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!

black cast iron pot with zucchini lasagna and red sauce in it on brown board with fresh herbs surrounding it.

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 balanced 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 veggies, fresh basil, rich tomato sauce, and so.much.cheese!

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

Ingredients Needed

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.

ingredients for zucchini lasagna arranged on a brown wooden board.

Let’s Make Zucchini Lasagna – step by step

How to Make Zucchini Noodles Less Watery (3 steps)

  • Thinly slice zucchinis: Use a mandoline slicer, vegetable peeler, or carefully use a chef knife to slice zucchini into 1/8 inch thick slices. Thicker cuts will have more moisture and be difficult to dry out completely.
  • Sweat noodles: Lay noodles on paper towels and salt on both sides. Let “sweat” excess moisture for 10 minutes, then pat dry.
  • Pre-bake zucchini noodles: the final step in ensuring you get as much moisture out as possible is pre-baking the noodles before layering. Lay them on a sheet pan lined with parchment paper and bake for 10 minutes at 375F. Dry excess moisture with paper towels after baking.

Mix together ricotta filling ingredients in a bowl.

Then in the baking dish layer lasagna: a thin layer of marinara sauce, zucchini noodles, a thin layer of ricotta filling, marinara, mozzarella, parmesan cheese, and fresh basil & fresh oregano. Repeat until finished.

  • Top lasagna with sauce, mozzarella, and parmesan cheese. Bake uncovered at 375F for 40-45 minutes then broil for 1-2 minutes 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. 

Tips For Success

Tip

Slice Vegetables Like a Pro

Mandoline Slicer

I love using this mandoline slicer to get consistent cuts of zucchini for this recipe – it makes my life so much easier! It's a safe and efficient way to slice all types of vegetables. A must-have for your kitchen.

  • 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 lots of chopped fresh basil and even fresh oregano too. Keep in mind, dried herbs do not give as much flavor as fresh herbs.
  • Don’t love ricotta? Ricotta can be a bit heavy and I know not everyone loves it. You can completely remove the ricotta filling from this recipe and layer 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 a protein to this dish you can used 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!

Serving Suggestions

We love serving this healthy lasagna with some chickpea pasta or gluten-free pasta noodles! If you’re looking for a veggie-forward side dish, you can also pair it with this Italian salad or our Tuscan artichoke salad. And a side of crusty french bread or sourdough for sauce dipping is always a must!

More Delicious Italian Recipes to Make

cast iron pan with zucchini lasagna and red sauce in it on dark brown board.

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.

black cast iron pot with zucchini lasagna and red sauce in it on brown board with fresh herbs surrounding it.

Easy Zucchini Lasagna

5 from 27 votes

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!

Servings 8 slices
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

Course: Main Course
Cuisine: American, Italian
Tags: healthy lasagna, how to make zucchini lasagna, zucchini lasagna
Freezer Friendly: Yes
Calories: 196 kcal
Author: Bethany Kramer

Ingredients

  • 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

Ricotta filling

  • 3 garlic cloves, minced
  • 1 1/2 cups ricotta cheese (drained of liquids)
  • 1/4 cups parmesan cheese
  • 1 egg
  • pinch of salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)

Instructions

  1. Preheat oven to 375F.  

  2. Salt & pre-bake zucchini noodles: arrange zucchini slices on sheet pan lined with parchment paper. Sprinkle with course sea salt – let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles. Then bake noodles for 8-10 minutes – pat them dry when finished baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.

  3. Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.

  4. 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. 

  5. 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! 

Notes

Tips for properly cutting zucchini into noodles (two ways)

Use a mandoline slicer: mandoline slicer is a great option to get precise vegetables cut without using a chef knife.

Cut with a chef knife: If you are experienced with a chef’s knife and feel comfortable, you can slice the zucchini noodles with a sharp knife. Remove the top and bottom stems of the zucchini, stand upright and carefully slice from top to bottom into 1/4-inch thick slices. Please be very careful doing this step. 

Nutrition Facts
Easy Zucchini Lasagna
Amount Per Serving
Calories 196 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Cholesterol 58.2mg19%
Carbohydrates 8.7g3%
Sugar 4.1g5%
Protein 22.8g46%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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Recipe Rating




76 Comments

  • Avatar for Kasey Kasey says:

    Can you also use sliced yellow squash and zucchini? What about using cottage cheese in place of the ricotta?

    • Avatar for Bethany Bethany says:

      Hi Kasey, you can certainly use yellow zucchini! And of course – use cottage cheese if you like instead of ricotta! 🙂

  • Avatar for PEGGY PEGGY says:

    5 stars
    I added some cooked Italian sausage to this recipe and substituted cottage cheese for the ricotta, because I already had it. The flavor of this dish was amazing plus it doesn’t leave the heaviness in my tummy like pasta sometimes does. This ones a keeper.

  • Avatar for Shawn Shawn says:

    I made this with Feta and Mozzarella. If you do not want the moisture it is very important not to skip the salting and pre-baking of the zucchini to remove the natural moisture. Killer flavor and gets better as it sits in the fridge.
    Nice recipe.

  • Avatar for Lucie Lucie says:

    5 stars
    Hi Bethany, greetings from Prague! Thank you so much for this recipe. I have 3 zucchini plants in the garden and they grow and grow and grow. I made a zucchini bread, zucchini schnitzels, pasta sauce, pesto and probably all other zucchini recipes but your recipe was just the best. It was super delicious, I will definitely make it again. Have a lovely summer.

