Low-carb, Vegetarian, and Gluten-free Zucchini Lasagna loaded with ricotta, mozzarella, and parmesan cheese. It’s cheesy, saucy, and makes the perfect light & healthy meal at just 5 net carbs and 191 calories per serving!
Create it in straight lines or make it a little fancier with this easy-to-make lattice design to impress your family and guests!
What Is Zucchini Lasagna?
Zucchini Lasagna is a low-carb, vegetarian-friendly version of a traditional lasagna that would consist of lasagna noodles, meat, and cheese. Instead of using the lasagna noodles, you would use zucchini as a replacement. You can skip out on adding meat and simply layer your zucchini noodles with seasoned tomato sauce and a variety of cheeses, including parmesan and ricotta. If you are looking for a delicious meal to make that is safe to consume as a vegetarian or someone who is on the keto diet, this recipe is perfect.
How Do You Make Zucchini Lasagna?
If you want to make the Zucchini Lasagna, set your oven to 375 degrees and add a sheet of parchment paper to a baking tray.
Slice the ends of your zucchini off and then slice the zucchini into thin pieces that you can spread out in your tray. Add your zucchini pieces to the bottom of the tray and bake them in the oven for 20 minutes. Flip the pieces over at the halfway mark.
While your zucchini bakes, work on preparing the sauce. Add olive oil and garlic to a saucepan and saute the garlic for a minute. Toss in your onion and continue sauteing these ingredients. After three minutes, toss in your crushed tomatoes. Allow the sauce to simmer before adding basil, Italian seasonings, salt, and pepper to it.
Set your sauce off to the side and work on preparing your cheese filling by combining ricotta with salt, pepper, egg, and parmesan cheese.
Begin assembling your lasagna by adding sauce, cheese, and zucchini layers. You will need to repeat this process at least three times. When you reach the last layer, you can place the zucchini slices in a criss-cross lattice design.
Sprinkle cheese on top and cover with aluminum foil before baking for 30 minutes. Remove the foil, put the tray back in the oven, and cook for an extra 10 minutes.
Which Italian Seasonings Are Best to Use?
If you do not have a bottle of Italian seasoning available, you can use a blend of ingredients that you likely already have in your pantry. Garlic powder, dried sage, dried rosemary, and red pepper flakes are all tasty seasonings that you can typically find in a bottle of Italian seasoning. If you have these individual seasonings, combine them and use them to add flavor to the dish.
How to Store the Leftovers
Leave your leftovers in a baking tray, cover it with aluminum foil, and place it in the fridge for up to three days. If you want to make it more convenient, you can pre-slice pieces of the Zucchini Lasagna, wrap them in aluminum foil, and put them in a large freezer bag with a zipper seal. You can reheat the leftovers in the oven or microwave for lunch or dinner.
What to Serve With the Zucchini Lasagna
Serve your Zucchini Lasagna with a side of freshly seasoned broccoli. You might also want to pair with a side salad consisting of romaine lettuce, baby spinach, sliced tomatoes, parmesan cheese, and Italian dressing.
More Low-carb Zucchini Recipes to Try
Zucchini Lasagna (Not Watery!)
- 3 medium-sized zucchini
- 1 cup mozzarella cheese, shredded
To make sauce
- 1 tbsp olive oil
- 1 tsp garlic, minced
- 1/3 cup onion, diced
- 1 1/2 cup crushed tomatoes, canned
- 1 tsp Italian seasonings
- 1/2 tsp black pepper
- Salt to taste
- 4-5 basil leaves
To make filling
- 1 1/4 cup cup ricotta cheese
- 1 large egg
- 1/2 cup parmesan cheese, shredded
- 1/2 tsp black pepper
- Salt to taste
- Preheat the oven to 350 degree F. Line a baking tray with parchment paper and keep it aside.
- Trim the ends and slice the zucchini lengthwise to uniform strips using a mandolin.
- Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Set aside to cool.
- Meanwhile, prepare the sauce. Heat a pan with olive oil and garlic; saute for a minute and add the onion. Cook the onion for 2-3 minutes and add the crushed tomato.
- Simmer the sauce and cook for 5 minutes. Finally add in the basil, Italian sauce, pepper, and salt. Keep the sauce aside.
- For the filling; combine the ricotta, parmesan, egg, black pepper, and salt in a bowl. Mix it and set it aside.
- For assembling the lasagna; add 2 tablespoons of prepared sauce to a medium casserole dish. Arrange a layer of pre-baked zucchini strips. Add ⅓ cup of prepared ricotta filling followed by ¼ cup saucer and ¼ cup of mozzarella cheese. Repeat the same for three layers.
- For the final layer end with Lasagna strips arranged in a criss-cross pattern. Add the remaining cheese on top and cover the lasagna with aluminum foil. Bake the lasagna for 30 minutes at 350 degrees F.
- Remove the foil and bake further for 10 more minutes until the cheese is melted.
- Allow the zucchini lasagna to cool for 30 minutes. Before serving, slice the lasagna and serve it warm.
Kinda became a vessel to eat hot cheese. Think the mandolin made the zucchini too thin or I needed to use 4-5 zucchinis and layer.
Very involved, not runny but not tasty.