Zucchini Lasagna

This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna.

This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“I love this flavorful low carb lasagna! Yummy!”

Easy Zucchini Lasagna Recipe

When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s as well really good for you!

Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer.

This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as classic lasagna.

If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.

Zucchini Lasagna

Cost $18.43 recipe / $1.84 serving

Sauce Ingredients

- 24 oz. jar tomato sauce ($3.22*) - 2 Tbsp tomato paste ($0.18)

- ½ lb ground Italian sausage ($1.93)

Zucchini Prep

- 4-5 zucchini (large, $4.08**) - ½ tsp garlic powder ($0.05)

- cooking oil spray ($0.05***)

Cheese Layer

- 32 oz whole milk ricotta cheese (liquid drained off top, $5.84) - 2 cups mozzarella (shredded, $1.97)

- 3 garlic cloves (minced, $0.12) - 2 Tbsp Italian seasoning ($0.20)

- ½ tsp black pepper (freshly cracked, $0.01) Cut zucchini into long ⅕ inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.

- Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer. - To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper. 1 tsp sea salt in a food processor and pulse until combined. (If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.)

- Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil and sprinkle with garlic powder.

Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an weighty step if you don’t want extra juicy lasagna!) - Remove zucchini from oven and set aside. - In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)

- Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very weighty for this recipe if you want to avoid a watery lasagna.

- Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!) - Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce—repeating this order until your lasagna pan is full.

Sprinkle more cheese on top, if desired.**** - Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving.

Top with fresh parsley or basil if you have some on hand. See how we calculate method costs here.

Nutrition Information

how to make Zucchini Lasagna step-by-step photos

Prep the zucchini: Preheat your oven to 350℉, then cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife. Save any slightly thicker slices for the bottom layer of your lasagna.

Now sprinkle each zucchini plank with 1 tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer. This helps remove excess moisture that would otherwise make the dish watery. Make the cheese layer: Add 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt to a food processor and pulse until well combined.

Remove excess moisture by dabbing the salted zucchini slices dry with a clean cloth or paper towels. Bake the zucchini: Transfer the zucchini to parchment-lined baking sheets (I used 2 so I could bake all the slices at once). Lightly mist zucchini with cookery oil spray and sprinkle with ½ tsp garlic powder.

Bake the zucchini in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy or watery lasagna!). Remove zucchini from oven and set aside.

Make the meat sauce: Break apart ½ lb ground Italian sausage with a spatula in a large skillet, and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.) Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which I found to be very key for this recipe, as I want to avoid a watery lasagna.

Assemble the lasagna: Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)

Then, add a layer of cheese mixture. Add another layer of zucchini, and another layer of cheese. Keep repeating this order until your lasagna pan is full.

Sprinkle more cheese on top, if desired. Bake the lasagna: Place the baking dish into your preheated oven and bake for 35-40 minutes.

I as well broil it for 3 minutes at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand.

This zucchini lasagna method is so hearty and satisfying—you won’t even miss the noodles! Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna.

You can in addition use eggplant slices instead of zucchini if that’s what you have on hand! Follow the method as written, and treat the eggplant slices as you would the zucchini.

How to Keep Zucchini Lasagna From Being Watery

- Use a mandoline slicer or a sharp knife to get thin, even slices.

This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.

- Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture. - Pat each zucchini slice dry after salting with paper towels or a clean cloth.

- I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. That said, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy. - Drain the liquid off the top of the ricotta cheese before using it to reduce the added moisture.

- I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the method card to see how I layered the sauce in this recipe.

Storage Instructions

Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days.

Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc.

Both elements of this recipe freeze well for up to 3 months. You could in addition freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.

Got Some Leftover Zucchini? Aside from grilling or adding it to a stir-fry, I’d make zucchini fritters or baked zucchini fries! Zucchini boats are also perfect for leftover whole zucchini, whereas zucchini muffins and zucchini bread are great for any scraps, as they just need to be grated.

See all our favorite zucchini recipes here!