Name: Zucchini Lasagna with Meat Sauce Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 pounds zucchini (ends trimmed and sliced lengthwise into 1/4 inch slices); 2 tablespoons olive oil; Salt and freshly ground black pepper; 2 pounds ground beef; 1 medium onion, peeled and chopped (about 1 cup); 4 cloves garlic, minced; 28 ounces crushed tomatoes (undrained); 15 ounces tomato sauce; 6 ounces tomato paste; 2 tablespoons granulated sugar (or to taste); 1 1/2 teaspoons dried basil; 1 tablespoon Italian seasoning; 1 teaspoon fennel seeds; 15 ounces ricotta cheese; 1 egg; 2 teaspoons dried parsley; 1/2 teaspoon salt; 1 cup shredded Parmesan cheese; 4 1/2 cups shredded mozzarella cheese; Minced fresh parsley (for garnish)

If you’re looking for a fresh twist on a classic, you’re in for a treat with this Zucchini Lasagna with Meat Sauce Recipe. I absolutely love how this recipe swaps out traditional lasagna noodles for thin zucchini slices, making it lighter but still packed with that rich, comforting flavor of meat sauce and creamy cheese. When I first tried this dish, it quickly became a go-to for family dinners — everyone raved about it, and you’ll find it hits that perfect balance between indulgent and healthy.

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Why You’ll Love This Recipe

Healthy & Low-Carb: Using zucchini instead of noodles cuts carbs and ups your veggie intake.
Rich, Flavorful Meat Sauce: The homemade sauce simmers in spices, creating a comforting, hearty base.
Family-Friendly: My kids love it—not too “green” tasting—and it sneaks in extra veggies.
Easy to Customize: Whether you want it spicy, vegetarian, or extra cheesy, this recipe adapts beautifully.

A white rectangular ceramic baking dish holds a layered lasagna with six visible sections. The top layer is melted, golden-brown cheese with some darker browned spots along the edges and sprinkled with fresh green parsley. Underneath the cheese, there are thick, creamy white sauce layers alternating with pasta sheets, visible along the edges where the cheese has browned. Between the pasta layers, a rich dark brown meat sauce with a slightly chunky texture peeks through the sides. A woman's hand is holding a spatula lifting one lasagna piece from the top left corner, showing the thick layers clearly. The dish rests on a white marbled surface with a blue cloth partially visible on the side photo taken with an iphone --ar 2:3 --v 7 - Zucchini Lasagna with Meat Sauce, healthy zucchini lasagna, low-carb zucchini lasagna, meat sauce lasagna, veggie-packed lasagna

Ingredients You’ll Need

These ingredients come together to create a balanced, savory dish with layers of tender zucchini, creamy ricotta, and a robust meat sauce. Make sure to grab fresh zucchini and quality cheeses for the best results — it really makes all the difference.

Flat lay of fresh zucchini sliced lengthwise into thin green ribbons, a small white bowl of golden olive oil, whole uncracked brown eggs, a mound of raw ground beef, a medium peeled onion chopped into small pieces, several peeled garlic cloves, a small white bowl filled with bright red crushed tomatoes, a small white bowl of smooth tomato sauce, a small white bowl of thick tomato paste, a small white bowl containing granulated sugar, dried basil and Italian seasoning arranged in small white bowls, a small white bowl with fennel seeds, a white ceramic bowl heaped with creamy ricotta cheese, a small white bowl of shredded Parmesan cheese, another simple white bowl holding shredded mozzarella cheese, and a small pile of fresh bright green parsley leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Zucchini Lasagna with Meat Sauce, healthy zucchini lasagna, low-carb zucchini lasagna, meat sauce lasagna, veggie-packed lasagna

