The Best Zucchini Lasagna (That's Not Watery!)

Ingredients

• 2 lb Zucchini (medium zucchini, trimmed and sliced 1/4 inch thick)
• 0.5 tsp Salt (for drawing out moisture from zucchini)
• 1 tbsp Olive Oil (for sautéing aromatics)
• 1 cup Sweet Onion (diced)
• 3 cloves Garlic (finely minced)
• 1 lb Ground Beef (90/10 lean) (lean to reduce rendered fat)
• 16 oz Marinara Sauce (store‑bought or homemade)
• 0.75 tsp Salt (season sauce)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 pinch Nutmeg (adds subtle depth)
• 16 oz Ricotta Cheese (full fat) (full‑fat, not part‑skim)
• 1 large Egg (helps bind ricotta layer)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tsp Italian Seasoning (dried blend)
• 0.25 tsp Salt (season ricotta mixture)
• 2 cup Mozzarella Cheese (shredded)
• 1 spray Non‑Stick Cooking Spray (to coat baking dish)
• 5 leaves Fresh Basil (for garnish, optional)
• 1 tbsp Fresh Parsley (sprinkled on top, optional)

Instructions

1. Slice and Dehydrate Zucchini

   Trim the ends off the zucchini, then cut each lengthwise into 4‑5 slices about 1/4‑inch thick. Lay the slices flat on a cutting board, sprinkle with 1/2 tsp salt, and let sit 20‑30 minutes. Every 5‑10 minutes dab off released moisture with paper towels.

   Time: PT15M

2. Sauté Onion and Garlic

   Heat a large skillet over medium heat, add 1 tbsp olive oil, then add 1 cup diced sweet onion. Sauté 2‑3 minutes until softened, add 3 minced garlic cloves and cook another 30 seconds.

   Time: PT5M

3. Cook Ground Beef

   Push the onion‑garlic mixture to the side of the skillet. Add 1 lb 90/10 lean ground beef and cook 7‑8 minutes, breaking it up, until no pink remains. Drain any excess liquid, then mash the meat with a potato masher into fine crumbles.

   Time: PT8M

4. Combine Sauce and Simmer

   Stir in the 16‑oz jar of marinara, 3/4 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Increase heat to high, bring to a rapid boil, then reduce to medium‑low and simmer 10 minutes, stirring occasionally, until the sauce thickens.

   Time: PT13M

5. Mix Ricotta Cheese Layer

   In a medium bowl, combine 16 oz full‑fat ricotta, 1 large egg, 1/4 cup grated Parmesan, 2 tsp Italian seasoning, and 1/4 tsp salt. Whisk until smooth and well blended.

   Time: PT5M

6. Layer Lasagna in Baking Dish

   Spray a 9×13‑inch baking dish with non‑stick spray. Spoon a thin layer of meat sauce on the bottom. Arrange half of the zucchini slices (overlap is fine). Drop dollops of the ricotta mixture over the zucchini and spread gently. Top with half of the remaining meat sauce. Repeat the layers: remaining zucchini, ricotta, and sauce. Finish with 1½‑2 cups shredded mozzarella evenly distributed on top.

   Time: PT10M

7. Bake Lasagna

   Preheat the oven to 375°F. Bake the assembled lasagna uncovered for 35‑40 minutes, until the zucchini is tender and the mozzarella is lightly golden.

   Time: PT38M

   Temperature: 375°F

8. Rest and Garnish

   Remove the lasagna from the oven and let it rest 10‑15 minutes before cutting. Garnish with fresh basil leaves and a sprinkle of chopped parsley.

   Time: PT12M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

15g

Fat

30g

Fiber

3g