The Best Zucchini Lasagna Recipe You’ll Love
Enjoy a healthier take on classic lasagna with this easy zucchini recipe, featuring layers of tender zucchini, savory Italian sausage, and creamy ricotta, all baked in a rich marinara sauce. It's a low-carb, gluten-free, and keto-friendly dish that's perfect for a weeknight dinner or a special occasion.
Equipment
- Mandoline slicer
- paper towels
- 12-inch skillet
- 9x13 inch casserole dish
Ingredients
For the Zucchini
- 2 pounds zucchini small or medium, sliced 1/8 inch thick
- 1 ½ tablespoons kosher salt for zucchini
- paper towels for blotting
- basil for garnish
For the Sauce
- 1 pound mild Italian sausage
- 5 cloves garlic minced
- 1 (24-ounce) jar marinara sauce high-quality
- 1 (14.5-ounce) can diced tomatoes drained
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt for sauce
- ¼ teaspoon black pepper for sauce
- ¼ cup fresh basil chopped (or 1 teaspoon dried)
For the Ricotta Mixture
- 3 cups ricotta cheese
- 2 large eggs
- 1 cup parmesan cheese shredded, for ricotta mixture
- 1 teaspoon kosher salt for ricotta
- ¼ teaspoon black pepper for ricotta
For Assembly
- 8 ounces mozzarella cheese cut into 1/2 inch cubes (approx. 2 cups)
- ½ cup parmesan cheese shredded, for topping
Instructions
Prepare Zucchini
- Slice zucchini into 1/8-inch thick strips and arrange on paper towels. Sprinkle with 1 1/2 tablespoons kosher salt and let sit for 20-30 minutes to release moisture. Blot slices dry thoroughly with paper towels without rinsing.
Prepare Marinara Sauce
- Brown Italian sausage in a skillet, crumbling as it cooks. Drain grease, then sauté minced garlic until fragrant. Stir in marinara sauce, drained diced tomatoes, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and dried basil (if using). Simmer for 5-15 minutes to reduce liquid, then stir in fresh basil.
Prepare Ricotta Mixture
- In a medium bowl, combine ricotta cheese, eggs, 1 cup parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
Assemble Lasagna
- Preheat oven to 375°F (190°C) and grease a 9x13 inch casserole dish. Spread 1/2 cup marinara sauce on the bottom, followed by 1/3 of the zucchini slices, half of the ricotta mixture, half of the remaining marinara sauce, and half of the mozzarella cubes. Repeat layers with another 1/3 zucchini, remaining ricotta, remaining marinara, and remaining mozzarella. Top with the final 1/3 zucchini slices,
Bake
- Bake uncovered at 375°F for 45 minutes, or until bubbly and the cheese begins to brown. Ensure it bakes uncovered to evaporate moisture.
Rest
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
- Use small to medium zucchini (8-9 inches) for best results. Salting is crucial for water removal; alternatives include baking or sautéing. Cubed mozzarella offers better melting pockets than shredded. This dish is low-carb, keto-friendly, and gluten-free. It can be assembled up to 24 hours ahead, and leftovers store well in the fridge or freezer.
Equipment
- Mandoline slicer (recommended), paper towels, 12-inch skillet, 9x13 inch casserole dish.
Serving Suggestions
- Serve with a side salad or garlic bread for a complete meal.
Notes
Use small to medium zucchini (8-9 inches) for best results. Salting is crucial for water removal; alternatives include baking or sautéing. Cubed mozzarella offers better melting pockets than shredded. This dish is low-carb, keto-friendly, and gluten-free. It can be assembled up to 24 hours ahead, and leftovers store well in the fridge or freezer. Serve with a side salad or garlic bread for a complete meal.