  • Avatar for Mary Mary says:

    This zucchini lasagna was delicious. I followed the recipe but let the zucchini sweat 1 hour, and baked the zucchini 10 minutes….I baked the lasagna for 1 hour and let it rest 1 hour before serving.

  • Avatar for NX NX says:

    5 stars
    I just made this. Salting and baking the zucchini is key, as the recipe suggests. I actually set the zucchini out a little longer to keep sweating out that water. I have diabetes in the family and am trying to eliminate more high-glycemic carbs from my diet. I’m also a vegetarian, so this is a terrific option. (Sidebar: I added a little gorgonzola on top. If you’re into stinky cheeses, it’s divine!)

  • Avatar for Tara Tara says:

    5 stars
    Absolutely delicious and my entire family loved it. Even my Skeptic totally meat-eating husband had two helpings!!! I used two different sauces. On the bottom I put a spicy marinara and then topped with regular marinara to add an extra kick.

  • Avatar for Lindsey Lindsey says:

    5 stars
    This was soo good! I made my own meaty marinara sauce with 1/2 pound ground beef and 1/2 pound ground pork, a 28-oz can of whole San marzanos, some onion, garlic and fresh basil. Aside from that, followed the recipe almost to a t. I only needed 2 zucchinis, and didn’t broil it cause it was already browning on top. That was the only other deviation from the recipe. My family was really impressed. Even my picky husband and 5 year old loved it!

  • Avatar for Rosann Rosann says:

    5 stars
    This came out good! Glad I soaked up as much liquid as possible from the zucchini before and after pre-baking. The herbs added a lot.

  • Avatar for MowJoe MowJoe says:

    well, just placed in the oven. I did pre bake and waiting on results.
    Had some mushrooms that needed to be use so sautéed them and added some sliced roasted potatoes, may as well as use what’s in the fridg; makes me feel good 🙂 Did not use the ricotta cheese as thought it was to be too heavy like the recipe suggested

    • Avatar for Bethany Bethany says:

      So glad you were able to make some adjustments! I make my veggie lasagna and regular lasagna without ricotta nowadays and love it 🙂

  • Avatar for Mel Mel says:

    5 stars
    I make a version much like this – I saute my zucchini after salting, but before putting in the pan to bake. I’ve never had watery zucchini (but this is very time consuming). I’m going to try baking it first. Just curious. Have you ever tried baking the noodles, then freezing (after sweating them of course). It would speed up making the meal ….

    • Avatar for Bethany Bethany says:

      Hi Mel, I’ve not tried freezing them after baking but you certainly can try that! Let me know if you do. I hope you enjoy the recipe!

  • Avatar for Laura Laura says:

    5 stars
    This recipe is excellent! I made it with our own garden produce and the fresh flavors just popped. Did not miss pasta at all. One thing I did add was mushrooms which I think helped to carry the flavors.

  • Avatar for Jodie Porter Jodie Porter says:

    5 stars
    This was absolutely delicious! I halfed the recipe ( only two of us) and added ground beef to my homemade marinara. I subbed cottage cheese for ricotta because I had that on hand. The flavors were devine!

  • Avatar for Kristen Kristen says:

    5 stars
    First, we liked this. We aren’t zucchini fans, so when they showed up in our produce box last week, I began my search to disguise them. This did that very well. A couple things I did differently…I don’t have a mandolin and chose t slice by hand. I did NOT slice vertically, though. I sliced one side off and then put the flat side down on the cutting board and sliced the rest. I also opted to mix my fresh herbs into the ricotta mixture instead of using them as a separate layer. Should I receive zucchini again, this will be a contender.

    • Thanks so much Kristen! I’m glad the slicing could work out the other way. AND that you guys could enjoy zucchini despite not being fans of it! 🙂

  • Avatar for Dawn Morgan Dawn Morgan says:

    5 stars
    This is ABSOLUTELY FANTASTIC and DELICIOUS!!! I’ve made this twice now, and I can’t get enough of it! I use Rao’s jar marinara sauce, and that truly adds to the flavor. It tastes just like regular lasagna, minus the carbs.

    It’s a bit time consuming to prep, but oh-so-worth it in the end…😊Thanks for a fabulous recipe, it’s a keeper!!!!

  • Avatar for Autumn Autumn says:

    5 stars
    I made this tonight for dinner. It was DELICIOUS! I did make a couple of amendments. First, I added a huge pack of sliced mushrooms I got at Sam’s Club by cooking them and then adding a mushroom layer after each parmesan cheese layer. I ended up with three layers of mushrooms (the last layer being on top). The second thing that I did differently was used Great Value (Walmart brand) tomato, garlic, and basil pasta sauce because I didn’t have any tomato sauce on hand. It was so filling and I am definitely added this to my low-carb, but not keto meal plan.

  • Avatar for Heidi Heidi says:

    Have this baking in my oven right now and it smells amazing! Hope it tastes just as good. We started limiting our carb intake recently since my husband has diabetes and we just want to be healthier. Thanks for sharing your recipe, can’t wait to try it ! 🙂

  • Avatar for Tiffany Kreinbrink Tiffany Kreinbrink says:

    5 stars
    Fantastic! My family was very skeptical, but it tastes so good they could resist seconds.

  • Avatar for Joanne Joanne says:

    5 stars
    Was delicious exactly according to directions

  • Avatar for Amanda Imhoff Amanda Imhoff says:

    5 stars
    Wow! Made this tonight and it was better than lasagna!

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