If you’ve been searching for a comforting yet light twist on a classic, you have to try this Zucchini Lasagna (Not Watery) with Ricotta, Bolognese, and Fresh Herbs Recipe. This dish masterfully replaces traditional pasta with tender zucchini slices, layered perfectly with a rich, savory Bolognese, creamy ricotta, and fresh herbs that bring every bite alive. What truly sets this recipe apart is how it steers clear of that dreaded watery mess zucchini often brings, making each slice a delectable harmony of flavors and textures you’ll want to savor again and again.
Ingredients You’ll Need
Getting the perfect balance in this lasagna is all about using simple, fresh ingredients that play well together. Each component contributes to a luscious texture, vibrant color, and deep, savory taste that makes this recipe stand out.
- 4 large zucchini: Thinly sliced to substitute for noodles, providing moisture and a fresh earthiness without sogginess.
- 2 pounds ground beef: The hearty base of the Bolognese, adding rich flavor and satisfying protein.
- 24 ounces pasta sauce: Brings acidity and herbs to marry the layers perfectly; reserve a little for the bottom of the dish.
- 15 ounces ricotta cheese: Creates a creamy, mild layer that balances the beef and sauce.
- 1 cup shredded Parmesan Reggiano: Adds a nutty, sharp undertone to the ricotta mix enhancing depth.
- 1 ½ cups mozzarella: Melts beautifully for that gooey, cheesy top and inside layers.
- 1 egg: Binds the ricotta mixture for luscious texture.
- Salt and pepper: Essential seasonings to perfectly bring out the flavors.
- Small handful fresh parsley and basil (chopped): Fresh herbs that brighten the dish and add vibrant color.
How to Make Zucchini Lasagna (Not Watery) with Ricotta, Bolognese, and Fresh Herbs Recipe
Step 1: Prepare the Zucchini Slices
Start by preheating your oven to 400°F (200°C). Then, slice the zucchini lengthwise into thin slices—thinner slices will cook faster, but you can adjust thickness to your preference. This step is crucial because slicing them evenly helps ensure the lasagna layers cook uniformly without turning watery.
Step 2: Make the Bolognese Sauce
In a large pan over medium-high heat, add the ground beef and break it apart with a spatula. Cook until fully browned with no pink remaining. Next, pour in the pasta sauce, stirring well to blend all the flavors together. Keep half a cup of the sauce reserved for the casserole’s bottom layer, then remove the pan from heat.
Step 3: Create the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, shredded Parmesan, egg, and a pinch of salt and pepper. Mixing this thoroughly will give you a creamy, cohesive layer that complements the boldness of the meat sauce and fresh zucchini.
Step 4: Build the First Layers
Begin assembling by spreading about half a cup of the reserved pasta sauce at the bottom of a 9×13-inch casserole dish. Arrange a layer of zucchini slices on top, overlapping them slightly or placing them side by side to completely cover the base.
Step 5: Layer Bolognese and Ricotta
Spread half of your rich Bolognese sauce evenly over the zucchini. Following that, dollop and gently spread half of the ricotta mixture to create a creamy layer. Sprinkle half a cup of mozzarella cheese atop this, then scatter some chopped parsley and basil for that fresh pop of herbaceous flavor.
Step 6: Repeat the Layers
Repeat the zucchini layer again, following with the remaining Bolognese sauce, ricotta mixture, mozzarella, and chopped herbs. This repetition builds those signature lasagna layers, packed with flavor and texture.
Step 7: Finish and Bake
Top your lasagna with one final layer of zucchini slices, sprinkle over some chopped parsley and basil, and scatter the last half cup of mozzarella cheese on top. Place the dish in the preheated oven and bake for 40 to 45 minutes until bubbly and cooked through. For a perfect golden crust, switch to broil for a couple of minutes — but watch closely to avoid burning.
How to Serve Zucchini Lasagna (Not Watery) with Ricotta, Bolognese, and Fresh Herbs Recipe
Garnishes
Before serving, add a few whole fresh basil leaves on top for a beautiful presentation and a burst of fragrance. A light drizzle of good-quality extra virgin olive oil or a sprinkle of freshly cracked black pepper elevates the dish’s flavors even more.
Side Dishes
Pair this zucchini lasagna with a crisp green salad dressed with lemon vinaigrette to contrast the creamy richness, or serve alongside roasted garlic bread for those who appreciate a little extra indulgence. Simple steamed vegetables or a bright tomato and cucumber salad also complement it wonderfully.
Creative Ways to Present
For a dinner party, try baking individual servings in ramekins or mini casseroles for a charming personal touch. You can also layer this dish into colorful glass baking dishes to showcase the vibrant layers of zucchini, cheese, and meat sauce — visually stunning and totally appetizing.
Make Ahead and Storage
Storing Leftovers
This zucchini lasagna keeps beautifully in the fridge for up to four days. Cover tightly with foil or an airtight lid to preserve freshness and prevent it from absorbing other fridge odors.
