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The Ultimate Firm Zucchini Lasagna: Guaranteed Not Watery (Easy Low-Carb Comfort Food)

A thick, firm slice of zucchini lasagna featuring layers of meat sauce, ricotta, and zucchini noodles, topped with melted cheese.
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You can make a hearty, low-carb zucchini lasagna that stays firm and cheesy. This recipe replaces pasta with zucchini slices, offering all the comfort of classic lasagna without the sogginess or heavy carbs. It is simple enough for an easy weeknight dinner.

Ingredients

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  • 3 large zucchini, ends trimmed
  • 1 tablespoon salt
  • 1 pound ground turkey or lean ground beef
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 (24 ounce) jar low-sugar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Prepare the zucchini: Slice the zucchini lengthwise into 1/4-inch thick planks. Lay the slices on paper towels, sprinkle evenly with salt, and let them sit for 30 minutes to draw out moisture. Pat the zucchini slices completely dry with more paper towels. This step is key to preventing a watery lasagna.
  2. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  3. Cook the meat: In a skillet over medium heat, brown the ground turkey or beef. Drain off any excess fat. Stir in the Italian seasoning and garlic powder.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  5. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange a single layer of dried zucchini planks over the sauce, slightly overlapping if necessary.
  6. Spread half of the ricotta mixture evenly over the zucchini layer. Top with half of the cooked meat sauce. Sprinkle with one-third of the mozzarella cheese.
  7. Repeat the layers: Add another layer of zucchini, the remaining ricotta mixture, the remaining meat sauce, and another third of the mozzarella cheese.
  8. Finish the top: Place a final layer of zucchini on top, cover with the remaining marinara sauce, and top with the remaining mozzarella cheese.
  9. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned.
  10. Rest: Let the zucchini lasagna rest on the counter for at least 15 minutes before slicing and serving. This allows the layers to set, resulting in a firm, not watery, texture.

Notes

  • For a vegetarian option, substitute the meat with 10 ounces of sautéed mushrooms and spinach mixed with the sauce.
  • If you are making this keto zucchini lasagna, check your marinara sauce label to confirm it is low in sugar.
  • You can prepare this entire dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking from cold.

Nutrition

Find it online: https://rosatasty.com/zucchini-lasagna-recipe-firm-not-watery/