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The Ultimate Anti-Watery Zucchini Lasagna Recipe (Firm Layers Guaranteed)

A close-up of a thick, layered slice of zucchini lasagna showing zucchini noodles, ricotta cheese, and rich marinara sauce.
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Make a hearty, cheesy zucchini lasagna without the soggy texture. This recipe focuses on preparing the zucchini slices correctly to ensure firm layers every time.

Ingredients

Scale
  • 4 medium zucchini
  • 1 tablespoon salt (for drawing out moisture)
  • 1 pound ground turkey or beef (optional)
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Slice the zucchini lengthwise into thin planks, about 1/8 inch thick. Lay the slices on paper towels or a cooling rack. Sprinkle both sides evenly with the salt. Let them sit for 30 minutes to draw out excess water. Pat the zucchini slices completely dry with fresh paper towels. This step is crucial for firm lasagna.
  2. If using meat, heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add ground meat and cook until browned. Drain any excess fat. Stir in marinara sauce, oregano, and basil. Simmer for 10 minutes.
  3. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and black pepper. Mix well.
  4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  5. Spread a thin layer of meat sauce (or plain sauce if vegetarian) on the bottom of the prepared dish.
  6. Arrange a layer of dried zucchini slices over the sauce, overlapping slightly.
  7. Spread half of the ricotta mixture evenly over the zucchini layer.
  8. Sprinkle with one-third of the mozzarella cheese.
  9. Spoon half of the remaining sauce over the cheese layer.
  10. Repeat the layers: zucchini, remaining ricotta, one-third of the mozzarella, and remaining sauce.
  11. Top with the final layer of zucchini slices and the remaining mozzarella cheese.
  12. Bake for 35 to 40 minutes, or until the cheese is bubbly and lightly browned. Let the lasagna rest for at least 15 minutes before slicing and serving. This resting period helps the layers set.

Notes

  • For a vegetarian version, skip the meat and use 1.5 cups of sauce in the first layer, and 1.5 cups in the second layer.
  • If you prefer a thicker sauce, simmer it longer before assembly.
  • Use firm, fresh zucchini for the best results. Avoid overly large or soft squash.

Nutrition

Find it online: https://savorandpin.com/zucchini-lasagna-recipe-not-watery/