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A white square baking dish full of zucchini lasagna shot from above. You can see the red sauce and sprinkles of baked shredded cheese over the top.
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5 from 2 votes

Zucchini Lasagna

Zucchini lasagna for the lasagna lover and the zucchini lover; a cheesy healthier lasagna but so very, very tasty.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Servings: 9
Calories: 174kcal


  • 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


  • 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.


*You can substitute large zucchini though they will be more liquidy than small zucchini and I recommend grilling it before using it in the lasagna, to help dry it out.


Calories: 174kcal | Carbohydrates: 7g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 543mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 15mg | Calcium: 293mg | Iron: 2mg