Pioneer Woman Zucchini Lasagna

Pioneer Woman Zucchini Lasagna is the answer for anyone craving comfort food without the heavy carbohydrates. Ree Drummond creates a version that is so hearty and flavorful, you won’t miss the pasta. The biggest challenge with vegetable lasagnas is moisture—zucchini is 95% water, which often leads to a soupy mess. This recipe combats that with a crucial prep step of “sweating” and roasting the zucchini slices first. Layered with a rich meat sauce made of beef and Italian sausage, plus a creamy three-cheese filling, this dish is gluten-free, low-carb, and “cowboy approved.”

Try more Recipes:

• Pioneer Woman Taco Mac and Cheese Recipe
• Pioneer Woman Taco Pie Recipe
• Pioneer Woman Tamale Pie

🧡 Why You Will Love This Zucchini Lasagna Recipe:

• No “Soup” Factor: By salting and pre-cooking the zucchini, this recipe avoids the common pitfall of watery lasagna. The layers stay distinct and firm.
• Double Meat Flavor: True to Pioneer Woman style, the sauce uses a blend of ground beef and Italian sausage for a deeper, savory flavor profile.
• Gluten-Free Comfort: It delivers all the bubbling cheese and rich tomato flavor of traditional lasagna but is naturally gluten-free and keto-friendly.
• Meal Prep Hero: Zucchini lasagna actually sets up better the longer it sits, making it even better the next day for lunch.
• Hidden Veggies: It is an excellent way to use up a summer abundance of garden zucchini and get kids to eat vegetables without complaint.

🥒 Pioneer Woman Zucchini Lasagna Ingredients

The “Noodles”

• 4 to 5 large zucchini
• 1 tbsp salt (for sweating the zucchini)
• 1 tbsp olive oil

The Meat Sauce

• 1 lb (450g) ground beef
• 1/2 lb (225g) hot or mild Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste

The Cheese Filling & Topping

• 15 oz (425g) ricotta cheese (whole milk is best)
• 1 large egg, lightly beaten
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley or basil, chopped
• 3 cups mozzarella cheese, shredded (divided)

🥘How To Make Pioneer Woman Zucchini Lasagna

1. Prep Zucchini (Crucial Step): Preheat oven to 400°F (200°C). Slice the zucchini lengthwise into 1/4-inch thick strips (a mandoline works best). Lay the strips flat on paper towels or a baking sheet. Sprinkle generously with salt and let them sit for 15 to 20 minutes to draw out moisture.
2. Roast Zucchini: Blot the zucchini dry with paper towels. Arrange them on baking sheets sprayed with oil. Roast in the oven for 10 to 15 minutes to dry them out further. This ensures your lasagna won’t be watery. Reduce oven heat to 375°F (190°C).
3. Make the Sauce: In a large skillet or pot, brown the ground beef and Italian sausage with the onion and garlic over medium-high heat. Drain the excess fat. Stir in the marinara sauce and red pepper flakes. Simmer for 10 minutes to thicken.
4. Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, chopped herbs, and 1/2 cup of the mozzarella cheese. Stir until smooth.
5. Assembly – Layer 1: Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Top with a layer of roasted zucchini strips (overlap them slightly to create a solid sheet).
6. Assembly – Layer 2: Spread half of the ricotta mixture over the zucchini. Top with another layer of meat sauce, then sprinkle with 1 cup of mozzarella cheese.
7. Assembly – Layer 3: Add another layer of zucchini strips, the remaining ricotta mixture, and the remaining meat sauce.
8. Topping: Finish with the remaining mozzarella cheese on top.
9. Bake: Cover the dish with foil (tent it so it doesn’t stick to the cheese) and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and browned.
10. Rest (Mandatory): Let the lasagna stand for at least 15 to 20 minutes before cutting. This allows the liquids to reabsorb so the square holds its shape.

💭Recipe Tips

• Don’t Peel: Leave the skin on the zucchini. It provides structure and prevents the “noodles” from turning into mush during the long bake.
• Ricotta Substitute: If you prefer a smoother texture or lower calories, you can substitute the ricotta with cottage cheese (blitzed in a food processor) or even Greek yogurt (though this adds tang).
• Grilling Option: Instead of roasting the zucchini slices, you can grill them for 2-3 minutes per side. This adds a lovely smoky flavor to the finished dish.
• Sauce Thickness: Ensure your meat sauce is thick. If your marinara is watery, simmer it longer. Any extra liquid in the sauce will pool at the bottom of the dish.

🥗What To Serve With Zucchini Lasagna Recipe?

To keep the Zucchini Lasagna low-carb, serve this with a Caesar Salad (minus croutons) or Roasted Asparagus. If you aren’t counting carbs, a slice of Garlic Bread is essential for mopping up the sauce.

