Zucchini Lasagna
Updated May 23, 2026
Healthy zucchini lasagna is vegetarian and gluten-free, with layers of marinara, cheese, and zucchini slices - great for weeknight dinner!
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Make Lasagna with Zucchini!
If you’re looking for a low-carb alternative to traditional lasagna, you should try my zucchini lasagna! Instead of using lasagna sheets, I thinly slice zucchini and put it in layers with the marinara sauce and cheese mixture. It’s a lighter option that still satisfies your craving for a cheesy, saucy dish but with less carbs.
When I first tried making zucchini lasagna, I was a little worried that it would be too watery. And it can be if you don’t salt the zucchini first. It’s a simple trick that makes all the difference. Just add salt to the zucchini, let it sit to draw out the moisture and then dab it dry with a paper towel. The zucchini lasagna layers come out great without any soggy business.
Happy Cooking!
– Yumna
Zucchini Lasagna Ingredients
- Zucchini: Look for large zucchini. You’ll be slicing them into thin planks (about ¼ inch each) for the lasagna layers so you’ll want to make sure they’re wide enough. I like to use a mandolin for even slices, but you can also use a sharp chef’s knife. You can also use yellow squash since it has the same texture.
- Cheese Mixture: You’ll need whole milk ricotta, low-moisture mozzarella, grated parmesan cheese, parsley, basil, egg, fresh grated garlic, Italian seasoning, red pepper flakes, salt, and pepper. I use shredded low-moisture mozzarella to keep the lasagna from getting soggy, and whole milk ricotta for richness. You can strain your cheese if it’s too watery (you don’t want lasagna soup)!
- Marinara Sauce: Use a 24-ounce jar of store-bought marinara sauce to keep things easy or try my homemade marinara from scratch made with only 3 ingredients.
How to Make Zucchini Lasagna
Zucchini Lasagna
This no-noodle zucchini lasagna is packed with layers of tender zucchini, creamy cheese, and marinara for a simple family-friendly dinner.
Video
Ingredients
- 4 large zucchini ends trimmed, sliced into ¼ inch planks with a mandolin
- 1 15 ounce container whole milk ricotta
- 2 cups grated low-moisture mozzarella cheese divided
- ½ cup grated parmesan cheese optional
- 2 tablespoons chopped parsley
- 2 tablespoons chiffonade of basil
- 1 egg
- 1 garlic clove grated
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt plus more for zucchini
- ¼ teaspoon black pepper
- 1 24 ounce jar marinara sauce
Instructions
- Layer a rimmed sheet pan with paper towels and place one layer of zucchini planks on top. Season lightly with salt on both sides, then add another layer of paper towels. Repeat with another layer of zucchini, and add a final layer of paper towels on top. Add another sheet pan on top of the zucchini, and add a few cans or heavy pans to weigh it down. Let sit for 1 hour, then carefully blot dry, removing as much excess moisture as possible.
- Preheat the oven to 400˚F. In a medium bowl, mix together ricotta, 1 ½ cups mozzarella, most of the parmesan cheese if using, parsley, basil, egg, garlic, Italian seasoning, red pepper flakes, salt and pepper.
- Add about ½ cup of marinara sauce to a 9 by 13-inch baking dish and spread into an even layer. Add a layer of zucchini, taking care to cover the entire bottom of the zucchini. Add ¼ of the ricotta mixture and spread into an even layer. Top with about ¾ cup of marinara sauce. Add another layer of zucchini, ricotta and marinara. Repeat one more time, then add a fourth and final layer of just zucchini and ricotta. Sprinkle with remaining mozzarella and remaining parmesan, and bake for 45 minutes or until bubbling and golden brown on top.
- Let cool for at least 30 minutes before cutting and serving so the lasagna sets up slightly. If there is a lot of excess water from the zucchini, you can spoon it off with a tablespoon and discard before slicing the lasagna.
Notes
My Top Tip: It can be tempting to pull your lasagna out when the cheese looks melted, but make sure to bake it until it’s bubbling and the cheese on top is golden brown. This not only ensures all the ingredients are heated through, but it also gives your lasagna a deliciously crispy top layer.
Storage: Allow your zucchini lasagna to cool down to room temperature after baking. Then, transfer it to an airtight container or cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy your leftovers, preheat your oven to 350°F. Transfer the lasagna to an oven-safe dish, cover with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes, or until heated through.
Freezing: Before freezing, allow your lasagna to cool completely. Then, transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2-3 months. To reheat, thaw the lasagna in the refrigerator overnight and then follow the reheating instructions above.
Nutrition
Calories: 240kcal, Carbohydrates: 9g, Protein: 17g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 71mg, Sodium: 447mg, Potassium: 542mg, Fiber: 2g, Sugar: 5g, Vitamin A: 946IU, Vitamin C: 30mg, Calcium: 395mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Leave your lasagna in the oven until it bubbles. It can be tempting to pull your lasagna out when the cheese looks melted, but make sure to bake it until it’s bubbling and the cheese on top is golden brown. This not only ensures all the ingredients are heated through, but it also gives your lasagna a deliciously crispy top layer.
- Let is rest. After you take the lasagna out of the oven, let it sit for about 10-15 minutes before slicing. This will help it set and prevent it from falling apart when you serve it.
Serving Ideas
- Pair with a salad. I love having something fresh on the side of this gooey veggie lasagna. Try my garden salad, my Caesar salad with kale, or my Italian chopped salad.
- Serve with bread. For any extra cheesy goodness you might wanna scoop up, eat this veggie lasagna with garlic knots, cheesy garlic bread, or classic dinner rolls.
- Add a veggie side. For a more nutritious side, this zucchini lasagna will taste great with roasted broccoli, roasted green beans or oven roasted asparagus.
FAQs
My lasagna came out watery. What went wrong?
Zucchini releases a lot of water as it cooks. To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna. Also, be sure not to overcook the lasagna, as this can also contribute to excess moisture.
More Lasagna Recipes
- Heirloom Tomato Lasagna vegetarian
- Spinach Lasagna Roll Ups vegetarian
- Eggplant Lasagna vegetarian
- Layerless Lasagna vegetarian
- Greek Yogurt Lasagna
- Easy Homemade Lasagna
- Spaghetti Squash Lasagna
Comments
Turned out much better than I expected- really tasty. I used fresh zucchini from the garden, homestyle ricotta from an Italian market near me, and Locatelli Romano cheese instead of parmesan, and it worked. Salting the zucchini helps keep it from being watery. I’ll make this again.
Yum, sounds like your ingredients were so fresh!! So happy you liked it, Anne!
This has become a staple in our house. The flavors are spot on, especially with the fresh herbs. We don’t miss the pasta noodles at all. Thanks for such a great low carb recipe that tastes just as good and is as comforting as the original.
Aww, that makes me so happy to hear!! Thank you for sharing, I’m so glad you all enjoy it!
Could you kindly add a note on how we would make this recipe but with meat? Like the one in your TikTok video? Cause I canโt find that recipe anywhere on your site. This is the only one close to it.
Great idea! I just added it to the Notes section of the recipe!
Perfect as usual! Made it with meat and had my son help with the slicing which was also fun!
Aww, how fun! So glad you liked the lasagna, Fer. Thank you!!
Yum sounds yum yum yummy !
I definitely will be trying it !
Thank you for the delicious recipes !