Zucchini Lasagna

By: Olivia Updated: 8/9/24

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This zucchini lasagna is vegetarian, low-carb, keto friendly and gluten free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.

I love cooking with zucchini and if you’re looking for more zucchini recipes try these ones too: Zucchini Lasagna Roll Recipe, Slow Cooker Zucchini Lasagna, and these 10 Low-Carb Zucchini Dinner Recipes! They’re super easy to cook with and tastes amazing.

overhead view of Zucchini Lasagna in a white casserole

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This Zucchini Lasagna recipe has become one of the most popular recipes on my site over the years. I first published this Zucchini Lasagna four years ago, and since then, my readers have baked it and given great reviews.

I still make it often since my husband loves this keto Zucchini Lasagna recipe. This recipe is great because instead of using traditional noodles or pasta, you use zucchini noodles, which make this recipe low-carb and gluten-free yet very flavourful.

One of the first zucchini lasagna recipes I made was from one of my favourite food blogs Skinny Taste. Gina’s recipes are always delicious, healthy, and easy-to-follow. And, her Zucchini Lasagna recipe is also great. My husband and I love it so much that I’ve made that recipe many times.

Her original recipe doesn’t call for spinach, but I add it to the tomato sauce to load this amazing lasagna recipe with green and to add more flavor. I use skim ricotta and mozzarella cheese to save some calories, too. Please give this recipe a try. I am sure everybody in your home will love this vegetarian, low-carb, and gluten-free lasagna.

Ingredients to Make Zucchini Lasagna

Extra virgin olive oil: or neutral oil of your choice such as avocado oil.
Onion: finely chopped, you can use whatever onion you’d like.
Garlic cloves: the more the merrier.
Tomato paste: a little bit of tomato paste goes a long way.
Crushed tomatoes: use canned tomato with the juice or 1¾ pounds of fresh tomatoes peeled, seeded, and diced.
Salt and ground fresh black pepper: to taste.
Fresh basil: I love fresh basil for lasagna.
Spinach: three cups may seem like a lot but they really shrink down when cooked.
Cheese: I use both part-skim ricotta, parmesan cheese, and part-skin mozzarella cheese (shredded mozzarella cheese). Feel free to change things up.
Egg: this helps bind it all together.
Zucchini: I like using small to medium-sized zucchini as large ones are more watery.
Parsley: as a garnish.
Optional: add some sautéed mushrooms

How to Make The Perfect Zucchini Lasagna

I’ve created this step-by-step photo tutorial to help you make the best Zucchini Lasagna you can. I’m sure you and your entire family will love it, and it’ll become one of your family’s favourite meals!

Let’s assemble the lasagna:

First, spray a 9 x 13″ baking dish with non-stick cooking spray. Then, spread about 1 cup of the spinach-tomato sauce on the bottom of your casserole or baking dish.

overhead view of a white casserole containing tomato sauce and spinach

2. Add a second layer of about 6 or 7 zucchini strips over the tomato sauce or marinara sauce. The amount of zucchini slices you need depends on the size of the zucchini.

overhead view of a white casserole containing tomato sauce and zucchini noodles

3. After that, place about 1/2 cup to 3/4 cup of the ricotta mixture over the zucchini slices.

overhead view of a white casserole containing tomato sauce, zucchini noodles and ricotta

4. Top the ricotta mixture with mozzarella cheese. Use as much or as little mozzarella cheese as you wish.

overhead view of a white casserole containing tomato sauce, zucchini noodles and mozzarella cheese

5. Then, add another layer of zucchini noodles and tomato sauce. Repeat the layers until all your ingredients are used.

overhead view of a white casserole containing zucchini noodles and tomato sauce

6. Top with more mozzarella cheese to add more flavour to this Zucchini Lasagna recipe. Then, add 1/2 cup parmesan on top.

