This grain-free Zucchini Lasagna uses zucchini slices in place of pasta but is still satisfying and full of lasagna flavor. It’s a fresh take on a comfort food classic!
Why you should make Zucchini Lasagna
First and foremost, this zucchini lasagna is downright delicious!
You use sliced zucchini instead of noodles, so this Zucchini Lasagna is allergy friendly and heavy on the veggies (whoop whoop!)
I know everyone’s all crazy over spiralizing their zucchini, but the thought of having another gadget in my kitchen that I’ll inevitably have a hard time finding makes my cabinets cry a little bit. For this zucchini lasagna, you simply need a knife.
Also, this meal is very budget friendly. I make this vegetarian zucchini lasagna in the summer months when zucchini is at its best, which means it’s also less expensive when it’s in season.
Like most vegetarian recipes, you’re saving money because meat is typically the pricier part of the meal.
What is Zucchini Lasagna
Zucchini Lasagna is lasagna made with zucchini slices in place of lasagna noodles. Nothing fancy but very delicious.
Why this recipe works
This recipe has all the flavors of your beloved comfort food, but a lot more veggies. And eating more vegetables makes me feel more energized and satisfied.
I’m not a huge fan of replacing carbohydrates like pasta with vegetables because our bodies need carbohydrates to function properly. Carbs are our brain’s preferred energy source, and depriving yourself of carbohydrates can cause preoccupation with food and lead to overeating.
That’s why I like to serve this zucchini lasagna with a side of garlic bread or some other carbohydrate to help keep me full.
How to Make this Zucchini Lasagna recipe
For this lasagna, all you need is a knife.
- Start by slicing two large or four small zucchinis into thin slices lengthwise.
- Roast those for a few minutes to soften them a bit.
- Meanwhile, season the ricotta and get your other ingredients ready to go.
- When you’re ready to prepare the lasagna, you’ll layer some zucchini slices, top with seasoned ricotta, pour on some tomato sauce, cover with mozzarella, and repeat.
- Then bake and give it a quick broil to make the cheese all browned and bubbly.
Note to self: quick is the key word. Don’t leave the kitchen and get sucked into another episode or you risk burning your cheese (oh the horror!)
- Then slice it into four pieces and serve.
Helpful tip: Use a knife to slice the lasagna before serving, and use a spatula to transfer to your plate.
Tips for Making Zucchini Lasagna
The most important thing for this recipe is that you get the zucchini to release as much of their natural moisture as possible. Cooking and patting dry the zucchini before layering into the lasagna will take care of this.
The best ingredients for the recipe
Part skim vs. whole milk ricotta: I prefer using part skim over full fat (or whole milk) ricotta because I find that the full fat ricotta is usually a little more watery.
Small vs. large zucchini: Honestly, either size will work. You just want to make sure you have about 1.5 pounds of zucchini which is about 4 small zucchini or 2 large zucchini.
Mozzarella vs. Parmesan: I usually use mozzarella cheese in this zucchini lasagna recipe because it is less expensive. However, I think a combination of the two or all parmesan would be great and take this basic recipe up a notch.
Make Ahead Tips
There a few things you can do to make this ahead of time:
- Roast & dry the zucchini up to 24 hours before. Keep in an airtight container in the fridge until ready to assemble the casserole.
- Stir together the spices and ricotta up to 48 hours before assembling. Keep in an airtight container in the fridge.
- Assemble the casserole up to 12 hours before serving and keep in the fridge.
- Be sure to remove the casserole dish from the fridge at least 30 minutes before you preheat the oven to keep the casserole dish from cracking in the hot oven. You can also use a disposable or metal baking dish to prevent this.
As mentioned above, you can use parmesan cheese in place of the mozzarella. I also think that cottage cheese could work in place of the ricotta; however, I have not tried that yet so I cannot say with absolute certainty that it would.
If you do not have tomato sauce, you can use a 6 ounce can of tomato paste + water. To do this: transfer the tomato paste to an 8 ounce liquid measuring cup or glass. Add enough warm water to make 1 cup (or 8 ounces) and whisk together until completely incorporated. Use this just like you would the tomato sauce.
