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Baked zucchini lasagna with a square portion cut out showing firm layers

Zucchini Lasagna

Zucchini lasagna turns watery because the slices, ricotta and sauce all release liquid. Salt and roast the zucchini, drain the ricotta, thicken the sauce and rest the dish, with the full low-carb recipe.
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Prep Time 30 minutes
Cook Time 1 hour
Salt, drain & rest 40 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

For the zucchini
  • 4 medium-large zucchini, about 2 1/2 lb (1.1 kg) total
  • 1 1/2 tsp kosher salt (about 5 g; use 3/4 tsp if you only have table salt)
  • 2 tbsp olive oil 30 ml
For the ricotta filling
  • 1 container (15 oz / 425 g) whole-milk ricotta, about 1 3/4 cups
  • 1 large egg
  • 1/2 cup finely grated Parmesan 40 g
  • 1 cup shredded low-moisture whole-milk mozzarella 4 oz / 113 g
  • 2 tbsp chopped fresh parsley or basil
  • 1/4 tsp kosher salt and 1/4 tsp black pepper
For the meat sauce
  • 1 tbsp olive oil 15 ml
  • 1 lb 85% lean ground beef, or mild Italian sausage removed from its casings 450 g
  • 3 garlic cloves, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt (skip it if using sausage) and 1/4 tsp red pepper flakes (optional)
  • 2 cups no-sugar-added marinara sauce about 500 g
For the topping
  • 1 1/2 cups shredded low-moisture whole-milk mozzarella 6 oz / 170 g
  • 1/4 cup finely grated Parmesan 20 g

Method
 

  1. Drain the ricotta. Line a fine-mesh strainer with a double layer of paper towels or cheesecloth, set it over a bowl, spoon in the ricotta and refrigerate for 1 to 2 hours. It's ready when a few tablespoons of cloudy whey sit in the bowl and the ricotta holds its shape on a spoon.
  2. Slice and salt the zucchini. Trim the ends and cut each zucchini lengthwise into 1/4-inch (6 mm) planks with a knife or a mandoline set to 6 mm. Lay them in a single layer on wire racks set in rimmed sheet pans (or in a colander), sprinkle both sides with the 1 1/2 tsp kosher salt and let stand 30 minutes. Beads of water will appear on the cut faces within about 10 minutes.
  3. Make the meat sauce while the zucchini salts. Heat the oil in a large skillet over medium-high heat. Add the beef, breaking it up, and cook 6 to 8 minutes until no pink remains. Spoon off the fat, then stir in the garlic, Italian seasoning, salt and pepper flakes and cook 30 seconds until fragrant. Add the marinara and simmer uncovered over medium-low heat for 10 to 15 minutes, stirring now and then, until a spoon dragged across the bottom of the pan leaves a clear trail for a couple of seconds. Take it off the heat.
  4. Roast the zucchini. Heat the oven to 425°F (220°C). Blot the zucchini firmly with paper towels (don't rinse), arrange it in a single layer on two parchment-lined sheet pans and brush lightly with the 2 tbsp oil. Roast 15 to 18 minutes, switching the pans halfway, until the slices are limp, look dry on top and show a few golden spots. Blot again and let cool for 5 minutes. Lower the oven to 375°F (190°C).
  5. Mix the filling. In a bowl, stir together the drained ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, herbs, salt and pepper until smooth.
  6. Assemble. Spread about 1/2 cup of the meat sauce over the bottom of a 9x13-inch baking dish. Add a layer of zucchini, overlapping the slices slightly. Dollop and spread half the ricotta filling, then a third of the remaining sauce. Repeat with zucchini, the rest of the ricotta and another third of the sauce. Finish with the last of the zucchini, the remaining sauce, the 1 1/2 cups mozzarella and 1/4 cup Parmesan.
  7. Bake uncovered. Bake at 375°F (190°C) for 35 to 40 minutes, until the edges bubble and the cheese is browned in spots. An instant-read thermometer in the center should read 165°F (74°C). Leaving it uncovered lets steam escape instead of dripping back into the dish.
  8. Rest, then cut. Let the lasagna stand for at least 20 minutes (30 is even better) before slicing into 8 pieces. The cheese and egg set as it cools, so the squares hold their layers.