Zucchini Lasagna

If you’re all about lasagna but not so into the heavy feeling that comes with a big pile of pasta, this zucchini lasagna is the perfect fix.

Swapping out noodles for thin slices of zucchini keeps things light without losing any of that cozy, cheesy comfort 🙂

It’s still packed with hearty meat sauce, melty cheese, and all the saucy, bubbly layers you expect—just with a fresh twist.

And the best part? It’s naturally gluten free and totally keto friendly, so it checks all the boxes without feeling like a compromise.

Recipe Video

Why This Recipe Works

This healthy zucchini lasagna recipe works because it’s simple to prepare, far more nutritious than its traditional counterpart, and can be made ahead for convenience.

By eliminating the need to precook the lasagna noodles, this dish comes together quickly and requires minimal effort while it cooks. You can simplify the preparation process even further by using jarred sauce and pre-shredded cheese.

Furthermore, zucchini is loaded with essential vitamins and minerals, so by replacing lasagna noodles with thinly sliced zucchini, you are creating a meal with lots of nutritional value. Plus, zucchini is naturally low-carb and gluten-free, making it a lighter alternative to traditional lasagna. 

This dish is perfect for meal prep; assemble it in advance, refrigerate or freeze it, and bake when ready. This makes it an ideal meal option for a dinner party or a casual weeknight meal if you want to put forth minimal effort in the kitchen.

Ingredients

Sauce:

While this recipe uses garlic, onion, ground beef, and tomato sauce to make a meat sauce to use in your zucchini lasagna, you can simplify the process even further by using your favorite brand of pasta sauce to build your lasagna. However, if you want to make it a vegetarian zucchini lasagna, replace the meat sauce with a simple yet flavorful marinara sauce.

Start by sauteing 3 minced garlic cloves in 2 tablespoons of olive oil until fragrant. Add a 28-ounce can of crushed tomatoes, 1 teaspoon of salt, ½ teaspoon of sugar, and a pinch of red pepper flakes. Simmer for 20 minutes, stirring occasionally. Add ¼ cup chopped fresh basil or 1 teaspoon dried basil. Adjust salt and pepper to taste. This meatless marinara will allow you to create a delicious vegetarian zucchini lasagna without sacrificing flavor.

Zucchini

While zucchini is a highly nutritious alternative to lasagna noodles, it also has a very high water content so if not prepared properly, this could lead to a soggy lasagna. To avoid this, start by slicing your zucchini thinly using a mandolin if possible. Then sprinkle the slices with salt, let them sit for 10-15 minutes, and pat dry. This will absorb the excess moisture, allowing you to keep your healthy zucchini lasagna from becoming watery.

Mushrooms:

When choosing mushrooms for your zucchini lasagna, any mushroom will work, but cremini or baby bella mushrooms are ideal, as they have a hearty, earthy flavor. Since mushrooms are also high in moisture content, you can slice them and saute them with garlic until golden.

Not only will this remove excess moisture from the mushrooms, but it will add a boost of rich, umami flavor to your zucchini lasagna. If, on the other hand, you don't like mushrooms or simply want to add more nutritional value to your lasagna, you can add spinach, bell peppers, carrots, or eggplant.

Cheese:

There are a number of different cheeses used to build this cheesy zucchini lasagna, including ricotta, parmesan, and mozzarella. Alternatively, you can experiment with other cheeses such as asiago, fontina, goat cheese, cottage cheese, and provolone. To create a vegan zucchini lasagna, you can opt for a combination of alternatives like vegan ricotta, vegan mozzarella, and nutritional yeast.

How to Make Zucchini Lasagna

Step One: 

Heat the olive oil in a saucepan over medium-high heat.

Step Two: 

Add the onion to the hot pan and saute until tender and slightly opaque, then mix in the garlic and saute until aromatic, about 30 seconds to 1 minute.

Step Three: 

Add the ground beef and cook until browned.

Step Four:

Season the browned meat with salt, cinnamon, oregano, and bay leaves.

Step Five: 

Stir in the tomato sauce and bring to a simmer. Remove from heat and set aside.

Step Six: 

Grease your lasagna pan with olive oil and start by placing a layer of zucchini slices along the bottom.

Step Seven: 

Add a layer of mushrooms and mozzarella cheese, followed by sauce and ricotta cheese.

Step Eight: 

Add a second layer of zucchini slices, and finish with a sprinkling of parmesan and mozzarella cheese.

Step Nine: 

Bake the zucchini lasagna at 375F for 40-50 minutes.

Step Ten: 

Top your homemade zucchini lasagna with fresh herbs and more parmesan, and enjoy!

Tips

• Start baking your low-carb zucchini lasagna with foil over the dish to prevent burning. Uncover in the last 10 minutes to let the top brown.
• Allowing the zucchini lasagna to rest for 10-15 minutes after baking will help the layers set and make slicing easier.

What to Serve With Zucchini Lasagna

This healthy zucchini lasagna pairs well with a variety of fresh, light sides that complement its rich flavors. A crisp green salad with a tangy vinaigrette or a simple Caprese salad offers a bright, Italian-inspired side that complements this delicious zucchini lasagna recipe.

Garlic cheese toast or gluten-free focaccia is perfect for scooping up any extra sauce, enhancing the meal without overpowering the flavors. For a low-carb option, roasted, grilled, or steamed vegetables, like asparagus or broccoli, work wonderfully alongside a keto zucchini lasagna or gluten-free zucchini lasagna.

FAQs

Can I make zucchini lasagna ahead of time?

Yes! Assemble the lasagna, cover, and refrigerate. It also makes for a great make-ahead meal that you can prepare and freeze for another day. When ready to bake, allow it to come to room temperature first for even cooking.

Is this a gluten-free zucchini lasagna?

While this recipe is naturally gluten-free, ensure you use gluten-free ingredients in your sauce and cheese layers, and you’ll have a delicious gluten-free zucchini lasagna.

What's the best way to store leftover zucchini lasagna?

You can store your leftover zucchini lasagna in an airtight container for up to 3 days. You can also wrap a cooled zucchini lasagna tightly in plastic wrap, place it in an airtight container, and freeze it for 3-4 months.

Zucchini Recipes

Zucchini is a versatile vegetable that is low in carbs and rich in fiber, antioxidants, vitamin C, potassium, and magnesium. For more inspiration, like this low-carb zucchini lasagna, check out this collection of some of our favorite zucchini recipes.

Zucchini Carrot Bread

Oven Roasted Zucchini

Zoodles - Zucchini Noodles

Zucchini Boats