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The Ultimate Flawlessly Firm Zucchini Lasagna (No Soggy Layers!)

A thick, layered slice of zucchini lasagna featuring rich meat sauce and melted cheese topping.
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You make this easy zucchini lasagna by carefully preparing the zucchini slices to remove excess water, resulting in a firm, cheesy, low-carb dinner that tastes like classic comfort food.

Ingredients

Scale
  • 4 large zucchini
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon olive oil
  • 1 pound ground turkey or ground beef (optional, omit for vegetarian)
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the zucchini lengthwise into thin planks, about 1/8 inch thick. You can use a mandoline for uniform thickness.
  3. Arrange the zucchini slices in a single layer on paper towels. Sprinkle generously with 1 teaspoon of salt. Let them sit for 30 minutes to draw out moisture.
  4. After 30 minutes, use more paper towels to firmly blot and press the moisture from the zucchini slices. You must remove as much water as possible to prevent a watery lasagna.
  5. If using meat, heat olive oil in a skillet over medium heat. Add the ground turkey or beef and cook until browned. Drain off any excess fat. Stir in the marinara sauce and simmer for 5 minutes.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup of the Parmesan cheese, and black pepper. Mix well.
  7. Create the first layer: Spread a thin layer of the meat sauce (or plain marinara if vegetarian) on the bottom of the prepared baking dish.
  8. Arrange a layer of the dried zucchini slices over the sauce, overlapping them slightly.
  9. Spread half of the ricotta mixture evenly over the zucchini layer. Sprinkle with one-third of the mozzarella cheese.
  10. Add another layer of sauce, followed by a layer of zucchini slices.
  11. Spread the remaining half of the ricotta mixture over the zucchini. Sprinkle with another one-third of the mozzarella cheese.
  12. Top with the final layer of zucchini slices, the remaining sauce, and the remaining mozzarella and Parmesan cheeses.
  13. Bake for 35 to 40 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  14. Let the zucchini lasagna rest for at least 15 minutes before slicing and serving. This resting period helps the layers set firmly.

Notes

  • For the firmest layers, after blotting the salted zucchini, you can briefly bake the slices on baking sheets at 400 degrees Fahrenheit for 10 minutes before assembling. This pre-baking step removes even more water.
  • If you want a richer flavor, substitute half of the ground turkey with ground Italian sausage.
  • This recipe works well for keto zucchini lasagna or gluten free lasagna since it uses no noodles.

Nutrition

Find it online: https://cookerycommand.com/zucchini-lasagna-firm-layers-no-watery/