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.

Slice of Zucchini Lasagna being pulled out of the cooking dish by a spatula.

Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any time we serve it. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to the pasta in traditional lasagna. It’s also a delicious way to work in more vegetables. Make sure to invite friends when you make this dish because this one is a crowd pleaser! 

Does the zucchini ever get soggy?

Zucchini carries a lot of water, so it is important to follow the salting step when you wash it. This helps to pull some of the moisture out.     

Will the zucchini make it taste different?

Zucchini has a mild, summer squash flavor that blends perfectly with Italian style dishes. It complements the bold flavors of the spices, sausage and cheese just right, so the zucchini itself is hardly noticeable.

Can I make this into vegetarian zucchini lasagna?

Yes. The Italian sausage and ground beef in this recipe can be completely omitted to make the recipe vegetarian. Instead of browning the sausage and beef, simply sauté the onion in 1 tablespoon of olive oil for a few minutes instead. You can even use a meat substitute like tofu or jackfruit.

Bird's eye view of Zucchini Lasagna in a cooking dish.

 If you like this recipe, you may be interested in these other lasagna recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.