Name: Zucchini Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 4-5 large large zucchinis, sliced thin (about 1/8-inch) (A mandoline helps achieve even thickness.); 2.5 cups tomato sauce (Use marinara, your favorite jarred sauce, or Bolognese for a meat version.); 1 cup ricotta cheese, drained of excess liquid (Substitute: cottage cheese blended smooth.); 1 large egg (Bind the ricotta; omit for egg-free version and add 2 tbsp cornstarch.); 3 cloves garlic, minced (Or use 1 tsp garlic powder.); 3/4 cup freshly grated Parmigiano-Reggiano (Divided.); 1 lb shredded mozzarella cheese (Low-moisture works best.); 1 pinch salt; 1/4 tsp black pepper; 1/4 cup fresh basil, chopped (Or use 1 tbsp dried basil.)

I make zucchini lasagna all summer long — it’s the lighter, faster cousin of traditional lasagna that still delivers gooey cheese and comforting tomato sauce without pounds of pasta. Thin-sliced zucchini replaces noodles, so it’s a great low-carb option, a clever way to use an overflowing garden harvest, and a crowd-pleaser for weeknights or potlucks.

Why you’ll love this dish

Zucchini lasagna gives you everything you want from lasagna — layers of sauce, creamy ricotta, and melted mozzarella — with less starch and more veggies. It’s quicker than boiling pasta sheets, uses one baking dish, and handles well for family dinners or bringing to a gathering. Because the zucchini is pre-salted and lightly baked, the finished casserole isn’t watery — the texture stays firm and sliceable.

“The best part: even picky eaters ask for seconds. Crispy edges, soft center, and none of that soggy zucchini mess.” — happy home cook

How this recipe comes together

Step-by-step overview:

Slice zucchini very thin (about 1/8 inch) to mimic lasagna noodles.
Salt the slices and press to remove moisture, then briefly bake to dry them further.
Mix a seasoned ricotta filling with egg, garlic, basil, and Parmesan.
Layer sauce, zucchini “noodles,” ricotta, and shredded mozzarella in a 13×9 dish.
Bake until bubbly and broil briefly for a golden top. Rest before slicing.

This short roadmap helps you pace the work: prep, assemble, bake, rest, and serve.

What you’ll need

4–5 large zucchinis, sliced thin (about 1/8-inch) — a mandoline helps
2 1/2 cups tomato sauce (use marinara or your favorite jarred sauce; for meat version, swap part or all for Bolognese)
1 cup ricotta cheese, drained of excess liquid (substitute: cottage cheese blended smooth)
1 egg (binds the ricotta; omit and add 2 tbsp cornstarch for egg-free version)
3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
3/4 cup freshly grated Parmigiano-Reggiano (divided)
1 lb shredded mozzarella cheese (low-moisture works best)
Pinch salt and 1/4 tsp black pepper
1/4 cup fresh basil, chopped (or 1 tbsp dried basil)

Notes: You can substitute part-skim cheeses to reduce fat. If you want a meatier bake, brown 1 lb ground beef or Italian sausage and layer it with the sauce.

Step-by-step instructions

Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
Slice zucchinis into 1/8-inch rounds or lengthwise strips. Arrange in a single layer on the pan. Lightly sprinkle with salt and let sit 5–10 minutes to draw out moisture.
Press zucchini slices with paper towels to remove the released liquid. Wipe off any excess salt.
Bake the zucchini slices 8–10 minutes to dry them further. Pat them dry again with paper towels and set aside.
While zucchini cools, make ricotta filling: in a medium bowl combine drained ricotta, egg, minced garlic, 1/3 cup grated Parmesan, a pinch of salt, black pepper, and half the chopped basil. Stir until smooth.
Spread a thin layer of tomato sauce across the bottom of a 13×9-inch baking dish. This prevents sticking and keeps edges from drying.
Add the first layer of baked zucchini slices (slightly overlapping if needed). Dollop and spread a thin layer of the ricotta mixture over the zucchini. Sprinkle some shredded mozzarella and a little Parmesan.
Repeat layers — sauce, zucchini, ricotta, mozzarella — ending with a top layer of sauce and the remaining mozzarella and Parmesan.
Bake uncovered for 40–45 minutes, until bubbling and the cheese is mostly melted. For a browned top, broil on HIGH 1–2 minutes — watch carefully to avoid burning.
Remove from oven and sprinkle remaining fresh basil on top. Let rest 10–15 minutes to set, then slice and serve.

