I layered seasoned meat, melty cheese, fresh spinach and ribbons of zucchini into a Zucchini Noodle Lasagna Recipes creation, and I can’t wait to share the clever twist that makes it a perfect low carb meal.

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I never expected zucchini to stand in for pasta and still feel like a real lasagna. My Easy Zucchini Lasagna strips zucchini into thin ribbons then I layer them with dollops of ricotta cheese, and it somehow becomes more than the sum of its parts, weird right.

It browns on top, holds together and every messy slice makes you curious what you did differently. If you’re into Keto Zucchini Recipes Low Carb or hunting for Zucchini Noodle Lasagna Recipes, this one will make you second guess boxed lasagna.

It’s not perfect every time I make it but it’s always worth the try.

Ingredients

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Zucchini: low-carb, high in fiber and vitamin C, mild watery texture.
Ground beef: rich in protein and iron, makes dish hearty and savory.
Ricotta cheese: creamy, it’s adds protein and calcium, gives mild slightly sweet note.
Mozzarella gooey, melty, mainly fat and protein it brings comforting stretchiness.
Marinara sauce made from tomatoes provides vitamin A lycopene tangy savory base.
Spinach leafy green high in iron and folate adds earthy freshness and color.
Garlic and onion add sharp savory aroma small calories boost flavor no sweetness.
Parmesan cheese salty umami punch small amount adds big flavor some calcium.

Ingredient Quantities

4 medium zucchini (about 2 lb)

2 tablespoons olive oil

1 lb ground beef

1/2 lb Italian sausage optional

1 small onion (about 3/4 cup)

3 cloves garlic

24 ounces marinara sauce (1 standard jar)

15 ounces ricotta cheese

1 large egg optional

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

5 ounces fresh spinach or 10 ounces frozen spinach

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes optional

Fresh basil or parsley for garnish optional

How to Make this

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1. Preheat oven to 375°F (190°C). Slice the zucchini lengthwise into 1/8 to 1/4 inch thick strips (mandoline or sharp knife works). Lay slices on paper towels, sprinkle lightly with 1 teaspoon salt, let sit 10 minutes, then press/pat dry to remove excess moisture so the lasagna wont get soggy.

2. Heat 2 tablespoons olive oil in a large skillet over medium high. Add the chopped onion and cook 3 to 4 minutes until soft, stir in 3 minced garlic cloves and cook 30 seconds.

3. Add 1 pound ground beef and, if using, 1/2 pound Italian sausage to the skillet. Brown and crumble the meat until no pink remains, drain off excess fat.

4. Stir in the 24 ounces marinara sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes if you like heat, and 1 teaspoon salt (taste and adjust). Simmer 5 to 10 minutes so flavors meld.

5. While sauce simmers, make the cheese-spinach filling: if using fresh spinach, sauté briefly until wilted and chop, or if using frozen, thaw and squeeze out all water. In a bowl combine 15 ounces ricotta, the spinach (about 5 ounces fresh or 10 ounces thawed frozen), 1 large egg if using, and 1/2 cup grated Parmesan. Season lightly with a pinch of salt and pepper and mix.

6. Grease a 9×13 inch baking dish with a little olive oil. Spread a thin layer of meat sauce on the bottom to keep zucchini from sticking.

7. Assemble: layer zucchini slices in a single layer, top with about one third of the meat sauce, dollops/spread of the ricotta-spinach mixture, and a sprinkle of shredded mozzarella. Repeat once or twice depending on how many layers you can fit, finishing with meat sauce and the remaining mozzarella plus a little extra Parmesan on top.

8. Cover loosely with foil and bake 25 to 30 minutes, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden on top. If top browns too fast, tent foil back on.

9. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets. Garnish with chopped fresh basil or parsley if you want. Serve warm.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13 inch baking dish (plus aluminum foil to cover)
3. Large skillet (12-inch works)
4. Mandoline or sharp chef’s knife and cutting board
5. Mixing bowls (one for ricotta filling, one for mixing/holding)
6. Measuring cups and spoons
7. Spatula and wooden spoon for stirring and spreading
8. Paper towels and a tray or plate for draining zucchini
9. Colander for draining meat and spinach, plus a cheese grater

FAQ

Q: Do I need to salt the zucchini first? A: Yes, it helps. Slice the zucchini thin, sprinkle salt, let sit 10 to 15 minutes, then pat or squeeze out the moisture. That keeps the lasagna from getting watery. If youre in a rush just pat dry as best you can.

Q: How thin should I slice the zucchini and whats the best tool? A: About 1 3 to 4 of an inch thick works well. A mandoline is easiest for even slices, but a sharp knife is fine if you take your time. Too thick and it wont soften enough.

Q: Can I make this vegetarian? A: Totally. Skip the beef and sausage and add extra spinach, mushrooms, or cooked lentils for protein. You can also use a meat substitute or just load up on the cheese and herbs.

Q: Is the egg in the ricotta required? A: No, its optional. The egg helps the cheese set and slice more cleanly, but you can skip it if you prefer or if youre avoiding eggs.

Q: Can I assemble ahead or freeze it? A: Yes. You can assemble and refrigerate up to 24 hours before baking. To freeze, fully assemble, cover tightly and freeze up to 3 months. Thaw overnight in the fridge and bake a bit longer until hot all the way through.

Q: What oven temp and bake time should I use? A: Bake at 375 degrees Fahrenheit for about 35 to 45 minutes covered, then uncover for 8 to 12 minutes to brown the cheese. If you start with a cold dish from the fridge add about 10 to 15 minutes to the time.

Easy Zucchini Lasagna Recipe Substitutions and Variations

Zucchini: swap with thinly sliced eggplant, yellow summer squash, or regular lasagna noodles (for a more classic feel)
Ground beef / Italian sausage: use ground turkey or chicken for a leaner version, try plant based crumbles for vegetarian, or do a mushroom and lentil mix for a hearty meatless option
Ricotta cheese: sub with blended cottage cheese for similar texture, or use silken tofu blended with lemon and nutritional yeast for vegan, or mascarpone for a richer creamier layer
Fresh or frozen spinach: replace with chopped kale (massage it first), Swiss chard, or arugula added just before baking for a peppery lift

Pro Tips

1) Get the zucchini dead dry or nothing else matters. Salt them like the recipe says but then stack slices between several paper towels and press with a heavy plate for a minute or two, or roast the slices at 425 for 6 to 8 minutes to drive off moisture and add some caramelized flavor. If you skip this you will get a soggy mess.

2) Brown the meat until it’s got some color, not just gray. That crunchy browned bits are where the flavor lives, so scrape them up into the sauce. Taste the sauce as it simmers, add a splash of red wine or a pinch of sugar if the tomatoes taste sharp, and don’t throw away every bit of fat—leave a tablespoon in the pan to carry flavor to the onions.

3) Don’t skimp on squeezing the spinach. If you use frozen, squeeze the heck out of it in a towel, no wet spinach allowed. Whisk the ricotta until smooth, fold in a little extra shredded mozzarella or some extra Parmesan for creamier texture, and use the egg only if you want firmer slices when cutting.

4) Let it rest, and plan ahead. After baking wait 15 to 20 minutes before slicing so it sets, otherwise it will fall apart. You can assemble the whole thing the day before and bake the next day, or freeze the unbaked casserole for busy nights. When reheating or finishing from frozen, give it extra time covered then uncover and brown the top at the end, but watch it or it will burn real fast.