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Zucchini Lasagna with Ground Beef

Zucchini lasagna with ground beef swaps noodles for tender zucchini planks, with a hearty meat sauce and a golden, deeply browned mozzarella top. The roast-then-assemble method keeps the bake from turning watery and helps the layers slice cleanly.
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Prep Time 30 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini large, sliced into thin planks
  • 1 tsp salt for sweating
Beef Sauce
  • 2 lb ground beef
  • 1 onion medium, diced
  • 4 garlic cloves, minced
  • 28 oz crushed tomatoes 1 can
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds optional
  • 0.5 tsp red pepper flakes
  • salt and pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.33 cup parmesan grated
  • 2 tbsp fresh parsley
  • salt and pepper
Cheese
  • 3 cup mozzarella shredded, divided

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Dry and roast the zucchini
  1. Salt the zucchini planks and let them rest for 20 minutes, then pat them very dry. This draws out moisture for a less watery lasagna.
  2. Roast the dried zucchini at 425°F for 12 minutes, then set aside to cool slightly. Look for light browning and reduced moisture on the surfaces.
Cook the ground beef sauce
  1. Brown the ground beef with the diced onion until no pink remains, then drain excess fat. Aim for browned bits for deeper flavor.
  2. Add the minced garlic, crushed tomatoes, tomato paste, Italian seasoning, fennel seeds (if using), and red pepper flakes. Simmer at a steady bubble for 15 minutes until the sauce thickens.
Mix the ricotta layer
  1. In a bowl, mix the ricotta with the egg, parmesan, fresh parsley, and salt and pepper. Stir until smooth and cohesive with no egg streaks.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Spread a thin, even coating so nothing sticks.
  2. Assemble the lasagna by spreading beef sauce on the bottom, layering zucchini planks, then spooning ricotta, adding beef sauce, and sprinkling mozzarella. Repeat until you run out of layers, ending with beef sauce and mozzarella on top.
  3. Cover tightly with foil and bake at 375°F for 40 minutes, then uncover and bake for 15 minutes until golden. The top should look deeply browned with bubbly mozzarella at the edges.
Rest and serve
  1. Rest the lasagna for 15 minutes before serving. This helps the layers hold together when sliced.

Notes

Pro tip: pat the roasted zucchini very dry—this is the key step that prevents a watery bake. Store covered in the fridge for up to 4 days; reheat in a 350°F oven until hot. Freezing is possible (up to 2 months), but texture may soften slightly after thawing. For a lower-carb swap, use part-skim mozzarella and reduce the parmesan to 1/4 cup while keeping the ricotta layer.