The Best Zucchini Lasagna (With or Without Pasta)
This zucchini lasagna is hearty, cheesy and packed with all the cozy lasagna flavors. A rich meat sauce, creamy ricotta and melty mozzarella make every layer seriously satisfying, while the zucchini slices add fiber, freshness and extra nutrition. It’s freezer-friendly, great for leftovers and such a good way to put all that summer squash to use.
This post was originally published on July 28, 2022 and updated on August 11, 2026.
FEATURED COMMENT
“Told my family I was making this for dinner and all 3 of them turned their noses up at me and said no thank you – zucchini instead of noodles, perish the thought! I made it anyway for myself and by the end of dinner they were eating off of my plate and eventually making a plate for themselves ;). Haters turned to instant fans! I’ve already shared the recipe with two friends who had an excess of zucchini to use up!”
★★★★★
Talk about a frequent flyer.
I’ve made this zucchini lasagna more times than I can count. I originally published this recipe in July 2022 and had been making it long before that, but the recipe has endured somewhat of a journey.
When I first started making it, circa 2013, I made it without meat, as I was in my vegetarian era. Then in 2016, I somehow fell for the ‘paleo’ propaganda and made it with extra meat, no lasagna sheets or cheese. Yeah, no.
By 2022, I nailed a version I loved. Zucchini, meat sauce, cheesy goodness. I was perfectly content with an all-zucchini version, but as my daughters got bigger and my youngest developed an extreme affinity for traditional lasagna, I made this recipe somewhat of a hybrid.
So, we keep the lightness by replacing some of the pasta with zucchini, but also keep two layers of no-boil lasagna sheets to maintain that classic lasagna feel. Now, you could absolutely do all four layers of zucchini (as I had originally written in this recipe), it turns out great. But if you’re like me and have little eaters or people who prefer lasagna noodles, this is a fabulous compromise.
It’s a way to bump up the veg and keep things slightly lighter on the carbohydrates while still enjoying this classic comfort food.
End of summer at its VERY finest y’all, put this one on the meal plans stat!
What Ingredients You’ll Need To Make Zucchini Lasagna:
- Use zucchini or summer squash that is fairly straight and similar in medium size so they’re easier to slice into even sheets. A mandoline is the easiest way to get those uniform, thin slices of zucchini.
- Ricotta gets mixed with an egg and freshly grated Parmesan for that creamy cheese layer. Full-fat or part-skim ricotta cheese both work, so use whichever you normally buy.
- A combination of lean ground beef and Italian sausage gives the meat sauce the best balance of hearty texture and plenty of rich flavor. I use 90/10 beef, and either mild or hot Italian sausage works depending on how much spice you want. You could also swap the beef for ground turkey or chicken.
- Use a pasta sauce you already know and love since it makes up such a big part of the flavor here. Rao’s is one of my favorites, but any good marinara sauce will work.
- For the mozzarella cheese, I prefer buying a block and grating it myself because it melts better, but pre-shredded works in a pinch.
- The no-boil lasagna sheets are completely optional. I usually alternate layers of pasta noodles and zucchini noodles for more of that classic lasagna texture, but you can skip the pasta entirely and use zucchini for all four layers.
How to Make this Zucchini Lasagna Recipe:
Trim the ends from the zucchini, then use a mandoline to slice it lengthwise into thin, even sheets (about ⅛-inch thick). A sharp chef’s knife works too, but the mandoline makes it much easier to get a consistent thickness. If some pieces are paper thin and others are really thick, they’ll cook differently.
Spread the zucchini slices over paper towels and sprinkle them lightly with salt. Let them sit for a few minutes until little beads of moisture start to form on the surface.
Press another layer of paper towels over the zucchini to soak up as much moisture as possible and set aside. In a mixing bowl, add the ricotta, Parmesan, egg, dried basil, salt and pepper.
Stir the ricotta mixture until well combined and set it aside. For the bolognese sauce, heat olive oil in a large skillet and sauté the onion until soft, then add the garlic. Once fragrant, add the ground beef and Italian sausage and break everything apart as it cooks.
