This zucchini lasagna is a lighter take on the classic Italian favorite. Thinly sliced zucchini replaces traditional noodles and is layered with a rich ground meat and sausage bolognese, giving you all the comforting flavors of lasagna without the heavy carbs.
I love Italian food—bread, pasta, pizza—but sometimes I want fewer carbs while keeping the cozy flavors of a pasta dish. Zucchini lasagna answers that: layers of thin zucchini slices and a hearty bolognese combine to create a balanced, satisfying meal that feels indulgent but is lighter.
Tips for Making Zucchini Lasagna
1. Slice the zucchini about 1/8″ thick. Zucchini contains a lot of water, so slices around 1/8″ thick hold up better during baking and are less likely to become overly soggy.
2. Reduce the bolognese thoroughly. Because zucchini won’t absorb liquid the way pasta does, make sure the sauce is thick and most of the excess liquid has cooked off. If any liquid remains, drain it before layering or use a slotted spoon to transfer the sauce.
3. Use crushed tomatoes. Crushed tomatoes are creamier and less watery than diced tomatoes, which helps prevent the lasagna from becoming runny.
Ingredients
Ingredients
For the bolognese meat sauce:
- 1 lb ground meat (beef, venison, or turkey)
- 1 lb Italian sausage
- 2 tbsp olive oil
- ½ large onion, diced
- 1 large carrot, diced
- 2–3 ribs celery, diced
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 tsp balsamic vinegar
- 1 tsp each: salt, dried basil, dried oregano
- ½ tsp freshly ground pepper
For the layers:
- 3–4 medium zucchini, sliced lengthwise about 1/8″ thick (a mandoline works well)
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
1. Preheat oven to 350°F (175°C).
2. Chop the onion, carrot, celery, garlic, and parsley. Slice the zucchini to about 1/8″ thickness. Using a mandoline gives uniform slices.
3. Heat a large cast-iron skillet or heavy pan over medium heat. Add the olive oil, then sauté the onion for 3–4 minutes until translucent. Add the carrot and celery and cook another 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the ground meat and sausage, breaking up the meat as it browns. Cook about 8–10 minutes until fully browned, then drain excess fat.
5. Stir in the crushed tomatoes, tomato paste, balsamic vinegar, salt, basil, oregano, and pepper. Bring to a simmer and cook until the sauce has thickened and most of the liquid has reduced. If needed, pour off any remaining excess liquid before assembling.
6. In a 9×13-inch baking pan, arrange zucchini slices across the short width of the pan with slight overlap to form the first layer.
7. Spoon just over a cup of the meat sauce evenly over the zucchini. Repeat zucchini and sauce layers to make three layers total.
8. Top with freshly grated Parmesan and chopped parsley.
9. Cover the pan with foil and bake at 350°F for 35–45 minutes. In the last 5 minutes remove the foil so the cheese can fully melt and lightly brown.
10. Let the lasagna rest for 5–10 minutes before slicing and serving. This helps it set so pieces hold together better.
Storage: Store covered in the refrigerator for up to 3 days. Leftovers reheat well and make a great next-day meal.
📋 Recipe
Zucchini Lasagna
Equipment
- Large cast iron or other skillet
- 9″x13″ baking pan
Ingredients
For the Bolognese Meat Sauce
- 1 lb ground meat (beef, turkey, or venison)
- 1 lb Italian sausage
- 2 tbsp olive oil
- ½ large onion, diced
- 1 large carrot, peeled and diced
- 2–3 ribs celery, diced
- 3 cloves garlic, minced or pressed
- 1 (15 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 tsp balsamic vinegar
- 1 tsp each salt, dried basil, dried oregano
- ½ tsp freshly ground pepper
For the Lasagna Layers
- 3–4 medium zucchini, sliced about 1/8″ thick lengthwise
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Chop all veggies, garlic, and parsley. Slice zucchini about 1/8″ thick.
- Heat skillet over medium, add olive oil. Sauté onion 3–4 minutes until translucent. Add carrot and celery and cook 4–5 minutes. Add garlic and cook 30 seconds.
- Add ground meat and sausage, cook until browned. Drain any excess fat.
- Add crushed tomatoes, tomato paste, balsamic, and seasonings. Simmer until sauce is thick and most liquid has reduced. Drain any remaining excess liquid.
- Assemble in a 9″x13″ pan: layer zucchini slices with slightly overlapping rows, spread about 1 cup of meat sauce over each layer. Repeat to make three layers.
- Top with grated Parmesan and chopped parsley. Cover with foil and bake 35–45 minutes. Remove foil for the last 5 minutes to allow cheese to brown.
- Let rest 5–10 minutes before serving.
Notes
1. Slice the zucchini about 1/8″ thick to prevent sogginess.
2. Reduce the bolognese until thick so the final dish isn’t watery; drain any remaining liquid before layering.
3. Use crushed tomatoes instead of diced to keep the sauce creamier and less watery.
4. Leftovers store well in the refrigerator for up to 3 days.