Zucchini Lasagna

As I’m sure you have also seen, I have been seeing zucchini lasagna all over pinterest lately. I knew that because we have zucchini growing in our garden, this was something I needed to make with some of the zucchini. This recipe is slightly adapted from Skinny Taste’s zucchini lasagna.


Zucchini Lasagna - This zucchini lasagna is a delicious vegetarian and gluten free meal with zucchini instead of noodles and a delicious hearty sauce and lots of cheese!

But then it has been super hot here and some of our vegetables haven’t produced anything. Our tomatillos are flowering like crazy and bees have been pollinating them, but not a single tomatillo is growing. And no cantaloupe growing either (sorry that’s a fruit!). Well, our squash production has been low. So I went to the store to buy some more zucchini to add to the one I thought our garden might have. Well, the one in our garden ended up being HUGE, and I probably didn’t need extra. But nonetheless, this is a great way to use extra zucchini from your garden.

I love lasagna. I love zucchini. This was a great way to combine the two.

Plus, you cut out the carbs completely and I cut the cheese down as well, so this is a great healthy meal option for your family. I made mine meatless, but you can make it with or without meat.

Zucchini Lasagna - This zucchini lasagna is a delicious vegetarian and gluten free meal with zucchini instead of noodles and a delicious hearty sauce and lots of cheese!

Zucchini Lasagna
Prep time
Cook time
Total time
  • 3 small or 1-2 large zucchini (enough for about 25 slices)
  • ⅓ onion, chopped
  • 14.5 oz diced tomato
  • 8 oz tomato sauce
  • ½ tsp garlic salt
  • ½ tsp garlic powder
  • 2 TBS fresh basil
  • 2 TBS fresh oregano
  • 1 TBS fresh tyme
  • ½ cup parmesan
  • 10 oz ricotta
  • 1 egg
  • 8 oz mozzarella
  1. Cut zucchini into ⅛ inch thick strips.
  2. Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
  3. Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
  4. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
  5. Stir everything together and allow to simmer for a few minutes.
  6. Add fresh herbs when you are done simmering and remove from heat.
  7. Preheat oven to 375 degrees.
  8. In a small bowl combine, egg, ricotta and parmesan.
  9. Spray a 9x9 (or 8x8) baking pan with pam.
  10. Spread some sauce on the bottom of your pan.
  11. Layer 1 layer of zucchini across the sauce.
  12. Top zucchini with about ⅓ of ricotta mixture.
  13. Top ricotta with ¼ of mozzarella.
  14. Top cheese with more sauce and repeat steps 10-13.
  15. End with zucchini, sauce then mozzarella.
  16. Cover pan with foil and bake for 35 minutes.
  17. Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
  18. Remove from oven and let rest for about 5 minutes before eating.



Enjoy this fresh and semi-healthy and cheesy meal!

Zucchini Lasagna - This zucchini lasagna is a delicious vegetarian and gluten free meal with zucchini instead of noodles and a delicious hearty sauce and lots of cheese!


You might like these too:

Vegetarian Alfredo Lasagna


Eggplant Parmesan



  1. Hi, we’re doing a round up of delicious recipes and wanted to include some of your recipes and photos to accompany them, of course we would credit everything back to the site. We just want to get permission first.

    1. Hi Kiarra, as long as you aren’t including the recipe by any means then you are welcome to include links to our blog with a photo of the recipe in any round ups you are doing!

  2. Maybe I’m heavy handed, but I found that following the recommended ingredients to a T was not enough for me to make three layers — even trying to be stingy with the sauce and ricotta between layers I ended up with only two. With the sauce being so chunky, it didn’t spread easily and I ran out of it quickly! Also, I didn’t think 10 oz of ricotta was enough– for three layers I would probably pick up a 15 oz container.

    1. Sorry the amounts weren’t quite enough for you Steph. I didn’t have extra, but I definitely had enough. Did you use a small square pan like I suggested? I only had 2 layers of the riccotta mixture, but 3 layers of the zucchini.

  3. I have recently gone on a low carb diet and was miserable to eat yummy food. Came across this recipe and made it for Valentine’s dinner. Loved it. Thanks a ton for sharing it :)

    1. So glad you found this recipe for your low carb diet. And glad you liked it!

  4. Blossom · · Reply

    This should be ideal for those who cannot eat pasta made from wheat, especially those who are gluten intolerant or have to avoid starchy foods (e.g. diabetics or those who have insulin resistance)

  5. This looks so beautiful! Well done!

  6. Do you know the what the calorie count or any of the nutrition information would be for this recipe? It sounds great!

  7. Hello! In the picture it looks as though there is some type of ground meat in the dish? I do not see this included in the recipe. Maybe I am just overlooking it? If so, can you tell me what/how you prepared the meat as I would like to incorporate it into my dish. Thanks!

    1. Erin, I did not put any meat in my recipe. I think you could add some ground beef, turkey or sausage and it would be good. Just precook the meat in a skillet and add some to each layer.

  8. This must be yummy! Is the temperature 375 in Fahrenheit or Celsius? I guess it is F, otherwise it would be rather hot…greetings from Sweden, the home of Mr Celsius.

    1. Hah! Yes, Mila the temperature is 375 degrees Farenheit, which apparently is 190 degrees Celsius. Let me know if you try this out :)

  9. Socalgal52 · · Reply

    I don’t have a mandolin, so I used my old cheese slicer to create the strips. Fabulous recipe!

  10. I’ve been wanting to try a zucchini lasagna, and this one looks fantastic! Thanks for sharing!

  11. Love zucchini and lasagne!! This looks so delicious!!

  12. helene dsouza · · Reply

    Zucchini and lasagne are meant to be together right? =)
    Looks super cheesy delicious and if I was in europe now, I d make it straight away for dinner. (no zucchinis in India)

    1. No zucchini in India? Oh, I’m so sorry! Wish I could mail you some, we have plenty!

  13. What a great combo, I love lasagna and zucchini. I can’t wait to try them together! Thanks

    1. Thank you Coralie! Let me know if you try it!

  14. Yum!! I’ve made this before and it’s so delicious!!

  15. This seriously looks amazing! I am a sucker for italian food, and anything that makes it a tad healthier is a win in my book!

    1. Agreed. Italian food is usually not healthy at all, so every little thing helps :)

  16. I love zucchini lasagna! I want to try your recipe!

    1. Thanks Debra! Let me know if you do!

  17. I need to try this, everyone says it’s so good!

    1. Amber, you should try it! I think even your kids may like it

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