Zucchini Lasagna Recipe: Layered Squash Bake With Meat Sauce

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Zucchini lasagna replaces the pasta sheets with long, thin ribbons of roasted zucchini layered with seasoned ricotta, meat sauce, and mozzarella. It bakes in a 9 x 13-inch dish, serves eight, and tastes like classic lasagna with a lighter, more vegetable-forward texture. Pre-roasting the slices is the step that matters most, because it prevents a watery casserole.

How This Recipe Is Built

Traditional lasagna noodles absorb sauce as they bake. Zucchini does the opposite and releases water. So the recipe solves for moisture in three places: slicing and salting the zucchini, roasting it until the surface dries, and using a thick sauce simmered until it coats a spoon. Follow these three steps and the finished layers hold their shape when cut.

Ingredients

Zucchini Layers

• 4 medium zucchini (about 2 1/2 pounds / 1.1 kg), ends trimmed
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Meat Sauce

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 pound (450 g) ground beef or Italian sausage
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon black pepper

Cheese Filling and Topping

• 15 ounces (425 g) whole milk ricotta
• 1 large egg
• 1/2 cup (50 g) grated Parmesan, divided
• 2 tablespoons chopped fresh parsley
• 2 cups (225 g) shredded low-moisture mozzarella

Instructions

1. Heat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment.
2. Slice the zucchini lengthwise into 1/4-inch-thick planks. A mandoline gives the most even results. Arrange the planks on paper towels, sprinkle with the 1 teaspoon salt, and let stand for 15 minutes. Blot the tops dry.
3. Brush both sides of the planks with the 2 tablespoons olive oil and lay them in a single layer on the sheets. Roast 12 to 15 minutes, turning once, until the surface looks dry and the edges are lightly browned. Set aside and lower the oven to 375°F (190°C).
4. While the zucchini roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic for 30 seconds.
5. Add the beef, breaking it apart, and cook 6 to 8 minutes until no pink remains. Drain excess fat.
6. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered over medium-low heat for 15 to 20 minutes, until thick and spoonable.
7. Mix the ricotta, egg, 1/4 cup of the Parmesan, and parsley in a bowl.
8. Spread 1/2 cup of the meat sauce in a 9 x 13-inch baking dish. Layer one-third of the zucchini, overlapping slightly. Dot with half of the ricotta mixture, then spread with one-third of the remaining sauce and a third of the mozzarella.
9. Repeat with a second layer of zucchini, ricotta, sauce, and mozzarella. Finish with the last zucchini, the remaining sauce, the remaining mozzarella, and the remaining 1/4 cup Parmesan.
10. Cover loosely with foil and bake 30 minutes. Uncover and bake another 15 to 20 minutes, until bubbling and golden.
11. Rest for 20 minutes before cutting. This setting time is what keeps the squares neat.

Tips

• Slice evenly. Planks of uneven thickness cook unevenly. A mandoline set to 1/4 inch is ideal, but a sharp knife works if you go slowly.
• Drain the ricotta. If it looks wet in the container, spoon it into a sieve for 15 minutes before mixing.
• Thicken the sauce. Thin sauce is the second cause of a soupy lasagna. When you drag a spoon across the bottom of the pan, the sauce should hold the trail for a second.
• Use low-moisture mozzarella. Fresh mozzarella adds too much water here. Shred a block rather than using fresh balls.
• Make it ahead. Assemble the lasagna a day early, cover, and refrigerate. Add 10 extra minutes to the covered baking time.
• Check the corners. Bubbling sauce at the edges and a hot center (165°F / 74°C on an instant-read thermometer) signal doneness.

Variations

Storage and Reheating

Cover leftovers and refrigerate for up to four days. Zucchini lasagna tastes even better the next day because the layers firm up. Reheat individual squares in the microwave for 90 seconds to 2 minutes at 70 percent power, or warm a covered baking dish at 350°F (175°C) for 20 to 25 minutes.

To freeze, cool the baked lasagna completely, cut into portions, and wrap each square in plastic and foil. Freeze for up to two months and thaw overnight in the refrigerator. An unbaked lasagna can be frozen too: wrap the whole dish tightly, then thaw in the refrigerator for 24 hours before baking as directed, adding 15 minutes to the covered time.

FAQ

Why is my zucchini lasagna watery?

Zucchini holds a lot of liquid. Salting, then roasting the slices before assembly, removes most of it. Thick sauce and well-drained ricotta handle the rest.

Do I have to peel the zucchini?

No. The skin softens as it bakes and helps the slices hold together. Peel only if the squash is very large and the skin looks tough.

Can I use yellow squash?

Yes. Yellow summer squash behaves almost identically. A mix of green and yellow makes a more colorful cross-section.

Can I make it without ricotta?

Use cottage cheese blended until smooth, or a béchamel sauce, in its place. Use the same amount, about 15 ounces.

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