Once the meat is well-browned, drain off the excess grease and season with salt, pepper, Italian seasoning and red pepper flakes. Stir in the pasta sauce, reserving ½ cup for the bottom of the baking dish.
Preheat the oven to 400°F. Spread the reserved pasta sauce over the bottom of a 9×13-inch baking dish, then arrange zucchini slices over the top, slightly overlapping them to create an even, single layer.
Spoon ¼ of the meat sauce over the zucchini, then add ⅓ of the ricotta mix. Dollop the ricotta around the pan first to make it easier to spread without shifting the zucchini underneath.
Gently spread the ricotta into an even layer, then finish with about ½ cup mozzarella. No need to be precious here, friends. It’s v forgiving.
If you’re using noodles, add a layer of no-boil lasagna sheets, then top with another ¼ of the meat sauce. If you’re making the lasagna without pasta, use another layer of zucchini instead.
Spread the meat sauce into an even layer, then add another ⅓ of the ricotta mixture and about ½ cup mozzarella. Add another layer of zucchini slices.
Top with ¼ of the meat sauce, the remaining ricotta and another ½ cup mozzarella. Finish the layering with the final lasagna sheets (or another layer of zucchini if you’re skipping the pasta).
Add the remaining meat sauce. Top with the remaining mozzarella and an extra sprinkle of Parmesan cheese. Make sure the noodles are mostly covered with sauce so they cook properly in the oven.
Cover the baking dish with aluminum foil and bake at 400°F for 35 minutes. Remove the foil and bake for another 10 minutes, until the cheese is golden brown and the sauce is bubbling.
Let the lasagna rest for 10 to 15 minutes before slicing, then finish with fresh basil and more Parmesan.
FAQs
Yes! Assemble the lasagna, cover it tightly and refrigerate it until you’re ready to bake. I’d prep it no more than one day ahead since zucchini will continue releasing moisture as it sits.
Let the lasagna cool completely, then store leftovers covered or in an airtight container in the refrigerator for up to 4 days.
Individual portions reheat really well in the microwave. I like to add an ice cube to keep things moist (sounds weird, just trust me). For larger portions, cover and warm them in the oven until heated through.
Yes, but I prefer freezing it before baking. Assemble the lasagna in a freezer-safe baking dish, cover it tightly with foil and freeze for up to 3 months.
Bake it straight from frozen at 400°F for about 80 minutes while still covered. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the sauce is bubbling.
This is a pretty hearty meal on its own, so I usually keep the sides simple. A big green salad, Caesar salad, green beans or roasted broccoli are all great. If you want the full comfort-food situation, garlic bread never hurts. 😉
Skip the beef and sausage and bulk up your marinara with sautéed mushrooms, spinach, eggplant, bell peppers or a meatless ground alternative.
Proof that extra veggies and comfort food can absolutely coexist. 🙌
If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!
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Best Zucchini Lasagna
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Assemble, Bake
- Cuisine: American Italian
- Diet: High-Protein
Description
Cheesy zucchini lasagna with meat sauce that gives you all the comfort of classic lasagna with extra veg built right in. Make it with or without noodles for an easy family-friendly dinner.
Ingredients
- 2–3 medium zucchini if you’re also using pasta, 4 to 5 medium zucchini if you’re only using zucchini, thinly sliced on a mandoline to 1/8 inch thickness
- 15oz ricotta cheese
- 1 egg
- 1 1/2 oz freshly grated Parmesan cheese (about 1/2 cup)
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt, divided + a pinch more for salting zucchini
- 1 teaspoon black pepper, divided
- 1 tablespoon extra virgin olive oil
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1 1/4 lb lean ground beef (I use 90/10)
- 1/2 lb Italian sausage
- 1 teaspoon Italian seasoning
- pinch red pepper flakes
- 1 32oz jar of your favorite pasta sauce (I love Rao’s), divided
- 10oz grated mozzarella cheese (about 2 cups)
- 6oz no-boil lasagna sheets, optional
- For serving: fresh basil and more Parmesan cheese
Instructions
- Zucchini: Slice the ends off the zucchini. Thinly slice the zucchini lengthwise on a mandoline to a uniform ⅛-inch thickness. Alternatively you can use a sharp chef’s knife, but I think it’s easier with a mandoline. Place zucchini on a paper towel and sprinkle with salt. Let it sit a few minutes until little beads of moisture appear all over the zucchini, cover with another paper towel, pressing down to remove excess moisture from the zucchini. Set aside while you make the bolognese and ricotta mixture.
