Go Back
World' yummiest zucchini lasagna - Rae Gun Ramblings

Zucchini Lasagna Recipe

Course Main Course
Skip the empty carbs of pasta and make this super yummy zucchini lasagna recipe. Just as satisfying as the traditional version but way healthier.


  • 1 giant zucchini or 3-4 large grocery store sized ones
  • 1 pint ricotta cheese
  • 1-2 jars marinara sauce depending on size and how saucy you like things
  • 1 lbs Italian Sausage cooked.


  • Prep your sauce by cooking up the meat if you’re using some and mix with your favorite marinara sauce.
  • Then make your noodles by shredding the zucchini with a potato peeler.
  • Then starting with a layer of sauce, then a layer (about 2 pieces thick) of zuccini noodles, then a layer of ricotta.
  • Repeat until your pan is full an you’re out of ingredients making sure to finish with a layer of sauce. I used about 3 full layers of each.
  • Throw on a layer of shredded mozzarella
  • bake at 400 for about an hour or until the zucchini is cooked through and tender.
  • Let sit for a few minutes before serving.


When you serve it you will notice that the zucchini will give off some water. I usually just sop some up with a paper towel when I plate it. It still tastes super yummy and holds it’s shape. Hope you like it.
Love this recipe?Follow @RaeGunRamblings or tag #RaeGunRamblings!