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.
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.
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 YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Made this dish. Added chopped fresh spinach and small jar of sliced mushrooms in meat sauce. Added 1 cup cottage cheese and 1 cup shredded Italian cheese to cheese mixture. Best lasagne ever! Thank you.
Super delicious, will make it again for sure!
I used a potato peeler to slice the zucchini and it worked out great!
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I will certainly try this recipe. Just by reviewing the ingredients, I think it is a very good and healthy recipe to share with my guest.
my family and friends I have shared this meal with have loved it and asked for the recipe.
Thank you, Rachel
OMG…..Thank you for sharing such an amazing recipe. Will definitely making this again.
How long do I let the zucchini sit in the salt before rinsing? Also, if I don’t have a mandolin, could I cut the zucchini in rounds with a knife and layer them that way? May make the lasagna easier to dish up in the long run.
Granted I am hungry, but I want to make everything you have posted! This one will be next. I came to get the Ginger glazed Mahi recipe because I get tired of always making things the same style and many online recipes call for ingredients I don’t have on hand. Thank you for the user-friendly print out most sites use too much paper because they print everything spaced out with ads inbetween! Look forward to following you