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Bird's eye view of Zucchini Lasagna in a cooking dish.
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5 from 2 votes

Zucchini Lasagna

Zucchini Lasagna is pasta-free yet tasty and rich. It's the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Main Dish
Cuisine: Italian
Keyword: Zucchini Lasagna
Servings: 12 Servings
Calories: 548kcal


Bolognese Sauce

  • pound  sweet Italian sausage
  • pound  lean ground beef
  • large white onion minced
  • cloves  garlic  minced
  • 1 28 ounce can crushed tomatoes
  • 2 6 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1/2  cup  chicken broth
  • tablespoons  white sugar
  • 1/2  cup  chopped fresh basil
  • teaspoon  fennel seeds
  • teaspoon  ground oregano
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  cup  chopped fresh parsley  divided

Zucchini and Cheese

  • 3 large zucchini
  • pound  shredded mozzarella cheese
  • cup  freshly grated Parmesan cheese

Ricotta Layer

  • 30  ounces  ricotta cheese
  • large egg
  • 2 tablespoons fresh parsley chopped
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg


  • In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer until ready to assemble lasagna.
  • Meanwhile, cut zucchini lengthwise into 1/8-inch thick strips. Place zucchini into a large colander. Sprinkle with salt to draw out moisture. Rinse and pat dry.
  • In a mixing bowl, combine ricotta cheese with egg, parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
  • To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place a layer zucchini noodles on top to cover the bottom of the pan. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of zucchini, topped with another 1 cup of meat sauce to cover the zucchini. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
  • Bake in preheated oven for 50 minutes until cheese is bubbling and browned. Serve hot. Let stand 10 minutes before slicing.



Calories: 548kcal | Carbohydrates: 12g | Protein: 40g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 1114mg | Potassium: 666mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1870IU | Vitamin C: 25.4mg | Calcium: 621mg | Iron: 3.2mg