If you’re looking for a delicious twist on a classic favorite, this Zucchini Noodle Lasagna Recipe is an absolute must-try! It swaps out traditional pasta for fresh zucchini slices, creating a lighter yet equally satisfying version of lasagna that bursts with vibrant flavors. Whether you’re craving comforting layers of creamy cheese, hearty marinara, or the freshness of basil, this recipe brings it all together in a way that feels both indulgent and nourishing. Perfect for a cozy dinner or a crowd-pleasing meal, this zucchini noodle lasagna will quickly become one of your go-to dishes.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—each ingredient plays a vital role in balancing taste, texture, and color. From the tender zucchini noodles to the rich, cheesy layers and robust marinara, everything combines into a harmonious flavor symphony.
- 4 medium zucchinis: Sliced into thin strips to replace traditional noodles with a fresh, light texture.
- 1 lb ground beef or turkey (optional): Adds hearty protein and depth; feel free to leave out for a vegetarian version.
- 1 jar (24 oz) marinara sauce: Your flavorful, saucy foundation that ties all the layers together.
- 1 1/2 cups ricotta cheese: Creamy and mild, it adds richness and a smooth texture between layers.
- 2 cups shredded mozzarella cheese: Melts beautifully, giving the lasagna its iconic gooey, golden crust.
- 1/4 cup grated Parmesan cheese: Brings a sharp, salty bite to enhance the cheesy layers.
- 1 egg: Binds the ricotta mixture for easier layering and a wonderful, firm texture.
- 2 tbsp fresh basil, chopped: Infuses the dish with fresh, fragrant herb notes that brighten every bite.
- 1 tsp garlic powder: Adds that essential savory background flavor.
- 1/2 tsp onion powder: Complements the garlic and deepens the overall taste profile.
- Salt and pepper: To your taste, to bring out all the flavors perfectly.
- Olive oil: For sautéing the meat and adding a subtle fruity richness.
How to Make Zucchini Noodle Lasagna Recipe
Step 1: Prepare Your Oven and Zucchini
Start by preheating your oven to 375°F (190°C) to ensure it’s ready when your lasagna is assembled. Then, take your zucchinis and slice them into thin strips using a mandoline or a vegetable peeler. This creates perfect “noodles” that layer beautifully. Sprinkle them with salt and lay them out on paper towels to draw out extra moisture, which helps keep the lasagna from becoming watery. After about 10-15 minutes, gently blot the zucchini strips so they’re not soggy.
Step 2: Cook the Meat Sauce (If Using)
If you’re including ground beef or turkey, heat a bit of olive oil in a skillet over medium heat. Brown the meat, breaking it up as it cooks until no pink remains. Drain off any excess fat to keep the dish light, then stir in the marinara sauce. This combination brings the hearty, comforting essence of classic lasagna into your zucchini noodle version.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine ricotta cheese with 1 cup of mozzarella, Parmesan, the egg, garlic and onion powders, and chopped fresh basil. Season well with salt and pepper. Mix until smooth and well combined, as this creamy layer adds richness and a wonderful texture contrast to the tender zucchini.
Step 4: Assemble Your Lasagna Layers
Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Then start layering zucchini strips over the sauce to form your noodle base. Next, dollop on some of the ricotta mixture, then spoon on a portion of the meat sauce if you’re using it, and finish with a sprinkle of mozzarella cheese. Repeat the layering process until you’ve used all your ingredients, topping the final layer generously with mozzarella to get that irresistible golden crust.
Step 5: Bake Until Bubbly and Golden
Cover your dish with foil to keep the moisture locked in and bake for 25 minutes. Then, remove the foil and let it bake for another 10-15 minutes, allowing the cheese on top to become beautifully golden and bubbly. Once out of the oven, let your zucchini noodle lasagna rest for 5 to 10 minutes—this helps it set and makes serving a breeze.
How to Serve Zucchini Noodle Lasagna Recipe
Garnishes
A sprinkle of fresh basil leaves on top adds a pop of color and an herbaceous lift that brightens each cheesy, saucy bite. You can also grate a little extra Parmesan for an elegant finishing touch that guests will love.
