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This mini zucchini lasagna is a lighter take on the classic, made with layers of thinly sliced zucchini, hearty meat sauce, and a rich blend of cheeses. It’s a flavorful, low-carb dish that’s perfect for one or two and easy to put together.
Featured Comment
“I make this all the time! Perfect for one or two.
– Chris
Delicious and healthy!”
Why You’ll Love This Recipe
- No Noodles Needed: Skip boiling pasta. Just layer and bake.
- Low-Carb Option: Naturally low in carbs and easy to make gluten-free.
- Adaptable: Simple to adjust for different dietary needs.
- Quick to Make: On the table in under an hour.
- Big Flavor: Layers of cheese, meat, and zucchini make this dish hearty and satisfying.
What I love most about this small zucchini lasagna is how satisfying it is without feeling heavy. It’s packed with layers of rich meat sauce, creamy ricotta, and melty cheese, all tucked between tender strips of zucchini. Every bite gives you that classic lasagna comfort, just lightened up a bit.
This is one of those recipes I come back to again and again. It’s simple, flavorful, and perfect when I want something warm and comforting without spending hours in the kitchen. Whether you’re cutting back on carbs or just looking for a fresh spin on a favorite dish, I think you’ll love how easy and delicious this one is.
Serve your mini zucchini lasagna with a small Caesar salad, small loaf of french bread, or single serving of potato gnocchi. Each makes a delicious and satisfying side.
Ingredients
If you have any ingredients leftover from this small zucchini lasagna recipe, check out our Leftover Ingredients Recipe Finder.
- Zucchini: Use one small, firm zucchini to replace pasta in this low-carb lasagna. Medium-sized zucchini also work well. Extra zucchini? Try it in a small sheet pan Greek chicken, ratatouille for one, or mini chocolate zucchini bread.
- Ground Beef or Ground Turkey: Both work well. Beef adds richness, while turkey makes it lighter. Use leftover meat in single serving salisbury steak or beef tacos for one.
- Tomato Sauce: Use store-bought or homemade tomato sauce Choose a sugar-free version to keep carbs down. Leftovers are great in single serving butter chicken, single serving goulash, or in a giant Italian meatball.
- Ricotta Cheese: Adds creaminess. Cottage cheese is a good substitute. Use extra ricotta in single serving lasagna soup, a small batch of stuffed shells, or spinach manicotti for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Looking to change things up? Try these simple ideas:
- Add More Vegetables: Layer in thinly sliced bell peppers, mushrooms, or spinach for extra flavor and nutrients.
- Make It Spicy: Mix red pepper flakes into the meat or add sliced jalapeños for heat.
- Try Different Cheeses: Swap in crumbled feta or goat cheese for a tangy flavor boost.
How To Make Zucchini Lasagna
These photos and instructions help you visualize how to make a small zucchini lasagna. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set the oven to 350°F (177°C).
- Cook the Meat Sauce: In a medium skillet, cook the ground meat with chopped onions, garlic, Italian seasoning, salt, and pepper until browned. Stir in the tomato sauce and simmer for a few minutes.
- Mix the Cheese: In a small bowl, combine ricotta and half of the Parmesan cheese.
- Assemble the Lasagna:
- Layer 1: Spread a thin layer of meat sauce in the bottom of a small baking dish.
- Layer 2: Add a layer of zucchini slices.
- Layer 3: Top with half of the remaining meat sauce, half of the ricotta mixture, and a sprinkle of mozzarella.
- Layer 4: Add another layer of zucchini, then the rest of the meat sauce and ricotta mixture. Sprinkle more mozzarella.
- Final Layer: Add one last layer of zucchini, spread the remaining sauce on top, and sprinkle with the remaining mozzarella and Parmesan.
Tip: A mandoline slicer helps you get even, thin zucchini slices that cook more evenly than hand-cut ones.
