Get ready, cuz once you’ve tasted this zucchini lasagna recipe, you’ll never go back to regular old noodles! Zucchini makes such an amazing stand-in for low carb pasta, allowing a whole new world of low carb lasagna to be uncovered!
This creamy, flavorful dish is one of my favorite low carb dinners, layering zoodles with several cheeses, fresh tomato sauce and fragrant herbs for a low carb recipes version of the classic Italian dinner.
Plus, this zucchini recipes gonna make enough to feed a crowd, so invite everyone over!
Let’s get started!
This zucchini lasagna recipe has all the flavors you LOVE, minus the carbs you don’t, plus:
- Made with inexpensive ingredients you probably have on your grocery list already!
- The comforting flavor and toothsome texture you crave in a lasagna!
- Easy techniques and tools – lasagna seems daunting, but ANYONE can make this amazing dish!
This delicious zucchini lasagna recipe uses a few simple techniques to make sure we emulate the classic dish! Check out these healthy recipes notes to see some special tips.
Zucchini – This summer squash is packed with nutrients and antioxidants. It’s made mostly of water, which is why we have the first step of salting the zoodle. This helps remove excess water from the noodles so they don’t water down our casserole.
Ricotta – This fresh, fluffy cheese is a staple in lasagna. Layering this between the noodles and sauce is what gives lasagna the creamy, luscious mouthfeel that we adore and crave in the classic dish.
Looking for a zucchini lasagna vegan recipe? Try using vegan cheese instead!
Low Carb Spaghetti Sauce – Did you know that many spaghetti sauces are LOADED with sugar? It’s true. So you want to double and triple-check that you have a low carb version of the sauce. We don’t need any sneaky carbs hiding in sauce!
Tools To Make
- Mandolin – This slicer helps protect your hands and keep food cuts consistent. Running your zucchini over this is going to give you even, consistent lasagna noodle-like slices. You can also use a knife, just try to keep your sices as consistent as possible.
- 9×13 pan – this large casserole dish is a classic size for lasagna. It’s wide enough to get full slices of zoodles across, and deep enough for nice thick slices of the completed dish.
With a recipe this hefty, you’ll most definitely have leftovers. Luckily, this zucchini lasagna recipe stores really well. Put individual slices into airtight containers, or wrap them well with plastic wrap, and store them in the fridge. Reheat in the oven or toaster oven for the best results!
Can You Freeze This?
This zucchini lasagna recipe freezes beautifully, and, as a bonus, you can do that before or after it’s baked! When I want to freeze it unbaked, I wrap it in several layers of plastic wrap and aluminum. When it’s time to bake, I let it thaw in the fridge, then bake as planned.
When I bake it first, I wrap the leftovers in plastic wrap or freezer bags. Then, thaw them in the fridge, or reheat right away with a little added bake time.
Healthy Dinner Meal Prepping Tips
It can be exhausting thinking of healthy dinner ideas, so this zucchini lasagna recipe is here to save the day! There are plenty of leftovers here to take care of all your dinners for the week! OR, enjoy this as a low carb breakfast casserole if that’s more your style!
Cut this gooey lasagna into portions, then store each of this healthy casseroles slices in individual airtight containers in the fridge or freezer. Pull one out whenever you need a quick and healthy meal, and reheat it in the oven or toaster oven! Dinner is served!
If you want to try something new, there are a few ways to change this dish up! Try layering individual zucchini strips and rolling them up. Place side by side in the pan for easy to plate zucchini lasagna rolls!
Or try turning these into easy and delicious zucchini lasagna boats – simply hollow out the zucchinis, saving the middle. Cook up the zucchini pieces with the meat and onions. Mix with the sauce and some ricotta, and load it into the zucchini boats, and bake!
I’m always swapping ingredients around when I cook, based on what we’re craving, or what I have in the fridge! Here are some tips if you need to make a substitution!
- Use a different kind of meat. You could use ground beef (kind of like a low carb meatloaf lasagna) or ground chicken (for a lasagna ground chicken casserole).
- Increase the amount of protein. Sometimes I double the amount of protein I use in this casserole so it feels a tad less gluttonous. You can also stuff your lasagna inside a chicken breast, to maximize the protein of this dish!
- Make this spicy. The solution to a spicy Italian dish would be loads of red pepper flakes. But if you’re craving something with a bit of flavor fusion, check out this low carb taco casserole for some spicy inspiration!
- Use different casserole sizes. This dish is flexible, so make it in whatever size pan you have on hand. I like to make this dish in a 9×13, however, you can use an oven-safe skillet (like I did in this low carb shepherd’s pie) or an 8×8 casserole as well. You’ll just need to adjust your bake time to ensure the zucchini lasagna is heated through.
Loving this low carb pasta CHEESY deliciousness? Already daydreaming of different versions you can cook up? I’ve got you covered!!
- Low Carb Beef Stroganoff
- Cauliflower Mac and Cheese
- Almond Flour Pasta
- Cauliflower Salad
- Italian Sausage Meatballs
Zucchini LasagnaPrint Recipe Pin Recipe
- 3 Large Zucchinis
- 1 Tablespoon Kosher Salt
- 1 Pound Italian Sausage casing removed
- 1 Yellow Onion chopped finely
- 4 Garlic Cloves minced
- 2 - 24 Ounce Jars of Low Carb Spaghetti Sauce OR, no sugar added marinara
- 2 Teaspoons Oregano dried
- 1 Teaspoon Fresh Basil dried
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 32 Ounces Ricotta Cheese
- 1 Large Egg
- 2 Cups Parmesan Cheese divided
- 4 Cups Mozzarella Shredded divided
- 1 Cup Fresh Basil Chopped
- Slice zucchinis (3 large in size) lengthwise to form 1/4” thick "lasagna" noodles -- The best way to do this is with a mandolin. If you don't have a mandolin, use a sharp knife (a mandolin is strongly suggested to keep the noodles even!).
- Place sliced zucchini on a flat surface lined with paper towels.
- Sprinkle with half the salt and allow zucchini to sit for 10 minutes.
- Blot zucchini (firmly), flip, and repeat on the other side, using the rest of the salt to sweat this surface.
- Meanwhile, preheat your oven to 350 F.
- Cook Italian sausage (1 Pound) in a large skillet until no pink is left. Break the meat up with the back of a wooden spoon as it cooks.
- Place cooked meat on a paper towel-lined plate and set aside.
- Carefully remove excess fat from skillet, and add vegetable oil.
- Once shimmering, add yellow onion (1 finely chopped) and saute until soft, about 10 minutes.
- Add minced garlic (4 cloves) and cook for about 1-2 minutes, or until the garlic is fragrant.
- Remove skillet from heat, and stir in pasta sauce (2-24 Ounce Jars) and meat. Set aside.
- In a large bowl, combine dried oregano (2 teaspoons), basil (1 teaspoon), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 Ounces), large egg (1). Plus parmesan (1 cup) and mozzarella (2 cups ).
- Spread 1/2 the meat sauce along the bottom of a 9x13 pan. Then a layer of zucchini. Then a layer of the ricotta combo.
- Repeat until you've used all the ingredients.
- Top lasagna with the remaining parmesan (1 cup) and mozzarella (2 cups).
- Bake in the preheated oven for 45 minutes -- you'll know it's done when the top is golden brown and the dish is heated through.
- Allow lasagna to cool slightly before serving, and enjoy!