Also, pasta sauce, pizza sauce, or any marinara sauce would work in place of the basic tomato sauce.
You can add 8 ounces of ground turkey or beef to make this lasagna a little heartier. All you need to do is sprinkle it on top of the sauce layer when you are layering the lasagna.
I like to transfer leftovers to an airtight container to keep in the fridge for up to 4 days. To freeze, I prefer to freeze in single sized servings to make it easier to defrost. It will keep in an airtight container in the freezer for up to 1 month.
Frequently Asked Questions
Can zucchini lasagna be frozen?
Yes, you can freeze zucchini lasagna. I find that cooking it before freezing works best. It helps to release some of the juices. I recommend using a metal or disposable casserole dish because a cold glass or ceramic baking dish could crack in the oven.
When baking to reheat, you can sprinkle a little more cheese on top to give it a little extra cheesiness and to ensure that the texture is nice.
I personally prefer to cook and freeze in single sized servings, so I can reheat in the microwave and enjoy one serving at a time.
To reheat one serving in the microwave, cook on defrost for 1-2 minutes then stir and cook on full power for 30-90 seconds, checking halfway through reheating.
How to make zucchini lasagna not watery?
There are a few things you can do to keep your lasagna from being a soupy mess.
- Be sure to pat your zucchini slices very dry before layering into lasagna.
- The whole point of salting and roasting before making into the casserole is to help release some of the moisture.
- Do not skip this step, and take extra care to blot the zucchini slices before adding them to the casserole dish.
- I like using dish towels to really soak up all the moisture.
- Part skim ricotta is best because it is typically less watery than full fat.
- Make sure the sauce you are using isn’t super watery or it could affect the lasagna. I use the plain no salt added tomato sauce from the 8 ounce can, and it works well.
- Leave the lasagna uncovered while cooking to allow some liquid to evaporate.
What to serve with Zucchini Lasagna
Since there are few carbohydrates, I like to round out this meal by adding a big slice of garlic bread. You could also toss in some leftover cooked grains into the layers for extra staying power.
This isn’t the most photogenic recipe, but boy oh boy is it good! I have made it countless times and my love for it still grows. It’s an excellent way to add more veggies into your meals without losing that tasty lasagna flavor.
MORE ZUCCHINI RECIPES YOU’LL LOVE:
- Curry Lamb Stuffed Zucchini
- Roasted Zucchini Sauce
- Roasted Zucchini Hearts and Goat Cheese
- Maple Cinnamon Zucchini Chips
- 1.5 pounds zucchini about 4 small or 2 large zucchini
- 3/8 tsp salt divided
- 1/2 tsp olive oil
- 1 cup ricotta cheese part skim
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 cup tomato sauce no salt added
- 3/4 cup shredded mozzarella cheese
- Preheat the oven to 400*F. Line a baking sheet with parchment paper or foil (for easier clean up).
- Slice the zucchini lengthwise into thin slices about 1/8 inch thick. Place the zucchini slices on the baking sheet in one layer. Sprinkle with 1/8 teaspoon salt.
- Roast for 20-25 minutes until softened (some will be lightly browned but you do not want them to be completely browned).
- Remove and pat dry with paper towels -- this step is really important to keep your lasagna from being watery.
- Meanwhile, grease an 8 inch square baking dish with the oil. Set aside.
- Stir together ricotta, Italian seasoning, garlic powder, red pepper flakes, and remaining 1/4 teaspoon salt in a small bowl; set aside.
- When ready to assemble, place half of the zucchini slices on the bottom of the 8 inch square baking dish. Spread half of the ricotta mixture over the zucchini. Top with half of the tomato sauce. Sprinkle with 1/4 cup cheese.
- Repeat with remaining ingredients: zucchini then the ricotta then the tomato sauce then the mozzarella.
- Bake uncovered for 20 minutes. Turn the oven to broil and broil for 2-3 minutes until cheese is golden brown and bubbly. Let sit for a few minutes before serving. Enjoy!
What to use in this recipe:
This post was originally published August 13, 2015. Text, recipe, and photos have been updated.43