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!

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 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.
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 pasta 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 recipe. Then, add 1/2 cup parmesan on top. 

overhead view of Lasagna

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.

overhead view of Zucchini Lasagna

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!

overhead view of yummy and juicy Lasagna

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.

Tips to Prevent Watery Zucchini in Lasagna

  • Slice the zucchini thinner to reduce moisture.
  • Salt the slices and let them sit for 15 minutes, then blot with a paper towel.
  • Lightly grill each side for 1–2 minutes to dry them out.
  • I also like to let the zucchini sit on paper towels to absorb excess moisture while I prep the sauce.
overhead view of juicy Lasagna

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.  

overhead view of a Lasagna

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!

Zucchini Lasagna Recipe

3.88 from 177 votes
Author: Olivia Ribas
Servings9 people
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
This Zucchini Lasagna Recipe is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.

Video

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Ingredients 
 

Instructions 

  • 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.

Notes

  • This recipe was adapted from the site Skinny Taste
  • The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis. 

Nutrition

Serving: 1/9, Calories: 223kcal, Carbohydrates: 10.6g, Protein: 18.5g, Fat: 12.4g, Cholesterol: 53mg, Sugar: 4.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.88 from 177 votes (142 ratings without comment)

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147 Comments

  1. Brianne says:

    Olivia Your Lasagna Recipe is so Frigging Delicious better than the Authentic Lasagna with noodles 1000 % Keeper!!!

    MY Whole Family GOBBLED IT UP in no time and The Aroma in Our House Smelt like an Authentic Italian Restaurant.

    We added lean ground beef to the Recipe and it was FANTASTICO!!!

    Your Awesome Thank You for Sharing this Wonderful Recipe with All of US .

    Scrumpdelicious is My Final Thought and My Belly Thanks You for the Healthier Alternative!!! 😆

    1. Olivia Ribas says:

      You’re comment made my day. I’m so glad you and your family enjoyed this recipe and thank you SO MUCH for this awesome feedback! I appreciate it 😉

      1. Brianne says:

        Olivia You’re Welcome but actually You’re the one who Made My Day & Dinner a bit More Special during this COVID Quarantine to be Perfectly Honest with You!

        I’m beginning to cook more again for My Family as I was in a “cooking rut” for a while & due to illness lacked a regular appetite so Thank You once again.

        JSYK I raved for 30 minutes. to My teenage son and told him he’s going to learn how to make this lasagna for me & his dad when we’re too old to cook anymore!!! 😆

        Lastly, I’ve shared this recipe with 3 people already & have an extra one frozen aleady to go for Our Future Family Dinner Night to Enjoy Together Again Soon.

        Food is Love Pass it On. ❤

        1. Olivia Ribas says:

          Wow your comment made my day. Thank you so much for your feedback and for sharing this recipe with your friends. You’re so kind and sweet. Thank you so so so much!!

  2. Sharyl Winebar says:

    Hi – can I used frozen spinach? Or does it need to be fresh? Thanks in advance – I’m making it tomorrow😊

    1. Olivia Ribas says:

      Better use fresh spinach.

  3. Angie McClain says:

    This is truly the best lasagna I’ve ever had and better than traditional lasagna. It was a lot of work to make, but definitely worth it. Thank you for sharing this recipe.

    1. Olivia Ribas says:

      Happy you liked it!

  4. Charles Davis says:

    Olivia, thanks so much. We loved it and will never buy lasagna noodles again. Delicious! I went with your meat sauce, which is the best I’ve ever made. But next time will try the vegan.

    1. Olivia Ribas says:

      So happy to hear that you love it!