Zucchini: Choose firm, medium-sized zucchini for easy slicing and the perfect texture after roasting.
Olive oil: Use extra virgin olive oil for roasting and sautéing to add richness and flavor.
Ground beef: I like 80/20 blend for juicy, flavorful meat sauce but leaner beef works too if you prefer.
Onion: Yellow or white, diced finely to caramelize nicely with garlic and meat.
Garlic: Freshly minced gives the best aroma and depth to the sauce.
Crushed tomatoes, tomato sauce, tomato paste: These build a thick, tangy base for the meat sauce.
Granulated sugar: Just a touch to balance the acidity of tomatoes — don’t skip it!
Dried basil, Italian seasoning, fennel seeds: These herbs and spices bring authentic Italian flavor with a little warmth and aromatic fennel note.
Ricotta cheese: Creamy and mild, it’s the perfect layer to offset the meatiness of the sauce.
Egg: Helps bind the ricotta filling so it doesn’t get watery during baking.
Dried parsley: Adds a subtle herb flavor to the cheese mixture.
Salt and black pepper: Season everything well — it’s key for balanced flavors.
Parmesan cheese: Sharp and nutty, sprinkled in layers and on top for that golden crust.
Mozzarella cheese: Melts beautifully, providing gooey, cheesy goodness that everyone loves.
Fresh parsley: Finely minced for garnish to brighten the finished dish with color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this zucchini lasagna my own depending on what’s in the fridge or how I’m feeling. The recipe is flexible, so don’t hesitate to get creative with it!

Vegetarian Version: I’ve swapped the ground beef for sautéed mushrooms and lentils before — it’s surprisingly hearty and delicious.
Spicy Kick: Add red pepper flakes to the meat sauce if you like a bit of heat; it adds a nice zing without overpowering.
Cheese Swap: Sometimes I like to mix mozzarella with provolone or fontina for a different melty texture.
Herb Variations: Fresh basil and oregano can replace dried herbs if you have them on hand—adds a vibrant freshness.

How to Make Zucchini Lasagna with Meat Sauce Recipe

Step 1: Prep and Roast Your Zucchini Layers

Start by trimming the ends off your zucchini and slicing them lengthwise into about 1/4-inch thick strips. The key here is consistent thickness so they cook evenly. Spread them out on baking sheets, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast in a preheated oven at 400°F (200°C) for approximately 10-12 minutes. You’ll want them tender but not mushy — this step helps draw out moisture so your lasagna layers don’t get soggy. Pro tip: If you have time, salt the slices and let them sit for 15 minutes to expel extra water, then pat dry with paper towels before roasting.

Step 2: Make That Hearty Meat Sauce

While your zucchini roasts, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté till translucent, around 5 minutes. Toss in minced garlic and cook for another minute — watch it carefully to avoid burning. Then add your ground beef, breaking it apart with a spatula, and cook until browned through. Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir in sugar, dried basil, Italian seasoning, and fennel seeds. Let this simmer gently on low heat for about 35-40 minutes so the flavors meld together beautifully. Give it a taste and adjust salt and pepper as needed — this sauce is the heart of your zucchini lasagna!

Step 3: Prepare the Creamy Ricotta Mixture

In a medium bowl, combine ricotta cheese, egg, dried parsley, and salt. The egg helps keep the texture firm while baking, so don’t skip it! Mix just until blended — you want a creamy, smooth filling that contrasts nicely with the meaty sauce and roasted zucchini.

Step 4: Layer Your Zucchini Lasagna

Grab a large baking dish (around 9×13 inches works great) and start layering. Spread a thin layer of meat sauce on the bottom to keep zucchini from sticking. Next, arrange a layer of roasted zucchini slices, then dollop and spread some ricotta mixture over them. Sprinkle a little Parmesan and shredded mozzarella on top. Repeat these layers — meat sauce, zucchini, ricotta, cheeses — until you use up all your ingredients, finishing with a generous layer of mozzarella and Parmesan on top. This cheesy crust is what makes the dish irresistibly golden and bubbly!

Step 5: Bake Your Zucchini Lasagna

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Then remove the foil and bake for another 15 minutes so the cheese browns beautifully. Let it rest for 10-15 minutes before cutting — this helps the layers set, so your pieces don’t fall apart when you serve.

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Pro Tips for Making Zucchini Lasagna with Meat Sauce Recipe

Draw Out Zucchini Moisture: Salting zucchini slices before roasting really helps prevent watery lasagna—pat dry well!
Simmer Sauce Low and Slow: Let your meat sauce cook gently to deepen flavors; rushed sauce tends to taste one-dimensional.
Let It Rest: Waiting 10-15 minutes after baking helps slices hold together and enhances flavor blending.
Don’t Skip the Egg in Ricotta: It’s a small step that keeps the filling firm and less likely to weep during baking.

