This Zucchini Lasagna is a no noodle lasagna made with ribbons of fresh zucchini noodles instead of pasta for the ultimate healthy comfort food! A healthy lightened up Italian-inspired dish made 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.
Healthy Zucchini Lasagna
Looking for a healthy comforting dish to use up some of that summer garden zucchini? This Zucchini Lasagna has all the delicious flavors of a classic lasagna, but uses zucchini noodles instead of lasagna noodles making it perfect if you’re looking for a grain-free and no noodle alternative to flour pasta. Plus it’s full of flavor and loaded with zucchini, fresh herbs, tomatoes and dairy-free parmesan, ricotta and more!
This no noodle lasagna is not only family-friendly and kid-approved, it’s completely gluten-free and grain-free! Plus, it’s also low carb, keto-friendly, dairy-free and can easily be paleo, Whole30 and vegan with just a few simple swaps!
Recipe ingredients
- Zucchini: The star of this recipe. You’ll need 3 large zucchini sliced into thin strips.
- Garlic: Minced
- Onion: Diced
- Ground turkey: You can also use ground beef, Italian sausage or ground chicken. To make this zucchini lasagna vegan, you can either leave it out or sub with preferred plant-based protein such as Noble Plate, Beyond Meat, Lightlife, Gardein, or your own homemade meatless crumble.
- Tomato paste: For an extra boost of flavor.
- Salt: To taste.
- Black pepper: To taste.
- Dried Italian seasoning
- Diced tomatoes: Fresh or canned. You can also use crushed tomatoes if you don’t have this in your pantry.
- Tomato sauce: Homemade or canned.
- Parsley and Basil: Fresh herbs are the best way bring out the flavors in this Italian-inspired dish
Ricotta Mixture
- Vegan Ricotta cheese: 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 Whole30 or a paleo zucchini lasagna.
- Grated vegan parmesan: We like Violife Parmesan Style. Sub with regular parmesan if not dairy-free or nutritional yeast for paleo / Whole30.
- Vegan Mozzarella cheese: Shredded. We like Violife Mozzarella or Miyokos Vegan Mozz. Sub with regular mozzarella if not dairy-free or sub with cashew based cheese for paleo / Whole30.
- Egg: You’ll need one large egg at room temperature. Sub with a flax egg or egg substitute for plant-based.
- Salt: To taste.
- Black pepper: To taste.
How to make Zucchini Lasagna
- Prepare for Baking: Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
- Cut the Zucchini: 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.)
- Make the meat-sauce: 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.
Make the ricotta mixture:
In a medium bowl, stir together the ricotta, parmesan and egg. Season with salt and pepper.
- Assemble: Spread 1/2 cup of the tomato sauce onto the bottom of a 9×13-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.
- Continue Layering: Repeat this layering process until all the zucchini slices are gone, finishing with the grated mozzarella and chopped parsley and basil.
- Cook: 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.
- Garnish and Serve: Garnish with some freshly chopped basil, parsley, freshly cracked black pepper, shredded parmesan and a few whole basil leaves. Cut into slices and enjoy.
Tips & Tricks For The Perfect Lasagna
- Use a mandolin to cut the zucchini: When cutting zucchini for lasagna, you want to cut them into long thin strips so that they will resemble the texture and look of pasta noodles. You can use either a spiralizer , mandolin or a vegetable peeler to get them into the wider ribbons which resembles the lasagna pasta more.
- Salt and roast zucchini: Roast the zucchini strips in the oven for 12 minutes. This helps to remove some moisture from the zucchini to prevent soggy lasagna.
- Make ahead: To make this lasagna recipe ahead of time, you can cook the meat sauce and prep the zucchini noodles in advance and store separately or store together in a casserole dish.
Storage Instructions
How to store leftovers
Allow the lasagna to cool 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.
Can you freeze lasagna?
Yes! Wrap the casserole dish tightly with one layer of plastic wrap followed by another layer of aluminium foil. You can also cut the lasagna up into individual portions and store into an airtight container in the freezer for up to 3 months.
How to reheat
When you’re ready to reheat, remove 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.
More Zucchini Recipes You Might Like:
Keto Zucchini Noodles with Meatballs and Tomato Sauce
This Zucchini Lasagna is a no noodle lasagna made with ribbons of fresh zucchini noodles instead of pasta for the ultimate healthy comfort food! A healthy lightened up Italian-inspired dish made 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.
- 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 Plate, Beyond Meat, Lightlife, Gardein, 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
- 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
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
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.)
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.
- For the ricotta mixture: In a medium bowl, stir together the ricotta, parmesan and egg. Season with salt and pepper.
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.
- 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.
- Garnish with some freshly chopped basil, parsley, freshly cracked black pepper, shredded parmesan and a few whole basil leaves. Cut into slices and enjoy.
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.
Did you try this recipe?
Leave a Comment