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It’s a delicious Zucchini Lasagna is a no noodles lasagna that is made using strips filled with fresh zucchini noodles instead of pasta to make your ultimate comfort food that is healthy! An Italian-inspired, healthy and light dish that is made without dairy, using the vegan cheese mozzarella as well as ricotta cheeses encased with a delicious tomato sauce. Gluten-free, grain-free, low keto, and carbs with alternatives for vegan, dairy-free as well as Whole30, paleo and Paleo. perfect for summertime dinners.
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Healthy Zucchini Lasagna
Looking for a delicious and healthy dish to make use of the garden’s summer zucchini? It’s here! Zucchini Lasagna has all the wonderful flavors of traditional lasagna but makes use of zucchini noodles instead of lasagna noodles, making it ideal to use if you’re looking for an unprocessed and grain-free alternative to the flour pasta. It’s also full of flavor and packed with fresh herbs, zucchini tomatoes, dairy-free parmesan as well as ricotta, and more!
This lasagna made with no noodles is not just family-friendly and child-friendly, it’s Gluten-free, grain-free! Additionally, it’s keto-friendly, low-carb dairy-free, and easily be Whole30, paleo, or vegan by making just some simple changes!
- ZucchiniThe main ingredient in this dish. It’s necessary to have 3 zucchini , cut in thin pieces.
- Garlic Minced
- Onion Diced
- Ground turkey It is also possible to make use of ground beef Italian sausages, ground chicken or sausage. To make this lasagna zucchini vegan, you could remove it or substitute with a plant-based protein of your choice like Noble Plate, Beyond Meat, Lightlife, Gardein, or make your own meatless crumble.
- tomato paste To give an additional taste boost.
- Salt: To taste.
- Black pepper: To taste.
Dry Italian seasoning
- Tomatoes diced: The canned or fresh variety are equally good. You could also make use of crushed tomatoes if do not have them on hand in the kitchen.
- tomato sauceHomemade or canned.
- Parsley along with Basil:Fresh herbs are the most effective way to highlight the flavors of this Italian-inspired dish.
- Vegan Ricotta cheese: We like Kite Hill Almond Milk Ricotta. Substitute regular ricotta with cottage cheese without fat if it is dairy-free, or substitute with cashew-based cheese for Whole30 or the paleo zucchini lasagna.
- Grated vegan parmesan: We like Violife Parmesan Style. Substitute regular parmesan when dairy-free is not an option or nutritional yeast for paleo or Whole30.
- Vegan Mozzarella cheese: Shredded. We like Violife Mozzarella or Miyokos Vegan Mozz. Substitute regular mozzarella, if dairy-free, or substitute cashew-based cheeses for paleo or Whole30.
- Egg: You’ll require one large egg that is at the room temperature. Alternate using a flax egg, or an egg substitute to make the plant-based.
- Salt: To taste.
- Black pepper: To taste.
How do you make Zucchini Lasagna?
- Preparing for baking: Preheat the oven to 400 F. Prepare an oven sheet large by using parchment.
- Cut the zucchini lengthwise. Cut the zucchini lengthwise into 1/8″ thin slices with a mandolin or a sharp knife. Place them in an even layer on the baking sheet. Sprinkle with salt. Roast at a low temperature for about 12 mins. (This will help to eliminate some of the moisture off the zucchini. )
- Make the meat-sauce. In the meantime you heat the oil in an enormous pot or pan on moderate temperature. Add the onions, and sauté for three minutes. Add the garlic, and cook for another 2 to 3 minutes and until they appear soft and aromatic. Incorporate the ground turkey and cook until golden, using a spatula or wooden spoon to break up. Incorporate the tomato puree, and spice with salt black pepper, salt as well as Italian seasoning. Add the tomato sauce as well as crushed tomatoes. Bring to a simmer, then lower the heat to simmer, covered for 20-30 mins, and until sauce has become thicker and decreased. Add more seasonings when needed.
Make the ricotta mix:
A medium-sized bowl mix the ricotta, eggs, and parmesan. Add salt and pepper to taste.
- Assemble: Spread 1 cup of tomato sauce on the base of the 9×13 inch casserole dish. Lay one layer of zucchini slices in a uniform manner on the top of the sauce for pasta. Pour 1/3 sauce over the zucchini slices. Next, evenly distribute 1/3 of the Ricotta mixture over the sauce. Sprinkle generously on 1/3 mozzarella grated as well as 1/3 of chopped basil and chopped parsley.
- Keep Layering Continue this layering process until all zucchini pieces are gone. Then, finish with the grated mozzarella , chopped basil and parsley.
- Cook The lasagna pan: Cover it with foil. Place the lasagna pan into the oven to bake in the oven for about 30 minutes. Remove the foil and bake the lasagna for another 10-15 minutes. Broil for about a minute depending on the time needed for a nice golden-looking top.
- Garnish and serve: Sprinkle with freshly chopped basil Parsley freshly crushed black pepper shredded parmesan , and some whole basil leaves. Slice into slices and then enjoy.
Tips and Tricks for the Perfect Lasagna
- Make use of a mandolin for cutting your zucchiniWhen making zucchini for lasagna, you need make them long, thin strips to be akin to the texture and appearance that pasta pasta. You can employ mandolin, a spiralizer as well as a peeler for vegetables make them into wider ribbons, which will resemble lasagna noodles more.
- Roast zucchini and salt: Cook zucchini slices by baking them in the oven, for about 12 minutes. This will help remove water from zucchini and make sure that lasagna isn’t too dry.
- Do the prep: To make this lasagna recipe ahead of time, prepare the meat sauce and then prepare the zucchini noodles ahead of time and store them separately, or in an oven-proof dish.
