One of my favorite veggie-packed meals on Ambitious Kitchen happens to include this gorgeous zucchini lasagna that includes layers upon layers of turkey meat sauce, fresh herbs, parmesan, ricotta and of course, mozzarella.
Not only is it a great way to use up your garden fresh zucchini, tomatoes and herbs, but it also happens to be low in carbs and gluten free, which means you can slam one of my favorite almond butter blondies after and call it a day.
Joking aside, sometimes it’s just nice to get a good dose of extra veggies over carbs into our bodies, and this zucchini noodle lasagna is the perfect way to do it. This recipe was first published back in 2014, but needed a drastic photography update, so here we are!
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Healthy zucchini lasagna ingredients
This keto, low carb zucchini lasagna is packed with veggies and protein. You know I don’t skimp on flavor, so get ready to fall in love with the amazing turkey meat sauce. Here’s what you’ll need:
- Zucchini: the star of the show in this no-noodle zucchini lasagna recipe! That’s right, we’re using sliced zucchini instead of pasta to layer up the lasagna.
- Olive oil: to cook those veggies for the turkey meat sauce.
- For the sauce base: we’re skipping the boring marinara sauce and using lean ground turkey, tomato sauce, crushed tomatoes and tomato paste for that saucy goodness. You’ll also be adding garlic, yellow onion & green pepper for a veggie boost.
- Herbs: a bit of dried oregano, fresh basil and fresh parsley give the sauce amazing flavor.
- Spices: I love adding a pinch of cayenne pepper and red pepper flakes for a hint of spice in the sauce, plus some salt and pepper.
- For the cheese mixture: we’re using part skim or whole milk ricotta, an egg white (or a full egg), grated parmesan, mozzarella, salt & pepper.
Simple ingredient swaps
This easy zucchini lasagna recipe is great for customizing to your taste preferences! Here are some substitutions I can recommend:
- For the turkey: feel free to use lean ground chicken or ground beef instead.
- To make vegetarian: try my famous Homemade Tomato Sauce that doesn’t have any meat involved!
- Add more vegetables: feel free to add any additional veggies you’d like! I think mushrooms and spinach would also be delicious in the layers.
How to cut zucchini into lasagna noodles
Cutting raw zucchini into lasagna noodles is easy to do with a mandolin or a standard vegetable peeler. You’ll just want to carefully slide the zucchini the long way across the mandolin, or carefully slide your vegetable peeler the long way down the zucchini to create even strips.
How do you keep zucchini lasagna from being watery?
Given that zucchini is made up almost entirely of water, cooking and baking it tends to create extra moisture. That’s why zucchini is great for baking – because it adds moisture to baked goods without adding oil! But for our noodle-free zucchini lasagna we don’t want tons of water pooling, so here’s what to do:
- Preheat your oven to 375 degrees F.
- Place the sliced zucchini on a large baking sheet coated with nonstick cooking spray.
- Sprinkle it with salt and roast in the oven for 15-20 minutes to help dry out it all out.
Easy zucchini lasagna in 5 simple steps
This healthy zucchini lasagna is easier to make than you think! It basically involves layering meat sauce, thin zucchini slices, and a cheese mixture until you can’t anymore. It’s made just like your favorite, traditional lasagna, but with extra veggies and plenty of protein. The delicious layers include veggies, turkey meat sauce and ooey-gooey cheese!
- Dry the zucchini. Remember to start by drying your zucchini slices as I mentioned above!
- Make the sauce. make your yummy, spicy, flavorful turkey meat sauce involving canned and crushed tomatoes, fresh herbs, lean ground turkey, onion and plenty of spices.
- Mix the cheese filling. stir together the cheese and egg mixture in a bowl and add some of the slightly cooled meat sauce.
- Assemble the lasagna. Spread half of the turkey meat sauce on the bottom of a large greased baking dish, then follow with zucchini strips, followed by half of the ricotta mixture and finally the mozzarella. Repeat layers again starting with the meat sauce, zucchini slices and ricotta and finishing with the remaining mozzarella.
