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Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste! Each bite is loaded with creamy ricotta, stretchy melty mozzarella, tangy marinara sauce, and tender zucchini.

Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste! | aheadofthyme.com

This gluten-free lasagna is a great way to use up a summer zucchini harvest or take advantage of the squash while it’s in season! Like traditional lasagna, it takes a little over an hour to get zucchini lasagna ready for the dinner table, but the time spent is well worth it! Served hot with breadsticks and a side salad, it’s the perfect entree for an Italian-themed dinner.

Why You'll Love this Zucchini Lasagna

Vegetarian-friendly main course. Zucchini lasagna, unlike traditional lasagna, is made without meat, so you can serve it on meatless meal nights or if you have dinner guests that can eat eggs and cheese but not meat.
Great low-carb alternative to lasagna. This keto-friendly approach to lasagna replaces the traditional sheets of lasagna noodles with slices of zucchini, which become soft and tender when cooked in the marinara sauce with cheese. If you like zoodle dishes, you’ll love this zucchini lasagna.
Great for all occasions! Having a potluck at work? Making a no-fuss weeknight dinner? Having friends over for a special occasion? This zucchini casserole is a winner, no matter the situation.

Ingredient Notes

To make this delicious Zucchini Lasagna, you will need the following ingredients (full measurements in recipe card below):

zucchini - choose a zucchini that doesn’t have any soft spots. It should be firm when squeezed, dark green on the outside, and 6-8 inches long for the best results!
olive oil - avocado oil is a good substitute for olive oil, or you can use any neutral oil with a high smoke point.
marinara sauce - use your favorite brand or try your own homemade marinara sauce. You can also use pizza sauce or regular tomato sauce if necessary.
mozzarella - if you don’t have mozzarella on hand, swap it out with provolone cheese, burrata, or a mild gouda instead.
parsley - you can trade the parsley for nearly any soft herb, like basil or tarragon, but the herb you choose will affect the flavor of the dish.
ricotta - if you don’t have ricotta on hand, you can use mascarpone, feta, goat cheese, or even cottage cheese in its place.
Parmesan cheese - pecorino romano or asiago will work in a pinch.
egg - the egg helps bind the ricotta mixture together, but you can substitute it for 2-3 tablespoons of plain yogurt or use a flax egg instead.
salt and pepper

You will also need measuring cups and spoons, large half sheet baking pan, mixing bowl, and 9x13-inch casserole pan. I also recommend a mandoline slicer for slicing the zucchini easily.

How to Make the Best Zucchini Lasagna

First, cook the zucchini.

Slice. Slice the zucchini lengthwise into thin slices, about ⅛ inch to ¼ inch thick. (I recommend using a mandoline slicer to make it easier). Set aside.

Dry. Use a paper towel to pat dry each zucchini slice to remove excess moisture.
Season. Place the slices on a large baking sheet lined with parchment paper lined baking sheet and season with olive oil, salt, and pepper.

Bake. Bake in a 375F preheated oven for 15 minutes (This allows the zucchini slices to sweat out more moisture).
Dry. Use a paper towel to pat dry the zucchini slices again to remove more moisture.

Next, prepare the cheese mixture.

While the zucchini slices are baking, combine ricotta, mozzarella, parmesan cheese, parsley, and egg in a mixing bowl. Stir together until evenly combined and set aside.

How to assemble zucchini lasagna.

Sauce: In a 9x13-inch casserole pan, evenly spread 1 cup marinara sauce on the bottom.
Zucchini: Place a thin layer of zucchini slices evenly over the sauce. You can overlap the slices or place them evenly apart.

Cheese: Spread ½ of the cheese mixture over the zucchini slices.

Sauce: Spread 1 cup marinara sauce evenly over cheese mixture
Zucchini: Add another layer of zucchini slices.

Cheese: Spread remaining half of cheese mixture on top.

Sauce: Spread 1 cup of marinara sauce on top.
Zucchini: Add remaning zucchini slices.
Mozzarella: Top with a cup of mozzarella cheese.

Finally, bake the lasagna.

Bake. Bake the lasagna uncovered at 375 F until the melted cheese turns golden brown and bubbly, about 40-45 minutes. Optionally, turn on broiler on HI and broil for 3-4 minutes at the end to get a crispy and brown cheesy crust.
Rest. Let the lasagna rest for 15 minutes before slicing.
Serve. Sprinkle with fresh parsley, slice, and serve.

Recipe Variations

Add ground meat. You can make a traditional lasagna (just without the lasagna noodles) by using a layer of meat sauce instead of simple marinara sauce. Follow our instructions in our Meat Lasagna to make that meat layer.
Add veggies. You can bulk up this lasagna by adding in a layer of veggies. Some of my favorites are sautéed mushrooms and spinach, or roasted eggplant and bell peppers.
Roll it up. Instead of layering like a traditional lasagna, roll up the cheese mixture in slices of zucchini. See instructions on how to roll up in our Lasagna Roll Ups recipe.
Give it a Mexican flair. Add a Mexican twist by adding some heat to your marinara sauce such as diced jalapeños or cayenne powder, along with a layer of black beans and corn. Top it all off with shredded Monterey Jack or cheddar cheese instead of mozzarella.
Make a white chicken zucchini lasagna. Switch out the layers with layers of shredded chicken and creamy alfredo sauce. See our White Chicken Lasagna for instructions on how to make these layers.
Make it vegan. Replace the cheese with vegan alternatives like cashew-based ricotta and nutritional yeast.

How to Serve

This Zucchini Lasagna is delicious served on its own, or paired with some of my favorite sides including:

Recipe Tips and Tricks

Salt the zucchini. If you’re using a juicy or more mature zucchini and you’re worried about the lasagna becoming watery, here’s an easy tip: just salt the zucchini after slicing it! Give it a few minutes to release excess water, and then pat it dry like normal.
Cut uniform slices. The key to a perfect zucchini lasagna is getting the slices thin and all the same size — as exact as possible. A mandoline slicer is a great tool for making the zucchini slices uniform, but if you don’t have one, just use a very sharp knife and take your time.
Use the right baking dish. The size of the pan matters! This recipe calls for a 9x13-inch casserole dish. If you don’t have one and need to use something closer to a 9x9-inch square baking pan, you’ll need to lower the oven temperature and increase the cooking time to make sure the layers are completely cooked!

Storing and Freezing Instructions

How to Store

Transfer cooled zucchini lasagna into an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat in the microwave for 60-90 seconds or in the oven at 375℉ for 15-20 minutes until warm.

How to Freeze

Assemble the lasagna in a freezer-friendly container (like a disposable aluminum baking pan) wrapped tightly with plastic cling wrap and aluminum foil; or transfer leftovers to an airtight container before freezing for up to 3 months. Reheat straight from frozen at 375℉ for 35-40 minutes, checking to make sure the center of the lasagna is heated through.

More Zucchini Recipes

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Why You'll Love this Zucchini Lasagna

Ingredient Notes