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


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


  • 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)


  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! 


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.

Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.


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


  • 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.

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