preferred for less grease
  • 26 ounces pasta sauce quality jarred or homemade divided
  • 17 ounces ricotta cheese whole milk for best texture
  • 1.1 cups grated parmesan cheese freshly grated recommended
  • 1.75 cups shredded mozzarella cheese low-moisture for better melting
  • 1 large egg room temperature for easy mixing
  • 1 teaspoon salt fine sea salt adjust to taste
  • ¾ teaspoon black pepper freshly ground if possible
  • ⅓ cup fresh parsley finely chopped for even distribution
  • ¼ cup fresh basil chopped plus extra leaves for garnish

Equipment

  • 1 9×13-inch casserole dish Ideal size for layering the zucchini lasagna and serving a crowd
  • 1 Large skillet or sauté pan Used to brown the ground beef and combine it with the sauce
  • 1 Medium mixing bowl Needed for blending the ricotta mixture until smooth
  • 1 Mandoline slicer Optional tool for slicing zucchini evenly and quickly; a sharp knife also works

Method
 

  1. Preheat the oven to 400°F (200°C) and slice the zucchini lengthwise into thin planks, then set them aside.
  2. Place the ground beef in a large skillet over medium-high heat and cook, breaking it apart, until fully browned and no pink remains.
  3. Stir most of the pasta sauce into the cooked beef, reserving about ½ cup, then remove the pan from heat.
  4. In a mixing bowl, combine the ricotta, parmesan, egg, salt, and pepper until smooth and well blended.
  5. Spread the reserved pasta sauce across the bottom of the baking dish and cover with a layer of zucchini slices.
  6. Spoon half of the meat sauce over the zucchini, spread half of the ricotta mixture on top, then sprinkle with mozzarella and some of the chopped herbs.
  7. Repeat the zucchini, meat sauce, ricotta, mozzarella, and herb layers one more time.
  8. Finish with a final layer of zucchini, remaining mozzarella, and a light scatter of herbs over the top.
  9. Bake the lasagna for 40–45 minutes until bubbling, then broil briefly to brown the surface before garnishing with basil and serving.

Nutrition

Serving: 280gCalories: 370kcalCarbohydrates: 8gProtein: 26gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 620mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 17mgCalcium: 280mgIron: 3mg

Notes

A lighter take on a classic bake that still feels indulgent and familiar. Letting the lasagna rest helps the layers settle for cleaner slices. This dish tastes even better the next day, making it perfect for make-ahead comfort.

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