“No Pasta” Three Cheese Zucchini Lasagna
This zucchini lasagna recipe is literally lasagna without the pasta. It’s sheets of zucchini rather than lasagna pasta. The result is a delicious casserole that’s low carb and amazing.

Zucchini Lasagna Recipe (Low Carb)
Summer of 2014 was a crazy zucchini year with 30 recipes we developed and we still have have 23 to share. Another zucchini recipe? Sure, why not. It’s such a versatile vegetable and it doesn’t hurt to add more veggies to our daily menu! A few months ago during lunch on-set everyone was talking about their favorite foods. It was a fun round of conversations because everyone had different favorites and of course, they all revolved around comfort foods. One of the food stylists mentioned that she “loves”, meaning all in caps “LOVES”, lasagna. We all had a moment of silence, followed by a unanimous “yes!”. It was quite a bonding moment when we all agreed (and almost forgot about), this favorite comfort food.
Video: Recipe for Low Carb Zucchini Lasagna (2 techniques)
Replacing Pasta for Lasagna Slices
It was great that the topic of lasagnas came up because back on our 2014 zucchini project, we made this zucchini “no pasta” enchilada and it was a huge hit. What makes this less calorie and lower carb compared to traditional lasagna is that we didn’t use any lasagna pasta. Instead, we sliced the zucchini very thin length-wise and broiled them. Then we use those to replace the “pasta” in layering. Trust us, you really don’t miss all the pasta layers and will probably be glad to have some less carbs if you’re a double or triple-serving type of person. The only thing different with using the zucchini slices to replace the pasta in this zucchini lasagna is that you’ll have more water-release from the zucchini.
Make Ahead and Perfect for Leftovers
You can easily make a batch of this the night before and heat it up the next day before serving. We made this zucchini lasagna dish again the next day for the crew and everyone loved it. They couldn’t believe that there was no pasta and best of all, it was lower in carbs and just as satisfying. We were obsessed and also made a enchilada version of this using the zucchini instead of tortillas. We’ll be posting the zucchini enchilada recipe soon!
How to Make No Noodle Zucchini Lasagna Recipe
Technique #1: Raw zucchini slices releases more water, but still delicious
Also, the texture of zucchini lasagna is more firm with a nice “bite”
After cooling, you can drain some of the excess zucchini-water.
Cheesy and delicious zucchini lasagna
Technique #2: Pre-broil or pan sear zucchini to release some moisture before baking
Make it pretty with criss-cross zucchini top layer
Adjust baking time a bit shorter so zucchini doesn’t become too mushy. Some moisture from zucchini will release but not as much as using raw zucchini. Overall textures of the zucchini will be slightly softer, so don’t over-bake.
Thanks to that awesome day in studio with all the stylists for reminding us how much we all love (but don’t eat often) lasagna. Now we need to make this zucchini lasagna again and serve beer on the side. Enjoy.
-diane and todd
Here’s some more great zucchini recipes Here. This recipe was originally published in 2016.
Three Cheese Zucchini Lasagna “No Pasta”
Ingredients
“Thick” Tomato Sauce Ingredients:
- 1 tablespoon (15 ml) olive oil
- 1 small onion , minced
- 4 large cloves garlic , minced
- 15 ounces (425 g) tomato sauce (about 2 cups)
- 6 ounces (170 g) tomato paste (about 2/3 cup)
- 1 teaspoon (5 ml) sugar
- ¼ teaspoon (1.25 ml) dried thyme leaves
- ¼ teaspoon (1.25 ml) dried basil leaves
- 2 teaspoons (10 ml) Worcestershire sauce
- kosher salt or sea salt, to taste
- fresh cracked black pepper , to taste
Lasagna ingredients:
- 4 pounds (1.81 kg) zucchini , sliced ¼-inch, used raw or (optional-broiled or pan seared to remove moisture-see head note)
- 1 ½ cups (370 g) ricotta (15oz or 425 grams)
- 4 ounces (113 g) shredded Parmigiano Reggiano cheese (1 cup)
- 1 large egg
- ¼ cup (60 ml) chopped Italian parsley leaves
- fresh cracked black pepper to taste
- 4 ounces (113 g) grated mozzarella (1 cup)
- 4 ounces (113 g) grated smoked gouda , cheddar, jack or any good melting cheese (1 cup)
- optional garnish of minced parsley or fresh cracked black pepper
For the Broiled Zucchini slices (optional)
- Zucchini
- Olive oil
- Kosher salt
- Fresh cracked black pepper
Instructions
If you are using Broiled Zucchini Option: (If using Raw Zucchini – skip down to Make the Tomato Sauce)
- Set the oven to broil at 500°F with the rack about 5-inches from the element (usually the second position down from the top).
