The Best Zucchini Lasagna Recipe (NOT Watery!) – Alrightwithme

I’ve made this zucchini lasagna more times than I can count — it’s my go-to when I want the comfort of lasagna without the heavy pasta or that dreaded watery mess. Layers of browned beef, herby ricotta, and thinly sliced zucchini bake into a firm, sliceable casserole that keeps its shape and flavor. It’s great for weeknights, potlucks, and anyone trying to cut carbs without sacrificing saucy satisfaction.

Why you’ll love this dish

This zucchini lasagna takes everything you love about classic lasagna and trims it down: lower carbs, lighter texture, and bold tomato-and-cheese flavor. It’s kid-friendly and family-approved, but also elegant enough for a casual dinner party. Because zucchini can release water, this version uses simple techniques (salting, patting dry, and lightly roasting slices) to prevent sogginess so you get neat slices that hold together.

“Finally — a zucchini lasagna that isn’t watery. Crispy edges, creamy ricotta, and real lasagna satisfaction.” — a dinner guest who came back for seconds

The cooking process explained

Quick overview: Slice and dry the zucchini, brown the minced beef and simmer briefly with the pasta sauce, mix ricotta with egg and herbs, then assemble in layers: zucchini, meat sauce, ricotta, mozzarella/parmesan. Bake until bubbly and golden. Rest before slicing so juices redistribute.

Expect total active time around 45–60 minutes and bake time about 30–40 minutes. The key steps that stop it from becoming watery are draining the zucchini, cooking off excess liquid from the sauce if needed, and letting the finished bake rest.

What you’ll need

• 4 large zucchinis — sliced lengthwise into 1/8–1/4 inch strips (or use a mandoline). Note: thicker slices are easier to handle; thinner roasts faster.
• 2 pounds minced beef — 80/20 gives good flavor; leaner meat will release less fat.
• 24 ounces tomato-based pasta sauce — use a thicker sauce or simmer to reduce if runny.
• 15 ounces ricotta cheese — full fat yields creamier results.
• 1 cup Parmesan Reggiano, shredded — or Pecorino Romano for sharper flavor.
• 1 1/2 cups mozzarella cheese, shredded — part-skim is fine.
• 1 egg — binds the ricotta.
• Salt and pepper, to taste.
• Small handful fresh parsley and basil, chopped — or 1 tsp dried herbs if fresh not available.

Substitutions/notes:

• To make it lighter, substitute half the beef with cooked lentils or finely chopped mushrooms.
• For a vegetarian version, replace beef with seasoned cooked lentils, crumbled tofu, or a mix of roasted vegetables.
• For a keto twist, this is already low-carb; use extra cheese and add Italian sausage for fat and flavor.

Directions to follow

1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Slice zucchinis lengthwise into even strips. Lay on paper towels, sprinkle both sides lightly with salt, and let sit 10 minutes. Pat dry to remove moisture.
3. Optional: Arrange zucchini in a single layer on a baking sheet and roast at 425°F for 8–10 minutes to pull out more water. Cool.
4. In a large skillet over medium-high heat, brown the minced beef. Break it up and cook until no pink remains. Drain excess fat if necessary.
5. Add the 24 oz pasta sauce to the browned beef. Simmer 5–10 minutes to thicken. Taste and season with salt and pepper.
6. In a bowl, mix ricotta, egg, half the Parmesan, chopped parsley and basil, and a pinch of salt and pepper until combined.
7. Assemble: Spread a thin layer of meat sauce on the bottom of the baking dish. Layer zucchini strips to cover. Dollop half the ricotta mixture, spread gently, then sprinkle some mozzarella and meat sauce. Repeat layers, finishing with mozzarella and remaining Parmesan on top.
8. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.
9. Let the lasagna rest 10–15 minutes before slicing to set and avoid a watery slice.

Best ways to enjoy it

Serve slices with a bright green salad (arugula, lemon vinaigrette) and warm garlic bread for contrast. For wine, a medium-bodied Sangiovese or Chianti complements the tomato and beef. For a lighter pairing, try a crisp Pinot Grigio or sparkling water with lemon.

Plating tips:

• Use a spatula warmed in hot water to get clean slices.
• Garnish with fresh basil leaves and a light drizzle of extra-virgin olive oil.
• For family-style serving, keep a bowl of extra sauce on the side for spooning.

The best way to save extras

Refrigerator: Cool to room temperature (no more than 2 hours). Store in an airtight container or cover the baking dish tightly with foil/plastic wrap. Keeps 3–4 days.

Freezer: Cut into portions, wrap each piece tightly in plastic wrap and foil, or place in freezer-safe containers. Freeze up to 2–3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Oven: Cover and reheat at 350°F (175°C) until warmed through, about 15–25 minutes for a single portion.
• Microwave: Use medium power in 60-second bursts, rotating and checking to avoid rubbery cheese.

Food safety: Reheat to an internal temperature of 165°F (74°C). Don’t refreeze leftovers that have been thawed more than once.

