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Gooey Double Cheese Lasagna Recipe With Zucchini

Lasagna, a classic Italian-American dish, combines layers of soft pasta, marinara sauce, savory meats and, of course, melted cheese. Its origins trace back to ancient Rome, where it was first made with layers of thin bread soaked in broth. Now, lasagna has revolved into a hearty and satisfying dish found on many dinner tables and special occasion buffets. This dish has many variations, but we highly recommend this double cheese lasagna recipe with zucchini. Trust us, the fresh zucchini pairs wonderfully with gooey parmesan and mozzarella cheese.

Zucchini, a summer squash, adds subtle sweetness, vibrant color and also an array of health benefits. Rich in vitamins A and C, antioxidants and fiber, zucchini promotes overall well-being and supports a healthy immune system. Its low-calorie content and high water content make it an excellent choice for those seeking to maintain a balanced diet. Comment below some of your favorite ways to eat zucchini! And if you want some new ideas, click through for 6 Low-Carb Zucchini Recipes and Zucchini Ribbon Pasta with Bacon.

When making this double cheese lasagna recipe, a few tips and tricks can ensure a perfect outcome every time. Firstly, selecting high-quality ingredients, including fresh zucchini and premium cheese, helps bring optimal flavor and texture. Additionally, properly layering the ingredients, starting with a generous spread of sauce, prevents the pasta from drying out. Moreover, you should let the lasagna rest for a few minutes after baking so the flavors can meld together. If you have any other tips for baking lasagna, feel free to leave them below!

For more creative lasagna recipes, check out these stories:

Beef ‘n Sausage Bow Tie Lasagna

White Lasagna With Swiss Chard

You’ll Wonder How You Lived Without This ‘Lazy’ Lasagna Recipe — It Takes Just 10 Minutes to Prep and 25 Minutes To Bake


6 servings

Total Time

Prep Time

Cook Time


  • 1 (24 oz.) jar tomato-and-basil pasta sauce
  • 1 Tbs. olive oil
  • 1 (10 oz.) zucchini, trimmed, cut into ⅓" dice
  • 1 lb. ground beef
  • ¼ cup chopped fresh basil + additional for garnish
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 9 oven-ready lasagna noodles
  • 1 cup shredded mozzarella
  • 2 Tbs. grated Parmesan cheese


Heat oven to 350°F. Spread ½ cup sauce in 2-qt. baking dish. In nonstick skillet, heat oil over medium heat. Add zucchini; cook, stirring, until softened, 4–5 min. Remove. Add beef to skillet. Over medium-high heat, cook, stirring, until no longer pink, 8–10 min.; drain. Return to skillet; add ¼ cup basil, salt, pepper, zucchini and remaining sauce; cook 2 min.

Place 3 noodles in baking dish, breaking to fit as needed. Top with half of beef mixture and 3 noodles. Repeat layering once. Top with mozzarella and Parmesan, covering noodles completely. Tear off large sheet foil; coat one side with cooking spray. Place coated side down over baking dish. Bake until heated through and noodles are tender, about 25 min. Broil 2 min. Let sit 15 min. If desired, garnish with additional basil.

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