This noodle-less Zucchini Lasagna is a high-protein, gluten-free twist on classic lasagna made with zucchini, meat sauce, ricotta, and mozzarella.
Noodle-less Zucchini Lasagna Recipe
This Zucchini Lasagna has been a Skinnytaste favorite for over a decade and was even featured in my very first cookbook. I make it every summer when zucchini is in season because it has all the comforting flavors of traditional lasagna—layers of rich meat sauce, creamy ricotta, and melty mozzarella—but swaps the noodles for thin slices of zucchini for a lighter, veggie-packed twist. Grilling the zucchini first keeps the lasagna from becoming watery while adding extra flavor, resulting in a naturally gluten-free, high-protein dinner that’s so satisfying, you won’t miss the pasta.
Why This Zucchini Lasagna Works
This Zucchini Lasagna recipe has been part of the Skinnytaste collection for over a decade and was even featured in my very first cookbook, proving that some recipes truly never go out of style.
- All the comforting flavors of classic lasagna with a lighter, noodle-less twist.
- High in protein, with over 25 grams per serving to keep you satisfied.
- Naturally gluten-free, making it perfect for anyone avoiding pasta.
- A delicious way to use up summer zucchini when your garden is overflowing.
- Grilling the zucchini first helps prevent a watery lasagna while adding extra flavor.
- Great for meal prep, and leftovers taste even better the next day.
- A tried-and-true favorite, this recipe has been part of the Skinnytaste collection for over a decade and was even featured in my very first cookbook.
Zucchini Lasagna Ingredients
Here’s what you’ll need to make this noodle-less lasagna. See recipe card below for exact measurements.
- Zucchini: Thin ribbons replace the noodles for a lighter, veggie-packed lasagna.
- Lean ground beef: Adds hearty flavor and plenty of protein.
- Onion and garlic: The aromatic base for the homemade meat sauce.
- Crushed tomatoes: Create a rich, thick sauce without the need for jarred marinara.
- Fresh basil: Adds bright Italian flavor.
- Part-skim ricotta: Makes the lasagna creamy and satisfying.
- Parmigiano Reggiano: Adds savory, nutty flavor to the cheese filling.
- Egg: Helps bind the ricotta mixture so the lasagna slices beautifully.
- Part-skim mozzarella: For those irresistible cheesy layers and golden topping.
- Kosher salt and black pepper: Simple seasonings that bring everything together.
Ingredient Tip: If you’d like to boost the protein even more, you can swap the ricotta for blended cottage cheese.
How To Make Zucchini Lasagna
- Slice and grill the zucchini: Using a mandolin, slice the zucchini lengthwise into 1/8-inch-thick ribbons. Lightly spray with oil and grill on a grill pan or outdoor grill until tender. Transfer to paper towels to absorb excess moisture.
- Make the meat sauce: Cook the ground beef with onion and garlic until browned. Stir in the crushed tomatoes, basil, salt, and pepper and simmer until slightly thickened.
- Prepare the cheese filling: In a bowl, combine the ricotta, Parmesan, egg, parsley, salt, and pepper.
- Assemble the lasagna: Spread a little sauce on the bottom of the baking dish, then layer zucchini, ricotta mixture, meat sauce, and mozzarella. Repeat the layers, finishing with sauce and mozzarella on top.
- Bake: Bake uncovered for part of the cooking time to allow excess moisture to evaporate, then cover with foil and continue baking until hot and bubbly.
- Rest before serving: Let the lasagna rest for about 10 to 15 minutes before slicing so it can set up and hold together beautifully.
Tips for Perfect Zucchini Lasagna (Not Watery)
Pro Tip: The key to noodle-less zucchini lasagna that isn’t watery is removing as much moisture as possible from the zucchini before assembling. Don’t skip the grilling and resting steps!
- Use a mandolin to slice the zucchini lengthwise into thin, 1/8-inch ribbons that will replace the noodles. A mandolin makes this quick and easy, but be sure to use the hand guard and work carefully.
- Because zucchini naturally contains a lot of water, I highly recommend grilling the slices first (a grill pan works great, too). Once grilled, let the zucchini rest on paper towels while you prepare the sauce so any excess moisture can absorb.
- I also bake the lasagna uncovered for part of the cooking time, which allows excess liquid to evaporate as it cooks. These extra steps make all the difference and ensure your zucchini lasagna comes out hearty and flavorful instead of watery.
Don’t skip these steps—the secret to noodle-less zucchini lasagna that holds together beautifully is removing as much moisture as possible before baking.
Variations and Tips:
- To make it vegetarian omit the meat and make it without.
- Use a variety of squashes and eggplant if you want to mix it up.
Storage
Meal Prep Tip: Since zucchini naturally releases moisture over time, leftovers may have a little extra liquid, but they’ll still taste delicious.
- Reheat: Thaw overnight in the refrigerator if frozen, then reheat in the microwave or warm in a 350°F oven until heated through. If there’s any liquid in the container, simply drain it off before reheating.
- Refrigerate: Leftover zucchini lasagna can be stored in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day, making it great for meal prep.
- Freeze: You can freeze the baked lasagna for up to 3 months. Freeze individual portions or the entire casserole tightly wrapped.
More Lasagna Recipes You’ll Love
Check out these five healthy lasagna recipes, plus my zucchini recipes for more inspiration!
- Classic Lasagna Recipe
- Butternut Squash Lasagna (No-Noodle)
- Slow Cooker Lasagna
- Skillet Lasagna
- Ratatouille Lasagna
Zucchini Lasagna
Ingredients
- 1 lb 93% lean ground beef
- 1 1/4 teaspoons kosher salt
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- black pepper, to taste
- 3 medium, 8 ounces each zucchini, sliced 1/8″ thick
- 1 1/2 cups part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- 16 oz 4 cups shredded part-skim mozzarella cheese
Instructions
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375F.
- In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
- In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 – 10 minutes before serving.