How to plate and pair

Cut into squares and serve on warmed plates so slices hold their shape.
Pair with a crisp green salad (arugula with lemon vinaigrette) or roasted mushrooms.
For wine: try a medium-bodied red like Chianti or a light-bodied Sangiovese. For non-alcoholic pairing, sparkling water with lemon brightens the meal.
Garnish with extra basil leaves and a drizzle of good olive oil for a restaurant-style finish.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of baking. Keep for up to 4 days.
To reheat: cover with foil and warm at 350°F (175°C) for 15–20 minutes until heated through, or microwave single portions until hot. Ensure internal temperature reaches 165°F (74°C).
To freeze: cool completely, cover the baking dish tightly with plastic wrap and foil or portion into freezer-safe containers. Freeze up to 2–3 months. Thaw in fridge overnight before reheating.
Safety note: do not refreeze thawed lasagna. Always discard if it smells off or shows mold.

Pro chef tips

Use a mandoline for uniformly thin zucchini slices; inconsistent thickness causes uneven cooking.
Salt early and press: this step is the key to preventing a watery bake. Don’t skip salting or the dish may be soggy.
Drain ricotta well — line a fine-mesh strainer with cheesecloth and let it sit 30 minutes if watery.
Use low-moisture mozzarella for a less watery topping; fresh mozzarella releases more water.
Let the lasagna rest before slicing; it firms up, and slices keep their shape.
If your sauce is very thin, simmer it 10–15 minutes to concentrate flavors and reduce moisture.

Creative twists

Meat version: add a layer of browned ground beef, turkey, or Italian sausage between sauce and zucchini.
Mediterranean: swap tomato sauce for a pesto-tomato mix and add roasted red peppers and olives.
Vegan: use firm tofu whipped with nutritional yeast and lemon as a ricotta substitute and vegan shredded cheese; omit the egg.
Extra veggies: layer thin roasted eggplant or sliced mushrooms for more variety.
Spice it up: stir chili flakes into the tomato sauce or add a smear of harissa for heat.

Common questions

Q: Will zucchini make the lasagna watery?
A: Not if you remove moisture. Salt the slices, press them, and pre-bake to draw out liquid. Also drain the ricotta and use low-moisture mozzarella. These steps minimize sogginess.

Q: Can I make this ahead?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If frozen, bake from thawed for best results.

Q: How long does it take from start to finish?
A: Active prep is about 30–40 minutes (slicing, salting, baking zucchini, mixing filling, layering). Bake time is 40–45 minutes plus a short broil and a 10–15 minute rest — plan about 1.5 hours total.

Q: Can I use cottage cheese instead of ricotta?
A: Yes — blend cottage cheese briefly for a smoother texture, then drain any excess liquid before using.

Q: Is this recipe low-carb or keto-friendly?
A: Replacing noodles with zucchini cuts carbs dramatically, but check the sauce sugar content. Use a no-sugar-added marinara to keep carbs lower.

Conclusion

If you want additional troubleshooting and visual step-by-step guidance for preventing a watery zucchini lasagna, check this helpful guide: Zucchini Lasagna Recipe (Not Watery) | Downshiftology. For another detailed take and creative assembly tips, see this version with extra notes: The Best Zucchini Lasagna (Delicious and Not Watery) – A Simple Palate.

Enjoy your zucchini-packed, cheesy casserole — and don’t forget to let it rest before slicing for perfect squares every time.