- Bake & serve. Bake up and enjoy! It’s cheesy, protein-packed, low carb and the best way to eat vegetables. What more is there to say?! You must try this lovely dinner!
Storing & reheating tips
This zucchini lasagna will last covered in the refrigerator for about 5 days. To reheat it, simply add a portion to a microwave safe plate and heat through in the microwave.
Freezer-friendly zucchini lasagna: 2 different ways
One thing I really love about this zucchini lasagna recipe is that it’s freezer friendly! Because it makes a big pan, you may easily have enough to freeze for healthy dinners another time.
- To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for 3 months. Once ready to bake, thaw out the lasagna overnight in the fridge, then bake as directed.
- To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw out the lasagna, then microwave until warm.
If you’ve never experienced zucchini lasagna, you’re in for a delicious surprise! Everyone I make it for falls in love and it’s truly the best way to get rid of that excess zucchini. Feel free to make it your own by adding mushrooms, black olives, pepperoni slices, or perhaps more roasted veggies like sweet potatoes or butternut squash.
Either way, it’s love at first bite!
More zucchini recipes you’ll love
- Avocado Basil Pesto Zucchini Noodles
- One Pan Enchilada Zucchini Turkey Meatballs and Rice
- Zucchini Mac and Cheese
- Cheesy BBQ Chicken Stuffed Zucchini Boats
- Delicious Zucchini Pizza Crust Recipe
Get all of our delicious zucchini recipes here!
If you make this low carb zucchini lasagna recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. Enjoy, xo!
Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce
A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a flavorful turkey meat sauce. This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes. It's guaranteed to be your new favorite freezer-friendly, lightened up comfort food!
- Nonstick cooking spray
- 4 large zucchini, sliced about 1/4 inch thick
- For the sauce:
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 green pepper, diced
- 1 pound lean ground turkey
- 1 - 14 oz can tomato sauce
- 1 - 14 oz can crushed tomatoes
- 4 tablespoons tomato paste
- 2 teaspoon dried oregano
- handful of basil, finely chopped (about 1/4 cup)
- handful of parsley, finely chopped (about 1/4 cup)
- 1/2 teaspoon red cayenne pepper, if desired
- red pepper flakes, if desired
- 1/2 teaspoon salt
- Lots of freshly ground black pepper
- For the ricotta cheese mixture:
- 15 oz part skim ricotta (or use whole milk)
- 1 egg white (or use whole egg)
- 1/4 cup grated Parmesan cheese
- salt and pepper
- 12 ounces shredded mozzarella cheese (or about 1 1/2 cups)
Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it.
Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.
In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on.
Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min.
Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.
Recipe adapted from All Recipes.
To freeze unbaked zucchini lasagna: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for 3 months. Once ready to bake, thaw out the lasagna overnight in the fridge, then bake as directed.
To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. Once ready to reheat, simply thaw out the lasagna, then microwave until warm.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 12, 2014, and republished on July 15th, 2019.
This looks totally de-lish!
This is amazing! To simplify, I just used a jar of my favorite no sugar added marinara instead if the paste, tomatoes and sauce. Added fresh basil or other spices as desired. Cuts out many steps. Roasting the zucchini ahead is key.
Perfect! Glad you enjoyed 🙂
I absolutely love this recipe! And my whole family did too! Served it for daughter’s birthday dinner 🙂 Making it again today 🙂
So happy to hear that, Krista! Love this one.
Monique- this was amazing! It was my first one of your savory recipes that I followed, and my husband and I both enjoyed it very much. I followed the recipe exactly, and even the zucchini still has some bite to it after reheating in the microwave. Pumpkin enchiladas are next on the list 😉
Hi Monique! This looks totally and completely amazing, Zucchini is my favourite veg in the world, and I’m not really into pasta that much so I’m stoked! I DO have a question though, I am really, really, really anti-ricotta (just one of those things I can’t get myself to eat), so do you think it would be ok without it? or any other substitution? THANKS
You could try low fat or full fat cottage cheese? I think it would work!