- Lay the zucchini slices into single layers on baking sheet pans. (Do not line the baking sheet pans with wax paper or parchment. They will burn.) Lightly brush the zucchini slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side.
- One baking sheet pan at a time, broil for 8 minutes, or until lightly brown. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture. Repeat for remaining slices.
Make the Tomato Sauce
- Heat a saucepan over medium heat, add olive oil and then add onions and garlic. Cook until translucent, about one minute.
- Add tomato sauce, tomato paste, sugar, thyme, basil, Worcestershire sauce, salt and pepper. Simmer on low for about 15 minutes or until the sauce begins to thicken. Add additional salt or seasonings to taste. Remove from heat and allow to cool.
Assemble the Lasagna:
- Pre-heat oven to 400° F (205°C)
- In a bowl, combine the ricotta, Parmigiana Reggiano cheese, egg, parsley, and black pepper. Mix until evenly combined and then set aside.
- In a 3-quart baking dish (9-inch x 13-inch dish) add a very light layer of tomato sauce. Then layer ¼ of the zucchini slices into a single layer covering the base of the pan. Add 1/3 of the tomato sauce, 1/3 ricotta mixture, 1/3 mozzarella and 1/3 of your final cheese choice. Repeat with the layering, until you end with the last layer with zucchini and a little bit of cheese (you should have 4 zucchini layers, and 3 layers with the ricotta and tomato sauce combination).
- Bake in oven for 30-40 minutes or until lasagna is baked through and cheese is melted. Allow to cool, then serve warm. *Note: If using raw zucchini slices, it will take a little longer to bake compared to the pre-broiled zucchini slices.If there is excess water release, you can soak it up with a paper towel. Top with optional garnish and serve warm.
Video
Nutrition Information per Serving
Delicious Additions to This Low Carb Lasagna Recipe
Lasagna in any form or filling has to be up there on our list of comfort food favorites. It even holds high along side macaroni and cheese. What’s not to love about lasagna? They’re saucy, cheesy and perfect to fill with our favorite ingredients. The possibilities are endless when we can really start to think outside the basic fillings.
- How about adding layers of quinoa or couscous for some healthier options without all the meat and cheese? The quinoa would add a nice crunch to the casserole.
- Adding some healthy ground turkey would add additional protein and keep this zucchini casserole even healthier.
- Different types of cheeses like smoked gouda or smoked cheddar would be more flavorful
- Add some small chunks of chopped broccoli or cauliflower to make this a triple vegetable lasagna
- How can you not get hungry just thinking about lasagna now?
More Easy Recipes:
- Moist zucchini bread recipe with cream cheese-sour cream frosting
- Roast zucchini with cheese and herbs
- Pesto Chicken pasta salad
- Lemon pepper chicken
- More low carb zucchini recipes
Zucchini lasagna is a genius twist on a classic favorite.ย I love how well the zucchini layers go with the marinara sauce and cheese.ย
This is the perfect lasagna recipe for my keto diet. I love substituting pasta with zucchini. It’s just perfect.
This lasagna impressed me. I have made a low carb version before but found it to be to watery. I broiled the zucchini and it was PERFECT. I would highly recommend this recipe, only thing I added was crushed red pepper right before serving.
THANKS!
Hi Amaris! THANK YOU for the rec and for enjoying the recipe!
My wife fixed and it was absolutely amazing; can not wait to see the zucchini enchilada recipe. Please do not forget!
This looks lovely, my sister has cut out carbs and I’ve been struggling to think of things to cook for her when she visits so this fits the bill perfectly! I love the lattice top too ๐
I love lasagna. Perfect for my diet where I’ve eliminated most simple carbs like pasta.
That’s perfect ๐ Not so heavy meal and with my favorite zucchini!! ๐
Would you know the nutrition facts per serving. I usually log all my meals and this would be a great help.
Thanks
I’ve been thinking about making a lasagna with zucchini slices instead of pasta – but when I just can’t bring myself to exclude the few lasagna noodles I use in my easy and healthy ‘lasagna’…. Great timing on our part to compare recipes – I just posted my healthy version of lasagna on my blog, too (no eggs or ricotta, and packed with veggies, including zucchini!). Check it out! – Charlie, http://www.lemonbutterlove.com
Amazing idea for pasta. I can make it for my diet. That makes me really happy
Have you or anyone else tried sprinkling the sliced zucchini with salt and letting it sit for a bit before rinsing to remove excess water? I wonder if you would end up with a more al dente version like the raw with less water??
Really great idea to broil the zucchini first! This looks delicious ๐ xo
I absolutely love how you did a laytice top!