7. Finally, cover the casserole with aluminum foil, and bake the Zucchini Lasagna for 30 minutes. Uncover the dish, and cook for 10-15 more minutes. If you want to make this lasagna ahead of time, just place the unbaked lasagna in the refrigerator for 24 hours.

After you bake it, remove it from the oven, and let it cool for about 10 minutes. Sprinkle with chopped parsley, and serve. Delicious!

overhead view of yummy and juicy Lasagna

How To Make Zucchini Noodles

As you see, instead of lasagna noodles, I use zucchini noodles. So, how do you make perfect zucchini noddles? Well basically, you can make them using a sharp knife, a mandolin slicer, or a vegetable peeler. I’ve made this Zucchini Lasagna many times and have made the zucchini noddles using all three tools. But, my favourite kitchen tool for making zucchini noodles is the mandolin slicer. Let me explain why.

First, it’s the fastest way to slice zucchini. Slicing the zucchini is a perfect way to save time in the kitchen. Also, it creates exceptionally even slices, which is very important to bake the entire lasagna evenly.

If you have thick and thin zucchini noodles, your lasagna may not cook evenly (some parts will be cooked and other parts won’t). It is easy and fast to clean, but of course, you have to be very careful since the blades are very sharp. I love to wear my cut-resistant gloves when I use my mandolin because it provides more protection.

Recipe Tips

If you do not need for this to be vegetarian, you can try using my homemade Instant Pot meat sauce instead of tomato sauce.
Feel free to add other vegetables to this such as carrots or bell peppers.
If you’d like to make this ahead of time, you can follow all of the instructions but instead of baking it, wrap it up tightly to store in the fridge for up to a day ahead of time.
I highly recommend using the mandolin slicer as thinner zucchini noodles release less moisture compared to thicker slices which help prevent your lasagna from becoming watery. If you are using a knife to cut your zucchini slices, you might not be able to get thin enough slices.
The reason we let the zucchini lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the lasagna does not fall apart before getting on your plate!
When you make the ricotta mixture don’t forget to mix all well to smooth the texture of this mixture.

Frequently Asked Questions

Why did my lasagna turn out watery?

Zucchini lasagna can be watery because zucchini has high water content. To avoid this, salt the slices and let them drain before cooking, and don’t use too much sauce.

Do you bake zucchini lasagna covered or uncovered?

I like to cover the casserole with aluminum foil, and bake the Zucchini Lasagna for 30 minutes. Then, I uncover the dish, and cook for 10-15 more minutes.

Can I add meat to this recipe?

If you do not need for this to be vegetarian, you can try using my homemade Instant Pot meat sauce instead of tomato sauce.

Do I need to peel my zucchini?

Zucchini’s skin is thin, soft, and edible. This means you do not have to peel it before using it!

Storage & Reheating Instructions

To Store: Once the zucchini lasagna has slightly cooled, transfer it to an airtight storage container. It can last for 3-5 days in the fridge. Once the lasagna has slightly cooled, place it in a storage container.

To Freeze: To freeze, you can freeze the entire lasagna once it’s been baked! Simply wrap it up tightly. It can last a couple months in the freezer.

More zucchini recipes to try:

Zucchini Lasagna Skillet: It’s a cheesy and saucy recipe that’s also a one-pan meal. It has a delicious sautéed mushroom filling, which takes this gluten-free lasagna to a new level of flavour.
5-Ingredient Chicken Zucchini Boats: These low-carb, gluten-free, 5-Ingredient Chicken Zucchini Boats are stuffed with chicken, homemade tomato sauce, and mozzarella/cheddar cheese.
Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!
Sweet Potato Zucchini Casserole recipe: This casserole will be on your table in less than 30 minutes and is a one-pan meal loaded with protein, vitamins, and nutrients.

Want another lasagna recipe? You should try my Vegetable Lasagna Roll-ups or my Eggplant Lasagna recipes!! They’re packed with veggies and is easy to make!

If you like this Zucchini Lasagna Recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.