I make a mixture that’s Vegan and tastes amazing. Place a package of Silken Tofu and a package of firm tofu in a food processor with a tablespoon of each of the following items:
original Almond milk (do not use vanilla) lemon juice
Chopped green onions
Nutritional Yeast (or use Parmesan cheese if it doesn’t need to be vegan)
Add some salt and black pepper to taste
I take 2 thawed chopped spinach and squeeze out all the liquid and add to the tofu in the processor.
Process everything together until it’s the texture of ricotta cheese for a lasagne
What is sodium content in this dish? It’s not listed.
just found this recipe in Pinterest as I was eating my zoodles and turkey meatballs. I am totally trying. This next week! My mom makes an awesome veggie lasagna and chops veggies in her food processor then sautés them. Thanks for the great idea!
Ok. I made this awesome lasagna last week. So good! The only changes that I made….didn’t use as much salt. Salting the zucchini slices & adding a pinch to the cheese mix was all that I used. I used a can of fire roasted tomatoes to replace the puree and I broiled the top for a few minutes after baking was complete. I’ll definately make this again!!
Just made this recipe tonight and it was soooo good!! I also uses fat free ricotta, low fat Parmesan and fat free mozzarella and it was still delicious! Can’t wait for my left overs tomorrow !
The recipe nutrition stats were high. Is this lower as I would probably eat the whole thing!!!
Carbs are still a bit high for me, but sound delicious. I am diabetic and the USDA recommendations for the proper amount of carbs for diabetics sends my blood sugar into the stratosphere! I keep mine down to as close to 25 to 50 grams a day (25 for weight loss) as much as possible. I order a low carb sauce through Netceuticals and use zucchini noodles. So, I am excited to try this recipe for a new variation.
Wvgirl, don’t be afraid to replace everything with high fat versions (instead of turkey, full-fat pork and/or beef; all high fat cheeses, egg white with whole egg, etc.). I also have a hard time with carbs, and eating fat helps. This should also lower the carb content, although it’s likely the tomatoes that are providing most of the carbs. Hard to replace that. What’s in the low carb sauce? Zucchini isn’t that high in carbs.
For me, I’ll easily eat 2-3 servings of this at one sitting.
This sounda like a good low carb recipe. I love Zucchini. However, I don’t like out to be mushy. How do I cook out so it will still have a little bite to it?
Very good recipe! I used turkey italian sausage, which I thought added a lot to the recipe. Will definitely make again!
Delicious! Glad you enjoyed!
What would you recommend cooking this dish at if it was made ahead of time and frozen?
Such a wonderful alternative to my *formally* favorite meal: lasagna! Just one thing, when I entered your recipe into MyFitnessPal the recipe came up as 508 calories for 1/8. I cut way back on the cheese and the tomato sauce to keep the calories in check.
This recipe is so delicious!!!! I made it for Christmas Eve and making another batch 2 days later! I like how you “dry” out the zucchini first so it keeps the water content down! I also added some fresh slices of tomato and black olives(since I love them). And Nicole just don’t fully cook the zucchini ahead of time (in the oven when drying out the zucchini) and the zucchini doesn’t get mushy. Also don’t go super thin on the slices. The slices that I did a little too thin were mushy so they didn’t make it into the end products. The actually cook time of the whole recipe only heats everything through. Great recipe-thank you!
This is a very good recipe. I am not a fan of zucchini, but it makes a tasty and healthy substitute for pasta in this recipe. I did not miss the pasta one bit!
This is ridiculously good. No bloating after either as you would get with grain based lasagna. Thanks a lot for the recipe
This is good but not really low carb. Secondly anyone eating low carb knows that fat is the key to getting full and not snacking so why is this filled with “low-fat options”
I have never commented about a recipe I’ve found online and subsequently cooked, but this was the absolute best lasagna I have ever made (or had). Thanks for the guilt-free recipe!
