When your garden (or neighbor) blesses you with more zucchini than you know what to do with, this is the recipe to pull out. Mom's Zucchini Lasagna (non-watery!) is hearty, comforting, and doesn’t turn into a soggy mess. This zucchini lasagna skips the noodles, keeps all the cozy vibes, and works whether you’re eating low-carb or just trying to use up the bounty of your garden.

Serve it solo for a lighter take or pair it with sourdough bread for the full comfort meal experience. Either way, this one’s a keeper.

Why You’ll Love This Recipe:

The winning aspect of this recipe is this lasagna slices clean thanks to a smart prep method that keeps zucchini from releasing extra moisture. Loaded with flavor between the herby meat sauce and cheesy filling, it hits all the savory notes of classic lasagna.

With simple clean ingredients and clear steps, this zucchini lasagna is low-carb friendly if you want to keep your carbs down, or pairs beautifully with a side of Artisan Sourdough Loaf linked here.

Tools You’ll Need:

• Large Skillet or Sauté Pan- For cooking the meat sauce.

  
  

• Meat Chopper (optional)- For browning the ground beef. I love this tool linked here.

  
  

• Colander – To drain meat if needed.

  
  

• Cutting Board- To prep your onion, garlic, and zucchini.

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•  Sharp Knife- to cut veggies.

• Vegetable Peeler or Mandolin- To slice thin, even zucchini ribbons. I use this veggie peeler linked here but a mandolin will work too.

  
  

• Paper Towels – To sweat and blot the zucchini noodles.

  
  

• Mixing Bowl- For mixing the ricotta filling.

  
  

• Measuring Cups + Spoons- For accurate ingredient measurements.

  
  

• 9x13” Baking Dish- The perfect size for layering and baking the lasagna. I love the pan from USA Bakeware linked here.

  
  

• Spatula or Wooden Spoon- For stirring the sauce and spreading the layers.

  
  

• Aluminum Foil (optional)- To tent the lasagna to avoid burning or cover leftovers.

  
  

• Lasagna Server – For serving lasagna. I like this one linked here.

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Gather Your Ingredients:

Ground Beef- Adds richness, protein, and a savory base for the red sauce.

Onion & Garlic- Build flavor into the meat sauce.

Tomato Paste & Tomato Sauce- Creates the red sauce and that classic lasagna tang without being too watery.

Oregano, Thyme, and Basil- adds Italian inspired flavor to the lasagna. You can substitute for Italian Seasoning if you prefer.

Zucchini- Fresh whole zucchini. Thinly sliced to act as your “noodle” layer.

Ricotta Cheese- Creamy and mild, it adds softness and balances the acidity of the sauce.

Egg- Helps set the ricotta mixture so it bakes up sliceable and structured.

Shredded Parmesan- For salty sharpness and to add that cheesy goodness to the ricotta filling.

Shredded Mozzarella cheese- Gives that cheesy texture to the ricotta filling and is layered into the lasagna and on top for that classic lasagna appearance. I like to use low-moisture.

Avocado Oil- Used to sauté the beef and veggies without overpowering the flavor.

Sea Salt & Black Pepper- to add seasoning and balance to the lasagna.

Now let's make lasagna!

Mom’s Zucchini Lasagna (Non-Watery!)

Ingredients:

Red Sauce

• 1 tsp (5g) avocado oil

• 2 lbs ground beef

• 2 tsp (10g) sea salt

• 1 white onion, diced

• 3 garlic cloves, minced

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 can (6 oz) tomato paste

• 1 can (15 oz) tomato sauce

Zucchini Noodles

• 3 medium zucchini

• Salt, for sweating

Ricotta Cheese Filling

• 1 lb (16 oz container) whole milk ricotta

• 1 large egg (about 50g)

• ½ cup (50g) shredded Parmesan

• ½ cup (50g) shredded mozzarella

• ½ tsp black pepper

For Layering and Topping

• 1 1/2 cups (150g) shredded mozzarella

Instructions

Step 1. Make the meat sauce:

In a large skillet, heat the avocado oil over medium heat. Add ground beef and 2 teaspoons of sea salt. Brown the beef, breaking it up into crumbles. Drain off the fat in a colander, then return to the skillet.

Add onion and garlic, and sauté until softened (about 2–3 minutes). Stir in the oregano, thyme, basil, tomato paste, and tomato sauce. Simmer for 5 minutes until thickened. Set aside.

Step 2. Prep the zucchini “noodles”:

Wash and trim the ends of the zucchini. Using a vegetable peeler or mandolin, slice thin ribbons starting ¼ inch in from the end (discarding skin and seedy core). Lay the strips out on a paper towel-lined surface. Sprinkle generously with salt and let sit for 10 minutes to sweat. Blot with additional paper towels to remove moisture.

This step is critical if you want to avoid a watery lasagna.

Step 3. Make the Ricotta cheese filling:

In a bowl, combine ricotta, egg, Parmesan, mozzarella, and black pepper. Stir until smooth and uniform.

Step 4. Assemble the lasagna:

Preheat oven to 350°F (175°C). Spray a 9x13” (23x33cm) baking dish.

Gather your red meat sauce, zucchini "noodles", ricotta cheese filling, and additional mozzarella cheese.

Layer 1 1/2 -2 cups of the red meat sauce in the bottom of the baking dish. Add 2 layers of zucchini noodles over the top. Layer 1/2 of the ricotta filling over the noodles, and smooth to the edges. Sprinkle with 1/2 cup mozzarella.

Repeat this entire layering process again as pictured below, but top with 1 cup mozzarella cheese to finish off the lasagna.

Step 5. Bake the Zucchini Lasagna

Bake lasagna uncovered for 50 minutes. If top becomes too brown, cover with foil and complete bake time. If you a more browned top to the cheese, broil at 350°F for 5-8 minutes to brown the top. Watch very closely to avoid burning! Remove when finished and allow to cool.

Let lasagna rest 15 minutes before slicing.

Yields 8-10 servings

How to Store:

• Refrigerator- Store leftovers in airtight containers for up to 4 days. Reheat in the oven or microwave.

  
  

• Freezer: Cool completely, then freeze in portions or whole.

  
  

  To reheat from frozen: thaw in fridge overnight and bake at 350°F (175°C) covered with foil for 30–50 minutes, until hot. Serve!

  
  

  Keeps well in freezer for up to 3 months.

FAQ's:

Can I prep this ahead of time?

Yes! Assemble and refrigerate up to 24 hours before baking.

Will the zucchini make it watery?

Not if you salt and blot it well, this step is key!

Can I use turkey or chicken instead of beef?

Definitely. Ground turkey or chicken is a great lean swap.

Can I add more cheese?

Go for it. Add extra layers or top with provolone for more melty goodness.

What sides go best?

Try it with sourdough bread or a fresh green salad.

Enjoy your homemade Zucchini Lasagna!