This low-carb and keto-friendly lasagna recipe uses sliced zucchini noodles in place of traditional lasagna pasta noodles! It’s made with a mouth-watering ricotta cheese mixture, packed with good-for-you veggies like spinach and mushrooms, and smothered in alfredo sauce (a store-bought jar of alfredo works!). It’s an easy homemade baked lasagna that’s ready within 1 hour
When you hear lasagna, what do you think? For some, lots of ooey gooey yummy cheese and a thick, creamy sauce come to mind. For others, maybe it’s the perfectly cooked noodles and extra parmesan! But, those elements don’t make up all lasagnas.
Over here in the Live Eat Learn world, I’ve shown you that lasagna doesn’t have to be confined to just being spaghetti with different noodles. I’ve shared a yummy vegetarian lasagna complete with delish noodles and a creamy bechamel sauce, and I’ve shared my hearty, meatless eggplant lasagna.
This time, we’re cooking up another tasty rendition, and we’re losing the noodles in place of a veggie — zucchini! You know the whole zucchini noodles (zoodles) phase from a few years ago? Well I think it’s time for zalasagna. Zasagna. Zuchasagna. You get my point.
Zucchini is a low calorie, low carb ingredient that’s perfect for those on a keto diet (or who just want to eat healthier or need a vegetarian dinner suggestion). Let’s cook!
Ingredients in this zucchini lasagna
Gather these core ingredients and let’s rock & roll. Don’t skip anything, as each ingredient contributes something important in the flavor department!
- Zucchini: Kick things off with 5 medium-sized zucchinis. You’re welcome to use yellow squash here as well, which will mimic the color of pasta!
- Mushrooms: Mushrooms add bulk and savory flavor to this lasagna – you’ll need 16 oz, sliced.
- Spinach: Next, you’ll need 10 oz of frozen spinach. This is a great way to sneak in the greens!
- Ricotta: Use 15 oz of ricotta to get that classic lasagna taste.
- Mozzarella: Use 1 heaping cup of shredded mozzarella (for obvious reasons). Divide it for using at two points – in the lasagna and to top it!
- Parmesan: Include 1 cup of fresh grated parmesan (divide this also).
- Egg: 1 large egg will help bind the ricotta mixture together.
- Oregano: For extra flavor, add ½ tsp of oregano.
- Alfredo Sauce: Where traditional lasagna uses bechamel, we’re keeping this a gluten-free lasagna by using alfredo sauce instead. Use 15 oz of your favorite store bought brand.
This tool makes quick and even slicing a breeze!
How to make lasagna with zucchini
Ready to dive into making this noodle-less dish of tasty lasagna? We’ll start by prepping the zucchini and sautéing the mushrooms, then we’ll make the ricotta mixture and assemble everything into perfect layers.
Step 1: Prep the zucchini
Start by preheating the oven to 350°F (176°C). From there, begin prepping the zucchini. Cut the zucchinis lengthwise into thin (¼ inch) strips — a mandoline slicer makes this much easier!
Place the strips on a clean towel or paper towel, and then sprinkle enough salt over each one to lightly coat them. The salt will help draw out moisture (moisture = the enemy of veggie lasagna!). Place another towel on top to help absorb the moisture. Let the strips sit while you prepare everything else. Before assembling, wipe off the excess salt.
Step 2: Prep the mushrooms
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the mushrooms and salt, cooking until the mushrooms have sweat out their moisture and are beginning to brown.
Step 3: Add the spinach
Thaw the frozen spinach in the microwave until it’s soft. Firmly squeeze out as much moisture as possible.
Step 4: Mix the ricotta
In a large bowl, combine the thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of parmesan, egg, oregano, and salt.
Step 5: Assemble the dish
Spread ¼ of the alfredo sauce onto the bottom of a 9×13 inch (or similarly sized) casserole dish. Using ⅓ of the zucchini, create a tightly packed single layer. Spoon and spread ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the alfredo.
Continue this pattern until all of the ingredients are used: ¼ alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat. When you finish layering, sprinkle on the remaining mozzarella and parmesan.
Step 6: Bake the lasagna
Place the dish in the center of the oven and bake for about 30 minutes, or until the top is golden brown.
Why is my zucchini lasagna watery?
Zucchini naturally contains a lot of water, which is why one of the first steps in the making of this zucchini lasagna is to dry out the zucchini slices as much as possible. Be sure to sprinkle it with salt, which will help pull out the moisture, then pat it dry with paper towels.
Storing Leftover lasagna
If you wind up with leftover lasagna, it will need to be refrigerated. Let the dish and food cool, and then move the extras into a tightly sealed container. Enjoy within 2 to 3 days.
Zucchini Lasagna Pairing Ideas
Now that you’ve got yourself a dish of piping hot and delicious veggie lasagna, you need some side dishes! Here are some pairing ideas that will work well with the zucchini. Since this is a noodle-less lasagna, you can pair it with more veggie-based sides for a low carb meal!
- Air Fryer Buffalo Cauliflower
- Shaved Brussels Sprout Salad
- Grilled Watermelon Salad
- Rudy’s Sunshine Salad
- 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
- 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 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.
- Mushrooms: Meanwhile, heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms have sweat out their moisture and are beginning 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.
- Assemble: In a 9×13 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.
- Bake: Place in the center of oven and bake for about 30 minutes, or until top is golden brown.
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