Go Back

The Best Firm Zucchini Lasagna (Not Watery!)

A low-carb, keto-friendly lasagna made with tender zucchini slices, savory ground beef, and a three-cheese blend. Designed to stay firm and sliceable, this recipe avoids the common watery texture thanks to smart prep techniques. A healthy, satisfying take on an Italian classic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large zucchinis firm, straight, 6–8 inches long
  • 2 pounds ground beef
  • 24 ounces pasta sauce tomato-based, reserve ½ cup
  • 15 ounces ricotta cheese room temperature
  • 1 cup parmesan reggiano shredded
  • 1.5 cups mozzarella cheese shredded, divided
  • 1 egg
  • Salt and pepper to taste
  • Fresh parsley and basil chopped, small handful

Equipment

  • 9x13-inch casserole dish
  • large skillet
  • Medium mixing bowl
  • Mandoline
  • Paper towels
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Slice zucchini into thin strips using a mandoline. Salt lightly and let sit 15–20 minutes. Pat dry with paper towels.
  2. Optional: Grill or broil zucchini for 2–3 minutes per side to reduce moisture and enhance flavor.
  3. Cook ground beef in a skillet over medium-high heat until browned. Add pasta sauce (reserving ½ cup). Stir and remove from heat.
  4. In a mixing bowl, combine ricotta, parmesan, egg, salt, and pepper. Mix until creamy.
  5. Spread ½ cup of reserved sauce on the bottom of the casserole dish. Layer zucchini slices to cover.
  6. Spread half of the beef mixture, half of the ricotta mixture, ½ cup mozzarella, and herbs. Repeat layers once more.
  7. Top with a final layer of zucchini, remaining mozzarella, and herbs.
  8. Bake uncovered for 40–45 minutes. Broil for 2–3 minutes to brown the top. Let rest 10–15 minutes before slicing.

Notes

Use medium-firm zucchini with dark green skin. Don’t skip salting and patting dry. Pre-cooking the zucchini is optional but enhances results. Let ricotta come to room temp for easier spreading. This recipe freezes well either before or after baking.