Freezing
For longer storage, freeze the lasagna in individual portions or as a whole dish before baking. Wrap tightly with plastic wrap and foil to prevent freezer burn. It will maintain excellent flavor and texture for up to three months.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until warmed through. Cover loosely with foil to keep moisture locked in. Alternatively, microwave portions for a quick meal, though oven reheating preserves the layers better.
FAQs
How do you prevent zucchini from making the lasagna watery?
The key is slicing the zucchini thinly and using fresh, firm zucchini. Also, layering and cooking the lasagna properly, including reserving some sauce to prevent excess liquid, helps the dish stay nice and firm without becoming soggy.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner option and will still absorb all the flavors in the Bolognese sauce beautifully, creating a lighter but equally satisfying lasagna.
Do I need to salt the zucchini slices before using?
While some recipes call for salting zucchini to draw out moisture, this recipe’s layering and cooking method make that step unnecessary, helping avoid extra steps and keeping the process simple.
Is this recipe gluten-free?
Yes! By swapping traditional pasta with zucchini slices, this dish is naturally gluten-free, perfect for those with gluten sensitivities or anyone looking for a lower-carb option.
How long does it take to prepare and cook this lasagna?
From start to finish, plan on about 1 hour and 20 minutes, including slicing, cooking the Bolognese, assembling, and baking. It’s well worth the effort for such a rich, flavorful meal!
Final Thoughts
If you’ve been curious about making a vegetable-forward twist on a classic comfort food, this Zucchini Lasagna (Not Watery) with Ricotta, Bolognese, and Fresh Herbs Recipe is your new best friend in the kitchen. It’s fresh, hearty, and full of love in every bite. Don’t hesitate to grab your ingredients and give it a go — I promise you won’t miss the pasta one bit!
Print
Zucchini Lasagna (Not Watery) with Ricotta, Bolognese, and Fresh Herbs Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Description
This Zucchini Lasagna recipe is a delicious low-carb alternative to traditional lasagna, using thinly sliced zucchini instead of pasta layers. It combines savory ground beef cooked in a rich tomato pasta sauce with creamy ricotta and mozzarella cheeses, layered and baked to perfection without becoming watery. Ideal for a family meal, this recipe yields 12 servings and delivers a satisfying, flavorful dinner with a beautiful golden top.
Ingredients
Vegetables
- 4 large zucchini
- Small handful fresh parsley and basil (chopped)
- Whole basil leaves (for garnish)
Meat and Sauce
- 2 pounds ground beef
- 24 ounces pasta sauce (tomato-based)
Dairy
- 15 ounces ricotta cheese
- 1 cup shredded Parmesan Reggiano
- 1 ½ cups shredded mozzarella cheese (divided)
- 1 large egg
Seasonings
- Salt and pepper (to taste)
Instructions
- Slice zucchini: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise into thin slices, as thin or thick as you prefer, then set them aside.
- Cook bolognese: In a large pan over medium-high heat, add the ground beef. Break it apart finely with a spatula and cook until browned and no longer pink.
- Make bolognese sauce: Pour the pasta sauce over the browned beef, reserving 1/2 cup of the sauce. Stir to combine thoroughly, then remove from heat.
- Mix ricotta: In a medium bowl, mix together the ricotta cheese, Parmesan, egg, salt, and pepper until smooth and well combined.
- Add first layers: Spread 1/2 cup of the reserved pasta sauce on the bottom of a 9×13-inch casserole dish. Layer sliced zucchini on top of the sauce, arranging either overlapping or side-by-side.
- Add secondary layers: Spread half of the bolognese sauce evenly over the zucchini. Then spread half of the ricotta mixture on top. Sprinkle 1/2 cup of mozzarella cheese evenly, followed by a sprinkle of chopped parsley and basil.
- Repeat layers: Repeat the layering process one more time: zucchini slices, remaining bolognese, remaining ricotta mix, 1/2 cup mozzarella, and herbs.
- Finish topping: Add a final layer of zucchini slices, sprinkle with chopped parsley and basil, and top with the remaining 1/2 cup of mozzarella cheese.
- Bake: Place the assembled lasagna in the preheated oven. Bake for 40 to 45 minutes until bubbly and heated through.
- Broil: For a nice golden top, broil the lasagna for a couple of minutes. Keep a close eye to avoid burning.
- Garnish and serve: Remove from oven, garnish with whole basil leaves, and serve warm.
Notes
- For less watery zucchini layers, pat slices dry with paper towels before assembling.
- Reserve some pasta sauce to prevent the dish from becoming too dry while layering.
- You can substitute ground turkey or chicken if preferred.
- Adjust salt and pepper to taste, especially if using salted cheeses.
- Let the lasagna rest for 10 minutes before serving to help it set for easier slicing.
