The Secret to Zucchini Lasagna That Isn't Watery

This is noodle-free lasagna done right—layers of tender zucchini, rich meat sauce, and creamy ricotta that actually stay put instead of sliding into a watery mess. It's the kind of showstopper that feels fancy enough for a weekend dinner party but honest enough to make on a Tuesday.

Ingredients:

• 4 medium zucchini, sliced lengthwise into thin planks
• 1 lb ground beef (or Italian sausage)
• 1 onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 15 oz ricotta cheese
• 2 cups grated mozzarella
• ½ cup Parmesan, grated
• 1 egg
• Salt, pepper, dried oregano and basil to taste

Method:

1. Salt zucchini planks generously and let sit 15 minutes to release water, then pat dry thoroughly.
2. Roast zucchini at 400°F for 15 minutes until just tender, then set aside to cool.
3. Brown ground beef with onion and garlic, add tomatoes and herbs, simmer 15 minutes.
4. Mix ricotta, egg, mozzarella, Parmesan, salt and pepper in a bowl.
5. Layer in a 9x13 baking dish: sauce, zucchini, ricotta mixture. Repeat, ending with sauce and mozzarella on top.
6. Bake covered at 375°F for 25 minutes, then uncovered for 15 minutes until bubbly and golden.

Full recipe at Skinnytaste →

Chef's tip: The key to avoiding a soggy mess is roasting the zucchini beforehand—it removes moisture and ensures a firm texture that won't collapse under the weight of the sauce and cheese.