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Zucchini Lasagna

The BEST zucchini lasagna we've ever had!

We have been testing zucchini lasagna recipes for months so that when you all get hit with an overflowing garden that has more zucchini than anyone could ever use you could make the best dinner ever. And you’re welcome because boy did we test this recipe.

The BEST zucchini lasagna we've ever had!

We tried to keep it healthier but still packed full of flavor and a big concern for us was a dang good sauce. We wanted one that would work well as a meat sauce or vegetarian. We tried all sorts of meats from basic hamburger to sausage and mixtures of the both. We finally ended up using our famous burger mixture, 60% chuck and 40% brisket which gave such great flavor but also the sauce was able to hold it’s own without any meat.

The BEST zucchini lasagna we've ever had!

Next was the cheese issue. We knew we wanted mozzarella, but what about ricotta mixtures and parmesan? We tested and tested until we had things just right and I can hardly believe I’m saying this but it ended up being the most awesome with… cottage cheese!!! Can you believe it? It’s healthier which was an added bonus, but more importantly (ha! flavor always wins at my house) it was smooth and added a light creaminess that is just lovely. We still stuck with mozzarella as the major cheese but we loved the hint of saltiness from a little parmesan on ever layer.

The BEST zucchini lasagna we've ever had!

Who cares about all of that though, right? I mean, what really mattered most was how blasted long would we be stuck in the kitchen? Well, this sauce is one we will be canning all summer, so in the end it wont be long, but also we are able to throw it together super fast as it is great served immediately and only gets better the longer it simmers (which happens again during baking so, booyah!). We loved that it was so yummy without simmering all day, and we could easily layer it all without mixing up different components, but most of all happy that if we did choose to make it in the morning and let it simmer it only tasted even better!!

The BEST zucchini lasagna we've ever had!

So, with it being national lasagna day and all we just had to share this and I cannot wait for you all to love it too!

Is Zucchini Good For You?

Zucchini is rich in B vitamins and folate, and zinc.

These nutrients are all important for ensuring healthy blood sugar levels.

Zucchini is also a good source for iron, manganese, and phosphorus.

Why Use Zucchini in Lasagna?

Zucchini is a delicious, low-carb, wheat-free and gluten-free alternative to pasta.

Plus, it adds vitamins and minerals to your diet.

How Long Will Lasagna Keep?

Cooked lasagna will keep for up to 5 days in the refrigerator.

It should be cooled, covered tightly and stored in the refrigerator.

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 -12 servings


  • 6 Zucchini sliced
  • 1 heaping cup of cottage cheese
  • 4 cups mozzarella cheese shredded
  • 6 teaspoons Parmesan cheese


  • 1 lb 60% ground chuck mixed with 40% ground brisket** optional
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 red bell pepper minced
  • 1 yellow bell pepper minced
  • 1/2 cup onion minced
  • 1 large clove of garlic minced
  • 1 6 ounce can of tomato paste
  • 2 15 ounce cans of tomato sauce
  • 1 15 ounce can of good quality diced tomatoes
  • 2 teaspoons basil chopped
  • 2 teaspoons of Italian seasoning
  • 3 shakes of red pepper flakes
  • 1/3 cup parmesan cheese
  • salt and pepper to taste


  • Heat the oven to 375 degrees.
  • *optional- see note*Heat a grill or grill pan to medium heat.
  • Grill the zucchini on each side for a minute or two and remove to a plate.
  • Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat jump right to the next step.
  • Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic.
  • Cook until tender, about 2 minutes and add the remaining ingredients.
  • Stir to combine and allow to simmer for 10 minutes.
  • Remove from the heat.

To assemble.

  • Place 1/2 cup of the sauce on the bottom of a 9x13" baking pan and spread it out adding a little more if needed.
  • The pan should not be entirely covered.
  • Line the pan with zucchini and top with a heaping 1/3 cup of cottage cheese, using the back of a spoon to spread it out.
  • Add 3/4 cup of the sauce and spread it out carefully.
  • Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese.
  • Repeat the layers two more times ending with sauce and the two cheeses.
  • Spray a little foil with cooking spray and place over the lasagna.
  • Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden.
  • Allow to cool for 5-10 minutes and then serve.


Grilling the zucchini is not necessary and something I often skip, however it does add a nice depth of flavor so if you're really looking to add a little more to the meal go ahead and grill.
Nutrition Facts
Zucchini Lasagna
Amount Per Serving (1 g)
Calories 290
% Daily Value*
Cholesterol 66.5mg22%
Carbohydrates 16.7g6%
Fiber 4.5g19%
Sugar 10.5g12%
Protein 23.9g48%
* Percent Daily Values are based on a 2000 calorie diet.

One pot lasagna pasta, the best one pot recipe ever!

One Pot Lasagna

Lasagna Calzones 5_edited-2


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment


  • I made this after being given a huge Zucchini and it was just excellent! I did put raw Oven Ready Lasagna noodles on the bottom layer as suggested in a previous comment and it worked just perfect to soak up any excess liquid. I did grill the Zucchini slices and drained them of excess moisture on layered paper towel and that was a good suggestion. I changed a few things and used ground Moose meat and Hunts thick and zesty Romano Cheese and Basil with the addition of about 1/2 C of finely chopped onion and 1/2 C finely chopped Red and Yellow Bell Pepper as called for in the sauce recipe. I have frozen the leftovers and we will enjoy this again. I recommend this recipe as a terrific way to use up excess Zucchini and personally prefer the Zucchini slices as a substitute for noodles for less carbs. I won’t be turning down any offers of Zucchini in the future.

    • Reply
    • That pasta on the bottom suggestion is seriously such a great idea!