Side Dishes
Keep it light and fresh with a crisp green salad or roasted vegetables. Garlic bread or a simple bruschetta offers a satisfying crunch and additional flavors that complement this zucchini noodle lasagna perfectly.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins for a personalized touch. Or layer it in a clear glass casserole dish so everyone can admire the beautiful green, red, and cheesy white layers before digging in. This turns a simple meal into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini noodle lasagna keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor. Each reheated bite will taste just as comforting as the first.
Freezing
You can freeze this lasagna either before or after baking. Wrap it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, cover the dish with foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes until heated through. This method keeps the zucchini tender and the cheese delightfully melty without drying out the dish.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef or turkey and increase the amount of cheese or add sautéed mushrooms or spinach for extra flavor and texture.
How do I prevent the zucchini from making the lasagna soggy?
Salting the zucchini strips and letting them sit on paper towels draws out moisture. Be sure to blot them dry before layering to keep the lasagna firm and delicious.
Can I use other types of cheese?
Yes! Feel free to swap mozzarella with provolone or add a bit of feta for a tangy twist. Just maintain a balance so the dish stays creamy and melty.
Is this recipe suitable for gluten-free diets?
Definitely. Since this recipe uses zucchini instead of traditional pasta, it naturally fits into a gluten-free diet with no substitutions needed.
How can I add more vegetables to this dish?
You can incorporate layers of sautéed spinach, mushrooms, or roasted bell peppers to make this zucchini noodle lasagna even more colorful and nutrient-packed.
Final Thoughts
Trust me, once you try this Zucchini Noodle Lasagna Recipe, you’ll wonder how you ever lived without it. It’s the perfect blend of comforting and fresh, cheesy and light, easy to make and deeply satisfying. Don’t hesitate to dive in and make it your own—you might just discover a new family favorite!
Print
Zucchini Noodle Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
This Zucchini Noodle Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini strips layered with a rich ricotta cheese mixture, savory marinara sauce, and melted mozzarella. Optional ground beef or turkey adds protein for a meatier option. Baked until bubbly and golden, it’s a perfect wholesome meal suitable for those seeking a lighter lasagna without sacrificing flavor.
Ingredients
Zucchini Noodles
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
- Salt and pepper to taste
- Olive oil for sautéing
Meat Sauce (optional)
- 1 lb ground beef or turkey
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup for cheese mixture, 1 cup for layering plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the lasagna.
- Prepare Zucchini Noodles: Slice zucchinis into thin strips using a mandoline or vegetable peeler. Lay strips on paper towels and sprinkle with salt to draw out excess moisture. Let sit for 10-15 minutes, then gently blot dry with paper towels.
- Cook Meat Sauce: If using meat, heat olive oil in a skillet over medium heat. Add ground beef or turkey and cook until browned, breaking it apart. Drain excess fat, then stir in marinara sauce. Set aside.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, garlic powder, onion powder, chopped basil, and season with salt and pepper. Mix thoroughly until smooth and well combined.
- Layer Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer zucchini strips over sauce to mimic noodles, then spread part of the ricotta cheese mixture over zucchini. Add a portion of meat sauce if used, then sprinkle with mozzarella cheese. Repeat layers until ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 25 minutes in the preheated oven to meld flavors and cook through.
- Bake Uncovered: Remove foil and continue baking for an additional 10-15 minutes until cheese on top is golden and bubbly.
- Cool and Serve: Allow lasagna to cool for 5-10 minutes before slicing to set. Garnish with additional fresh basil if desired and serve warm.
Notes
- To reduce moisture from zucchini noodles further, consider lightly salting and placing them on a wire rack to drain or gently pressing with a weight after salt application.
- For a vegetarian version, omit the meat sauce and increase the marinara and cheese layers.
- The zucchini strips should be as thin as possible to mimic traditional lasagna noodles and ensure even cooking.
- This recipe can be prepared a day ahead and baked just before serving for convenience.
- Use fresh basil for the best flavor but dried basil can be substituted if necessary.
