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Two slices of zucchini lasagna with creamy sauce sit invitingly on a white plate, accompanied by a fork. A fresh zucchini and clear glasses are nearby, all elegantly arranged on an orange surface.
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5 from 16 ratings

Zucchini Noodle Lasagna With White Sauce

This zucchini lasagna replaces wheat-based pasta with zoodles for a low-carb, keto-friendly dinner! Don't worry—it's still loaded with cheesy goodness and smothered in a rich, creamy white sauce. And the best part? This easy recipe is on the table in under an hour!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: gluten-free lasagna, low carb lasagana, vegetable lasagna, zucchini lasagna
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Christmas, Thanksgiving, Valentine's Day
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 5 medium zucchini
  • Salt as needed this will draw the moisture out of the zucchini and we'll wipe it off later!
  • 1 Tbsp oil 15 mL
  • 16 oz sliced mushrooms 450 g
  • ¼ tsp each salt and pepper
  • 10 oz frozen spinach 280 g
  • 15 oz ricotta 425 g
  • 1 cup shredded mozzarella divided, 112 g
  • 1 cup fresh grated parmesan divided, 112 g
  • 1 large egg
  • ½ tsp oregano
  • ¼ tsp salt
  • 15 oz Alfredo sauce 425 g

Instructions

  • Preheat: Oven to 350°F (176°C).
  • Prep Zucchini: Cut zucchini lengthwise into thin (¼ inch) strips - using a mandolin slicer makes this much easier! Place strips on a clean tea towel or paper towel, then sprinkle enough salt over each to lightly coat. Place another towel on top to help absorb moisture. Let these sit while you prepare everything else. Before assembling, wipe off excess salt.
    Cucumber slices rest on a paper towel, partially covered by another sheet, atop an orange surface—looking like the fresh ingredients waiting to be layered in zucchini lasagna.
  • Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms release their moisture and begin to brown.
  • Spinach: Thaw frozen spinach in the microwave until soft. Firmly squeeze out as much moisture as possible.
  • Ricotta Mixture: In a large bowl, combine thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of Parmesan, egg, oregano, and salt.
    A glass bowl brimming with ricotta cheese, shredded cheese, a raw egg, herbs, and chopped spinach sits ready on an orange surface—perfect for crafting a delicious zucchini lasagna.
  • Assemble: In a 9x13 inch (or similarly sized) casserole dish, spread ¼ of the Alfredo sauce onto the bottom. Using ⅓ of the zucchini, create a tightly packed single layer of zucchini. Spoon and spread on ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Continue this pattern until all ingredients are used (¼ Alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat). When you finish layering, sprinkle on the remaining mozzarella and Parmesan.
    Layered zucchini lasagna with ricotta, spinach, and mushrooms rests elegantly on an orange background.
  • Bake: Place in the center of the oven and bake for about 30 minutes until the top is golden brown.
    A baked spinach and cheese zucchini lasagna in a white rectangular dish, with one piece missing, on a peach-colored background.

Notes

Leftover zucchini lasagna should be refrigerated. Let the dish cool, then transfer the extras to a tightly sealed container. Enjoy within 2 to 3 days.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 48g | Protein: 32.8g | Fat: 27.2g | Saturated Fat: 15.2g | Cholesterol: 95mg | Sodium: 3007mg | Potassium: 1034mg | Fiber: 3.7g | Sugar: 4.6g | Calcium: 441mg | Iron: 5mg
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