Best Zucchini Lasagna [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 8 reviews

Zucchini Lasagna is a delicious recipe that is also low carb, Keto and gluten-free. Made with zucchini instead of pasta, and loaded with vegetables, which is also healthier than traditional lasagna. This is an easy recipe to make and it can be assembled is less than 30 minutes. Great for friends and family, and even kids will enjoy this version.

You can even modify the recipe by serving Meatball Zucchini Boats. We also like using zucchini in desserts, and we have the perfect Blueberry Zucchini Poke Cake for dessert lovers and this Chocolate Zucchini Bread.

Zucchini Lasagna

Homemade Zucchini Lasagna Recipe

Zucchini Lasagna is really a fun and easy to make dish. You don’t need to be a professional chef in order to let your friends and family enjoy some fancy lasagna. The great thing about this recipe is that you can make a vegetarian version with ease if needed. For the vegetarian version, simply skip the meat in the meal. With this recipe, children won’t even know that they are eating vegetables!

A tip that you should remember is that the zucchini is watery. This is why for best results if you have time, grilling or roasting the zucchini first before you start making the Zucchini Lasagna would make a big difference.

You can use a regular grill pan or simple roast in the oven. This will also give a much better taste to the lasagna. With this healthier lasagna, you will not be missing the traditional pasta. Also, you have the best of both worlds, as the dish tastes great and is very healthy.

What is the main secret to the best Zucchini Lasagna?

  • What is making this lasagna different, healthier and tastier? The zucchini of course. You are replacing the pasta with zucchini. You are just cutting it into long slices that are thick enough. Using fresh vegetables will give the lasagna a much better taste.
  • The other secret to our recipe is using fresh produce and a combination of cheeses.
  • The third secret is that you should let the meal rest for 10-15 minutes before serving it. It tastes even better the next day.

Zucchini Lasagna

How long do you bake Zucchini Lasagna?

The general rule is that you should bake the zucchini lasagna for about one hour. However, if you are making a larger batch for a huge family, you need to make sure that you are baking it for a longer time.

You will know that the lasagna is cooked when the sauce on top is getting darker. However, be careful about cooking it for too long as it might burn at the bottom of the pan.

How to prepare the zucchini before using it in the lasagna?

You should slice the zucchini in 1/8-inch slices. But, because they are watery, it is best to grill or roast them first. Using your grilling pan is a great option. Grilling it on both ends will ensure that most moisture will get removed.

After grilling, you should put the zucchini slices on a paper towel to remove as much moisture as possible before you start using it to build your lasagna. If you skip this step, your lasagna will be a bit watery, but it will still taste good.

How do you roast zucchini for lasagna?

  • Slice the zucchini in about 1/8-inch slices, then splash with some olive oil, salt, and pepper.
  • Arrange the zucchini uniformly in a large baking pan, and put in the oven at 425 degrees F.
  • Roast for about 12-14 minutes, or until tender.

Zucchini Lasagna

Can you make a healthier zucchini lasagna as well?

Yes, it is possible to make healthier zucchini lasagna. You should use leaner ground beef, or substitute the beef with chicken or other leaner meats. For the vegetarian version,  I recommend using tofu, beans, or some extra veggies. I usually go for a mix of bell peppers, mushroom, and spinach.

Does zucchini lasagna freeze well?

Yes, the zucchini lasagna freezes really well. You can prepare the lasagna in advance and freeze it. Then, you should just put it back into the oven to defrost and to make it warm again.

The secret here is that you should prepare the meal, and make sure that you are freezing it in a container that will be oven safe. Otherwise, you might have a problem with defrosting and heating it up again. Best to freeze it up to three months.

