Print

The Ultimate Non-Watery Zucchini Lasagna (Low-Carb & Easy)

A thick, layered slice of zucchini lasagna featuring meat sauce, ricotta, and melted cheese topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a comforting, hearty zucchini lasagna that stays firm and delicious. This recipe uses simple steps to remove excess moisture, giving you a perfect low-carb, gluten-free bake ideal for weeknight dinners.

Ingredients

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

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into thin, uniform planks, about 1/8 inch thick. You need about 18-20 slices.
  2. Draw out moisture: Lay the zucchini slices on paper towels or a clean kitchen towel. Sprinkle both sides generously with salt. Let them sit for 30 minutes. Gently blot the slices dry with more paper towels to remove the released water. This step is key to preventing a watery result.
  3. Cook the meat sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook until browned. Drain any excess fat. Stir in garlic, marinara sauce, and Italian seasoning. Simmer for 10 minutes.
  4. Prepare the cheese filling: In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese. Season lightly with salt and pepper.
  5. Preheat oven and assemble: Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
  6. Layer the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Arrange one layer of dried zucchini slices over the sauce, slightly overlapping them. Spread half of the ricotta mixture evenly over the zucchini. Top with one-third of the mozzarella cheese.
  7. Repeat layers: Add another layer of meat sauce, followed by a layer of zucchini, the remaining ricotta mixture, and another third of the mozzarella.
  8. Final layer: Top with the final layer of zucchini, the remaining meat sauce, and the last of the mozzarella cheese.
  9. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
  10. Rest: Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set.

Notes

  • For an even firmer texture, you can briefly grill or bake the zucchini slices for 5 minutes before assembling to dry them further.
  • If you want a richer flavor, Ethan suggests adding a tiny pinch of cinnamon to the meat sauce; it deepens the tomato taste.
  • This recipe is naturally gluten-free and keto-friendly.

Nutrition

Find it online: https://tastytipster.com/zucchini-lasagna-recipe-non-watery/