Easy Zucchini Lasagna

Delicious, cheesy, and comforting Zucchini Lasagna! This low carb recipe will give you ALL the feels of classic lasagna – but with less guilt by using zucchini noodles. Layers of garlic-y flavor, fresh basil, and so much cheesy goodness. This recipe is soo delicious you won’t even miss using pasta!

It’s no secret that I am a big fan of anything that has to do with pasta, luscious red sauce, and CHEESE. I’m obsessed with Italian food, but I try to keep it in balance because Italian cuisine tends to be higher in carbs.

This week we enjoyed this delicious and savory lasagna made with zucchini noodles. Yes, I said ZUCCHINI. As in, no pasta noodles – just layers of sliced zucchini, fresh basil, rich tomato sauce, and so.much.cheese!

Lower carbs but still all the cozy, cheesy lasagna feels. This recipe is soo delicious and satisfying that you won’t even miss using pasta! 

What You Need to Make It

Zucchini: you can also use yellow squash or eggplant slices.
Tomato sauce: we love using my family’s san marzano tomato sauce or Rao’s marinara sauce.
Ricotta: to help prevent less moisture you can strain the ricotta.
Parmesan: using pre-shredded parmesan in lasagna helps lessen the possibility of more moisture.
Mozzarella: use pre-shredded mozzarella if possible to keep the lasagna from building more moisture.
Basil: fresh basil adds so much flavor to any lasagna. This is for layering throughout the lasagna and garnishing on top.
Egg: we love using vital farm pasture-raised eggs.
Garlic: fresh garlic has strong flavor and recommended most. But you can also swap with 1 tsp garlic powder per clove.

How to Make Zucchini Noodles Less Watery

1. Salt and dry zucchini. Lay sliced zucchini noodles on paper towels with a little salt over top. Let salt sit for 10 minutes then dry zucchini with paper towels – press down using hands to absorb as much moisture as possible.
2. Choose your baking vessel wisely. You want to make sure you bake your zucchini lasagna in a pan/dish that conducts heat well – like a heavy stoneware dish or stainless steel pan.

How to Make Zucchini Lasagna – step by step

• (1) Mix basil, egg, parmesan cheese, pepper, and minced garlic together in a bowl. 
• (2-3) After salting and drying zucchini slices start layering your lasagna in a 13×9 baking dish: thin layer of sauce, zucchini noodles, ricotta, mozzarella cheese. Repeat until finished. 
• (4) Top lasagna with sauce, mozzarella, and parmesan cheese. Bake at 350F for 40 minutes then broil for 1 minute to brown cheese. 

How to Reheat

If refrigerated or frozen, the lasagna can be easily reheated.

For refrigerated lasagna: preheat oven to 350F and reheat for around 15 minutes until warm.
For frozen lasagna that is unbaked: let thaw and bake at 350F for 30 to 40 minutes until cheese is browned and bubbling. 

Extra Recipe Tips

• Use a mandoline slicer for slicing zucchini noodles. If you are experienced with a chef’s knife and feel comfortable, you can slice the zucchini noodles with a knife. Please be very careful doing this step. 
• For this recipe you can use your favorite store-bought sauce or my family’s famous San Marzano Tomato Sauce. 
• I used just fresh basil in this recipe to make it super simple. You can also add other herbs like oregano and thyme as well. 

More Delicious Italian Recipes to Make

• Roasted Eggplant Pasta
• Authentic Italian Chicken Parmesan
• Cheesy Rotini Pasta with Roasted Vegetables
• Baked Eggplant Rollatini