Go Back
+ servings
A rectangle baking casserole of zucchini lasagna with a missing square topped with basil and cheese

Zucchini Lasagna

This Zucchini Lasagna is a no noodle lasagna recipe made with layers of ribboned zucchini, tangy tomato sauce, and creamy cheese, this low-carb twist on the classic Italian dish is a delightful feast that satisfies both your taste buds and nutritional needs. Indulge in a healthy and mouthwatering culinary experience without any dairy using vegan mozzarella and ricotta cheese covered in a flavorful tomato sauce. Grain-free, gluten-free, low carb, keto with options for dairy-free, vegan, paleo and Whole30 and perfect for summer dinners.

Course Main Course
Cuisine American, Italian
Keyword healthy dinner, healthy lasagna, keto, keto dinner, low carb lasagna, zoodles recipe, zucchini
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 10 servings
Calories 368 kcal
Author Kelly


  • 4 large zucchini
  • 3 cloves of garlic minced
  • 1 small onion diced
  • 2 pounds ground turkey , or preferred ground meat. To make this lasagna vegan, you can either leave it out or sub with preferred plant-based protein such as Noble PlateBeyond MeatLightlifeGardein, or your own homemade meatless crumble.
  • 3 tablespoons tomato paste
  • Salt and black pepper to taste
  • 1 teaspoon dried Italian seasoning
  • 14 ounce can tomato sauce
  • 14 ounce can crushed tomatoes
  • 1/3 cup of fresh parsley and basil chopped, divided

Ricotta Mixture

  • 15 oz ricotta cheese , for plant-based, we like Kite Hill Almond Milk Ricotta. Sub with regular ricotta or fat-free cottage cheese if not dairy-free or sub with cashew based cheese for paleo / Whole30.
  • 1 cup shredded parmesan cheese for plant-based, we like Violife Parmesan Style. Sub with regular parmesan if not dairy-free or nutritional yeast for paleo / Whole30. 
  • 1 1/2 cups mozzarella , for plant-based, we like Violife Mozzarella or Miyokos Vegan Mozz. Use regular mozzarella if not dairy-free or sub with cashew based cheese for paleo / Whole30. 
  • 1 large egg , sub with flax egg or egg substitute for plant-based
  • Salt and black pepper to taste


  1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
  2. Slice the zucchini lengthwise into thin 1/4” thin slices, using a mandolin or sharp knife. Arrange in a single layer on the prepared baking sheet. Sprinkle evenly with some salt and roast in the oven for 12 minutes. (This helps to remove some moisture from the zucchini.)

    10 strips of fresh zucchini ribbons on a parchment lined baking sheet
  3. Meanwhile, heat oil in a large pot / pan over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and cook for another 2-3 minutes, or until the onions are translucent and fragrant. Add the ground turkey, and cook until brown while using a wooden spoon or spatula to crumble.

    Add the tomato paste and season with salt, black pepper and Italian seasoning. Pour in the tomato sauce and crushed tomatoes. Bring to a boil then reduce heat to simmer uncovered for 20-30 minutes, or until the sauce has thickened and reduced. Taste and add more seasonings as needed.

    Bolognese sauce in a black pan
  4. For the ricotta mixture: In a medium bowl, stir together the ricotta, parmesan and egg. Season with salt and pepper.
    Ricotta and egg mixture in a clear mixing bowl with a wooden spoon
  5. Spread 1/2 cup of the tomato sauce onto the bottom of a 9x13-inch casserole dish. Arrange one layer of the zucchini slices evenly on top of the pasta sauce. Spoon ⅓ of the sauce on top of the zucchini slices, then evenly spread 1/3 of the ricotta mix on top of the sauce. Sprinkle evenly with 1/3 of the grated mozzarella, along with 1/3 of the chopped parsley and basil.

    Repeat this layering process until all the zucchini slices are gone, finishing with the grated mozzarella and chopped parsley and basil.

    Layers of fresh zucchini ribbons and bolognese sauce in a square baking casserole
  6. Cover the pan with foil and place the lasagna pan in the oven and bake for 30 minutes. Remove the foil then bake again for 10-15 minutes. Broil for 1-2 minutes, as needed to get a nice golden top.
    Layers of fresh zucchini ribbons, ricotta mixture, cheese and bolognese sauce in a square baking casserole
  7. Garnish with some freshly chopped basil, parsley, freshly cracked black pepper, shredded parmesan and a few whole basil leaves. Cut into slices and enjoy.
    A rectangle baking casserole of zucchini lasagna with a missing square topped with basil and cheese

Recipe Notes

How to store

Cool the lasagna completely then cover it with plastic wrap or foil and refrigerate. This will last in an airtight container in up to 3 days in the refrigerator.

How to freeze

Store in a an airtight casserole dish or cut up and store into an airtight container in the freezer for up to 3 months. 

How to reheat

When you're ready to reheat, remove the lasagna from freezer and add a little bit more cheese on top. Preheat the oven to 375F, cover the casserole dish with foil and bake for 40-45 minutes.

Nutrition Facts
Zucchini Lasagna
Amount Per Serving (1 serving)
Calories 368 Calories from Fat 135
% Daily Value*
Fat 15g23%
Trans Fat 0.02g
Carbohydrates 9g3%
Fiber 3g12%
Sugar 5g6%
Protein 40g80%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.