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Zucchini lasagna for one, made from scratch with a seasoned meat sauce, ricotta, mozzarella, and Parmesan layered between tender zucchini slices. Bakes in 30 minutes with no pasta required.
Featured Comment
“I make this all the time! Perfect for one or two.
– Chris
Delicious and healthy!”
Quick Look
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Equipment: 5-inch square baking dish
- Cook method: Oven
- Servings: 2
- Difficulty: Easy
- Flavor profile: Rich and savory with melted cheese and tender zucchini.
Each forkful of this low carb zucchini lasagna gives you hearty meat sauce, a tangy hit of ricotta, and tender zucchini that softens in the oven and soaks up the tomato and herbs around it.
Why I Love This Zucchini Lasagna
This recipe started with my readers. So many of them wrote in asking for lightened-up comfort food scaled down for one, and a single serving zucchini lasagna kept coming up. So we built one.
What makes it work is the zucchini. We slice one small zucchini into thin strips and use them in place of the noodles, which keeps the dish low-carb and gluten-free while every other part of a real lasagna stays put. There’s a seasoned beef sauce, a layer of ricotta mixed with Parmesan, and mozzarella melted over the top.
The trick is to salt the zucchini before it ever touches the dish. Ten minutes of salting draws out the extra water and seasons the slices at the same time, so the layers bake up tender and hold together when you cut into them. Ten minutes of salting pulls the moisture out and seasons the slices at the same time, so the layers bake up tender instead of watery.
I bake this mini zucchini lasagna in my 5-inch dish, which gives me one good layer of filling between the zucchini. It comes out as one large serving for me, or dinner for two with a salad alongside. And the zucchini turns so soft and savory under all that cheese that I never miss the pasta.
If you like this one, try my mini lasagna made with folded noodles, my mini vegetable lasagna, zucchini noodles with shrimp for one, or my mini eggplant Parmesan.
Ingredient Notes
If you have any ingredients leftover from this small zucchini lasagna recipe, check out our Leftover Ingredients Recipe Finder.
Zucchini: One small, firm zucchini takes the place of the noodles and keeps this lasagna low-carb. Knowing how to prepare zucchini for lasagna matters more than anything else here. Slice it thin, salt it, and pat it dry so the slices bake up tender instead of watery. Use extra in ratatouille for one, or a small loaf of zucchini bread.
Ground beef or ground turkey: Both work well. Beef gives you a richer sauce, while turkey keeps it lighter. Use leftover meat in single serving salisbury steak or beef tacos for one.
Tomato sauce: Use store-bought or my homemade tomato sauce. A sugar-free version keeps the carbs down. Leftover sauce is good in single serving goulash, or in a giant Italian meatball.
Ricotta cheese: This is what makes the layers creamy. For a zucchini lasagna with cottage cheese, swap in an equal amount of cottage cheese and drain it well first, since it holds more water than ricotta. Use extra ricotta in single serving lasagna soup or stuffed shells for one.
Mozzarella and Parmesan: Mozzarella goes between the layers and over the top, melting through the whole dish. Parmesan mixes into the ricotta for a salty, nutty bite. Shred your own from a block if you can, since pre-shredded cheese has anti-caking starch that keeps it from melting smoothly.
Recipe Variations
Here are a few ways to change up this zucchini lasagna based on what you have on hand.
Vegetarian zucchini lasagna: Skip the meat and cook 4 ounces of sliced mushrooms in the skillet instead. Add a handful of chopped spinach to the sauce for more body.
Use Italian sausage: Swap the ground beef for sweet or hot Italian sausage. Remove the casings if you’re using links, then brown it the same way you would the beef. The sausage brings its own fennel and garlic seasoning to the sauce.
Add eggplant: Replace half the zucchini with eggplant sliced into ¼-inch rounds. Salt the rounds and let them sit 10 minutes, then pat dry. Cook them in a little olive oil over medium heat for 3 to 4 minutes per side, until softened and lightly browned. Eggplant holds more water than zucchini and stays spongy if you skip this step.
Make it spicy: Stir ⅛ teaspoon of red pepper flakes into the meat sauce, or add a few slices of fresh jalapeño between the layers.
How To Make Zucchini Lasagna For One
These photos and steps show you how to layer this no noodle zucchini lasagna. See the recipe card below for ingredient amounts and full instructions.
- Salt the zucchini. Slice one small zucchini lengthwise into thin strips. Lay the strips on a cutting board, sprinkle with salt, and let them sit for 10 minutes. The salt pulls out water so the layers bake up tender instead of watery. While the zucchini sits, start the meat sauce.
- Cook the meat sauce. Heat the olive oil in a skillet over medium heat. Cook the onion for 1 minute, then add the garlic and cook 30 seconds more. Add the ground beef, Italian seasoning, salt, and pepper. Cook until the beef is no longer pink, breaking it up as it browns. Stir in the tomato sauce and simmer for 3 minutes.
- Mix the ricotta. In a small bowl, stir the ricotta together with the Parmesan.
- Dry the zucchini. Pat the salted strips dry with a paper towel before you layer them.
- Layer the lasagna. Spread a few spoonfuls of meat sauce in the bottom of a greased 5×5-inch baking dish. Add a layer of zucchini strips. Spread the meat sauce over the zucchini, then the ricotta mixture, and ½ cup of the mozzarella. Top with a final layer of zucchini, the remaining 2 tablespoons of tomato sauce, the last ¼ cup of mozzarella, and the remaining 1 tablespoon of Parmesan.
- Bake. Set the dish on a sheet pan to catch any drips. Bake at 350°F (177°C) for 30 minutes, until the cheese is melted and bubbly.
