Zucchini LasagnaErin ClarkeWell Plated by Erin

Zucchini Lasagna

Carb-lover and staunch believer in all issues carefully, I used to be extremely skeptical about no-noodle lasagna. Thus, it’s with out exaggeration that I let you know, this pasta-free Zucchini Lasagna is positively implausible!

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In reality, I served it to our neighbors and casually didn’t point out that this recipe makes use of thinly sliced zucchini squash rather than the lasagna pasta noodles. 

Nobody knew.

Gentle zucchini is a surprisingly good pasta stand-in when paired with strong sauces, just like the hearty Bolognese-ish sauce you’ll discover on this zucchini lasagna with meat, the recent tomato sauce in Zucchini Pasta, and the garlic on this Wholesome Shrimp Scampi with Zucchini Noodles.

The most important battle with making zucchini lasagna is to maintain it from changing into watery.

Thankfully, I’ve amassed quite a lot of data on this space, courtesy of different zucchini carb-swap recipes I’ve developed, like Zucchini Ravioli and Zucchini Enchiladas.

The identical methodology works for zucchini lasagna!

Hold Your Zucchini Lasagna from Getting Soggy

Zucchini has a excessive water content material.

With the intention to hold the zucchini lasagna from changing into watery, you have to draw out the water by broiling or grilling the zucchini first.

Broil methodology: place the zucchini slices underneath the broiler for five to eight minutes, till browned.Grill methodology: grill the zucchini slices for two to three minutes per facet.

Each strategies work properly, so select which is most handy.

You may as well experiment with drawing water out of the zucchini by salting the slices, letting them sit for 10 minutes, then patting them dry, as a substitute of broiling or grilling it, although I discovered the outcomes have been blended.

For no-sog assured, broiling or grilling the zucchini noodles previous to layering is the most effective methodology.

A Gentle However SATISFYING Recipe

To be clear—I love traditional lasagna (I do have a pulse)—nevertheless it feels heavy through the summer season months.

On the subject of protecting dinner on the lighter facet whereas ensuring it’s a lot satisfying, this low carb zucchini lasagna is the transfer!

The best way to Make Zucchini Lasagna

To make zucchini lasagna, you’ll put together and layer three most important parts:

A hearty tomato meat sauce. I exploit jarred pasta sauce to maintain this quick and simple.A creamy, tacky layer. Whereas much less conventional, I exploit cottage cheese rather than ricotta in lasagna. Cottage cheese wholesome and excessive in protein (be at liberty to make use of ricotta in case you desire).Zucchini noodles. A mandoline is the easiest way to verify they’re good and skinny.

And naturally, we’ll be including some gooey cheese for good measure.

Dietary Word

If you happen to desire your zucchini lasagna vegetarian, use zucchini noodles rather than the eggplant on this Eggplant Lasagna or Vegetable Lasagna. Put together the zucchini in response to the salting/blotting methodology outlined within the recipe beneath.

This Crock Pot Low Carb Lasagna is a superb vegetarian possibility too.

The Components

Zucchini. Swapping pasta noodles for sliced and cooked zucchini is an easy technique to considerably decrease the carbs and energy on this traditional consolation meals.Floor Beef. Filled with protein and iron, floor beef makes the lasagna heartier and provides a scrumptious meaty taste.

Substitution Tip

Floor bison would even be tasty on this recipe. You may as well make zucchini lasagna with floor turkey or hen.

Marinara. I opted to make use of jarred marinara-style pasta sauce to assist make this recipe fast and simple. Select any sauce you take pleasure in.Cottage Cheese. Helps create the creamy, tacky layer and provides richness. Low-fat cottage cheese is a wholesome alternative, because it’s decrease in fats and energy and is excessive in protein.

Substitution Tip

I made this as a zucchini lasagna with out ricotta, however you may swap the cottage cheese for half skim ricotta cheese in case you desire.

Frozen Spinach. Utilizing frozen, pre-chopped spinach within the cheese layer is a straightforward technique to squeeze in additional veggies. Parmesan. This lasagna wouldn’t be full with out the addition of salty, crowd-pleasing Parmesan cheese. Egg. Helps bind the lasagna layers collectively and makes the cheese layer additional creamy. Mozzarella. A melty, dreamy mozzarella cheese lid is a trademark of any good lasagna.Contemporary Basil. A completion of recent basil completely enhances the flavors within the lasagna.

The Instructions

Trim and slice the zucchini. Cook dinner with oil, salt, and pepper on the grill or underneath the broiler. Pat dry.

Cook dinner the meat with salt and oregano. Stir within the garlic.

Stir within the sauce.

Add the cottage cheese, Parmesan, egg, salt, pepper, and spinach to a bowl.

Stir till mixed.

In a casserole dish coated with nonstick spray, unfold half of the sauce on the underside. Prime the sauce with half of the zucchini.

Add the entire cheese combination.

Add one other layer of zucchini and sauce on prime.

End with the mozzarella and Parmesan. Bake zucchini lasagna at 350 levels F for 20 minutes. Prime the lasagna with recent basil. Let relaxation, then DIG IN!


You could discover that this zucchini lasagna has fewer layers in comparison with conventional lasagnas. It’s because as you pile on the zucchini, you enhance the probability of the zucchini lasagna being watery. Two layers offers you tacky, saucy lasagna that isn’t soggy or watery.

Storage Suggestions

To Retailer. Refrigerate lasagna in an hermetic container for as much as 4 days. To Reheat. Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave. 

