This is a ground beef lasagna where zucchini slices stand in for pasta sheets, layered with a quick homemade marinara and a cottage cheese and cheddar filling. It takes about 75 minutes start to finish and uses one skillet plus one baking dish. If you want a lower-carb weeknight bake that doesn’t require boiling a pot of pasta, this is a practical choice.
The short version of why this works
Two things determine whether this lasagna holds together or turns into a watery mess. First, salting the zucchini and patting it thoroughly dry before assembly pulls out a surprising amount of liquid — skip or rush that step and the bake will pool at the bottom. Second, browning the ground beef properly before adding the tomatoes matters: cook it until no pink remains and drain the fat, because undrained fat thins the sauce and makes the whole dish greasy. Those two steps done right, and the rest is just layering.
If something goes sideways
- The finished lasagna is soupy: Zucchini wasn’t dry enough before assembly, or the dish came out of the oven without resting. Let it sit uncovered for 10 minutes after baking — liquid that looks alarming at 50 minutes will reabsorb as it cools slightly.
- The top layer of cheese is rubbery, not melted: The foil stayed on too long. Remove it for the last 10-15 minutes of baking to let the cheddar brown and bubble properly.
- The beef is cooking in its own liquid instead of browning: The skillet was overcrowded or the heat was too low. Drain off any liquid that accumulates and turn the heat up to medium-high to get actual browning before you add the vegetables.
- The marinara tastes flat: Passata brands vary a lot in acidity and sweetness. Taste the sauce before assembling and adjust salt — a small pinch more can pull the whole flavor forward without adding anything else.
- Zucchini slices are falling apart during layering: They were sliced too thin or over-salted and sat too long. Aim for a consistent ¼-inch thickness; a mandoline helps but a sharp knife works fine if you go slowly.
About the ingredients
Passata is just sieved tomatoes with no added seasoning — it gives the sauce a smooth body without chunks. Crushed tomatoes work as a direct substitute and are easier to find in most US grocery stores; the texture will be slightly chunkier but the flavor is the same. Cottage cheese is doing the job ricotta usually does here. Full-fat cottage cheese holds up better during baking than low-fat, which can weep more liquid — one more reason to go full-fat if you have the choice. Skip the garnish of fresh herbs on top; it wilts immediately and just means washing a cutting board after the dish is already done.
Creamy Zucchini Lasagna with Homemade Marinara Sauce
Equipment
Ingredients
3 medium zucchinis
- 3 ½ cups passata or crushed tomatoes - 840ml
- 1 teaspoon cooking spray or oil - for greasing the baking dish
Instructions
- Slice zucchinis about 1/4-inch thick or thinner. Place a paper towel on a plate and line it with the sliced zucchini. Sprinkle each layer lightly with salt. Continue to layer paper towel, zucchini and salt. Let the zucchini sit for 15-20 minutes to release moisture, then pat each slice dry with fresh paper towels before assembling the lasagna.3 medium zucchinis, 1 pinch salt
- Meanwhile, in a large skillet, cook the ground beef over medium heat, breaking it into small crumbles with a wooden spoon, for 6-8 minutes until no pink remains. Drain any excess fat. Add onion, tomato, garlic, oregano and basil. Cover and cook for another 5 minutes or until onions are translucent.1/2 pound ground beef, 1/2 medium yellow onion, 4 medium Roma tomatoes, 4 cloves garlic, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1-2 teaspoons salt
- Next, stir in passata and let simmer for another 10 minutes, stirring occasionally.3 1/2 cups passata or crushed tomatoes
- Lightly grease a 9x9 inch (23x23cm) baking dish with cooking spray or a thin layer of oil. Spread a thin layer of sauce across the bottom of the dish. Layer with zucchini, cottage cheese, cheddar cheese and sauce in that order. Continue to layer until all zucchini is used. An 8x8 inch (20x20cm) dish will also work — layers will be slightly thicker and may need 5 extra minutes of baking.3 medium zucchinis, 12 ounces cottage cheese, 2 cups cheddar cheese, 1 teaspoon cooking spray or oil
- Top with the remaining cheese. Cover the baking dish loosely with aluminium foil, leaving the foil slightly tented so steam can escape and the cheese does not stick. Bake at 400°F / 200°C (205°C fan-forced) for 25-30 minutes, or until the cheese is golden and bubbling and the zucchini layers are tender when pierced with a knife. Let the lasagna rest for 10 minutes before slicing and serving.2 cups cheddar cheese
Notes
Nutrition
Your questions, answered
Can I assemble this lasagna the night before and bake it the next day?
Yes, but add 10 extra minutes to the covered baking time since it’s going in cold from the fridge. The zucchini will release a little more liquid overnight, so make sure your slices were very well dried before assembly.
How do I know the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — no pink should remain anywhere in the crumbles. Breaking it into small pieces while it cooks helps it reach that temperature evenly and quickly.
Can I use a different cheese instead of cheddar?
Mozzarella is the most straightforward swap and melts more smoothly than cheddar. Monterey Jack also works well; just avoid pre-shredded bags if you can, since the anti-caking coating slows melting.
My family doesn’t eat beef — what’s the best substitute?
Ground turkey or ground chicken both work well here; cook either to 165°F (74°C) with no pink remaining. Ground turkey in particular has a neutral flavor that lets the marinara come through clearly.
Can I freeze leftovers?
Yes — portion it into individual servings, cool completely, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven for about 20 minutes; microwaving works but the zucchini softens more.
Do I need to peel the zucchini before slicing?
No, leave the skin on. It holds the slices together during baking and softens completely by the time the lasagna is done.
Try these next
- Beef Ricotta Lasagna Rolls
- French Beef Zucchini Gratin
- Hearty Beef Cauliflower Bake
- Creamy Beef Artichoke Bake
