If you’re craving the comforting richness of lasagna but want a lighter, fresher twist, this Zucchini Noodle Lasagna Recipe is an absolute game-changer. Think tender layers of thinly sliced zucchini replacing traditional pasta, complemented by a luscious ricotta and mozzarella cheese blend, zesty marinara, and fragrant fresh basil. Whether you add savory ground beef or keep it vegetarian, this dish delivers all the cozy, hearty flavors you love with a lovely veggie boost. It’s perfect for dinners that feel indulgent yet wholesome, and once you try it, you might just make it a regular in your recipe rotation!
Ingredients You’ll Need
Getting started with this Zucchini Noodle Lasagna Recipe is simple because the ingredients are straightforward but thoughtfully chosen. Each one plays a vital role in building layers of flavor, texture, and vibrant color that make this dish irresistible from start to finish.
- 4 medium zucchinis, sliced into thin strips: These act as the pasta substitute, providing a fresh, light base that soaks up the sauce beautifully.
- 1 lb ground beef or turkey (optional): Adds savory depth for meat lovers but can be skipped for a vegetarian version.
- 1 jar (24 oz) marinara sauce: Brings rich tomato flavor and a hint of sweetness to each layer.
- 1 1/2 cups ricotta cheese: Offers creaminess that balances the acidity of the tomato sauce perfectly.
- 2 cups shredded mozzarella cheese: Melts into gooey goodness, creating that signature lasagna stretch.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory kick that enhances every bite.
- 1 egg: Binds the cheese mixture together for easier layering and slicing.
- 2 tbsp fresh basil, chopped: Infuses the dish with a bright, aromatic herbal note.
- 1 tsp garlic powder: Gives subtle warmth without overwhelming the other flavors.
- 1/2 tsp onion powder: Lends depth and a touch of sweetness.
- Salt and pepper to taste: Essential seasonings that elevate the entire dish.
- Olive oil for sautéing: Helps cook the meat and adds a lovely richness.
How to Make Zucchini Noodle Lasagna Recipe
Step 1: Prepare the Zucchini Noodles
Start by slicing your zucchinis into thin strips using a mandoline or vegetable peeler. This ensures they’re thin enough to layer like noodles but still hold their shape during baking. Lay them out on paper towels, then sprinkle with salt to draw out extra moisture—this step prevents sogginess and guarantees a firmer texture in your lasagna.
Step 2: Cook the Meat (Optional)
If you’re adding ground beef or turkey, heat olive oil in a skillet over medium heat and brown the meat, breaking it apart as it cooks. Once it’s fully cooked, drain any excess fat to keep the dish from becoming greasy, then stir in the marinara sauce. This mixture will soak into the zucchini layers, delivering hearty flavor and moisture.
Step 3: Mix the Cheese Filling
In a bowl, combine ricotta, one cup of mozzarella, Parmesan, egg, garlic powder, onion powder, and fresh basil. Season with salt and pepper. This creamy blend provides contrast to the tangy sauce and tender zucchini, helping to bind the layers together for perfect slices every time.
Step 4: Layer Your Lasagna
Spread a thin layer of marinara on the bottom of a 9×13-inch baking dish to keep things from sticking. Create your first noodle layer with zucchini strips, then spread a generous portion of the ricotta mixture on top, followed by your meat sauce if using, and sprinkle with mozzarella. Repeat these layers until all ingredients are used, finishing with a thick mozzarella topping to achieve that golden, bubbly crust everyone loves.
Step 5: Bake to Perfection
Cover your dish with foil and bake at 375°F (190°C) for 25 minutes. Then remove the foil and bake an additional 10-15 minutes to brown the top beautifully. Let the lasagna rest for about 5-10 minutes before slicing—it gives everything a chance to settle and ensures clean, satisfying pieces.
How to Serve Zucchini Noodle Lasagna Recipe
Garnishes
Fresh basil leaves are the perfect garnish, adding a vivid pop of color and bright flavor that amplifies the herbal notes baked inside. For an extra touch, you can sprinkle a little more grated Parmesan on top just before serving, giving each slice an irresistible finish.
Side Dishes
This Zucchini Noodle Lasagna Recipe pairs wonderfully with a crisp, simple side salad dressed with a light vinaigrette to balance the richness. Garlic bread or crusty whole-grain rolls are also great companions, providing a toasty contrast to the soft, cheesy layers.
Creative Ways to Present
If you’re serving guests or want to elevate your meal, try plating individual portions with a drizzle of basil-infused olive oil around the edges or scatter some toasted pine nuts for a delightful crunch. You can even create small lasagna cups in muffin tins for a fun, bite-sized appetizer variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover zucchini noodle lasagna tightly covered in the refrigerator for up to 3 days. The flavors actually deepen, making the next-day meal even more satisfying. Be sure to use airtight containers so the zucchini stays tender but not soggy.