How do I keep leftovers
Let the lasagna cool completely, then cover the dish with foil or plastic wrap and then refrigerate. The lasagna will last inside an airtight container three days or more when stored in the refrigerator.
Can you freeze lasagna?
Yes! Cover the casserole dish using a piece of plastic wrap and then followed by a second layer of aluminum foil. You could also slice the lasagna into small portions and store in an airtight container that can be kept in the freezer for upto 3 months.
How to reheat HTML0?
Once you’re ready to heat the dish, remove it from the freezer and sprinkle a extra cheese to the top. Preheat the oven at 375F and then cover your casserole with foil, and cook for between 40 and 45 minutes.
More Zucchini Recipes You Might Like:
Keto Zucchini Noodles topped with Meatballs along with Tomato Sauce
Zucchini Noodle Lasagna
The Zucchini Lasagna is a no pasta lasagna made from strips made of zucchini noodles instead of pasta to make your ultimate comfort food that is healthy! Healthy and lightened-up Italian-inspired dish that is made without dairy, using the vegan cheese mozzarella as well as ricotta cheeses, all encased with a delicious tomato sauce. Gluten-free, grain-free and gluten-free. Low carb, keto and with options for vegan, dairy-free Paleo, Whole30 and paleo. It’s ideal for summertime dinners.
Class: The Main Course
Cuisine: American, Italian
Keyword: healthy dinner, healthy lasagna, keto, keto dinner, low carb lasagna, zoodles recipe, zucchini
Serves: 10 servings
Calories: 368 kcal
- 4 large zucchini
- 3 cloves of garlic minced
- 1 small onion diced
- 2 pounds of ground turkey , or your preferred ground meat. If you want to make this lasagna vegan it is possible to cut it out, or substitute it with your preferred protein from plants like Noble Plate, Beyond Meat, Lightlife, Gardein, or make your own meatless crumble.
- 3 tablespoons tomato paste
- Black pepper and salt according to your taste
- 1 teaspoon dried Italian seasoning
- 14 ounce can tomato sauce
- 14 ounce can crushed tomatoes
- 1/3 cup of fresh basil and fresh parsley chopped into pieces, then chopped, and divided
- 15 oz of ricotta cheese for people who are vegan, we suggest Kite Hill Almond Milk Ricotta. Substitute regular ricotta for cottage cheese without fat if it is you are not dairy-free. You can also substitute it with cashew-based cheeses for paleo/whole30.
- 1 cup shredded Parmesan cheese for those who are plant-based and vegans, we recommend Violife Parmesan style. Substitute regular parmesan when dairy-free is not an option or nutritional yeast to make paleo or Whole30.
- 1 1/2 cups mozzarella , for plant-based, we like Violife Mozzarella or Miyokos Vegan Mozz. You can use regular mozzarella if you’re not dairy-free , or substitute with cashew-based cheeses to make it paleo or Whole30.
- 1 large egg substitute using flax eggs or substitute egg to make plants-based
- Black pepper and salt according to your taste
Preheat the oven until 400 F. Cover the baking sheet with parchment.
Cut the zucchini lengthwise into 1/8″ thin slices using a mandolin , or a sharp knife. Place them in one layer on the baking sheet. Sprinkle with salt, and bake at a low temperature for about 12 mins. (This assists in removing some of the moisture off your zucchini.)
While you’re heating oil, heat it in a large pot or pan on moderate temperature. Add the onions and cook for three minutes. Add the garlic, and cook for another 2 to 3 minutes to ensure that the onions appear transparent and fragrant. Incorporate the ground turkey and cook until the turkey is cooked through, using a spatula or wooden spoon to break up the turkey.
Mix in the tomato paste, and add salt black pepper, salt as well as Italian seasoning. Add the tomato sauce as well as crushed tomatoes. Bring to a boil , then reduce the heat and simmer for 20-30 minutes up to the point that it is thickened and decreased. Check the seasoning and add more when needed.
To make the ricotta mix in a large bowl mix together the parmesan, ricotta and egg. Add salt and pepper to taste.
Pour 1/2 cup of tomato sauce over the bottom of an 9×13″ casserole dish. Place one layer of zucchini slices evenly over the top of the sauce. Pour 1/3 sauce over the zucchini slices. Then, evenly distribute 1/3 of the Ricotta blend over the sauce. Sprinkle generously using 1/3 of mozzarella grated as well as 1/3 of chopped basil and chopped parsley.
Repeat this process of layering until all pieces of zucchini are eaten. Then, finish with the grated cheese and chopped basil and parsley.
The pan is covered with foil, then place the lasagna pan into the oven to bake in the oven for about 30 minutes. Take off the foil, then bake the lasagna for another 10-15 minutes. Broil for about a minute until you get an attractive golden top.
Garnish with freshly chopped parsley, basil, freshly broken black pepper shredded parmesan , and some whole basil leaves. Slice them into pieces and then enjoy.
How do I store HTML0?
Cool the lasagna thoroughly, then cover with foil or plastic wrap and chill. It will keep within an airtight container three days or more when stored in the refrigerator.
How do I freeze
Keep in airtight casserole dish, or cut into pieces and put in an airtight container within the freezer to last for 3 months or more.
How do you reheat HTML0?
Once you’re ready to heat the lasagna, remove it from the freezer and sprinkle a extra cheese on top. Preheat the oven at 375F Cover your casserole with foil, and cook for between 40 and 45 minutes.
The Serving Size (1 serving)
Calories 368 Calories from Fat 135
Trans Fat 0.02g
* Nutritional facts are offered as a service using this WPRM formula calculator. It is recommended to conduct the calculations yourself to assure precision. We disclaim any and all responsibility in relation an act, omission that is entirely or in part based on the information contained in this site. The Percent Daily Values (PDV) are calculated on a 2000 calorie meal.