This zucchini lasagna is a delicious healthier, low carb, gluten free, vegetarian lasagna that is so delicious! You won’t even miss the pasta noodles.
I love lasagna, and I love zucchini. And this recipe is a great way to combine the two. It’s so flavorful, and you won’t even miss the carb filled lasagna noodles!
It’s such a fresh, and delicious way to have a comforting meal, with lots of cheese, and lots of flavor! It’s also a great vegetarian meal option! Lots of delicious cheese, and lots of yummy veggies!
This recipe was lightly adapted from the zucchini lasagna over at Skinny Taste.
How to make Zucchini Lasagna?
Cut up your zucchini lengthwise. I like to use a mandoline to make sure the pieces are even, and makes cutting the zucchini fast and easy. Lay the zucchini out on paper towels to help extract some of the extra liquid in them.
In a saute pan, add some olive oil and chopped onion. Cook for a few minutes until the onions are nice and clear, and golden colored. Add in your diced tomatoes, tomato sauce, garlic salt, and garlic powder. Cook for a few minutes, then add in your fresh herbs and remove the sauce from the heat.
Combine the egg, ricotta, and parmesan cheese to make your cheese filling.
Now your lasagna is ready to layer. Start with a layer of sauce on the bottom of your pan. Then a layer of zucchini across the sauce. Then 1/3 of your ricotta mixture. Then about 1/4 of your mozzarella cheese. Repeat 2 more layers of each, until you are out of ingredients. Then end with a layer of zucchini, and the final layer of mozzarella cheese.
Cover the pan with foil and bake for about 35 minutes. Then remove the foil and bake until the cheese on top is nice and golden. Let the dish rest for about 5 minutes, then dig in.
Tips for making zucchini lasagna:
- If your zucchini is extra watery, you can salt it and place it on paper towels, to sit for about 15 minutes, to help extract some of the moisture. You can also grill the zucchini, a couple minutes on each side, until it is just golden, then place it on paper towels to continue soaking more of the liquid.
- If you want more mozzarella cheese than pictures, especially on the top of the lasagna, add another 1 cup of cheese.
- If you don’t want the meal to be vegetarian, you can add 1/2 pound ground beef to the sauce mixture. Cook it up with the onion, until browned, and drain out the grease.
How to make Zucchini Lasagna Ahead of Time?
This is a great make ahead dish. You can layer the lasagna, and wrap the pan up with foil and store it in the fridge for up to 1 day in advanced.
You can also freeze the dish, by wrapping it first in plastic wrap, then foil, and freeze it for up to 2 months. Let the zucchini lasagna thaw in the fridge overnight before you want to bake it up. Add 10-20 minutes to the baking time as needed if the lasagna is still frozen in the middle when you put it in the oven.
What to serve with Zucchini Lasagna?
This lasagna is delicious on it’s own, but if you want to make it a full meal with sides, here are some great ideas:
- breadsticks or garlic bread
- side salad or caesar salad
- fruit or fruit salad
- roasted vegetables
This zucchini lasagna is such a delicious, gluten free, vegetarian dish that the whole family will love. You won’t even miss the pasta!
More lasagna recipes?
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Zucchini Lasagna
Ingredients
- 3 small small zucchini* (enough for about 25 slices)
- 1/3 onion (chopped)
- 14.5 oz can diced tomatos
- 8 oz tomato sauce
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- 2 TBS fresh basil (can sub 2 tsp dried)
- 2 TBS fresh oregano (can sub 2 tsp dried)
- 1 TBS fresh thyme (can sub 1 tsp dried)
- 1/2 cup shredded parmesan
- 8 oz ricotta
- 1 egg
- 2 cups shredded mozzarella
Instructions
- Cut zucchini lengthwise into 1/8 inch thick strips.
- Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels, to help remove some of the moisture.
- Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
- Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
- Stir everything together and allow to simmer for a few minutes.
- Add fresh herbs when you are done simmering and remove from heat.
- Preheatthe oven to 375 degrees Fahrenheit.
- In a small bowl combine the egg, ricotta and parmesan cheese.
- Spray a 9x9 (or 8x8) baking pan with nonstick spray.
- Spread some sauce on the bottom of your pan.
- Layer 1 layer of zucchini across the sauce.
