Zucchini Lasagna

This Zucchini Lasagna is a gluten-free twist on the classic! Made with layers of zucchini, tomato sauce, and cheese—you won’t miss the noodles!

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

I still make it often since my family loves it. This recipe is great because it uses zucchini noodles instead of regular pasta. This makes it low-carb and gluten-free, but still incredibly tasty.

Key Ingredients to Make Zucchini Lasagna

This recipe is made with simple, wholesome ingredients like zucchini, tomato sauce, ricotta, mozzarella, parmesan, egg, spinach, basil, and parsley. While the ingredient list is straightforward, I’d like to highlight a few key components to help you make the best zucchini lasagna possible:

Cheese: I’ve made this recipe many times using both part-skim ricotta and part-skim shredded mozzarella, and it works well with either. However, using regular ricotta and mozzarella adds more fat, which results in a richer, creamier flavor.

Zucchini: I usually like small to medium-sized zucchini. They are less watery. Large ones are fine too. Just make sure to pat them dry or salt them to remove extra moisture if needed.

Tomato Sauce: For this version, I’m using a simple tomato sauce. If you want more texture and protein, you can use a hearty meat sauce. Try using ground beef or ground turkey instead.

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.

Let’s assemble the lasagna:

1. 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.

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.

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

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

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

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

7. Finally, cover the casserole with aluminum foil, and bake 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. 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!

Sprinkle with salt and chopped parsley. Enjoy this delicious comfort food!

How to Make Zucchini Noodles for Lasagna

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.

However, my favourite kitchen tool for making zucchini noodles is the mandolin slicer, because it’s fast and it creates exceptionally even slices, which is very important to bake the entire lasagna evenly.

Storage & Reheating Instructions

To Store: Once the zucchini lasagna has slightly cooled, store the leftovers in an airtight container. It will last for 3–5 days in the fridge.

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:

Want another lasagna recipe? You should try my Zucchini Lasagna Roll recipe, Zucchini Lasagna Skillet or my Slow Cooker Zucchini Lasagna recipes!! They’re packed with veggies and is easy to make too!