How to Serve Zucchini Lasagna with Meat Sauce Recipe

A white plate holds a square slice of lasagna with four visible layers: the top layer is melted golden cheese sprinkled with green herbs, below it is a creamy white layer, followed by a thick red meat and tomato sauce layer, and at the bottom is another creamy white layer with bits of sauce peeking through. The lasagna has a slightly browned and bubbly top with some sauce oozing onto the plate. A gold fork rests inside the plate near the lasagna, and the plate sits on a white marbled surface with a white cloth nearby. In the soft background, a white bowl with some greens is blurred. Photo taken with an iphone --ar 2:3 --v 7 - Zucchini Lasagna with Meat Sauce, healthy zucchini lasagna, low-carb zucchini lasagna, meat sauce lasagna, veggie-packed lasagna

Garnishes

I always finish with a sprinkle of freshly minced parsley—it adds a pop of color and a burst of fresh herb flavor that brightens the rich lasagna. Sometimes, I also like a little extra grated Parmesan for guests who want it extra cheesy.

Side Dishes

This zucchini lasagna pairs wonderfully with a crisp mixed green salad tossed with a light vinaigrette. Roasted garlic bread or simple steamed green beans make easy, complementary sides that don’t compete with the main dish’s flavors.

Creative Ways to Present

For a dinner party, I like serving individual portions in small ramekins for a charming presentation. Layered with a bit of fresh basil on top instead of parsley, it adds elegance and a fresh aroma that guests appreciate. You can also experiment with layering in grilled eggplant for a colorful variation.

Make Ahead and Storage

Storing Leftovers

I usually cover the leftover lasagna tightly with plastic wrap and store it in the fridge for up to 4 days. It reheats beautifully in the oven or microwave. If you want to avoid sogginess, I recommend reheating in the oven at 350°F (175°C), covered loosely with foil, until warmed through.

Freezing

This zucchini lasagna freezes well, though I find the texture of zucchini softens a bit. I freeze in individual portions wrapped in foil and plastic wrap to avoid freezer burn. When you’re ready, thaw overnight in the fridge before reheating for best texture.

Reheating

For reheating, the oven is your best friend. Preheat to 350°F (175°C), cover the lasagna, and warm for 20-25 minutes. This retains the layers well and keeps cheese melty while avoiding rubbery texture from microwaves. Add a sprinkle of fresh parsley after warming for a fresh look.

FAQs

Can I use other vegetables instead of zucchini for this lasagna?

Absolutely! Thinly sliced eggplant or yellow squash can be great alternatives. Just prepare and roast them similarly to zucchini so they don’t make the lasagna watery.
Do I need to peel the zucchini?

It’s not necessary to peel zucchini. The skin adds color and nutrients, and when sliced thin and roasted, it softens nicely without overpowering texture.
What meat can I use in the sauce?

Ground beef is classic here, but you can mix ground pork or turkey for a leaner yet flavorful sauce. Just adjust cooking times and seasoning accordingly.
Is this recipe suitable for gluten-free diets?

Yes! Since it uses zucchini instead of pasta noodles, this zucchini lasagna is naturally gluten-free—great news for those avoiding gluten.
Can I make this recipe ahead of time for guests?

Definitely! You can assemble it the day before, cover it, and refrigerate. Just add extra baking time if it comes straight from the fridge. It’s perfect for stress-free entertaining.

Final Thoughts

This Zucchini Lasagna with Meat Sauce Recipe has quickly become one of my favorite weeknight dinners because it’s both comforting and surprisingly light. I love serving it when I want a family-friendly meal that sneaks veggies onto everyone’s plate without a fuss. Plus, the combination of roasted zucchini with that rich meat sauce and creamy ricotta is just endlessly satisfying. I hope you’ll enjoy making (and eating!) this as much as I do — it’s a wonderful way to change up your lasagna game and impress even your most traditional pasta-loving friends.