Zucchini Lasagna

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

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.

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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.

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 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.

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:

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 tomato sauce. Repeat the layers until all your ingredients are used.

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!

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!

More low-carb zucchini recipes to try:

1. 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.
2. 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.
3. 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!
4. 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!

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If you like this Spinach and 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.