Flavorful Zucchini Lasagna No Noodles

Here’s my go-to zucchini lasagna recipe that skips the pasta entirely for a lighter, low-carb version of the Italian classic. It’s layered with fresh zucchini slices, rich meat sauce, and plenty of melted cheese – giving you all the comfort of traditional lasagna without the heavy noodles.

This dish has become a regular at our dinner table, especially during summer when zucchini is everywhere. I always make an extra pan to freeze for busy weeknights, and honestly, the leftovers might taste even better the next day.

What Kind of Zucchini Should I Use?

For lasagna, you’ll want to look for medium to large zucchini that are straight and uniform in shape – this makes it easier to get those perfect, even slices that mimic lasagna noodles. Try to pick zucchini that are about 8-9 inches long and 2-3 inches wide, which will give you the ideal size for layering. Fresh, firm zucchini work best here – avoid any that feel soft or have wrinkled skin, as these can get mushy when cooked. Before slicing, there’s no need to peel your zucchini, as the skin helps the slices hold their shape and adds a nice color to your dish.

Options for Substitutions

This low-carb lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Zucchini: You can use yellow summer squash instead of zucchini, or try eggplant slices (salt and drain them first to remove excess moisture). Just keep the slices the same thickness for even cooking.
• Ground meat: The recipe already offers several options, but you can also use ground chicken or pork. For vegetarians, chopped mushrooms or lentils make great meat alternatives too.
• Ricotta cheese: If you’re out of ricotta, try cottage cheese (drain and blend it first for a smoother texture) or a mix of soft tofu blended with a bit of lemon juice and salt for a dairy-free version.
• Marinara sauce: Any tomato-based pasta sauce works here. You can use crushed tomatoes mixed with Italian herbs if you’re in a pinch.
• Egg: The egg helps bind the ricotta layer, but you can skip it or use 2 tablespoons of cornstarch instead.
• Fennel seeds: These are optional, but if you want that flavor, ground fennel or Italian seasoning can work too.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini will leave you with a watery, soupy dish instead of the rich, layered lasagna you’re craving. To prevent this, salt your zucchini slices generously and let them sit for 15-20 minutes, then pat them thoroughly dry with paper towels before assembling. Another common mistake is slicing the zucchini too thick or too thin – aim for exactly 1/3 inch thickness, as thicker slices won’t cook properly and thinner ones will turn mushy. When layering your lasagna, avoid the temptation to oversaturate with marinara sauce, as zucchini releases additional moisture during cooking – use a lighter hand with the sauce than you would with traditional pasta lasagna, and make sure to let the finished dish rest for at least 10-15 minutes before serving to help it set properly.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with veggies and protein, you can keep the sides simple and light. A fresh arugula salad with lemon dressing makes a perfect partner, cutting through the richness of the cheese and meat. If you’re in the mood for bread (but still wanting to keep things low-carb), try some roasted garlic cauliflower bread or simple garlic butter mushrooms on the side. For a complete Italian-inspired meal, start with some antipasto skewers – just thread some olives, cherry tomatoes, and mozzarella balls onto small picks for an easy appetizer that everyone will love.

Storage Instructions

Keep Fresh: This zucchini lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just keep in mind that zucchini releases some water as it sits, so you might notice a bit of liquid at the bottom of your container.

Freeze: You can freeze this lasagna for up to 3 months! Let it cool completely, then wrap it well in plastic wrap and foil. I like to cut it into individual portions before freezing – it makes it super easy to grab just what you need for a quick meal.

Reheat: When you’re ready to eat, thaw frozen lasagna in the fridge overnight. Heat it in the oven at 350°F for about 20-25 minutes until warm throughout. If you’re in a hurry, the microwave works too – just heat individual portions for 2-3 minutes, though the texture might not be quite as nice as oven-heated.

Make Ahead: You can assemble this lasagna up to 24 hours before baking! Just cover it well with plastic wrap and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before popping it in the oven.

Preparation Time	20-30 minutes
Cooking Time	25-35 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 2 1/2 to 3 pounds zucchini (about 3 to 4 large, 9 inches long), sliced into 1/3-inch pieces (16-18 slices).
• Olive oil or olive oil spray
• Salt and black pepper
• 2 teaspoons olive oil
• 1 onion
• 4 to 6 garlic cloves
• 1/4 teaspoon fennel seeds (optional)
• 1 1/2 pounds ground meat (lamb, beef, turkey, or a vegan substitute like beyond meat or soy crumbles)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 3 cups marinara sauce, divided
• A pinch of red pepper flakes (optional)
• 8 basil leaves, torn
• 15 to 16 ounces ricotta cheese, whole milk
• 1 egg
• 1/8 teaspoon ground nutmeg

Step 1: Prepare and Roast the Zucchini

Preheat your oven to 425°F (220°C).

Slice the zucchini into 1/4-inch slices, aiming for 16-18 good slices.

Line a sheet pan with parchment paper, place the zucchini slices on it, spray or brush them with olive oil, and sprinkle with salt and pepper.

Roast in the hot oven for approximately 20 minutes, or until fork-tender.

Alternatively, for an extra depth of flavor, grill the zucchini over medium-high heat until tender.

Once cooked, set aside.

Step 2: Cook the Meat Sauce

In a large saucepan or skillet, heat a little oil over medium-high heat and sauté the onion, garlic, and optional fennel seeds for 1-2 minutes.

Add the ground meat (or vegan meat) and lower the heat to medium.

Break the meat apart with a metal spatula until it is completely crumbled and cooked through, about 8-10 minutes.

Vegan meat will cook much faster.

Drain any excess fat, then return the meat to the pan.

Season with salt, pepper, oregano, and add 2 cups of marinara sauce.

Stir well, cover, and bring to a gentle simmer until heated through.

Stir in torn basil leaves for added freshness.

Step 3: Mix the Ricotta Topping

In a medium bowl, combine the ricotta cheese with the egg and a pinch of nutmeg.

Mix until well blended.

This will form a creamy layer in your dish.

Step 4: Assemble the Dish

Grease a 9 x 13-inch baking dish.

Pour 1/2 cup of marinara sauce to lightly coat the bottom.

Arrange 8-9 slices of zucchini, saving the most uniform slices for the top layer.

Pour the meat sauce evenly over the zucchini layer.

Spoon the ricotta mixture over the meat sauce, spreading it around to form a layer.

Sprinkle with 1/4 cup of grated pecorino cheese.

Place the remaining zucchini slices on top, then cover with the remaining 1/2 cup of marinara sauce, spreading it into a thin layer.

Dust with the remaining pecorino cheese for a cheesy finish.

Step 5: Bake the Zucchini Dish

Wipe the edges of the pan to ensure a clean presentation.

Cover the dish with foil and bake in the preheated oven at 425°F (220°C) for 20 minutes.

Remove the foil and continue baking for an additional 5-10 minutes, until the top becomes golden and bubbling.

Allow the dish to cool slightly before serving, and enjoy your delicious zucchini creation!