Easy Zucchini Lasagna
Learn how to make this lower-carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with vegetable noodles instead of pasta. Each layer is rich in garlicky flavor, melted Italian cheeses, and lots of basil for freshness!
It’s no secret that I am a big fan of anything related to pasta, luscious red sauce, and melty cheese. I’m obsessed with Italian food, but I try to keep it balanced because Italian cuisine tends to be higher in carbs. And that’s where this healthy zucchini recipe comes in!
Zucchini lasagna is a modern twist on regular lasagna! It’s made with layers of baked zucchini instead of pasta noodles. Between each layer are all the classics of regular lasagna that we know and love – a cheesy ricotta filling, fresh basil & oregano, and rich marinara!
It’s low-carb yet decadent and cheesy! I am so certain you and your family will love this recipe.
You’ll need just a handful of Italian cheeses, fresh produce, and fresh herbs to make this recipe. Here’s the full list: Zucchini (yellow or green), Parmigiano Reggiano (fresh parmesan), mozzarella (low moisture), ricotta, garlic cloves, egg, fresh basil, fresh oregano, and marinara sauce.
Let’s Make Zucchini Lasagna – Step by Step
How to Cut Zucchini Noodles
Use a mandoline slicer. The most important step in mastering zucchini lasagna is getting precise cuts for the noodles. I like to use a mandoline slicer for this, set the tool to 1/8 inch cuts and always use the guard to protect your hands!
Or use a chef’s knife. Another way you can cut the zucchini into noodles is slicing the ends off, standing the zucchini upright, and using a chefs knife to eyeball 1/8 inch cuts. I would only recommend this step if you are experienced with a chef’s knife. Be very careful if you do this step.
How to Make Zucchini Noodles Less Watery
Salt the zucchini. In order to remove excess moisture, you have to salt the zucchini. Arrange the noodles on paper towels and lightly salt them, then let them sit for 10 minutes. Pat them dry when finished and wipe off the salt.
Pre-bake the zucchini noodles. The next step to ensure the noodles are soft and not watery, is to bake them. Place the noodles on trays lined with parchment paper and bake for 10 minutes at 375F. Then pat dry when they’re removed from the oven.
Assemble the Lasagna
Mix the ricotta filling. In a small to medium-sized bowl, mix together the ricotta, parmesan cheese, garlic, fresh basil, egg, and pinch of salt & black pepper.
Layer the lasagna. Next, in a 13×9 baking dish, spread a thin layer of marinara, and a layer of zucchini noodles.
Add the ricotta and herbs. Next, spread a thin layer of ricotta and sprinkle the chopped basil and oregano over top.
Top with cheese and repeat. Next, add a layer of mozzarella and a little parmesan cheese. Then repeat until finished with sauce, zucchini noodles, ricotta, herbs, and cheese.
Final layer and bake. Top the last layer of the lasagna with mozzerella and parmesan. Bake uncovered at 375F for 40-45 minutes, broil on HIGH for 1 minute for the cheese to brown. Then slice and serve!
How to Reheat
If refrigerated or frozen, the lasagna can be easily reheated.
Preheat oven to 350F for refrigerated lasagna and reheat for around 15 minutes until warm.
For unbaked frozen lasagna, let thaw and bake at 350F for 30 to 40 minutes until the cheese is browned and bubbling.
Tips For Success
- Slice zucchini noodles: Use a mandoline slicer to get precise, thin noodle cuts with the zucchini. 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.
- Use our favorite marinara (homemade or store-bought): For this recipe, you can use my family’s San Marzano Tomato Sauce or my family’s favorite store-bought marinara!
- Tips for fresh flavor: I think fresh herbs make all the difference! I love layering lasagna with chopped fresh basil and even fresh oregano. Remember, dried herbs do not give as much flavor as fresh herbs.
- Don’t love ricotta? Ricotta can be a bit heavy; I know not everyone loves it. You can remove the ricotta filling from this recipe and layer it with parmesan, mozzarella, marinara, and lots of fresh basil. It tastes just as delicious and is a little less heavy!
- Add protein – if you’d like to add protein to this dish, you can use cooked ground chicken, turkey, or ground beef. For a vegetarian option, you can use cooked lentils. Layer the protein of choice in with each layer and bake with the dish!
Pasta. One of our favorite things to serve with this lasagna is pasta! Whether using gluten-free pasta made with chickpeas or our favorite whole-grain pasta. If you want to keep it low-carb, you can skip the pasta!
Bread. Lastly, crusty Italian bread is a lasagna’s best friend! You can do an Italian loaf, healthy grain bread, or sourdough.
Love Zucchini? Try these Recipes!
When summer comes, I am always making zucchini dishes! If you love this lasagna, you might also love our zucchini rollatini, baked parmesan zucchini fries, zucchini meatballs, or this eggplant & zucchini lasagna!
If you tried this Easy Zucchini Lasagna recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Learn how to make this lower carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with vegetable noodles instead of pasta. Each layer is rich in garlicky flavor, melted Italian cheeses, and lots of basil for freshness!
- 4-5 medium-large zucchinis, sliced thin (1/8-inch cuts)
- 1/2 cup parmesan cheese
- 3 cups mozzarella, shredded
- 3 cups tomato sauce
- 2 teaspoon fresh oregano
- 3 Tablespoons fresh basil
Preheat oven to 375F.
Salt & pre-bake zucchini noodles: arrange zucchini slices on a sheet pan lined with parchment paper. Sprinkle lightly with salt – let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles, and wipe off any extra salt. Then bake noodles for 8-10 minutes – pat them dry after baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
Layer ingredients: In a 13×9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan, and generous sprinkle of freshly cut oregano & basil. Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!