Hearty Zucchini Lasagna That Doesn't Get Soggy — Finally
This is the zucchini lasagna my neighbor Cheryl asks for every August, and the one that finally taught me to roast the zucchini before layering. It's rich, meaty, and holds up for clean slices instead of slumping into a puddle. My kids ask for it by name, and no one notices the extra zucchini – they just know it's lasagna night.
Equipment
- Rimmed Baking Sheet
- Large Skillet or Dutch Oven
- 9x13-inch baking dish
- Paper towels
- Cutting board and sharp knife
Ingredients
For the Roasted Zucchini
- 1 1/2 pounds zucchini (about 3 medium)
- Kosher salt – for drawing out moisture
- 1 tablespoon olive oil
For the Meat Sauce
- 1 pound ground beef (80/20)
- 1/2 pound ground pork (or Italian sausage, casings removed)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup fresh basil, chopped (divided)
For the Lasagna Assembly
- 2 cups shredded low-moisture mozzarella cheese
- 9 lasagna noodles (no-boil preferred, or regular boiled 2 min less than al dente)
Instructions
- Preheat your oven to 400°F for the zucchini, then lower it to 375°F for the final bake.
- Prep and Roast the Zucchini: Trim ends off zucchini and slice lengthwise into 1/4-inch strips. Lay on a paper-towel-lined baking sheet and sprinkle both sides generously with kosher salt. Let sit 15 minutes. Pat completely dry with another layer of paper towels. Transfer to a clean, dry baking sheet, toss with 1 tablespoon olive oil, and spread in a single layer. Roast at 400°F for 10 minutes, flipping once halfway. Set aside to cool.
- Make the Sauce: In a large skillet or Dutch oven over medium-high heat, combine ground beef and pork. Cook, breaking it up, until well browned, about 8 minutes. Drain all but about 1 tablespoon of fat. Add the diced onion and cook until softened, about 4 minutes. Add garlic, oregano, and red pepper flakes (if using); cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Pour in crushed tomatoes. Season with salt and pepper. Simmer on low heat for 15-20 minutes until thick – it should hold its shape on a spoon.
- Prepare the Cheese Mixture & Noodles: In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the basil. Stir until smooth. If using no-boil noodles, soak them in hot water for 5 minutes while you assemble.
- Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 dish. Top with 3 lasagna noodles. Add 1/3 of the roasted zucchini strips, dollop with 1/2 of the ricotta mixture, then 1/3 of the remaining meat sauce, and a sprinkle of mozzarella. Repeat layers: 3 noodles, 1/3 zucchini, remaining ricotta, 1/3 meat sauce, mozzarella. Top with final 3 noodles, remaining zucchini, remaining meat sauce, then generous sprinkle of mozzarella and remaining 1/4 cup Parmesan.
- Bake and Rest: Place lasagna on a baking sheet to catch drips. Bake at 375°F for 40 minutes until bubbling and deeply golden on top. Let rest at least 20-30 minutes before slicing – this is non-negotiable for clean slices.
Notes
Resting is not optional. The 20-30 minute rest is what sets the layers and prevents a watery lasagna. If you cut into it hot, you'll get a puddle. If you wait, you get perfect slices that hold together.
Roast the zucchini properly: Don't crowd the baking sheet. Overlapping strips steam instead of roast, leading to limp, wet slices. Use two sheets if needed.
Make ahead: Fully assembled unbaked lasagna can be refrigerated for up to 2 days (add 15 min to bake time). Baked and cooled lasagna freezes beautifully for up to 3 months – wrap tightly in plastic and foil, thaw overnight in the fridge, and reheat at 350°F.