As the weather cools and days feel cozier, there’s nothing quite like the comfort of a warm, hearty lasagna, but without the heavy carb load and pasta-induced sluggishness. That’s why we love this zucchini lasagna with pork ragu: it delivers all the nostalgic, rich flavors of a classic lasagna, but swaps traditional pasta noodles for thinly sliced zucchini. The result is a dish that comes together quickly and easily, yet still feels indulgent and satisfying.
We especially love this version because it’s a lighter, more diabetes- and blood sugar–friendly take on a classic comfort meal. By swapping zucchini for pasta sheets, you drastically cut down on carbohydrates, making this a tasty option for anyone watching their carb intake, whether for blood-sugar stability, weight management, or just everyday balance.
And since cozy, comforting meals are extra welcome this time of year, this zucchini lasagna hits that sweet spot between comfort and mindfulness. It's perfect for a chilly weeknight dinner that feels indulgent without overdoing it. If you’re looking to brush up on pasta techniques or broaden your cooking skills, you might also check out the upcoming hands-on Pasta and Gnocchi Workshops at The Chopping Block — a fun way to master homemade pasta and get inspired for your next cozy kitchen project!
How do I keep my zucchini lasagna from getting watery?
Zucchini holds a lot of natural moisture, so the trick is to draw some of that water out before layering. A quick pat dry with paper towels works very well, or lightly salt your zucchini slices and let them sit for 10–15 minutes, then pat them dry. You can also give them a quick grill or sauté to release even more moisture. This helps the lasagna set up beautifully without the extra liquid.
Do I need special tools to slice the zucchini?
Nope! A mandoline or vegetable peeler gives you perfectly even slices, but a sharp knife works just as well. The key is consistency — slices that are roughly the same thickness cook evenly and act more like traditional lasagna noodles.
Will the zucchini hold up like real pasta?
It won’t be identical to pasta, but it does become tender and ribbon-like, giving you that layered, lasagna vibe. The structure comes mostly from the ragu and cheese, so as long as your layers aren’t too thick, it slices beautifully.
Can I make it ahead of time?
Yes! Zucchini lasagna actually works great as a make-ahead meal. Assemble it, cover, and refrigerate for up to 24 hours before baking. Just be sure to bake it uncovered so any leftover moisture can evaporate.
Is zucchini lasagna low carb or diabetes-friendly?
Absolutely. Swapping pasta noodles for zucchini dramatically lowers the carb count while still giving you all the cozy lasagna flavor you’re craving. It’s a great option if you’re watching carbs, blood sugar, or just looking for a lighter comfort food.
Can I freeze zucchini lasagna?
You can! However, I recommend freezing it before baking for the best results. Baked zucchini can become mushy once thawed, but an unbaked pan holds up much better. Wrap it tightly, freeze, then thaw overnight and bake as usual.
Pork Ragu
Makes: 6 (½ cup) servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
8 ounces ground pork
1 cup jarred pasta sauce
1 can diced tomatoes, pureed
6 ounce can of tomato paste
2 cloves garlic, minced
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
1 tablespoon dried parsley
Avocado oil spray (for cooking)
- Heat a large skillet over medium heat with avocado oil spray.
- Add the ground pork and garlic and cook just until the pork is cooked half way through.
- Add the remaining ingredients and simmer for 20 minutes.
Zucchini Lasagna
Makes: 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 large zucchini, sliced thin with a vegetable peeler
1/2 cup cottage cheese (I used small curd)
1/2 cup pork ragu (recipe above)
1 teaspoon Italian seasoning
1 ounce part skim mozzarella
1/2 teaspoon dried parsley
- Slice the zucchini thinly with a vegetable peeler and place strips onto a paper towel to absorb excess moisture.
- Preheat your air fryer to 400F for 5 minutes.
- In a small, greased baking dish, place the first layer of zucchini at the bottom of the dish. Add a tablespoon of cottage cheese, sprinkle of Italian seasoning, then a tablespoon of ragu, and repeat until you’ve used all of your zucchini. Make sure to spread out each layer as you build the lasagna so everything is evenly cooked.
- Top with the shredded mozzarella and dried parsley.
- Bake for 10 minutes in the air fryer, or until the cheese is nice and golden.
Note: You can also use a conventional oven, but it will take a few more minutes to cook and you might need to broil for an additional 2 minutes to golden the cheese.
As the temperatures drop and we all start craving those soul-warming, bubbling-from-the-oven dinners, this zucchini lasagna fits the season perfectly. It’s comforting without being heavy, wholesome without sacrificing flavor, and exactly the kind of dish that makes chilly evenings feel a little more special.
If this recipe sparks your inspiration to play with pasta in new ways, The Chopping Block is offering a Hands-On Pasta & Gnocchi Workshop this season! A cozy kitchen experience where you’ll learn essentials like making fresh dough and shaping gnocchi, all while creating dishes such as Potato-Rosemary Gnocchi with Tomato-Vodka Sauce or Roasted Sweet Potato Ravioli with sage-brown butter. It’s the perfect complement to lighter recipes like this one: comfort food that warms you up, teaches you something new, and brings even more joy to your winter cooking.