      • Reply
  • my oh my! all the ladies at the quilt guild LOVED YOUR RECIPE! I had to give them your web site. hope you don’t mind.
    I am noted for changing recipes I use—not this one—made it to the letter and was so glad I grilled the zucchini. what a wonderful flavor it gives the dish. thanks for all the time you put into developing this recipe.

    • Reply
    • You’ve made my day!! Thank you so much for sharing our site as well!

      • Reply
  • Could I make this lasagna and freeze it for later on in the winter? Need to use up my zucchini! thank you….

    • Reply
    • You definitely can, just make sure you grill and then soak up any water off of the zucchini first before assembling. You can also slice the zucchini and freeze just the vegetable and then make the lasagna later.

      • Reply
  • Thank you for posting this! It was wonderful. I added a half block cream cheese to the cheese mix. It adds a nice creamy kick.

    • Reply
    • Kim, I had never thought of doing that! Great idea!

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  • Thanks for the great recipe! I knew that zucchini cooks very watery so I actually added pasta noodles underneath (not too eat) but because I needed somewhere for the water to go and I figured the pasta would suck up the water. A rice pasta or quinoa pasta work great for this and when serving I take from the zucchini layer up, My husband will eat the pasta.

    • Reply
    • That is a great idea!!

      • Reply
  • Made this tonight and absolutely love the flavors! I didnt grill the zucchini since we have a charcoal grill and it takes WAY too long to get hot. Like i said before it was delicious, but very watery… Do you have a suggestion as to how i can get the water out of the zucchini quickly and without using my grill? Thanks!

    • Reply
    • Hi, you can just cook them in a pan and pat them dry after. That will release the water. 🙂

      • Reply
  • The flavors in this were superb. My family, except for me, doesn’t love zucchini so I was looking for a lasagna that most closely mimicked a traditional lasagna flavor and richness wise. This fit the bill! The one thing I might do differently next time is use a little less sauce or size-up my glass pan 9X13 overflowed the oven! Eek! 😉

    • Reply
    • Oh shoot! I hate overflows! glad you enjoyed it!

      • Reply
  • Nobody seems to have a real, actual Zucchini lasagna recipe. They all replace the noodles with the ribboned squash, or like you, it’s a meat lasagna with some zucchini in there. A pound of meat is more than flavoring a sauce.

    • Reply
    • Hi Dave,
      I’m not sure what you mean. It’s definitely a zucchini lasagna to use zucchini as the main ingredient. You can easily sub peppers in the sauce instead of meat if you’d like vegetarian.

      • Reply
    • Develop your dream recipe yourself!

      • Reply
  • The flavor was amazing even though I forgot to put in the diced tomatoes, however it was way too saucy and I even grilled the zucchini. Any ideas on where I may have gone wrong?

    Thank you

    • Reply
    • Some zucchini just have a higher water content based on size and how fresh they are. I’d wrap them in paper towels after grilling and squeeze out liquid.

      • Reply
      • I have a ton of zucchini coming from the farm I work at. I’m up to my ears in it, so I have been looking for all sorts of recipes. One farfalle pasta dish from Cooks Illustrated (which is DELICIOUS) had me sprinkle my prepared squash with salt in a bowl sitting in a colander. Then let the squash sit for 30 minutes. When you lift the bowl out of the colander, you’ll be amazed how much water leaves the zucchini! Always be sure to pat the squash dry before going onto the next step. Next time I use this recipe I am going to salt the zucchini and grill it. I also found it to be a little soupy, but the flavor was delicious!

      • Madeline, I love that tip!! Thank you so much for leaving it!

  • This was the best zucchini lasagna I have made. The additional time it takes to grill the zucchini is really worth it. Thanks so much.

    • Reply
    • Thank you so much!!

      • Reply
  • This was so delicious-but I think it would have been better if some of the water was removed from the zuccini first.

    • Reply
    • Hi DOnna, Did you try grilling the zucchini first? That’s how we prefer it as it removes a lot of the water. 🙂

      • Reply
  • Saw this lovely recipe this morning and knew what to do with the pile of zucchini on my counter. Thanks for sharing! I made the lasagna today and put it in the fridge until I can bake it for dinner tomorrow.

    • Reply
    • YAY! I hope you love it too!

      • Reply
      • Cariann, it turned out perfectly and everyone loved it! Even those who say they don’t like zucchini;)

      • You are amazing for taking the time to tell me!! Made my day!

      • You’re welcome! Sorry I spelled your name wrong…

      • oh, I never even notice since everyone does 🙂

      • Thanks for being so understanding:)

  • Now I know what to do with my fresh garden zucchini! Carrian, this looks amazing and I love the cottage cheese addition! (It’s my secret to mac and cheese, so I imagine it shines here too). xo.

    • Reply
    • No way! That’s so smart!

      • Reply
  • I’ve been wanting to try lasagna with zucchini and I am so glad you posted this one! Looks great.

    • Reply
  • I love using cottage cheese in my lasagnas. This zucchini version looks so tasty!

    • Reply
  • Looks delish!! How thin do you slice the zucchini?

    • Reply
    • About 1/8″, sometimes bigger in my laziness. 🙂

      • Reply
  • What an awesome, healthy lasagna, I need to make this for my boys!

    • Reply
    • They will seriously love it! And I hope you do too!

      • Reply
  • This looks like perfection!! And the good news it that my zucchini plant is producing like crazy right now!

    • Reply
  • I made grilled zucchini lasagna last month and I loved it! I used mozzarella, but I never would’ve thought to use cottage cheese. I’m going to have to try that!

    • Reply
  • I made a paleo zucchini and eggplant lasagna two weeks ago and it was incredible!! Love summer veggies!

    • Reply
    • That sounds wonderful!

      • Reply

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