Pro chef tips

• Salt and drain the zucchini: This is the single most effective trick to prevent watery lasagna. The short salting draws out moisture.
• Roast for extra dryness: A quick high-heat roast concentrates zucchini flavor and removes more water than just patting.
• Thicken the sauce: If your pasta sauce looks thin, simmer it until it’s spoon-coating thick. A thicker sauce equals less runoff.
• Use an egg in the ricotta: It stabilizes the cheese layer so it doesn’t weep when baked.
• Let it rest: Waiting 10–15 minutes before cutting keeps juices from running and results in tidy slices.
• Avoid overlapping too many zucchini layers — thinner stacks dry better and hold shape.

Creative twists

• Vegetarian: Replace beef with cooked lentils, crumbled tempeh, or a sauté of mushrooms and spinach.
• Italian sausage swap: Use spicy sausage instead of beef for a bolder flavor.
• Eggplant-laced: Alternate roasted eggplant and zucchini for more texture.
• Creamy béchamel: Replace ricotta with a light béchamel for a classic lasagna feel.
• Gluten-free/dairy-free: Keep zucchini, use dairy-free ricotta and mozzarella alternatives.
• Low sodium: Use no-salt-added sauce and reduce added salt; boost flavor with more herbs and garlic.

Helpful answers

Q: How long does this take to make from start to finish?
A: Plan about 1 hour to 1 hour 20 minutes total: 15–25 minutes prep (slicing, salting, browning meat), 30–40 minutes bake, plus 10–15 minutes rest.

Q: Why does my zucchini lasagna get watery and how do I fix it?
A: Water comes from the zucchini and sometimes thin sauce. Salt and pat the zucchini dry, optionally roast slices first, use a thicker sauce, and don’t overload with sauce between layers. Let the finished bake rest before slicing.

Q: Can I make this ahead for a party?
A: Yes. Assemble the lasagna and refrigerate (covered) up to 24 hours before baking. Add a few extra minutes to the bake time if starting cold from the fridge.

Q: Is it safe to freeze zucchini lasagna?
A: Yes. Freeze individual portions or the whole dish up to 2–3 months. Thaw overnight in the fridge before reheating. Avoid refreezing after thawing.

Q: Do I have to cook the zucchini first?
A: Not strictly, but pre-salting and patting dry or a brief roast reduces moisture dramatically and gives a better final texture.

Conclusion

If you want more ideas for non-watery zucchini lasagna techniques and low-carb variations, this Zucchini Lasagna Recipe {Never Watery} from The Big Man’s World offers useful keto-friendly tips and visuals. For a classic noodle-based lasagna method—or to adapt some assembly and baking lessons—see this Easy Lasagna Recipe (with VIDEO) which demonstrates layering and baking techniques you can borrow.

• Zucchini Lasagna Recipe {Never Watery} – The Big Man’s World ®: Zucchini Lasagna Recipe {Never Watery} – The Big Man’s World ®
• Easy Lasagna Recipe (with VIDEO): Easy Lasagna Recipe (with VIDEO)

Zucchini Lasagna

A delicious and healthier take on classic lasagna using layers of zucchini, flavorful beef, and creamy ricotta, baked to perfection without being watery.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 430

Ingredients Method Notes

Ingredients

  

Zucchini Preparation

• 4 large large zucchinis, sliced lengthwise into 1/8–1/4 inch strips Thicker slices are easier to handle; thinner roasts faster.

Meat Sauce

• 2 pounds minced beef (80/20) Lean meat will release less fat.
• 24 ounces tomato-based pasta sauce Use a thicker sauce or simmer to reduce if runny.

Cheese Mixture

• 15 ounces ricotta cheese Full fat yields creamier results.
• 1 cup Parmesan Reggiano, shredded Or Pecorino Romano for sharper flavor.
• 1.5 cups mozzarella cheese, shredded Part-skim is fine.
• 1 large egg Binds the ricotta.

Seasoning and Herbs

• Salt to taste Salt
• Pepper to taste Pepper
• small handful fresh parsley and basil, chopped Or 1 tsp dried herbs if fresh not available.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Slice zucchinis lengthwise into even strips. Lay on paper towels, sprinkle both sides lightly with salt, and let sit for 10 minutes. Pat dry to remove moisture.
3. Optional: Arrange zucchini in a single layer on a baking sheet and roast at 425°F for 8–10 minutes to pull out more water. Cool.

Cooking the Meat Sauce

1. In a large skillet over medium-high heat, brown the minced beef. Break it up and cook until no pink remains. Drain excess fat if necessary.
2. Add the 24 oz pasta sauce to the browned beef. Simmer for 5–10 minutes to thicken. Taste and season with salt and pepper.

Assembly

1. In a bowl, mix ricotta, egg, half the Parmesan, chopped parsley and basil, and a pinch of salt and pepper until combined.
2. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer zucchini strips to cover. Dollop half the ricotta mixture, spread gently, then sprinkle some mozzarella and meat sauce. Repeat layers, finishing with mozzarella and remaining Parmesan on top.
3. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.

Finishing

1. Let the lasagna rest for 10–15 minutes before slicing to set and avoid a watery slice.

Notes

Serve with a bright green salad and garlic bread. Can be made ahead and refrigerated for up to 24 hours before baking.