Freezing
This recipe freezes beautifully. To freeze, assemble but do not bake. Wrap the baking dish securely with plastic wrap and foil, or portion the lasagna into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual portions in the microwave, covered loosely with a microwave-safe lid to retain moisture. Alternatively, warm leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and bubbly again. Adding a little extra mozzarella on top before reheating can revive that fresh-from-the-oven appeal.
FAQs
Can I use other vegetables instead of zucchini for the noodles?
Absolutely! While zucchini is the star of this Zucchini Noodle Lasagna Recipe for its mild flavor and texture, thinly sliced eggplant or yellow squash can be delicious substitutes. Just be mindful of moisture content and prep similarly to avoid sogginess.
Is it necessary to sprinkle salt on the zucchini strips before layering?
Yes, salting the zucchini strips before layering helps draw out excess moisture, which keeps your lasagna from becoming watery. Patting them dry afterward is an important step to maintain the right texture throughout baking.
Can I make this recipe dairy-free or vegan?
For a dairy-free or vegan version, swap ricotta and mozzarella for plant-based cheeses and skip the egg or use a vegan egg substitute. Additionally, use a plant-based ground “meat” or omit meat entirely for a fresh, veggie-forward dish.
How long should I let the lasagna rest before serving?
Allowing the lasagna to rest for 5-10 minutes after baking lets the layers set properly, making it easier to cut clean slices and enjoy the full depth of flavors without it falling apart.
Is this dish suitable for meal prepping?
Definitely! The Zucchini Noodle Lasagna Recipe is fantastic for meal prep because you can assemble it ahead of time and bake when ready. It also reheats well, making it a convenient and nutritious option for busy weeks.
Final Thoughts
This Zucchini Noodle Lasagna Recipe is one of those rare dishes that feels like a treat but still nourishes your body and soul. It’s packed with flavor, texture, and freshness that satisfy cravings without weighing you down. Whether you’re looking for a family-friendly dinner or a comforting meal to impress friends, this lasagna will quickly become a favorite. Give it a try—you’ll love how comforting healthy can taste!
Print
Zucchini Noodle Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zucchini Noodle Lasagna is a low-carb, delicious twist on the classic Italian lasagna. Layers of thinly sliced zucchini replace traditional pasta sheets, combined with a savory ricotta cheese mixture, flavorful marinara sauce, ground meat (optional), and a blend of cheeses baked to golden perfection. Perfect for those seeking a lighter, gluten-free alternative without sacrificing taste.
Ingredients
Zucchini Noodles
- 4 medium zucchinis, sliced into thin strips (using a mandoline or vegetable peeler)
- Salt, for drawing out moisture
Meat Sauce (Optional)
- 1 lb ground beef or turkey
- Olive oil, for sautéing
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided (1 cup for mixture, 1 cup for layering and 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 prepare for baking the lasagna.
- Prepare Zucchini Noodles: Slice the zucchinis into thin strips using a mandoline or vegetable peeler. Lay them out on paper towels and sprinkle salt over the strips. Let them sit for 10-15 minutes to draw out excess moisture, then gently blot them dry with paper towels to remove water and prevent sogginess.
- Cook Meat Sauce: If using ground beef or turkey, heat olive oil in a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat, then stir in the marinara sauce. Set aside once combined and heated through.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, garlic powder, onion powder, and fresh basil. Season with salt and pepper and mix thoroughly until smooth and well combined.
- Layer Sauce and Noodles: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor. Then layer zucchini strips evenly over the sauce to form the first noodle layer.
- Add Cheese and Meat Sauce Layers: Spoon and spread a portion of the ricotta cheese mixture over the zucchini layer followed by a layer of the meat sauce (if using). Sprinkle some shredded mozzarella on top to add cheesiness and bind the layers.
- Repeat Layers: Continue layering the zucchini noodles, ricotta mixture, meat sauce, and mozzarella cheese until all ingredients are used, finishing off with a generous layer of mozzarella cheese on top for a golden crust.
- Cover and Bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil carefully and bake for an additional 10-15 minutes until the cheese on top turns golden and bubbly, indicating the lasagna is cooked through and ready.
- Cool and Serve: Allow the lasagna to cool for 5-10 minutes before slicing to help it set and maintain shape. Garnish with extra fresh basil if desired, then serve warm.
Notes
- Drawing out moisture from the zucchini helps prevent the lasagna from becoming watery.
- For a vegetarian version, omit the meat and add extra vegetables if desired.
- Use low-moisture mozzarella for the best melting quality.
- Letting the lasagna rest after baking makes slicing easier and keeps servings intact.
- This dish is naturally gluten-free if using gluten-free marinara sauce and optional meat.