- Top zucchini with about 1/3 of the ricotta mixture.
- Top ricotta with 1/4 of the mozzarella.
- Top cheese with more sauce and repeat steps 10-13.
- End with zucchini, sauce then more mozzarella.
- Cover the pan with foil and bake for 35 minutes.
- Remove foil and bake uncovered for another 15-20 minutes until the cheese is golden.
- Remove from the oven and let rest for about 5 minutes before serving.
Notes
Nutrition
This zucchini lasagna was first posted on September 2, 2013. The photos and text were updated for clarity on February 24, 2021.
GET READY TO MAKE THIS DISH AND OTHERS LIKE IT WITH THESE GREAT KITCHEN TOOLS:
Holly says
I added 3 lasagna noodles at the bottom, doubled the spices, and cooked in a 9×13 for 50 min and uncovered for 10. It was amazing!! I don’t think it needed to cook quite that long but I wanted to make sure the noddles got cooked.
Aimee says
Yay! I’m so glad 🙂
Brenda K Thacker says
Whats the nutrtion info please?
Aimee says
I added the info to the post now.
Emily says
Made this for dinner tonight followed everything exactly and it came out perfectly. Not at all soupy. I bet grilling the zucchini before hand would taste amazing though! This was so delicious and I have leftovers for tomorrow’s lunch thank you!
Aimee says
So glad you liked it!
Sherry says
I followed the directions by the recipe. All though it had delicious flavor it was too soupy. I’m thinking about maybe adding tomatoe paste, spagetti sauce maybe it would thicken it. in the picture looks thick what can I do?
Aimee Berrett says
Sorry! I think you can precook the zucchini a little on a grill to dry it out more? I havent tried it!
Lauren says
Hi! I’ve made this a couple of times and while delicious it always comes out very soupy! Am I doing something wrong or do you have tips for drying it out?
Aimee Berrett says
I’ve seen some people who slightly grill the zucchini slices before putting them into the lasagna. That might take out some more of the liquid in them.
Soo Illingworth says
This looks like an interesting and delicious recipe. Do you think that when you post a recipe that you could state how many people it’s supposed to serve? I’m cooking for just 2 and it’s difficult to adjust the ingredients amount if I don’t know how many the recipe serves
Aimee Berrett says
Hi sorry this recipe is an older one that we made, I try to always put serving amounts now, though sometimes I do still forget. I think this probably makes 4-6 servings.
Kiarra says
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.
Aimee Berrett says
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!
Steph says
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.
Aimee Berrett says
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.
Ambika says
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 🙂
Aimee Berrett says
So glad you found this recipe for your low carb diet. And glad you liked it!
Blossom says
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)
Emily says
This looks so beautiful! Well done!
Jaime says
Do you know the what the calorie count or any of the nutrition information would be for this recipe? It sounds great!
Erin says
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!
Aimee Berrett says
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.
Mila says
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.
Aimee Berrett says
Hah! Yes, Mila the temperature is 375 degrees Farenheit, which apparently is 190 degrees Celsius. Let me know if you try this out 🙂
Socalgal52 says
I don’t have a mandolin, so I used my old cheese slicer to create the strips. Fabulous recipe!
Tina at Mommynificent says
I’ve been wanting to try a zucchini lasagna, and this one looks fantastic! Thanks for sharing!
Tina
Sherry says
Love zucchini and lasagne!! This looks so delicious!!
helene dsouza says
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)
Aimee Berrett says
No zucchini in India? Oh, I’m so sorry! Wish I could mail you some, we have plenty!
Coralie says
What a great combo, I love lasagna and zucchini. I can’t wait to try them together! Thanks
Aimee Berrett says
Thank you Coralie! Let me know if you try it!
triedandtasty says
Yum!! I’ve made this before and it’s so delicious!!
Jessica @ Pretty Providence says
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!
Aimee Berrett says
Agreed. Italian food is usually not healthy at all, so every little thing helps 🙂
Debra says
I love zucchini lasagna! I want to try your recipe!
Aimee Berrett says
Thanks Debra! Let me know if you do!
Amber Brady says
I need to try this, everyone says it’s so good!
Aimee Berrett says
Amber, you should try it! I think even your kids may like it