🥶How To Store Leftovers Zucchini Lasagna?

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Note that zucchini releases more liquid as it sits, so there may be some water at the bottom of the container the next day—just drain it off.
• Freeze: You can freeze this lasagna baked or unbaked. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking/reheating.

🔥How To Reheat Leftovers Zucchini Lasagna?

Important Rule: Zucchini releases more water when reheated. Always drain excess liquid from the container first and reheat uncovered to allow moisture to evaporate. Covering it tightly will steam the layers and turn them to mush.

• Oven: Cover with foil and heat at 350°F (175°C) for 20 minutes.
• Microwave: Heat individual slices for 2 minutes. Be aware that microwaving can cause more liquid to release from the zucchini.
• Air Fryer: Reheating a slice in the air fryer at 350°F for 5 minutes helps crisp up the cheese topping again.

❓FAQs

Try more Recipes:

• Pioneer Woman Split Pea Soup
• Pioneer Woman Spaghetti Pie
• Pioneer Woman Spatchcock Turkey

📊Zucchini Lasagna Nutrition Facts

Serving Size: 1 square (1/8 of recipe)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 28g

Pioneer Woman Zucchini Lasagna

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: Italian, AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

380

kcal

The Pioneer Woman Zucchini Lasagna is the ultimate low-carb comfort food that doesn’t sacrifice flavor for health. By swapping traditional pasta sheets for roasted strips of zucchini, Ree Drummond creates a gluten-free masterpiece that is lighter on the stomach but just as satisfying as the original. Layered with a hearty sauce made from both ground beef and Italian sausage, plus a rich three-cheese ricotta filling, this bubbling, golden casserole proves that you don’t need noodles to make a delicious lasagna.

Ingredients

• The “Noodles”:

• 4 to 5 large zucchini

• 1 tbsp salt (for sweating the zucchini)

• 1 tbsp olive oil

• The Meat Sauce:

• 1 lb (450g) ground beef

• 1/2 lb (225g) hot or mild Italian sausage (casings removed)

• 3 cloves garlic, minced

• 1/2 onion, diced

• 1 jar (24 oz) marinara sauce (or homemade tomato sauce)

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

• The Cheese Filling & Topping:

• 15 oz (425g) ricotta cheese (whole milk is best)

• 1 large egg, lightly beaten

• 1/2 cup Parmesan cheese, grated

• 2 tbsp fresh parsley or basil, chopped

• 3 cups mozzarella cheese, shredded (divided)

Directions

• Prep Zucchini (Crucial Step): Preheat oven to 400°F (200°C). Slice the zucchini lengthwise into 1/4-inch thick strips (a mandoline works best). Lay the strips flat on paper towels or a baking sheet. Sprinkle generously with salt and let them sit for 15 to 20 minutes to draw out moisture.
• Roast Zucchini: Blot the zucchini dry with paper towels. Arrange them on baking sheets sprayed with oil. Roast in the oven for 10 to 15 minutes to dry them out further. This ensures your lasagna won’t be watery. Reduce oven heat to 375°F (190°C).
• Make the Sauce: In a large skillet or pot, brown the ground beef and Italian sausage with the onion and garlic over medium-high heat. Drain the excess fat. Stir in the marinara sauce and red pepper flakes. Simmer for 10 minutes to thicken.
• Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, chopped herbs, and 1/2 cup of the mozzarella cheese. Stir until smooth.
• Assembly – Layer 1: Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Top with a layer of roasted zucchini strips (overlap them slightly to create a solid sheet).
• Assembly – Layer 2: Spread half of the ricotta mixture over the zucchini. Top with another layer of meat sauce, then sprinkle with 1 cup of mozzarella cheese.
• Assembly – Layer 3: Add another layer of zucchini strips, the remaining ricotta mixture, and the remaining meat sauce.
• Topping: Finish with the remaining mozzarella cheese on top.
• Bake: Cover the dish with foil (tent it so it doesn’t stick to the cheese) and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and browned.
• Rest (Mandatory): Let the Zucchini Lasagna stand for at least 15 to 20 minutes before cutting. This allows the liquids to reabsorb so the square holds its shape.

Notes

• Don’t Peel: Leave the skin on the Zucchini. It provides structure and prevents the “noodles” from turning into mush during the long bake.
  Ricotta Substitute: If you prefer a smoother texture or lower calories, you can substitute the ricotta with cottage cheese (blitzed in a food processor) or even Greek yogurt (though this adds tang).
  Grilling Option: Instead of roasting the zucchini slices, you can grill them for 2-3 minutes per side. This adds a lovely smoky flavor to the finished dish.
  Sauce Thickness: Ensure your meat sauce is thick. If your marinara is watery, simmer it longer. Any extra liquid in the sauce will pool at the bottom of the dish.