- Ricotta mixture: Stir together 15oz ricotta cheese, 1 egg, 1½ oz grated parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon dried basil. Set aside.
- Bolognese: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Sauté the onion until softened and translucent, about 5 minutes. Add the minced garlic and cook about 60 seconds, until fragrant. Add 1 1/4 lb ground beef and 1/2 lb Italian sausage to the pan and break apart, cooking until well-browned. Drain. Return to the pan and season with ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning and a pinch of red pepper flakes. Add all but ½ cup of the pasta sauce, stir to combine, then remove from the heat.
- Assembly: Preheat oven to 400°F. Spread the reserved ½ cup pasta sauce evenly on the bottom of a 9×13 pan. Cover bottom with zucchini slices, slightly overlapping. Add ¼ of the bolognese sauce, then â…“ of the ricotta mixture and about ½ cup mozzarella. If you’re using regular pasta, add a layer of no-boil lasagna sheets, followed by ¼ of the bolognese, â…“ of the ricotta, ½ cup mozzarella. Add another layer of zucchini, ¼ of the bolognese, the final third of ricotta, ½ cup mozzarella. Finish with a layer of lasagna sheets, the remaining bolognese, ½ cup mozzarella and an extra sprinkle of parmesan cheese. You should have two layers of zucchini and two layers of lasagna sheets. If you’re making an all-zucchini lasagna, simply replace each layer of pasta with zucchini. You’ll end up with four layers of zucchini total.
- Bake: Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes. Let stand for 10-15 minutes before cutting and serving. Top with fresh basil and parm and DIG IN!Â
Notes
Freezing instructions: Cover unbaked lasagna tightly with foil and freeze for up to three months. Bake straight from frozen at 400°F for 80 minutes, uncover and bake another 15-20 minutes until golden brown on top and bubbling.
Refer to above blog post for ingredient information, step-by-step photos, and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/8 of the lasagna (using 90/10 ground beef, Rao's marinara, and lasagna sheets)
- Calories: 655
- Sugar: 8.7 g
- Sodium: 1162.4 mg
- Fat: 39.7 g
- Carbohydrates: 32.1 g
- Fiber: 4.4 g
- Protein: 39.8 g
- Cholesterol: 143.8 mg
If you liked this lasagna recipe, you’ll love these other cozy dinners:
Italian Sausage Stuffed Sweet Potatoes
Sausage, Potatoes, and Peppers with Mustard Aioli
A great recipe. Only change was using 1.5 lbs sweet Italian sausage instead of chopped beef.
Wonderful! Thanks for trying and for your review Vincent!
This was the best!!! 😋Way better than noodles.Â
Told my family I was making this for dinner and all 3 of them turned their noses up at me and said no thank you – zucchini instead of noodles, perish the thought! I made it anyway for myself and by the end of dinner they were eating off of my plate and eventually making a plate for themselves ;). Haters turned to instant fans!
I’ve already shared the recipe with two friends who had an excess of zucchini to use up!
This is amazing. We have been making it often since last year. Thank you for sharing 🙂
this is so yummy, the family did not miss regular noodles at all…love the meat sauce, very flavorful. Thanks for sharing
Hooray! I’m so glad you liked it!
Thank you for this yummy looking recipe. I will make it soon.
Hooray! Can’t wait to hear what you think!