This Zucchini Lasagna is made with thin zucchini strips standing in for pasta noodles, layered with a rich bolognese sauce, ricotta, and mozzarella, baked until bubbly. Salting and roasting the zucchini first is what keeps this low-carb version from turning into a watery mess.

I make this when I want lasagna flavor without all the pasta, or when zucchini season leaves me with more than I know what to do with. It takes a bit more prep than a regular lasagna, but most of it is hands-off roasting and simmering. I like serving this next to Sheet Pan Gnocchi with Tomatoes and Red Onion or Old Fashioned Baked Spaghetti and Beef Pie for a bigger pasta night spread.

If you like hearty, tomato-based baked dinners like this one, these are worth trying too:

Delicious Zucchini Lasagna with Sauce Bolognese

Ingredients You’ll Need

Salting and roasting the zucchini strips before layering is the step that makes or breaks this recipe (skip it and you’ll end up with a watery lasagna instead of one that holds its shape). A proper bolognese, simmered low and slow, gives this the rich, meaty flavor that makes up for the lack of pasta.

Ingredients

4 medium zucchini, sliced lengthwise into 1/4-inch strips
1 tsp salt, for the zucchini
1 tbsp olive oil
1 lb ground beef
1 medium onion, diced
2 carrots, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste

Directions

Lay the zucchini strips on a paper towel-lined tray and sprinkle both sides with salt.
Let them sit for 20 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
This step matters more than it seems like it should – zucchini holds a surprising amount of water.
Preheat your oven to 425°F and line two baking sheets with parchment paper.
Arrange the zucchini strips in a single layer and roast for 12 to 15 minutes, flipping halfway, until softened.
This pre-roasting evaporates even more moisture before the zucchini goes into the lasagna.
While the zucchini roasts, heat the olive oil in a large pot over medium heat.
Add the ground beef, onion, and carrots, cooking and breaking the beef apart until browned, about 8 minutes.
Stir in the garlic, crushed tomatoes, and oregano, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
Reduce the oven temperature to 375°F.
Spread a thin layer of bolognese sauce in the bottom of a 9×13-inch baking dish.
Layer a third of the roasted zucchini strips over the sauce, followed by a third of the ricotta and a third of the remaining bolognese.
Sprinkle a third of the mozzarella over that layer.
Repeat the layers two more times, finishing with the remaining mozzarella and the parmesan on top.
This one takes a bit of patience to layer, just so you know, but it doesn’t need to look perfect.
Bake for 35 to 40 minutes, until bubbly and golden on top.
Let the lasagna rest for 15 minutes before slicing – this rest matters even more here than in a regular lasagna, since zucchini releases liquid as it sits.
Serve warm and enjoy!

Important Recipe Notes

Don’t skip salting and roasting the zucchini. This is the single most important step for a zucchini lasagna that holds together instead of turning into a watery mess.
Let the lasagna rest for a full 15 minutes before slicing. Zucchini continues to release liquid even after baking, and that rest gives the layers a chance to firm up.
Simmer the bolognese low and slow. A full 20 minutes of simmering builds more flavor than rushing it, and it also helps the sauce thicken before it goes into the layers.
This lasagna is naturally lower in carbs than a traditional pasta version, thanks to the zucchini standing in for noodles.
Store leftovers in an airtight container in the fridge for up to 3 days. This one is best enjoyed within a few days, since the zucchini continues to soften over time.
This freezes reasonably well, though the zucchini texture softens further after thawing. Freeze in an airtight container for up to 2 months.

How to Serve, Store & Customize This Recipe

Serving: Serve hot, sliced into squares, with a simple green salad on the side. Let it rest the full 15 minutes before cutting for the cleanest slices.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave, or the whole dish in the oven at 350°F, covered with foil.

Customizing: Swap the ground beef for ground turkey or Italian sausage, or add sautéed mushrooms to the bolognese for extra depth. A layer of fresh basil between the ricotta and sauce adds a nice pop of flavor.