Zucchini Lasagna is a delicious, low-carbohydrate, keto-friendly, gluten-free casserole that replaces lasagna noodles with zucchini slices. Satisfy your cravings for comfort food with this delicious and healthy zucchini lasagna recipe. Layers of tender zucchini, savory tomato sauce, and creamy ricotta cheese make for a hearty and nutritious meal. Try it out tonight.
Low-Carb Zucchini Lasagna – You Won’t Miss The Pasta
Summer is an amazing time for fresh vegetables. For those of you who love zucchini, this fresh, low-carbohydrate Lasagna Zucchini is an absolute must-try. The noodles in this lasagna recipe are replaced with thin zucchini strips, making it a little healthier and much lower in carbs than traditional lasagna.
You won’t miss the pasta at all, and you will be wondering why you did not do this years ago. This Zucchini Lasagna recipe is simple, dependable, and delicious, easily making it one of our favorite summer rotation recipes.
Recipe Notes
- Use full-fat ricotta cheese for the best flavor and texture.
- Substitute lean ground beef, ground turkey, or ground chicken for the Italian sausage.
- Use a mandoline slicer to get uniform, thin zucchini slices.
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, first cool completely. Cover with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the fridge 45 minutes before baking to bring to room temperature. Remove the plastic wrap, cover with foil, and bake for 25 minutes or until hot at 350 degrees.
More Zucchini Recipes
Zucchini Cake
Zucchini and Yellow Squash Au Gratin
Lemon Zucchini Bread
Zucchini Muffins
Zucchini Soup
Pizza Zucchini Boats
Baked Zucchini Lasagna Recipe
Zucchini Lasagna is a low-carbohydrate casserole that replaces the lasagna noodles with layers of zucchini noodles. A healthier alternative to classic lasagna, but with all the delicious, hearty flavor!
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Servings: 8
Calories: 476kcal
Ingredients
- 5 medium to large zucchini
- Kosher salt
- 1 lb Italian sausage or lean ground beef
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian Seasoning
- 24 ounces marinara or pasta sauce
- 15 ounces ricotta cheese
- 1 cup shredded Parmesan Cheese
- 1 large egg
- ½ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- Fresh basil or parsley optional
Instructions
- Preheat oven to 375 degrees. Grease or spray with nonstick spray a 9×13 inch baking pan.
- Cut the zucchini into thin slices lengthwise, or use a mandoline for thin, uniform slices. Salt the slices and place them on baking sheets covered with parchment paper. Bake in the preheated oven for 10 minutes. Remove from the oven and carefully blot up any excess moisture on the zucchini with paper towels.
- Meanwhile, brown the Italian sausage in a large skillet over medium-high heat. About halfway through the browning process, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute. Stir in the marinara sauce (reserving 1/2 cup) and simmer for 10-15 minutes uncovered.
- In a medium bowl, stir together the ricotta cheese, Parmesan cheese, egg, and freshly ground black pepper.
- To assemble, spread the 1/2 cup of reserved sauce in the prepared baking dish. Top with the baked zucchini slices. Top the zucchini slices with half of the meat sauce mixture. Top with another layer of baked zucchini slices. Spread the ricotta mixture over the zucchini using an offset spatula. Top with another layer of zucchini slices. Then top with the remaining meat sauce and half of the mozzarella. Add another layer of zucchini slices and sprinkle with the remaining mozzarella and a sprinkle of Italian Seasoning.
- Bake for 35-40 minutes or until the cheese is melted and the sauce is bubbling. If desired, turn the broiler on low for the last 2 minutes to lightly brown the top but keep a close eye on it. Let stand 15 minutes before slicing. If desired, garnish with chopped fresh basil or parsley.
Notes
- Substitute lean ground beef, ground turkey, or ground chicken for the Italian sausage.
- Use a mandoline slicer to get uniform thin zucchini slices.
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, first cool completely. Cover with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the fridge 45 minutes before baking to bring to room temperature. Remove the plastic wrap, cover with foil, and bake for 25 minutes or until hot at 350 degrees.
Nutrition
Calories: 476kcal | Carbohydrates: 13g | Protein: 28g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 1256mg | Potassium: 831mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1172IU | Vitamin C: 30mg | Calcium: 452mg | Iron: 3mg
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Celebrate Woman Today
I love this recipe! Zucchini is one of my favorites to use all the time in the cooking. But I’ve never made lasagna with it. What a feast!
Marysa
This is a nice and easy way to make zucchini lasagna. It is good that it is not too complicated. I have seen a lot of recipes that require a mandolin for slicing. I’ll have to try this recipe.
Monica
The zucchini lasagna recipe you shared was absolutely delicious! I appreciated the step-by-step instructions and the use of zucchini as a healthier alternative to traditional lasagna noodles. The combination of flavors and ingredients was perfect. I can’t wait to make it again.
Nadalie
A way much healthy option for a lasagna! Great recipe. The family loved it as did I. Thanks so much for sharing!
Rosey
This is a good way to use zucchini. I am always in the mood for lasagna.
Tammy
Oh I love this zucchini lasagna. It was such a comforting meal and perfect for all the seasonal zucchinis…it was absolutely delicious!
Alita Pacio
Zucchini lasagna? Wow, my first time trying this. I hope it goes well.
Marie
Cooking Lasagna is my favorite hobby. And this ZUCCHINI LASAGNA was a nice change. It was so tasty that I did not miss the pasta at all. I will make this again and again.
Karen
I love zucchini lasagna and your recipe was the best I have tried. It was delicious and not watery. Salting and baking the zucchini noodles really helps. Thanks for sharing the recipe.
Liza
Love this recipe! My mom gives us a huge harvest of zucchini every year, and this yummy lasagna is our new favorite way to prepare them. So tasty!
Beth Pierce
Thanks, Lisa! So glad that you like the zucchini lasagna!
sophie
This “Zucchini Lasagna” recipe was a fantastic option! I”m always looking to enjoy a healthier and lighter take on the classic comfort food!
Beth Pierce
Me too!
Tay
We’ve been trying to stay low carb, so I made this lasagna for dinner last night. My whole family loved it and I loved how easy it was to make!
Andrea
This easy to make and tasty zucchini lasagna was a huge hit in my house. It turned out perfect and I will make it several more times this summer as I have a ton of garden zucchini.
Steve
This is the best zucchini lasagna. It turned out perfect. It was not watery and the flavor was delicious. I did not miss the pasta at all.
Sara
I made this last Friday and it was a HUGE hit! I added 1 pint fresh cut mushrooms, hand full spinach and one large carrot grated. I ended up almost doubling the cheese as well. We had to tilt the casserole dish twice to drain excess water, but totally worth it. I used RAO marinara sauce and neeses sausage. Sooo good! I will be making again next week 🙂
Beth Pierce
So glad that you liked it. We love it too.
Earle Johnson
What is the Italian blend ??
Beth Pierce
A blend of cheese with Mozzarella, provolone, Parmesan, Romano, Fontina and Asiago. Anything similar will work.