This zucchini lasagna is a lighter take on the classic Italian favorite. Thinly sliced zucchini replaces pasta sheets, while a rich ground meat and Italian sausage bolognese provides the comforting flavor of lasagna without the heavy carbs.
I love Italian food—bread, pasta, pizza—but sometimes you want that same cozy, satisfying meal with fewer carbs. Zucchini lasagna delivers: layers of a well-seasoned meat bolognese tucked between thin zucchini slices create a balanced dish that’s both comforting and lighter than traditional lasagna.
Tips for Making Zucchini Lasagna
1. Slice the zucchini about ⅛” thick. Zucchini holds a lot of water, so slicing to roughly ⅛” helps prevent sogginess while still baking tender.
2. Reduce the bolognese well. Because zucchini won’t absorb sauce the way pasta does, make sure your bolognese is thick and has no standing liquid before assembling. If there’s still excess, drain it or use a slotted spoon to remove extra juices.
3. Use crushed tomatoes. Crushed tomatoes are thicker and creamier than diced, helping keep the sauce from becoming too watery.
You will need the following:
Ingredients
For the bolognese meat sauce:
- 1 lb ground meat (beef, turkey, or venison work well)
- 1 lb Italian sausage
- 2 tbsp olive oil
- ½ large onion, diced
- 1 large carrot, diced
- 2–3 ribs celery, diced
- 3 cloves garlic, minced
- 1 — 15 oz can crushed tomatoes
- 1 — 6 oz can tomato paste
- 2 tsp balsamic vinegar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp freshly ground black pepper
For the layers:
- 3–4 medium zucchini, sliced about ⅛” thick (lengthwise)
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
1. Preheat oven to 350°F (175°C).
2. Chop the onion, carrot, celery, garlic, and parsley. Slice the zucchini to approximately ⅛” thickness—using a mandoline makes this quick and uniform.
3. Heat a large skillet (cast iron works well) over medium heat and add the olive oil. Sauté the onion 3–4 minutes until soft and translucent. Add the carrot and celery and cook another 4–5 minutes until softened, then add garlic and cook about 30 seconds until fragrant.
4. Add the ground meat and Italian sausage, breaking it up and cooking until browned, about 8–10 minutes. Drain off excess fat.
5. Stir in crushed tomatoes, tomato paste, balsamic vinegar, salt, basil, oregano, and pepper. Bring to a simmer and cook until the sauce has thickened and excess liquid has reduced, about 15–20 minutes. Remove and discard any remaining excess liquid before assembling.
6. In a 9″x13″ baking pan, arrange the first layer of zucchini slices across the short width, slightly overlapping.
7. Spoon just over a cup of the meat sauce and spread it evenly over the zucchini.
8. Repeat to build a total of three zucchini-and-sauce layers. Finish by sprinkling the top with freshly grated Parmesan and chopped parsley.
9. Cover the pan with foil and bake at 350°F for 35–45 minutes. In the last 5 minutes, remove the foil so the cheese can fully melt and the top can lightly brown.
10. Remove from the oven and let rest 5–10 minutes before slicing and serving. This helps the layers set and prevents the lasagna from falling apart.
Leftovers: Store covered in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Equipment
- Large cast iron or other skillet
- 9″x13″ baking pan
Recipe Notes
– Slice zucchini about ⅛” thick to avoid overly soggy layers.
– Make sure the bolognese sauce is well reduced and thick before assembling; zucchini won’t absorb excess liquid like pasta.
– Use crushed tomatoes rather than diced to keep the sauce creamy and less watery.
Makes great leftovers. Cover and refrigerate for up to 3 days.
Nutrition (per serving)
Calories: 439 kcal • Carbs: 15 g • Protein: 30 g • Fat: 29 g
If you try this recipe, I’d love to hear about it—leave a comment or tag me on Instagram @dirt.dough.