This zucchini lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.
This low-carb 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.
Hello everyone. First, I would like to thank you for all your good wishes I received after my last post when I was talking about my sciatic nerve pain. The good news is I am almost 100% better. My husband’s massages helped me a lot and so did the yoga exercises, which I am not going to give up anymore. Nothing in life is more important than your health. So, don’t stop exercising because it is essential for a healthy body, life, and soul. 😉
That being said, why not celebrate health with this delicious and skinny spinach and zucchini lasagna?!! This is one of my favorite lasagna recipes in the world. Why? Because it is flavourful without the carbs of the traditional lasagna recipe.
One of the first zucchini lasagna recipes I made was from one of my favourite 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.
I love cooking with zucchini. For example, I’ve been loving this 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.
How I make the perfect zucchini noddles:
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 Spinach and 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. It’s 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.
What you’ll need
- 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. 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 layer the perfect Zucchini Lasagna:
I’ve created this step-by-step photo tutorial to help you make the best Spinach and Zucchini Lasagna recipe you can. I’m sure you and your entire family will love it, and it’ll become one of your family’s favourite meals!
- 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 tomato sauce. Repeat the layers until all your ingredients are used.
6. Top with more mozzarella cheese to add more flavour to this Spinach and Zucchini Lasagna recipe. Then, add 1/2 cup parmesan on top.
7. Finally, cover the casserole with aluminum foil, and bake the Spinach and 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!
How to store zucchini lasagna
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, 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.
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!
- 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.
More low-carb zucchini recipes to try:
- Low-Carb 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.
- Low-carb 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!! It’s packed with veggies and is easy to make!
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- 1 tablespoon extra virgin olive oil
- ½ onion finely chopped
- 4 garlic cloves crushed
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes peeled, seeded, and diced
- Salt and ground fresh black pepper to taste
- 1 tablespoon fresh basil chopped
- 3 cups spinach
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 4 medium zucchini sliced ⅛-inch thick
- 16 ounces part-skim mozzarella cheese shredded
- ½ teaspoon parsley chopped
- In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
- Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
- Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
- Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
- Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
- In a 9×13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with sauce and mozzarella.
- Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
- Let stand about 10 minutes before serving. Garnish with parsley.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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