Learn how to make my tried-and-true zucchini lasagna! This easy, gluten-free recipe has the flavors of a classic lasagne in every bite, but with thinly-sliced zucchini instead of pasta noodles. I’ve perfected this recipe so that the results are never watery, just perfectly tender zucchini layered with creamy ricotta, melty cheese and rich marinara.
It’s no secret that I am a big fan of anything related to pasta, luscious red sauce, and melted 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 lasagna comes in!
This low-carb lasagna has become a favorite in our home. The key to success is removing excess moisture from the zucchini before layering. I’ll show you exactly how to do that below.
Whether you are looking for a healthier weeknight dinner, or trying using up your summer zucchini harvest, I am so sure you and your family will love this recipe.
One reader, Thomas, says: “Absolutely the best lasagna I have ever made—I would give it 10 stars if I could.” ★★★★★
Ingredients You Need
To make this recipe, you’ll need just a handful of Italian cheeses, fresh produce, and fresh herbs. 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.
How to Make Zucchini Lasagna
Making zucchini lasagna is easier than you think! Here’s the simple process:
- Slice the zucchini into thin noodles using a mandoline or sharp knife (1/8-inch thick)
- Remove excess moisture by salting the zucchini slices, letting them sit for 10 minutes, then pre-baking at 375°F for 10 minutes
- Make the ricotta filling by mixing ricotta, parmesan, garlic, egg, and fresh herbs
- Layer the lasagna starting with marinara sauce, then zucchini noodles, ricotta mixture, fresh herbs, and mozzarella cheese (repeat layers)
- Bake uncovered at 375°F for 40-45 minutes, then broil on HIGH for 1 minute until the cheese is golden brown
Now let’s walk through each step in detail:
How to Cut Zucchini Noodles
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1
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 for protection!
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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 and patient with the cuts if you do this.
How to Make Zucchini Noodles Less Watery
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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.
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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 and Bake the Lasagna
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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.
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Layer the lasagna. Next, in a 13×9 baking dish, spread a thin layer of marinara, and a layer of zucchini noodles.
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Add the ricotta and herbs. Next, spread a thin layer of ricotta and sprinkle the chopped basil and oregano over top.
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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.
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Final layer and bake. Top the last layer of the lasagna with mozzarella 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!
One reader, Tara, made this for her family: “Even my skeptic totally meat-eating husband had two helpings!” ★★★★★
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
Mandoline Slicer
Slice Vegetables Like a Pro
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.
If you click this link and make a purchase, we may earn a commission at no additional cost to you.- Zucchini needs to be thinly sliced. Using either a mandoline slicer or precise cuts using a chef’s knife, the zucchini must be cut thin (no more than 1/4 of an inch and no less than 1/8 of an inch). This will ensure the zucchini can cook properly and the dish will be a success!
- Thin layers are key. Over the years of making this recipe, I found my biggest mistake was layering the sauce and ricotta too much per layer. Keep it thin; use less than you need and it will all add up and come together when baked. This will also help the lasagna have structured slices and not become a mess in the baking dish.
- Use our favorite marinara (homemade or store-bought). You can use my family’s San Marzano Tomato Sauce or my family’s favorite store-bought marinara!
- Fresh basil is a must. 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.
- If the ricotta is too watery, strain it. Every brand of ricotta is different, but some have extra liquid that can contribute to a watery zucchini lasagna. To prevent this, use a fine mesh strainer to drain the extra liquid before using it in the dish.
Serving Suggestions
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!
Protein. If you want to add a serving of protein alongside this lasagna, pair it with our 15-minute lemon chicken piccata, our secret ingredient Italian meatballs, or chicken parmesan!
Salad. Whenever we make this dish, we always serve it alongside an Italian or Mediterranean-style salad, such as our Tuscan artichoke salad, Panzanella salad, or our go-to Greek chickpea salad!
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!
Zucchini Lasagna
Video Tutorial
Ingredients
- 4-5 large zucchinis, sliced thin (1/8-inch cuts)
- 3/4 cup freshly grated Parmigiano Reggiano/Parmesan cheese
- 1 lb mozzarella, shredded
- 2 1/2 cups tomato sauce
Ricotta filling
- 1 cup ricotta cheese (drained of liquids)
- 1/3 cup freshly grated Parmigiano Reggiano/Parmesan cheese
- 3 garlic cloves, minced
- 1 egg
- pinch of salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- 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 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!
Made it tonight! I will make it many more times! Awesome meal for all!
So happy to hear it! Thanks so much for sharing, Jim!
You say be careful using a mandolin!
This was sooo phenomenal! I’ve been wanting to try zucchini lasagna for a while now, and this recipe delivered! I don’t even like zucchini, but I’m trying to eat more low carb. I couldn’t even taste the it, and it had the texture of pasta. I did make a couple changes – I baked the zucchini with a brushing of olive oil at 450 for 10 minutes, and I also added some Impossible ground ‘beef’ and sautéed mushrooms. Thank you for this recipe, it’s incredibly delicious!
Thank you so much, Annie! I’m so glad this was your first time trying zucchini in lasagna. It really is such a surprise! I love to make it, so happy to hear you enjoyed it 🙂
Hey Bethany, I’m getting ready to make this recipe for my small group at church. How would I change the recipe up to add ground beef? I know the question is crazy, but I’m a recipe follower and not that great at winging it. Thanks!
Hi Debbie! Hope i’m getting back to you in time:) I would brown the ground beef in a pan until cooked, then layer it in with the ingredients! I hope that helps, and hope you enjoy the recipe!
If already cooked can I freeze the rest for later?
yes you can! Should work totally fine 🙂
Very good recipe, I added ground beef. The only negative I have is I found it salty, probably from salt on zucchini before
Hi Jane, so glad it worked out! The saltiness is definitely from the salting the zucchini. I would make sure next time its only a little salt, and that its wiped completely off. Sorry about that!
Can you also use sliced yellow squash and zucchini? What about using cottage cheese in place of the ricotta?
Hi Kasey, you can certainly use yellow zucchini! And of course – use cottage cheese if you like instead of ricotta! 🙂
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.
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.
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.
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.
I’m so happy to hear you liked it. Thanks for sharing, Mary!
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!)