Go Back
–+ servings
Close-up of a slice of zucchini lasagna with melted cheese and tomato sauce on a white plate.

Zucchini Lasagna

A low-carb alternative to traditional lasagna, using zucchini slices instead of pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Layers
  • 3 large zucchini sliced lengthwise into 1/4-inch strips
  • 1 tsp salt
For the Filling
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
For the Sauce
  • 2 cups marinara sauce

Equipment

  • 9x13 inch baking dish
  • Mandoline slicer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sprinkle zucchini slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
  3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, and garlic powder.
  4. Spread 1/2 cup marinara sauce in the bottom of a 9x13 inch baking dish.
  5. Layer zucchini slices over the sauce, then spread half the cheese mixture on top. Repeat layers, ending with marinara sauce.
  6. Bake for 45 minutes or until bubbly and golden.

Nutrition

Calories: 280kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 8mg

Notes

Let the lasagna rest for 10 minutes before slicing to set.

Tried this recipe?

Let us know how it was!