This is my go-to lasagna recipe now…took this lasagna and regular meat lasagna to a family reunion, I had leftover meat lasagna but zucchini lasagna was all eaten…thanks for the GREAT recipe
I made this tonight and it was awesome!! I didn’t miss the pasta one bit. I did find that the lasagna was a little too “saucy”. Perhaps I didn’t let meat sauce simmer long enough to thicken up? I will definitely make this again!
You can do that, or add a little tomato paste (a tablespoon or two to help it thicken).
I made this last night and it was delicious! However, I hacked it and used TJ’s frozen turkey bolognese – makes for a really easy weeknight dinner
This is delicious!!! I usually double the zucchini because I like a lot in my lasagna. I also make a lot of meat sauce so I buy those little foil tins and make a small lasagna to freeze. This is perfect for me and my hubby to have on those week nights. Thank you for the recipe!
This dish was incredible!I had a ton of veggies from my garden and I was browsing for a good way to use them up and tadaa! Instant new fav. My husband was blown away by it too.
How would you count this for 21 day fix??
I want to make this recipe vegetarian for my significant other but obviously can’t use ground turkey (I on the other hand would love it hehe). What could I use as a viable substitution?
I know your question was a while ago, but I plan to make this vegetarian by cooking some lentils and roasting some walnuts, then pulsing both in a food processor to get a “ground meat” substitute. It worked great for veggie tacos, hoping it will work here.
i made this recipe and it was truly amazing!!!! delicious ! all the family loved it !!!
Just made this with a few adjustments – I used bottled sauce and added extra vegetables (celery and carrots) and WOW! This is amazing!!!! Absolutely delicious – this recipe is a keeper!!!! THANK YOU! 🙂
Wonderful! This is my husbands new favorite meal. He wants me to make it once a week. He doesn’t get heartburn after like regular lasagna. Thank you for the recipe!
Making this tonight!!!
Do you freeze after cooking the entire thing? How do you reheat?
Looks amazing! Any suggestions for replacement for the egg white?
I made this recipe last night and ate some before I went to bed. Ate a little bit for lunch today. Got home from work and saw that I only had a 1/3 of my Zuccini Lasagna left! I found my father ate a bunch of it and had to hide it since I was planning on eating off this for a week with my eating style having to be more “Strict and healthy” so next time I make this, I will be sure to double or even triple the recipe lol
Thanks for sharing This delicious recipe with us!
Absolutely amazing. A lot of flavor almost sinful. Wow! Thank you!
SO much flavor – glad you loved!
This recipe is absolutely amazing!! After savoring every last bite I had to share with my family. This meal is delicious and fits perfectly with my macros! I did make a few adjustments; I used jar sauce (what I had on hand) and swapped the ricotta for low fat cottage cheese and it turned out delicious. I will definitely be making these again!
WOW! Just made this and it’s amazing, didn’t miss the pasta at all. My husband said this is one of the best meals I’ve made. He is even taking it to work with him for lunch! I didn’t make it spicy and I substituted with a jar of Newmans Own Italian Sausage sauce and did add in a can of crushed tomatoes. Delish!!!!
So great to hear! Love when you can surprise your family with a new recipe 🙂 Italian sausage sounds great!
Made this tonight, substituted organic ground beef for turkey and it is fantastic! I plan to remake it with additional veggies. Also think the tomato sauce can be used over pasta for the rest of my family. Super easy too!
Perfect! Yes – the sauce will be great over pasta as well. Glad you enjoyed!
Do you freeze this after baking or before, if saving for later?
I usually freeze it after baking!
This recipe is amazing! I didn’t have diced tomatoes or Parmesan so I just used 28 oz of tomato sauce (had to add a couple of teaspoons of sugar to get the tang out) and did without the Parmesan. It was delightful! I’ll definitely be making this again!
Perfect! Such a great, go-to dinner 🙂
Can you make this in a crockpot?
