🍳DailyRecipes
Dinner

Fresh Zucchini Lasagna

A lighter take on the classic comfort dish that swaps out pasta for fresh slices of garden zucchini.

By Daily Recipes Book· 🌍 Italian· August 14, 2026
Fresh Zucchini Lasagna
dailyrecipesbook.com
Prep
30 minutes
Cook
45 minutes
Total
1 hour 15 minutes
Serves
8

When summer is in full swing and the garden is full of zucchini, this is my favorite meal to make for the family. It has all those cheesy, saucy flavors we love in a traditional lasagna, but it feels much lighter since we use vegetable slices instead of heavy noodles. It is a wonderful way to enjoy seasonal produce while still feeling like you are eating a hearty, homemade meal.

One little secret for success is to salt your zucchini slices before you start layering. This helps draw out the extra water so your lasagna stays firm and delicious rather than getting soggy in the oven. Taking those few extra minutes makes a big difference in the final texture.

Ingredients

  • 3 large zucchinis, sliced into 1/4 inch thick planks
  • 1 teaspoon salt
  • 1 pound ground beef or Italian sausage
  • 24 ounces marinara sauce
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 3 cups shredded mozzarella cheese
  • Fresh parsley for garnish

Instructions

  1. 1

    Preheat your oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.

  2. 2

    Lay the zucchini slices on paper towels and sprinkle them with salt. Let them sit for about 15 minutes, then pat them very dry with more paper towels.

  3. 3

    While the zucchini rests, brown the ground meat in a large skillet over medium heat until it is no longer pink. Drain any excess fat.

  4. 4

    Pour the marinara sauce into the skillet with the meat and let it simmer for 5 minutes, then set it aside.

  5. 5

    In a medium bowl, mix together the ricotta cheese, egg, parmesan, and dried oregano until the mixture is smooth.

  6. 6

    Spread about a half cup of the meat sauce on the bottom of your baking dish.

  7. 7

    Place a layer of zucchini slices over the sauce, overlapping them slightly to cover the surface.

  8. 8

    Spread half of the ricotta mixture over the zucchini, then sprinkle with one cup of mozzarella cheese and add another layer of meat sauce.

  9. 9

    Repeat the layers one more time, ending with a final layer of zucchini topped with the remaining meat sauce and the rest of the mozzarella.

  10. 10

    Bake for 40 to 45 minutes until the cheese is golden and bubbling. Let the dish rest for at least 15 minutes before cutting so the layers can set.

💡 Tips

To make this ahead of time, you can prep the sauce and ricotta mixture a day early. Store any leftovers in an airtight container in the refrigerator for up to three days, as the flavors actually improve after sitting.

#low carb#gluten free#healthy#keto#dinner

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