Cheesy Zucchini Lasagna Recipe with Ricotta and Meat Sauce

You won’t miss the pasta with this comforting, satisfying Zucchini Lasagna. Layers of tender zucchini, Italian sausage marinara and plenty of cheese make a flavorful low carb, gluten‑free dinner that can be prepped ahead for busy nights.

I love classic lasagna, but I often skip the noodles to reduce gluten and carbs. This zucchini version delivers the same cozy, layered comfort without pasta. It’s hearty enough for family dinners — even the college kids give it thumbs up — and is simple enough to prepare on weeknights.

Why you’ll love this recipe

• Layers of zucchini, Italian sausage, marinara and cheese make a satisfying low carb dinner.
• A lighter, gluten‑free take on traditional lasagna that still feels indulgent.
• Most components can be made ahead, making it ideal for meal prep or entertaining.
• Customizable — swap proteins or cheeses to suit your diet and tastes.

Recipe ingredients

This recipe uses a short ingredient list but yields a rich, layered dish. Quantities and notes are below so you can gather everything before starting.

Ingredient notes

• Zucchini: Use about 2 lbs (roughly 3–4 medium or 4 large). Larger zucchini slices work well across a 9×13″ dish. Slicing whole zucchini is economical and yields better texture than spiralized noodles.
• Italian sausage: Mild or spicy sausage with casings removed adds deep savory flavor and reduces the need for extra aromatics.
• Marinara sauce: You’ll need 28 ounces (about 2½ cups). Homemade or store‑bought both work; choose a sauce you enjoy.
• Ricotta: A creamy layer that balances the meaty sauce. Cottage cheese can be substituted if preferred.
• Egg: Binds the ricotta layer so it holds when sliced.
• Mozzarella: Freshly grated melts and browns best; avoid pre‑grated if you can.
• Parmesan and basil: Parmesan brightens the ricotta; fresh basil adds herbal lift and a fresh finish.

How to make keto zucchini lasagna

The process is straightforward: slice and cook the zucchini to reduce moisture, prepare the sausage marinara, mix the ricotta filling, layer, and bake. Cooking the zucchini first helps prevent a watery lasagna and improves texture.

Pro tip: Slice zucchini about 1/4″ thick. A mandoline speeds and evens slicing, but a sharp knife and steady hand work fine. Cooking and blotting the slices reduces excess water.

Cook the zucchini (optional but recommended)

Zucchini is high in water. Cooking the slices briefly — on the grill or in a hot oven — removes moisture and concentrates flavor.

1. Slice zucchini lengthwise into 1/4″ thick pieces.
2. Toss with 1 tablespoon olive oil, salt and pepper.
3. Grill over medium‑high heat for 2–3 minutes per side until tender, or roast at 450°F for 2–3 minutes per side. Grilling typically removes more water.
4. Blot slices with paper towels to remove any remaining surface moisture.

Prepare and assemble zucchini lasagna

After preparing zucchini and sauce, assemble the layers in a greased 9×13″ baking dish and bake until bubbly and golden.

1. Preheat oven to 400°F. Grease a 9×13″ baking dish and spread 1/2 cup marinara over the bottom.
2. Cook Italian sausage in a skillet over medium heat, breaking it into small pieces until browned. Drain excess fat, add remaining marinara (about 2 cups), and simmer 10 minutes.
3. Combine ricotta, egg, shredded Parmesan and chopped basil in a bowl until smooth.
4. Arrange a layer of zucchini over the bottom sauce, spoon half the sausage sauce over the zucchini, spread half the ricotta mixture, and sprinkle with 1 cup mozzarella.
5. Repeat: zucchini, remaining sauce, remaining ricotta, and remaining mozzarella. If you have extra zucchini, add a final thin layer beneath the top cheese for a polished look.
6. Bake 30–40 minutes until bubbly and cheese is golden. Let rest 10 minutes before slicing. Use a slotted spoon to lift portions if excess liquid pools.

FAQs

Serving suggestions

• Serve with a simple green salad to balance the richness.
• Roasted or steamed vegetables make a complementary side.
• If carbs aren’t a concern, serve with crusty bread to soak up extra sauce.

Recipe notes

• Pro tip: Slice zucchini evenly and cook before assembling to reduce water. A mandoline makes this easier but is optional.
• Grilling reduces moisture more effectively than oven roasting, but both work.
• Prep components in advance to shorten assembly time on busy evenings.
• Storage: refrigerate leftovers 3–5 days or freeze sealed for up to 3 months.

Nutrition

Estimated per serving: Calories: 611 kcal, Carbohydrates: 13 g, Protein: 31 g, Fat: 49 g, Saturated Fat: 20 g, Sodium: 1616 mg, Fiber: 3 g, Sugar: 7 g. Nutrition is an estimate and intended for guidance.

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All recipes and images © Flavor the Moments. Author: Marcie.