Expert Tips
Slice the zucchini thin and even. A mandoline gives you uniform slices that cook at the same rate and layer flat. Hand-cut slices work too, just aim for consistent thickness so some pieces don’t stay firm while others go soft.
Salt and dry the zucchini before layering. This is the step that keeps the lasagna from turning watery. Salt pulls moisture to the surface, then patting the slices dry takes it away before it can pool in the dish as it bakes.
Grill for even less moisture. Salting handles most of it, but if you want the layers drier, grill the salted slices for 1 to 2 minutes per side before assembling. This pulls out more water and adds a little char.
Match the dish to the layers you want. A 5-inch square dish gives you one layer of filling between the zucchini. For two thinner filling layers, use an 8.5 x 4.5-inch loaf pan and slice the zucchini a little thinner so it stretches across the extra layer.
Let it rest before serving. Give the lasagna 5 to 10 minutes out of the oven before you cut into it. It firms up as it sits, so the slices hold together instead of sliding apart.
Troubleshooting
If your baked zucchini lasagna isn’t turning out the way you want, here is how to fix the most common issues: watery layers, a lasagna that slides apart when you cut it, and zucchini that stays firm.
Why is my zucchini lasagna watery?
Zucchini lasagna turns watery when the zucchini releases its water into the dish as it bakes. Salting and drying the slices first is what prevents it, so when I make it this way there’s little to no liquid in the dish. If yours comes out watery, the salt step was most likely skipped or rushed. Salt the slices, let them sit 10 minutes, pat them dry, and grill them 1 to 2 minutes per side if you want them even drier.
Why does my zucchini lasagna fall apart when I cut it?
Zucchini lasagna falls apart when it’s cut too soon, before the layers have set. Let it rest 5 to 10 minutes after it leaves the oven so the layers firm up as they cool. Drying the zucchini well before layering helps too, since extra water loosens the layers.
Why is my zucchini still firm after I bake it?
Zucchini stays firm after baking when it’s sliced too thick to cook through in the time the cheese needs to melt. Slice it thin and even so it turns tender, and bake until a knife slips through the layers easily.
Frequently Asked Questions
No, there’s no need to peel the zucchini. The skin is thin, softens as it bakes, and helps the slices hold their shape in the layers. If you’re using a large garden zucchini with a tough or bitter skin, peel it first.
No, I layer the zucchini raw. Salting the slices and patting them dry pulls out enough water that pre-cooking isn’t necessary. If you want the layers even drier, grill the salted slices for 1 to 2 minutes per side before assembling.
Slice the zucchini lengthwise into thin, even strips about ⅛-inch thick. A mandoline gives you the most uniform slices, but a sharp knife works too. Even thickness helps the slices cook at the same rate.
Yes, assemble it up to a day ahead, cover it, and keep it in the refrigerator until you’re ready to bake. Add a few minutes to the bake time if it’s going into the oven cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
Yes, zucchini lasagna freezes well. Let it cool, wrap it tightly, and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Yes, an 8.5 x 4.5-inch loaf pan works and gives you room for an extra layer. The bake time stays about the same.
Yes, double all the ingredients and bake the lasagna in a 6 x 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 make this single serving zucchini lasagna, I’d love to hear how it turned out. Leave a comment and a star rating below to let me know, and tell me what you served it with. Your feedback helps other readers cooking for one, and it always makes my day to hear from you.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Zucchini Lasagna For One
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
- Heat the oven to 350°F (177°C).
- Slice the zucchini lengthwise into thin strips. Lay them on a cutting board, sprinkle with ¼ teaspoon salt, and let sit 10 minutes to draw out moisture. Start the meat sauce while the zucchini rests.
- Heat the olive oil in a skillet over medium heat. Add the onions and cook for 1 minute, until they begin to soften.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the ground beef, Italian seasoning, ¼ teaspoon salt, and pepper. Cook for 5 to 7 minutes, breaking up the meat, until no longer pink.
- Stir in ½ cup of the tomato sauce. Reduce the heat and simmer for 3 minutes, until slightly thickened. Remove from the heat.
- Pat the salted zucchini strips dry with a paper towel.
- In a small bowl, stir the ricotta together with 2 tablespoons of the Parmesan.
- Spread 3 tablespoons of the remaining tomato sauce over the bottom of a greased 5×5-inch baking dish. Add a layer of zucchini strips.
- Spread the meat sauce over the zucchini, then the ricotta mixture, and ½ cup of the mozzarella.
- Top with a final layer of zucchini, the rest of the tomato sauce, the last ¼ cup of mozzarella, and the remaining 1 tablespoon of Parmesan.
- Set the dish on a baking sheet and bake for 30 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Let the lasagna rest 5 to 10 minutes before cutting so the layers set.
Notes
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.
Can this be frozen or otherwise prepared ahead? Looking forward to trying it!
Yes, assemble it up to a day ahead, cover it, and keep it in the refrigerator until you’re ready to bake. Zucchini lasagna also freezes well. Let it cool, wrap it tightly, and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
How many slices of zucchini will I need to make this recipe? Have you ever just cut the zucchini into slices instead of strips?
I haven’t tested this recipe with zucchini rounds, but it should definitely work. I use 1 small zucchini sliced lengthwise into strips to create layers similar to lasagna noodles. If slicing into rounds, you’ll need enough slices to cover the bottom of the baking dish, then repeat with the sauce and cheese layers. The exact number will depend on the size of your zucchini and how thick you slice it.
Could lasagna noodles be used in your recipe?
Lasagna noodles can be used, but this recipe was developed with zucchini slices in place of the noodles. If you’d like to make a version with traditional lasagna noodles, our mini lasagna recipe would be a great choice and is written specifically for that. – https://onedishkitchen.com/lasagna-for-one/
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!!