Whether trying to use up the garden produce or wanting to save on some carbs and calories this zucchini lasagna recipe is so delicious and pairs great with rosemary bread.
Whether you have a garden overflowing full of zucchini or just want to up your vegetable intake I have a super yummy recipe for you.
I absolutely love this zucchini lasagna recipe. It’s quick easy and just as satisfying and your traditional version but full of tons of veggies and no empty carbs.Jump to Recipe
How to Make Zucchini Lasagna
You can use your favorite lasagna recipe and just substitute zucchini “noodles” for the pasta or if you want to know what this is what I did for a 9 x13 pan.
- 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)
- 1lbs Italian Sausage (cooked).
Prep your sauce by cooking up the meat if you’re using some and mix with your favorite marinara sauce. Or use your favorite from scratch pasta sauce recipe.
How to Make Lasagna Noodles from Zucchini
Then make your noodles by shredding the zucchini with a potato peeler.
My niece loved doing this job I had to finish it at the end but she was a great helper.
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 mozerella and then 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.
Zucchini Lasagna Recipe
- 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.
And now you only have 50 more zuccs to use up ;)
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Aimee @like mother like daughter says
Yum! I have been wanting to try zucchini lasagna, and now I have a recipe for it! This looks so delicious!
yes I put it off so long and I think I actually prefer it this way, the hubby didn’t whine either ;)
Becky @ Utah Sweet Savings says
Yummo!!! Love me some zucchini lasagna! It is my fav!
thanks so much for turning me on to it I really love it
This looks absolutely delicious! I think we are going to have to try it in our house and your nieces dress is absolutely darling!
i think you’ll love it. and yes that dress came back with my mom from thailand they are so stinking cute I kinda want to copy them
This looks SO good and simple! I’ve been looking for a zuccini lasagna recipe that doesnt have like 1000 ingredients! Thanks for sharing! (and really great pics as always!)
I’m so with you I don’t do recipes with tons of ingredients
Marci @ Stone Cottage Adventures says
Thanks for a great recipe idea! We are currently harvesting all kinds of squash and this would definitely help us use some! -Marci @ Stone Cottage Adventures
That looks DELICIOUS!!! I made a zucchini lasagna several months back and it was phenomenal! I loved knowing that it was super low carb AND it was extremely tasty! Thanks for sharing :)
This looks absolutely delicious, definitely something I’m going to have to try. I’ve used a lot of eggplant and spaghetti squash in traditionally pasta-centered dishes, but never zucchini. I can’t wait to start experimenting with it.
I love that everyone is posting their yummy zucchini recipes! I do have to confess that i never had zucchini lasagna before! I’m going to have to try your recipe :)! Pinning it for later!
Yumo! I just made cauliflower lasagna but I definitely need to try this out! Thanks for sharing! Stop by my Friday’s Five Features and link up this post (and others)! http://diy-vintage-chic.blogspot.com
oooh cauliflower lasagna sounds interesting too I may have to try that.
Parrish (Life With The Crust Cut Off) says
This looks awesome!!! We would love it if you would link up at our linky party:
Live every Wednesday to Sunday.
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
Diana Rambles says
We’ve done this with thicker grilled strips of zucchini, but I’d like to try this version.
I roast the zucchini in the oven first. This takes care of the extra water and gives it an extra boost of flavor. Just cut back on baking time by 15minutes
Oh thanks for the tip!
Linda Wilmarth says
HI! I finally tried this recipe last week. Hubby and I loved it. It tasted better reheated. I ate it for a whole week. Being a diabetic is hard work and recipes like this makes my life a lot easier. Thanks for sharing!
Oh I love hearing this!
I need to try this. It doesn’t really look any harder than the traditional version and so much more nutritious. Great recipe!
Totally not any harder!
You can salt the zucchini noodles and they will weep. Then dry them off with paper towels before assembling your lasagna. Works great and doesn’t take any extra time. I have decided I like lasagna better this way! :)
Yes, I cut my zucchini in slices, then salt them and leave in a strainer for 6 hrs or overnight. Much more like lasagna noodles. Not watery, and holds its shape when cut.