Pasta-Free Zucchini Lasagna

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Zucchini Lasagna is pasta free, yet delicious and rich. This is the perfect low-carb, gluten-free lasagna and a great way to sneak in extra veggies.

our traditional recipes The most amazing lasagna It’s a popular treat with our friends and family whenever we serve it. This Zucchini Lasagna is a great low-carb, gluten-free and light option. Zucchini is a nutrient-dense food and a super healthy alternative to pasta in traditional lasagna. It’s also a delicious way to work in more vegetables. Just be sure to invite friends when you make this dish because it’s a hit!

Can zucchini get soggy?

Zucchini has a lot of water, so be sure to follow the pickling procedure when cleaning. This helps remove some of the moisture.

Does the zucchini make it taste different?

Zucchini has a mild zucchini flavor that pairs well with Italian-inspired dishes. It complements the bold flavors of the spices, sausage, and cheese just enough so that the zucchini itself is barely noticeable.

Can I make this into vegan zucchini lasagna?

Yes. The Italian sausage and ground beef can be completely omitted from this dish to make it vegetarian. Instead of browning the sausage and beef, just sauté the onion in 1 tablespoon of olive oil for a few minutes. You can even use meat substitutes like tofu or jackfruit.

Aerial view of zucchini lasagna in a cooking plate.

IIf you liked this recipe, you might be interested in these other lasagna recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Aerial view of zucchini lasagna in a cooking plate.

Zucchini Lasagna is pasta free, yet delicious and rich. This is the perfect low-carb, gluten-free lasagna and a great way to sneak in extra veggies.

Preparation time 45 minute

cooking time 50 minute

total time 1 Hour 35 minute

raw material


  • 1 pound Sweet Italian Sausage
  • 1 pound lean beef
  • 1 big white onion minced
  • 5 clove garlic minced
  • 1 28 oz cans crushed tomatoes
  • 2 6 oz can tomato paste
  • 1 15 oz can tomato paste
  • 1/2 cup chicken soup
  • 2 tablespoon White sugar
  • 1/2 cup chopped fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon grated oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper powder
  • 1/4 cup chopped fresh parsley Divided into

Zucchini and Cheese

  • 3 big zucchini
  • 1 pound shredded mozzarella cheese
  • 1 cup Freshly grated Parmesan cheese

Ricotta Strata

  • 30 ounce ricotta cheese
  • 1 big Egg
  • 2 tablespoon fresh parsley Chopped
  • 1/2 teaspoon Salt
  • 1/8 teaspoon nutmeg powder


  • In a large saucepan over medium heat, add the ground sausage and ground beef. Break the meat into small pieces with a spoon. Add onion and garlic and cook until meat is fully browned, stirring constantly. Add sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in the crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer until ready to assemble lasagna.

  • Meanwhile, slice zucchini lengthwise into 1/8-inch thick strips. Place zucchini in a large colander. Sprinkle with salt to draw out moisture. Rinse and pat dry.

  • In a mixing bowl, combine the ricotta with the eggs, parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble the lasagna.

  • Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.

  • To assemble, spread about 1 cup of the bolognese sauce in the bottom of the prepared pan. Top with a layer of zucchini noodles to cover the bottom of the pan. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella cheese. Spoon 1 1/2 cups of the ragu over the mozzarella, then sprinkle with 1/4 cup of the Parmesan cheese. Repeat layering two more times to create three full layers. Finally, place the last layer of zucchini and top with 1 cup of the meat sauce to cover the zucchini. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

  • Bake in the preheated oven for 50 minutes, until the cheese is bubbly and browned. Serve hot. Let stand for 10 minutes before slicing.

Calories: 548kcal | carbohydrate: 12G | protein: 40G | fat: 38G | Saturated fat: 20G | cholesterol: 153mg | sodium: 1114mg | Potassium: 666mg | fiber: 2G | sugar: 6G | Vitamin A: 1870unit | Vitamin C: 25.4mg | calcium: 621mg | iron: 3.2mg