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Close-up of a stacked Zucchini Lasagna Recipe slice on a white plate showing alternating layers of zucchini, creamy ricotta, and tomato sauce, topped with melted mozzarella, herbs, and a fresh basil leaf.

Zucchini Lasagna Recipe

A lightened‐up take on classic Zucchini Lasagna Recipe“noodles,” layered with rich tomato sauce and a creamy three‐cheese filling.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Italian‐Inspired, Low-Carb
Keyword: Best zucchini lasagna recipe, Broccoli zucchini lasagna recipe, Easy zucchini lasagna recipe, Healthy zucchini lasagna, How to slice zucchini for lasagna, Vegetarian zucchini lasagna, Zucchini lasagna recipe with cottage cheese, Zucchini lasagna with meat
Prep Time: 40 minutes
Cook Time: 1 minute
Drain Time: 30 minutes
Total Time: 1 hour 11 minutes
Servings: 8 slices
Calories: 210kcal
Cost: $12

Equipment

  • 1 Mandoline slicer (For uniform ¼″ zucchini ribbons)
  • 1 Large colander (To drain and salt zucchini)
  • 1 9×13″ glass baking dish (Or equivalent ceramic casserole)
  • 1 Large mixing bowls (One for sauce, one for cheese filling)
  • 1 Clean kitchen towels (For patting zucchini dry)
  • 1 Skillet (To sauté sauce and optional protein)

Ingredients

  • 4–5 large Zucchini - Sliced lengthwise into ¼″ ribbons
  • 2 teaspoon Coarse sea salt - For drawing moisture from zucchini
  • Paper towels - To pat zucchini dry
  • 1 tablespoon Olive oil - For sautéing onions and garlic
  • 1 large Yellow onion - Finely chopped
  • 3 cloves Garlic cloves - Minced
  • 28 oz Crushed tomatoes - One 28-oz can
  • 1 teaspoon Italian seasoning - Blend of oregano basil, thyme
  • ½ teaspoon Black pepper - Freshly ground
  • 15 oz Whole milk ricotta
  • 1 cup Fresh mozzarella - Shredded
  • ½ cup Parmesan cheese - Freshly grated
  • 2 large Eggs - Lightly beaten
  • ½ cup Fresh basil - Chopped
  • 1 lb Optional protein - Ground turkey Italian sausage, mushrooms, or spinach

Instructions

  • Salt zucchini strips, drain 30 minutes, then pat completely dry.
    Top-down photo of a large nonstick skillet filled with evenly browned, crumbled ground meat, sitting on a white marble countertop.
  • Sauté onion and garlic, add tomatoes, season, and simmer.
    Close-up of a glass mixing bowl containing creamy ricotta blended with eggs and basil, with a black whisk resting on top against a white marble surface.
  • Combine ricotta, eggs, mozzarella, Parmesan, and fresh basil.
    Angled view of a rectangular dish of zucchini “noodles” neatly lined up and topped with bright red tomato sauce and chopped herbs, set on a dark rustic table.
  • Alternate sauce, zucchini, and cheese layers, finish with cheese.
    Overhead shot of a white baking dish filled with a smooth ricotta-egg mixture, sprinkled with shredded mozzarella, with an extra bowl of cheese to the side on a marble countertop.
  • Cover, bake at 375°F, uncover to brown, then let rest before serving.
    Top-down view of a golden, bubbly zucchini lasagna in a white casserole dish, resting on a wooden board, garnished with fresh thyme and served alongside a linen napkin and forks.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 210kcal (11%) | Carbohydrates: 9g (3%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg (25%) | Sodium: 520mg (23%) | Potassium: 550mg (16%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 900IU (18%) | Vitamin C: 25mg (30%) | Calcium: 200mg (20%) | Iron: 2mg (11%)
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