Delicious lasagna made with zucchini instead of pasta! They're gluten-free, low carb and vegetarian. Great dinner idea! Recipe on
5 from 1 vote

Zucchini Lasagna {Vegetarian +Gluten Free + Grain-free}

Course Main Course
Cuisine American, Italian
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 441 kcal


  • 2 tablespoons olive oil
  • 1 small sweet onion diced
  • 3 garlic cloves minced
  • 28 oz. - 800 g canned diced tomatoes
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh basil
  • 3/4 teaspoon sea salt
  • 3 large zucchini cut into 1/8 inch strips (see notes)
  • sea salt to taste
  • 1 1/2 cup part-skim ricotta
  • 1 large egg
  • 1/4 cup grated parmesan
  • 16 oz. - 450 g mozzarella sliced
  • Freshly ground pepper to taste.


  1. Preheat oven to 375F / 190 C degrees. Grease a 9x13 inch pan, set aside.
  2. In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
  3. In the meantime, lay out sliced zucchini on a cutting board or surface. Salt the zucchini and set aside for 10 minutes until it starts to create moisture. Use a paper towel to dry zucchini and set aside.
  4. To parbake zucchini: lay out zucchini strips in one even layer in 9x13 dish, bake for 5-7 minutes or until it begins to soften and become tender, then set aside. Repeat in batches until all zucchini is parbaked.
  5. In a small mixing bowl, whisk together ricotta, parmesan and egg. Mix until well combined.
  6. Using the same 9x13 dish from before, begin layering lasagna: Spread about 1/2 cup tomato sauce evenly over the bottom, layer zucchini strips to cover, spread 1/2 cup ricotta mixture overtop, then layer mozzarella cheese slices. Repeat the same layers ending with mozzarella on the top layer. Sprinkle with sea salt and freshly ground pepper. Cover with foil, then bake for 30 minutes. Remove foil, drain excess liquid in your sink (making sure the lasagne don't tip over!), bake an additional 20 minutes or until browned and bubbling. Set aside to cool for 10-15 minutes before serving.

Recipe Notes

*To cut the zucchini, I highly recommend you use a mandoline slicer like this one. It will save you a LOT of time and effort, and you're guaranteed to have even, thin stripes.

Nutrition Facts
Zucchini Lasagna {Vegetarian +Gluten Free + Grain-free}
Amount Per Serving (1 g)
Calories 441 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 109mg 36%
Sodium 1117mg 47%
Potassium 720mg 21%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 9g
Protein 29g 58%
Vitamin A 24.5%
Vitamin C 43%
Calcium 67.2%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.