Meal Prep Tip

As much as 1 day upfront, trim and slice the zucchini as directed. Put together the meat sauce layer and the cottage cheese layer. Refrigerate individually till you’re able to layer the lasagna.

What to Serve with Zucchini Lasagna

Arugula Salad

10 minutes

Roasted Broccolini

25 minutes

Italian Chopped Salad

45 minutes

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Advisable Instruments to Make this Recipe

Skillet. A well-made skillet is a must have kitchen instrument. Casserole Dish. Your keto zucchini lasagna and casserole BFF.Baking Sheet. The instrument you want in case you select to broil the zucchini.

The Greatest Casserole Dish

This lovely, high-quality casserole dish is a worthwhile funding piece. It’s dishwasher protected too!

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Let me know what you thought!

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Zucchini lasagna is simply what tonight’s dinner (and your zucchini provide) ordered.

I hope you adore it simply as a lot as we do!

Often Requested Questions

Can I Use Contemporary Spinach As an alternative of Frozen?

You probably have recent spinach readily available that you simply’d like to make use of as a substitute, you may swap it right here. Saute it on the range first to attract out the additional moisture, then add to the recipe as directed.

Would Summer time Squash Work on this Recipe?

Sure, you may swap the zucchini for summer season squash if that’s what you could have readily available. Or, use a combination.

Can I Freeze Zucchini Lasagna?

Sadly, I don’t advocate freezing this recipe, because the zucchini will turn out to be very watery and mushy as soon as thawed.


Zucchini Lasagna

Hearty no-noodle zucchini lasagna with a strong meat sauce, creamy spinach filling, and low-carb zucchini noodles. NOT watery or soggy!
Course Dinner, Predominant Course
Delicacies Italian
Prep Time 30 minutes
Cook dinner Time 30 minutes
Complete Time 1 hour
Servings 6 servings
Energy 401kcal


3 medium/massive zucchini about 2 kilos3 tablespoons extra-virgin olive oil divided1 1/2 teaspoons kosher salt divided1/2 teaspoon black pepper divided1 pound lean floor beef or floor bison1/2 teaspoon dried oregano3 cloves garlic minced1 (24-ounce) can ready marinara-style pasta sauce (I like DeLallo or Rao’s)1 (16-ounce) container low-fat cottage cheese or half skim ricotta cheese1 (10-ounce) bundle frozen chopped spinach thawed with extra water squeezed out1/2 cup finely grated Parmesan divided1 massive egg1 cup shredded part-skim mozzarella cheese or a mix of mozzarella and provolone1/4 cup thinly sliced recent basil


Cook dinner the zucchini: Trim off the ends of the zucchini (no must peel). Slice lengthwise into 1/4-inch-thick planks (a mandolin is the easiest way to do that). It is best to have about 6 to eight slices per zucchini. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat the slices evenly.
GRILL METHOD: Preheat an out of doors grill or indoor grill pan to medium. Calmly coat the grill with canola oil, then grill the zucchini till cooked and evenly brown, about 2 to three minutes per facet. BROIL METHOD: Place the highest oven rack about 5 inches from the higher warmth aspect. Set the oven to broil. Divide the zucchini between two baking sheets, laying the slices in a single layer so they aren’t touching. (Don’t line the baking sheet pans with parchment, because the paper will burn.) Broil the primary sheet pan for five to eight minutes, or till the zucchini slices are evenly browned. Repeat with the second sheet pan. As soon as the zucchini is broiled or grilled, let cool barely, then gently pat dry to take away extra moisture. Flip the oven to 350 levels F.
In a big skillet warmth the remaining 1 tablespoon oil over medium-high warmth. Add the meat, 1/2 teaspoon kosher salt, and oregano. Cook dinner, breaking up the meat, till it’s browned and cooked via, about 5 to 7 minutes. Stir within the garlic and let prepare dinner 30 seconds.
Take away the pan from the warmth. Add the pasta sauce and stir to mix.
In a big bowl, mix the cottage cheese, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing properly.
Stir within the spinach, utilizing a fork to interrupt it up and distribute it as evenly with the cottage cheese combination as attainable.
Coat a 9×13-inch casserole dish with nonstick spray. Unfold half of the sauce onto the underside of the dish in a fair layer. Organize half of the zucchini slices excessive, overlapping them barely as wanted.
Prime the zucchini slices with the entire cheese combination.
Prime with the remaining zucchini, then the remaining sauce.
Sprinkle evenly with the mozzarella and remaining 1/4 cup Parmesan. Bake the zucchini lasagna for 20 minutes, till the cheese is melted and the lasagna is sizzling and bubbly. Take away from the oven and sprinkle with recent basil. Let relaxation 5 to 10 minutes, then serve.



TO STORE: Refrigerate lasagna in an hermetic storage container for as much as 4 days. 
TO REHEAT: Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave. 


Serving: 1(of 6) | Energy: 401kcal | Carbohydrates: 15g | Protein: 37g | Fats: 22g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.5g | Ldl cholesterol: 97mg | Potassium: 1111mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6510IU | Vitamin C: 29mg | Calcium: 405mg | Iron: 5mg

Extra Low-Carb Zucchini Recipes

Zucchini Pizza Boats

40 minutes

Zucchini Ravioli

35 minutes

Roasted Zucchini

30 minutes

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READ: Zucchini Lasagna

Nicely Plated by Erin