- Bake: Place the baking dish on a sheet pan to catch drips. Bake for 30 minutes, until the cheese is melted and bubbly.
Expert Tips
- Best Dish Size: A 5-inch square dish (22 ounces, 1.75 inches deep) fits one layer between zucchini slices.
- More Layers: Use an 8.5 x 4.5-inch loaf pan if you prefer extra layers.
- Serving Suggestion: This dish makes a hearty meal for one or can serve two with a single serving salad or small side dish.
Frequently Asked Questions
Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake just before serving.
No, there’s no need to peel the zucchini. The skin helps the slices hold their shape.
Salting and drying the zucchini slices before assembling helps reduce excess moisture.
Yes, double the ingredients and use a 6×8-inch baking dish.
RELATED: Empty Nest Recipe Ideas – The Joy Of Cooking For Two
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this individual zucchini lasagna or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Zucchini Lasagna
Equipment
Ingredients
- 1 small zucchini
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- 8 ounces ground beef or ground turkey
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt -plus ¼ teaspoon more for salting the zucchini to draw out the moisture
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup tomato sauce -divided
- ¾ cup Ricotta cheese
- 3 tablespoons Parmesan cheese -divided
- ¾ cup shredded Mozzarella cheese -divided
Instructions
- Set the oven to 350°F (177°C).
- Slice the zucchini thinly lengthwise. Place on a cutting board, sprinkle with ¼ teaspoon salt, and let sit for 10 minutes. Pat dry with a paper towel.
- In a skillet, heat olive oil over medium. Add onions and cook for 1 minute.
- Stir in garlic and cook for 30 seconds.
- Add ground beef, Italian seasoning, ¼ teaspoon salt, and pepper. Cook until no longer pink, stirring often.
- Stir in ½ cup tomato sauce. Reduce heat and simmer for 3 minutes.
- In a small bowl, mix ricotta with 2 tablespoons Parmesan.
- To assemble, spread 3 tablespoons of sauce in a greased 5×5-inch baking dish. Add a layer of zucchini slices.
- Top with half the meat sauce, half the ricotta mixture, and ¼ of the mozzarella.
- Repeat with more zucchini, remaining meat sauce, remaining ricotta, and ¼ cup mozzarella.
- If there's room, add one more layer of zucchini, top with the rest of the tomato sauce and remaining cheeses. If not, just add sauce and cheeses on top.
- Bake at 350°F (177°C) for 30 minutes, or until the cheese is melted and bubbly.
Notes
- Best Dish Size: A 5-inch square dish (22 ounces, 1.75 inches deep) fits one layer between zucchini slices.
- More Layers: Use an 8.5 x 4.5-inch loaf pan if you prefer extra layers.
- Serving Suggestion: This dish makes a hearty meal for one or can serve two with a single serving salad or small side dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this lasagna! I find it even more tasty than pasta lasagna. Especially now that zucchini is so fresh and available. GREAT recipe! And it’s even better for me health wise. Thank you so much!
Fabulous! I had never heard of using slices of zucchini as lasagna noodles – although I had heard of using zucchini spirals for spaghetti.
I added chopped frozen spinach to the ricotta mixture, added fresh sliced mushrooms to the meat mixture (used ground turkey), and added Italian sausage seasoning to get that flavor profile in there (found several recipes online for Italian sausage seasoning).
Thanks for the great recipes. I’ve made a ton of them so far with several others flagged to make later. I posted your website link on my facebook page and several of my friends are checking out your recipes, too.
Thank you so much for sharing the site with your friends. I’m glad to hear you’re enjoying the recipes. Your additions of spinach, mushrooms, and Italian sausage seasoning to the zucchini lasagna sound delicious. I really appreciate you spreading the word!
I absolutely love this recipe, thank you so much. The size of the dish is perfect too!! Excited to try more dishes.
This recipe was so delicious, thank you so much!! I have a hard time with using GF noodles and the zucchini seemed so much like noodles!!