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Laughing Spatula / Recipe Index / Casseroles / Zucchini Lasagna- No Fuss Recipe

Zucchini Lasagna- No Fuss Recipe

By Kathi & Rachel

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  Zucchini Lasagna!   Zucchini strips replace lasagna noodles for a low carb take on an old Italian classic.This no fuss recipe is simple easy, and combines whole ingredients for a healthier dinner your family will love.  

zucchini lasagna in a 9 x 13 baking dish

 

Zucchini lasagna is the same as traditional lasagna- layers of zucchini ‘noodles’, meat sauce with marinara, ricotta cheese, and mozzarella. The only difference is this version is low carb because it has no pasta in it.It’s a win-win! I did not miss the noodles because the flavor is so good.  In fact we liked it better than traditional lasagna.  So much lighter!

 

Let’s get started! First off- preheat your oven to 375 degrees farenheit.

Step 1: Cut ends off of zucchini after washing, and using a mandolin slicer (preferably with safety glove or safety attachment!) slice lengthwise into slices.   We recommend using mandolin slicer on 3mm.   If you don’t have a mandolin- fear not! You can use a potato peeler (though the slices won’t be as large and it will take longer) or you can just slice them by hand.

Lay the slices on a paper towel and sprinkle lightly with salt.  This will draw out some extra moisture and make your lasagna far less watery.  Let them sit while you start the easy sauce.

sliced zucchini on paper towels to drain

 

Step 2: Brown the Turkey Sausage in a skillet with 1 diced onion, and 2 tbsp olive oil.  Once meat is fully cooked, add 24 ounces of marinara sauce  Set aside and allow to cool a bit.

Blot a dry paper towel over the zucchini to absorb any accumulated moisture.

Step 3: Mix 2 eggs with 15 ounces of ricotta cheese a pinch of salt and nutmeg. Set aside.  NOTE: Adding  2 eggs to the ricotta helps keep it stable and thick throughout baking creating  layers of flavor.

Step 4:  How to assemble Zucchini Lasagna.

  1. Meat Sauce
  2. Zucchini 
  3. Ricotta Mixture
  4. Shredded Mozzarella
  5. Repeat for one more layer, and end with a final top layer of zucchini noodles and shredded mozzarella on top.

Layer zucchini lasagna

 

Step 5: Cover with foil. Bake your noodle free zucchini lasagna at 375 degrees farenheit for 30 minutes.  Remove the foil and bake for an additional 10 to 15 minutes.  

PRO TIP: Broil the top for a few minutes if desired for additional color.

zucchini lasagna served

 

Tips to make the best Zucchini Lasagna!

  • What kind of pan did you use?
    • I use a 9×13 porcelain casserole dish. This one here, to be precise!
  • What kind of mandolin do you use?
    • I use this Mandolin Slicer. It comes with safety gloves. PLEASE use safety gloves or a guard if you are using a mandolin for ANYTHING. They are dangerous and can do serious damage to your fingers. 
  • What other meat can I use?
    • We love Turkey Sausage as it imparts so much flavor into the sauce but ground chicken, turkey or beef will work as well
  • What kind of marinara sauce did you use?
    • Rao’s is our favorite but we use Barilla as well.  Just make sure it’s Marinara, no addtional meat or herb flavorings as that will change the taste profile quite a bit.
  • How can I make this vegetarian?
    • Substitute diced mushrooms in place of the meet. We recomment Portabella or Baby Bella for a meaty taste.
  • How do I store leftovers and can this be frozen?
  •    Store any leftovers in the refrigerator for up to 3 days.  Freeze for up to 3 months.  We prefer reheating in an oven at 350 degrees for 25 minutes.

zucchini lasagna in a white casserole dish with a spoon coming out of it

 

  • What other recipes with Zucchini do you suggest?
    • Zucchini Noodles with Shrimp
    • Savory Zucchini Bread 
    • Rich Chocolate Zucchini Bread 
  • What other low carb dinners do you recommend?
    • Crunchy Thai Chicken Salad
    • Grilled Mahi with Avocado and Corn Salad
    • 30 Minute Lemon Shrimp and Asparagus Packets
    • Sheet Pan Sausage and Veggies
    • Chili Lime Chicken Burgers with Avocado Salsa
    • Classic Salisbury Steak

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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LET’s EAT!

Kathi and Rachel

Zucchini Lasagna

A delicious, low carb dinner that replaces regular noodles for zucchini noodles! Our recipe is no fuss, and only takes a few steps to make.
5 from 9 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 people
Author: Kathi & Rachel

Equipment

  • Mandolin
  • 9x13 Pan

Ingredients

  • 4 large zucchini sliced into strips with a mandolin or potato peeler
  • 2 tbsp salt to remove exess moisture- more may be needed
  • 1 tbsp olive oil
  • 1 lb ground turkey sausage or ground chicken, turkey or beef
  • 24 ounces marinara sauce
  • 1 cup diced white onion
  • 2 eggs
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella

Instructions

  • Preheat oven to 375 degrees.
  • Cut ends off of zucchini after washing, and using a mandolin (preferably with safety glove or safety attachment!) slice lengthwise into slices, about 3mm ) thick. Lay the zucchini strips on paper towels and sprinkle with salt. Allow to sit while you complete the next 2 steps (at least 15-20 minutes). Use a paper towel to dab the excess moisture from zucchini.
  • Cook turkey sausage in a skillet on medium high with diced onion, and 1 tbsp olive oil. Once meat is fully cooked, add 24 ounces of marinara sauce and heat through. Remove from heat.
  • Mix eggs, salt and nutmeg with ricotta cheese. Set aside
  • Layer:
    Meat Sauce
    Zucchini noodles
    Ricotta Mixture
    Shredded Mozzarella
    Repeat for one more layer, and end with a final top layer of zucchini noodles and shredded mozzarella on top.
  • Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Broil the top for extra color if desired.

Notes

 
-Zucchini Lasagna will by nature (zucchini is 95% water) be a little more 'watery' than you are used to. Allow it to cool for 10-15 minutes before serving to help.

Nutrition

Calories: 256kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 2389mg | Potassium: 788mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1147IU | Vitamin C: 36mg | Calcium: 298mg | Iron: 2mg

*Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate I earn a commission from qualifying purchases. This does not cost you any extra and helps keep the ovens running at the Laughing Spatula kitchens!

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Filed Under: Casseroles, Gluten Free, Healthy Recipes, Low Carb/KETO, Main Course Recipes, Most Popular Recipes

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Reader Interactions

Comments

  1. Elizabeth K. says

    February 26, 2024 at 10:30 am

    5 stars
    Cannot believe how tasty and filling this is with so few calories!! I thought it would be okay, but not great. I was wrong; it is great! Don’t miss the noodles or beef at all. A major gold star for sure!

    Reply
  2. Emily says

    September 5, 2023 at 11:45 am

    My daughters favorite

    Reply
  3. Alicia Sydney says

    October 28, 2021 at 8:47 pm

    5 stars
    Love this!!

    Reply
  4. Linda says

    August 19, 2020 at 7:02 am

    5 stars
    I used eggplant as one layer and zucchini as the other layer. Incredible!!
    And another tip for anyone who is watching their carbs – use a sugar free sauce and it becomes a much lower carb recipe.

    Reply
5 from 9 votes (6 ratings without comment)

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