Zucchini Lasagna Slice

Save Recipe
5 from 8 reviews

Zucchini Lasagna

Author: Catalina Castravet Serves: 12 servings
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins

Ingredients

Beef Mixture:

Cheese Mixture:

Topping:

Instructions

Cooking the Zucchini:

Cooking the Beef Mixture:

Prepare Cheese Mixture:

Assemble Lasagna:

Bake:

Serve:

Nutrition information

Calories: 340 Carbohydrates: 7 Protein: 27 Fat: 22 Saturated Fat: 10 Cholesterol: 83 Sodium: 675 Potassium: 551 Fiber: 2 Sugar: 4 Vitamin A: 1265 Vitamin C: 18.7 Calcium: 579 Iron: 2.3
Save Recipe
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Best Zucchini Lasagna

Get free recipes to your inbox!

Comments

Leave a reply

Jeanette

Lasagna is a favorite of mine and I am always looking for another recipe. I can't wait to try it!

Reply

Melissa Chapman

I would love to make this with vegan cheese and it would be a real treat fo our family. I never thought you could make lasagna without pasta but this is a great idea.

Reply

Candy

I will have to remember this when the garden is over run with zucchini. Hope it freezes well. 

Reply

Amber Myers

I must give this a try! It sounds and looks tasty. I have never had a lasagna like this before.

Reply

Sarah Bailey

There is nothing like a good lasagna and this one sounds delicious - love the addition of zucchini! Definitely something I would give a try.

Reply

Pam

This looks really good! I never know what to make with zucchini when I have it around.

Reply

Beth

I'm going to try and make this next weekend. We are shifting towards a plant-based diet, so I'll skip the meat and use vegan cheese.

Reply

Lisa Martin

I love zucchini lasagna! But I never end up roasting them long enough so it tends to be a tad watery. I'll try roasting longer next time. Thanks for your recipe, can't wait to try it, it sounds great!

Reply

Gervin Khan

You just made my day, Lasagna is my all time favorite and comfort food. You've done a great job with this recipe and the additional twist is really great innovation.

Reply

Emily

Oh wow, this looks so good! I like lasagna, it is always a big hit in my house. The idea of adding zucchini to it sounds amazing! I definitely want to give it a try.

Reply

Alyssa

Yum!!! This sounds soooo delicious! I love zucchini and I love that this makes one of my favorite foods a little more healthy. :)

Reply

Brandy

I've been wondering about new ways to put vegetables into my meals, I'll have to give this recipe a try for sure.

Reply

KIM CROISANT

Well, it sure looks like the BEST ZUCCHINI LASAGNA RECIPE. I'm pinning it right now!

Reply

Marysa

This looks like a great alternative to using noodles in lasagna. It sounds delicious! I am going to have to give this a try. Thanks for sharing your recipe.

Reply

Lynndee

OMG! That looks so good. I love lasagna and zucchini, but I've never had zucchini lasagna before. I can't wait to try your recipe.

Reply

Shannon Gurnee

I love zucchini and I love lasagna and this looks like a delicious recipe. I would really like to try making this for our family sometime.

Reply

Terri Beavers

OMG this sounds so good! I've never had zucchini lasagna, but I will be making this for dinner this week. I know it will be a fight with my boys to eat it but we will try it. Thank you for sharing the recipe.

Reply

Crystal

Made this for dinner tonight at mi in-laws. Substituted cottage cheese for the ricotta. The whole family loved it. Toddler and husband included. Will defiantly be making it again. Took the time to bake the zucchini before. 

Reply

Janet

Adjusted for what I had on hand. Used pepperoni for meat... lower carb.

Reply

Sabrina

Omg yummmy looks so good! Making it tmrw! Just a quick question are the nutrition facts for the whole lasagna or for a serving size.

Reply

per serving size :)

Reply

Jill Visser

This is fabulous! I made it for company last night and both asked for the recipe. I did add some spices to the meat mixture while cooking. I also substituted the pepper jack cheese for italian blend cheese. Next time, I will add mushrooms too. Sooooo good!!

Reply

Thank you for your review. Happy you loved it!

Reply

Jill Visser

Super great recipe! Company loved it and asked for the recipe.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.