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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.
Many older people are alone because of age. We usually have health problems that require us to watch our fat intake, particularly saturated fat. Is there some way to decrease the fat in the recipes to help us out?
Absolutely, I understand your concerns about managing fat intake, especially with saturated fats. For our mini zucchini lasagna recipe, you can easily adjust the fat content with some simple substitutions. A great way to start is by reducing the amount of cheese used, or opting for low-fat cheese varieties. Also, consider using leaner meat options or increasing the proportion of vegetables. Remember, these small tweaks can make a significant difference in the fat content without compromising the flavor too much. However, for personalized dietary advice, especially considering health conditions, consulting a dietitian would be the best course of action. They can provide tailored recommendations to suit your specific health needs.
This was so good, and it was enough for two meals. As with so many good foods, it was even better the second time. Leftovers can be so nice!
Just tried your zucchini lasagna . Eating it it right now! Delicious! I will definitely make it again! Thank you
So glad you’re enjoying the zucchini lasagna as we speak! It’s always awesome to hear that a recipe will be on repeat in someone’s kitchen. Thanks for taking the time to let me know!
I make this all the time! Perfect for one or two.
Delicious and healthy!
Would this recipe be suitable for cooking in an air fryer? If so, would the temperature and the time be the same? Thanks!
This zucchini lasagna recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Love this recipe! I have made it several times but,I made it and shared with a 90 year old friend, she loved it also and was telling all of her family how good
the zucchini lasagna was. She requested l make it again!
I made this tonight. I substituted the hamburger and red sauce for sausage and Alfredo and added mushroom. And OMG I wish I had made a bigger batch of left overs.
Thank you sharing such a yummy and easy recipe.
I’m so happy you enjoyed the lasagna recipe and I love the substitutions you made, thank you for letting me know!
Joanie
Could you tell me where you purchased the spin the 5 x 5 one? Thank you
Hi Mary,
The one 5-inch dish I use in so many of the ODK recipes is from Le Creuset and I purchased it on Amazon. You can find similar sized dishes at discount stores and some thrift stores. Here is a link to the one I use – https://amzn.to/2NG3qs8
Joanie
I love anything zucchini and this was no different! What a perfect sized dish. So delicious!
A neighbor brought by some zucchini picked fresh from her garden, so I pulled up this zucchini lasagna recipe and made a serving size for two. Let me tell you, it was fantastic!
This was the perfect healthy meal for just me! I used ground turkey instead of ground beef and absolutely loved it!