A delicious and filling homemade lasagna – without the carb load! This Easy Zucchini Lasagna recipe uses a few simple tricks to make tender, chewy and delicious zucchini noodles that have the same satisfying texture as real zucchini noodles.
Zucchini Noodle Lasagna Recipe
I might have to change my very Italian last name after admitting this, but I’m actually not a huge fan of lasagna!
I love the flavors and all that cheese, but the layers upon layers of thick lasagna noodles just leave me feeling sluggish and heavy afterwards. And naturally, as with all things I’m not a huge fan of, my daughter LOVES lasagna.
After successfully figuring out how to make zoodles as a quick and easy spaghetti swap, I figured I should figure out how to make zucchini lasagna noodles.
My first attempt was a watery disaster. Zucchini has 90% water content so you can’t just slice up some zucchini into thin strips and call it a day. Oh, no. You have to draw out some of that water before attempting to make this swap.
How to Make Zucchini Lasagna Noodles:
The process of making tender, chewy zucchini noodles that actually crisp up at the edges is super simple:
- Cut your zucchini into thin slices
- Lay zucchini noodles on a cookie sheet in a single layer
- Sprinkle with a heavy-grain salt (like kosher or a thick sea salt) and allow to sit for 10 minutes for the salt to draw the water out.
- After the salt has drawn out a bunch of the water, use paper towels to wipe away both the water and the salt.
The thick salt is essential because you don’t want the salt to melt into and be absorbed by the zucchini, or else you will have a very salty lasagna.
The key to getting perfect, even slices of zucchini to make these zucchini noodles is using a mandolin slicer. I’ve used a vegetable peeler before, but it can be tricky to ensure each zucchini noodle has the same thickness.
Mandolin slicers are one of those kitchen gadgets that seem unnecessary, but once you use one you realize how much easier it is to quickly slice veggies and it’s so satisfying having all of your veggies perfectly and evenly sliced. (No more slices that are burnt from being too thin or undercooked from being too thick.) My mandolin slicer also has attachments for making matchstick cuts (perfect for french fries or julienne salads) and crinkle cuts, and there are some that have attachments to make perfect lattice-cut waffle fries.
The one thing to keep in mind is that you realllllly need to use that blade guard! The mandolin blade is super sharp and the quick motion of slicing the veggies makes that blade guard essential.
More Zucchini Noodle Recipes
- Garlic Parmesan Zucchini Noodles from Inspired Taste
- Zoodles Marinara from Gimme Some Oven
- Pad Thai Shrimp & Zoodles from Sizzle and Salt
- Chicken Zoodle Soup from Damn Delicious
- Avocado Alfredo Zucchini Noodles from Cafe Delites
Zucchini Lasagna Ingredients
- Zucchini, sliced finely
- Coarse Salt
- Olive Oil
- Onion, diced
- Garlic Cloves, minced
- Ground Beef
- Italian Seasoning <– grab our recipe for homemade Italian seasoning here
- Salt and Pepper, to taste
- Tomato Passata
- Ricotta Cheese
- Mozzarella Cheese, as needed
Scroll down to the printable recipe card for full measurements.
Tip: thinly slicing the zucchini (with a mandolin or veggie peeler) and using the salt technique to draw out excess water is essential to creating tender zucchini “noodles” that aren’t soggy!
Kitchen Tools You May Find Helpful
- Mandolin Slicer or Vegetable Peeler
- Baking Sheet
- Sharp Kitchen Knife
- Cutting Board
- Measuring Cups and Spoons
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- 8″ x 8″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Cheese Grater
How to Make Zucchini Noodle Lasagna
Using a mandonlin slicer or vegeable peeler, cut the zucchini into fine strips.
Lay the zucchini strips on a baking sheet and cover with the coarse salt.
Allow to sit for 10-15 minutes. The salt will draw out the water in the zucchini. Use paper kitchen towel to blot the salt and water off of the zucchini after the 10-15 minutes has passed.
Meanwhile, place the olive oil in a skillet over medium heat.
Once hot, add the onion and cook for 2 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute.
Add the ground beef and cook until fully browned, about 5-8 minutes.
Add the tomato sauce, Italian Seasoning, salt and pepper. Continue to cook for 2 minutes, then remove from the heat.
Stir the ricotta cheese into the meat mixture.
Preheat oven to 350ºF.
Grease a 8″ by 8″ casserole dish and create a layer of the zucchini noodles, overlapping each slightly.
Sprinkle on about 1/3 cup of the shredded cheese, then top with half of the meat sauce mixture, another 1/3 cup of cheese, then another layer of zucchini.
Repeat with another layer of cheese, the remaining meat sauce, cheese and a layer of zucchini. Top with remaining shredded cheese.
Cover with tin foil and bake for 20 minutes. Remove tinfoil and continue baking for 10-15 minutes, until cheese is melted and starting to brown and crisp at the edges.
Pin this Easy Zucchini Lasagna for a Comfort Meal that Doesn’t Leave You Feeling Heavy and Sluggish:
Grab your free printable recipe card for our zucchini noodle lasagna recipe:
- 4 Medium Zucchini, sliced finely
- 2 Tablespoons Coarse Salt
- 2 Tablespoons Olive Oil
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 1 lb Ground Beef
- 1 Tablespoon Italian Seasoning
- Salt and Pepper, to taste
- 2 cups Tomato Passata
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese, as needed
- Using a mandonlin slicer or vegeable peeler, cut the zucchini into fine strips.
- Lay the zucchini strips on a baking sheet and cover with the coarse salt.
- Allow to sit for 10-15 minutes. The salt will draw out the water in the zucchini. Use paper kitchen towel to blot the salt and water off of the zucchini after the 10-15 minutes has passed.
- Meanwhile, place the olive oil in a skillet over medium heat.
- Once hot, add the onion and cook for 2 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute.
- Add the ground beef and cook until fully browned, about 5-8 minutes.
- Add the tomato sauce, Italian Seasoning, salt and pepper. Continue to cook for 2 minutes, then remove from the heat.
- Stir the ricotta cheese into the meat mixture.
- Preheat oven to 350ºF.
- Grease a 8" by 8" casserole dish and create a layer of the zucchini noodles, overlapping each slightly.
- Sprinkle on about 1/3 cup of the shredded cheese, then top with half of the meat sauce mixture, another 1/3 cup of cheese, then another layer of zucchini.
- Repeat with another layer of cheese, the remaining meat sauce, cheese and a layer of zucchini. Top with remaining shredded cheese.
- Cover with tin foil and bake for 20 minutes. Remove tinfoil and continue baking for 10-15 minutes, until cheese is melted and starting to brown and crisp at the edges.
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Amount Per Serving: Calories: 304Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 1677mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 24g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this zucchini noodle lasagna as much as mine does! It satisfies the lasagna lovers and doesn’t leave you feeling heavy or sluggish after eating.
For more ways to serve beef, check out our full beef recipe collection here:
For more perfect pastas, check out our full pasta recipe collection here: