Zucchini Lasagna Recipe
You won’t miss the pasta with this comforting, satisfying Zucchini Lasagna Recipe! It includes layers of tender zucchini, Italian sausage marinara and plenty of cheese. It’s a low carb, gluten-free dinner that can be prepped in advance!
I’m craving all the comfort foods lately, and lasagna has been high on my list. While my skillet lasagna recipe is one of my favorite things to prepare, I try not to eat a lot of pasta in order to minimize my gluten intake.
This Zucchini Lasagna recipe is what I turn to when I crave lasagna but I don’t want the pasta. It’s a comforting, satisfying alternative that my entire family is on board with, even my college aged boys.
It’s packed with flavorful Italian sausage, my homemade marinara sauce and a layer of creamy ricotta cheese that takes it over the top.
I’ve always been a fan of zucchini noodles smothered in pasta sauce, but they are very costly and they cook up to almost nothing.
Purchasing whole zucchini and slicing it is so much more cost effective, and it really doesn’t take that much effort to prep.
This recipe will truly surprise you and I promise you won’t miss the pasta. 🙂
Table of contents
Why you’ll love this recipe
- Zucchini lasagna is layers of zucchini, Italian sausage, marinara sauce and plenty of cheese for a satisfying low carb dinner.
- It’s a lighter twist on classic lasagna that’s every bit as comforting!
- Components may be prepared in advance to make this recipe great for entertaining or busy weeknights.
- It’s a great low carb, gluten-free and keto dinner option that’s perfect for meal prep.
Recipe ingredients
There are just a few ingredients included in this keto lasagna recipe, but it can be customized a number of different ways based on your favorite protein source or sauce.
Ingredient notes
- Zucchini. You’ll need roughly 2 lbs. of zucchini, or about 3-4 depending on size. I like to use larger sized zucchini that will fit all the way across the baking dish, and I always make one extra to ensure that I have plenty….I typically don’t use the ends in the lasagna. If you have leftover grilled zucchini, it’s great in my grilled vegetable salad, orzo pasta salad or as a simple side dish!
- Italian sausage. The Italian sausage is the secret weapon in this zucchini lasagna recipe. It packs plenty of flavor and eliminates the need for additional onion and garlic (it’s already in the marinara sauce).
- Marinara sauce. I love having a batch of my homemade marinara sauce in the freezer for meals just like this. You will need 28 ounces, or about 2 1/2 cups. Feel free to substitute it with your favorite store bought sauce. This can be substituted with my homemade meat sauce if you prefer ground beef.
- Ricotta cheese. The ricotta cheese adds a creamy layer that sets this lasagna apart. You can add greens to it the way I did in my spinach and ricotta stuffed shells to add even more nutrition. The ricotta may also be substituted with cottage cheese if you prefer.
- Egg. The egg is used as a binder for the ricotta filling.
- Mozzarella cheese. For best results, do not use pre-grated mozzarella cheese as it includes preservatives to keep the cheese from clumping and sticking together. I grated a 12 ounce ball of fresh mozzarella, which took just a few minutes, and it can be done a few days in advance.
- Parmesan cheese. The parmesan adds plenty of umami flavor to the ricotta filling.
- Basil. Fresh basil is added to the ricotta filling for added flavor, and I love topping the lasagna with additional basil when serving it.
How to make keto zucchini lasagna
This keto zucchini lasagna recipe is extremely easy to prepare, and the zucchini and sauce may be prepared in advance to make it go even more quickly on busy nights.
Pro tip: Cut the zucchini in 1/4″ thick slices or even thinner using a mandoline if desired. While you don’t have to cook the zucchini before assembling the lasagna, I highly recommend doing so as it reduces the amount of water in the zucchini.
See the recipe card below for full instructions.
Cook the zucchini (optional but recommended)
Zucchini is about 94% water, so it’s important to cook it prior to assembling the lasagna. This won’t eliminate all of the water, but it significantly reduces it!
Prepping the zucchini for this zucchini lasagna recipe can be done up to a few days in advance to save time on busy weeknights.
I don’t own a mandoline, so I just do my best to cut the zucchini as thinly and evenly as possible. Using a mandoline will definitely allow you to slice it even thinner and will be much more consistent in thickeness.
- Cut the zucchini into 1/4″ thick slices as evenly as possible.
- Toss the zucchini in olive oil and salt and pepper to taste.
- Grill over medium high heat for 2-3 minutes per side or until tender (not mushy). You can also bake the zucchini at 450 degrees for 2-3. minutes per side if you prefer, but grilling it is more effective in reducing water.
- Blot the cooked zucchini dry to remove any excess water.
Prepare and assemble zucchini lasagna
Once the zucchini is cooked, prepare the sauce, assemble the zucchini lasagna and bake!
- Combine the ricotta cheese, egg, parmesan cheese and basil in a medium bowl.
- Cook the Italian sausage, breaking it up into small chunks until cooked through, then add all but 1/2 cup of the marinara sauce and simmer for 10 minutes.
- Spread the 1/2 cup marinara sauce evenly over the bottom of the baking dish.
- Top with a layer of zucchini.
- Top with half of the sauce.
- Top with half of the ricotta mixture and half of the mozzarella cheese.
- Repeat one additional layer, adding one more layer of zucchini beneath the mozzarella cheese if you have any left (optional).
- Bake at 400 degrees for 30-40 minutes or until bubbly and golden.
FAQs
Zucchini is about 94% water, so it’s important to follow the steps below to minimize the amount of water in your zucchini lasagna. Note that none of these options removes all of the water but it is greatly reduced.
(1) Cut the zucchini into 1/4″ thick slices (or even thinner by using a mandoline).
(2) For best results, cook the zucchini slices prior to adding them in the lasagna. Grill the zucchini over medium high heat for 2-3 minutes per side until tender, or bake at 450 degrees for 2-3 minutes per side. The grill method removes the most water.
(3) After cooking or before adding to the lasagna, blot the zucchini dry with paper towels to remove excess water.
(4) If you prefer not to cook your zucchini, salt each side and place the zucchini in a colander to drain for about 10 minutes. Blot dry and add to the lasagna.
Yes! The components may be prepped up to a few days in advance, then the lasagna can be assembled and baked when you’re ready.
Once baked, store the lasagna in meal prep containers for 3-5 days in the refrigerator, or freeze for up to 3 months.
Omit the Italian sausage to make this a vegetarian zucchini lasagna. Consider adding sautéed mushrooms or grilled vegetables to make it even more satisfying.
Serving suggestions
This zucchini lasagna recipe is perfectly satisfying on it’s own, or with the following sides.
- Serve with a fresh of tricolore salad or butter lettuce salad to round out the meal.
- It’s great served with air fryer broccoli or roasted cauliflower to get even more veggies into your meal.
- Not worried about carbs? Soak up that sauce with some rosemary focaccia bread.
Recipe notes
- Pro tip: Cut the zucchini in 1/4″ thick slices or even thinner using a mandoline if desired. While you don’t have to cook the zucchini before assembling the lasagna, I highly recommend doing so as it reduces the amount of water in the zucchini. There will still be some water, but it will be much less!
- You can also bake the zucchini at 450 degrees for 2-3 minutes per side if you prefer that method, but grilling it is more effective in reducing water.
- Prep the zucchini and sauce up to a few days in advance to speed up the process on busy weeknights.
- Store leftover zucchini lasagna in the refrigerator in an air tight container for 3-5 days or freeze for up to 3 months.
More low carb recipes you’ll love
- Asparagus frittata
- Baked salsa chicken
- Burger bowls
- Chicken burrito bowls
- Chicken cobb salad
- Curry chicken salad
- Egg roll in a bowl
- Grilled turkey burgers
- Low carb stuffed peppers by Low Carb Yum
- Pork chops with creamy mushroom sauce
- Salmon patties
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Zucchini Lasagna Recipe
Ingredients
- 4 large zucchini about 2 lbs.
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs. Italian sausage mild or spicy; casings removed
- 28 ounces (2 1/2 cups) marinara sauce homemade or store bought
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup shredded parmesan cheese
- 1/3 cup freshly chopped basil plus more for serving; optional
- 2 cups freshly grated mozzarella
Instructions
- Cook the zucchini. Preheat the grill to medium high heat, or about 400 degrees. Place the zucchini on a cutting board lengthwise. Remove the top and bottom and slice into 1/4" thick slices. Toss the zucchini with 1 tablespoon of the olive oil and salt and pepper until well coated. Grill 2-3 minutes per side or until tender, then blot dry with paper towels.4 large zucchini, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Preheat the oven to 400 degrees and grease a 9×13" baking dish. Spread 1/2 cup of the marinara sauce in the bottom of the dish and set aside.
- Prepare the sauce. Heat the remaining 1 tablespoon olive oil over medium heat in a large pot. Add the Italian sausage and break up into small chunks with a wooden spoon. Cook until browned and no longer pink, about 4-5 minutes. Drain excess grease, then add the marinara sauce and cook for 10 minutes over medium low heat. Remove from heat.2 lbs. Italian sausage, 28 ounces (2 1/2 cups) marinara sauce
- Prepare the ricotta mixture. While the sauce cooks, combine the ricotta cheese, egg, parmesan cheese and basil in a medium bowl until well incorporated and set aside.15 ounces ricotta cheese, 1 large egg, 1/2 cup shredded parmesan cheese, 1/3 cup freshly chopped basil
- Assemble the lasagna. Place a layer of zucchini slices over the marinara sauce in the baking dish and top with 1/2 of the sauce, followed by 1/2 of the ricotta mixture, and 1 cup of mozzarella. Repeat layers, adding 1 additional layer of zucchini for the top beneath the mozzarella if desired if you have some left. It adds great visual appeal!2 cups freshly grated mozzarella
- Bake the lasagna for 30-40 minutes or until bubbly and golden brown. Remove from heat and let stand 10 minutes, then slice and serve! Use a slotted spoon when removing the lasagna to remove any excess water if desired. Enjoy!
Notes
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- Pro tip: Cut the zucchini in 1/4″ thick slices or even thinner using a mandoline if desired. While you don’t have to cook the zucchini before assembling the lasagna, I highly recommend doing so as it reduces the amount of water in the zucchini. There will still be some water, but it will be much less!
- You can also bake the zucchini at 450 degrees for 2-3 minutes per side if you prefer that method, but grilling it is more effective in reducing water.
- Prep the zucchini and sauce up to a few days in advance to speed up the process on busy weeknights.
- Store leftover zucchini lasagna in the refrigerator in an air tight container for 3-5 days or freeze for up to 3 months.
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Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
