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.
I’ve created this step-by-step photo tutorial to help you make the best Zucchini Lasagna you can.
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.
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.
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.
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!
Zucchini Lasagna Recipe
Video
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I made this recipe and the mistake I made was slicing the zucchini too thin and not using enough of it. I also added mushrooms, which turned out fantastic. Next time I’ll use a lot less mozzarella cheese, too–but that’s just a personal preference. All around a really great recipe.
Love that you added mushrooms 😉
Great receipe. We used extra mozzarella and spinach, delicious. At around $18 with ingredients from the local grocery, this is great when we want leftovers.
Happy to know you enjoyed this recipe!
Awesome just awesome
Thank you 😉
It’s amazing !! Love the step-by-step instructions!!
Glad you liked it 😉
Delicia muito saborosa
Brigada, minha querida. Tava uma delicia 😉
Muito saborosa
This is my favorite dish! Great recipe keep up the good work!
Thank you so much. Happy to know that 😉
It looks delicious!
Please, try this recipe. You’ll love it 😉
Muito saborosa! !!
Que bom que gostou 😉
Deliciosa
Brigada 😉
What a delight this recipe, I made here at home and the result was great. Your recipes are delicious!
Thank you! Happy you liked it 😉
Excellent! I used pre-made marinara sauce rather than the recipe that was included with great results. Everyone had seconds. I will make this again.
Wonderful. Happy to read that 😉
I started a low carb diet a couple weeks back and tried this last week—amazing!! I’d always wanted to try using zucchini or eggplant in substitution for noodles but was too afraid to attempt it. Now I have no worries! I will definitely be making it again soon 🙂
That’s awesome! Happy you liked it 😉
I made this wonderful dish for dinner this evening. It was absolutely delicious! So tasty and super easy to make. My husband had seconds! Like all your recipes, this one is a keeper! THANK YOU, Olivia!!
Totally, right? It’s easy to make, low-carb and delicious! What else we need? I love this recipe too. Thanks for stopping by 😉
My food scale won’t weigh this meal where I can see the display. Can you tell me what the serving size is?
It serves 9 pieces/people.
I made this and love it! Are the carbs listed net carbs?
I calculated the carbs using the app called myfitnesspal.com.
Have you tried making ahead of time and baking the next day?! Any recommendations?
I don’t think it would work because the zucchini will release a lot of liquid if you keep it in the fridge for a day.
Instead in this receipt
I made it just now . It is very delicious but idk what to do because when I tried to cut it it was soupy and I could not not get it sliced . So I put back in oven . Let’s see if that helps
Did you broil the slices of zucchini and remove any excess moisture with paper towels? This part is very important to avoid the lasagna to become soupy.
Can I substitute goat cheese instead of ricotta?
It may work but I’m not sure since I’ve never made lasagna with goat cheese.