Hi Bridgette! I haven’t tried it, but I think you should be able to layer everything up in the crockpot to cook it.
I just ran across this recipe online today. I started using zucchini and spaghetti squash instead of pasta as well as cauliflower rice instead of rice. My motivation was the diagnosis of pre-diabetes a couple of months ago. I am trying to keep it from being full blown diabetes. I am planning on making this for tomorrow night’s dinner. I can’t wait to try it!!!!
Those are great substitutions! I hope you love this one – it’s one of my favorite comfort foods lightened-up with veggies 🙂 Enjoy!
I made this last night for me and my boyfriend and it was super tasty! I added mushrooms to the sauce because we live mushrooms! Thanks so much for the recipe! We can’t wait to eat it again tonight!
This looks so good! Quick question, do you think you could prep this a day before and then bake it the next night? Or would it be too soggy to have it sit overnight, unbaked in the fridge? Thanks!
Hi Samantha! I think it should be just fine prepped the day before 🙂 Enjoy!
Thanks Monique, it turned out great! Just a bit longer in the oven to fully warm up. Delicious!
Great! So happy to hear that.
Just assembled everything, placed in the oven and realized I added the entire egg to the cheese mixture rather than just the egg white :/
Hope it still turns out yummy
Hi MaryAnn! I hope everything still turned out – such a great, easy dinner!
This is a favorite in our house. We make our meat sauce with hamburger and I add fresh spinach to the layers. Such a good healthy version of lasagna.
I’m so glad! It’s my go-to healthy version 🙂 Happy to hear that you all enjoy it!
This was fantastic!! Thank you for sharing!
You bet! Glad you enjoyed!
Made it with Italian turkey sausage because that’s what I had in the freezer, whole lb. (16oz) whole milk ricotta, 0.66lb whole milk mozzarella, and an extra 1/2 cup of shredded parmesan over the top. Soooooo good! Came to 433 Cal/serving according to MyFitnessPal. Thank you!!
415 cal, sorry!
Perfect! Glad you enjoyed!
Made this today, roasted zucchini slices and made sauce yesterday, stored zucchini in a plastic container overnight, dumped out all the water that accumulated before assembling to help prevent it being too watery
This was wonderful! Thank you so much! Will definitely be making again.
So happy to hear that!
So good! I recently got married, and my husband brags that I’m a great cook-my secret is that I just cook all of your recipes. I haven’t tried one that we didn’t love! This lasagna is one of our new favorites!
Love that! Hope you two keep finding recipes you love. This one is one of my all-time favs!
Due to health reasons, hubby and I are adopting a healthier lifestyle – after years of… not eating healthy. Making these changes isn’t easy, but this comfort food makeover is heaven on earth 🙂 Although I didn’t use the homemade marinara (subbed in jarred marinara), and instead of turkey, I chopped and cooked some cauliflower to give the sauce texture – and more veggies. We love this recipe, and next time I make it I’ll be doubling it to put some in the freezer. Thank you so much for sharing this recipe!
So happy you found this recipe! One of my favorite comfort food makeovers. Great idea to freeze some for later, too 🙂
Would it be possible to adapt this to an 8×8 baking dish?
Yes, feel free to just halve the ingredients!
Very tasty! I really liked that this recipe is faster to make than traditional lasagna. We didn’t miss the pasta at all
Absolutely! So easy 🙂
Loved this! We had all of the ingredients except mozzarella so we sprinkled feta over the top instead and it actually tasted amazing.
Perfect! So happy you loved it!
I love this recipe. It’s amazing.
Is step 4 right though? In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
I don’t think you add in the meat sauce to the cheese mixture? Right?
So happy to hear that! And yes that’s correct – check out the video for clarity on this part 🙂
I never comment on recipes but this deserves 5 stars. So many recipes say “you will never notice____” is gone but it’s true for this.
So happy you loved it!
Deeeelish! My husband declared it the best lasagna I’ve ever made-high praise as the others are also great. I found this to be slightly less time consuming. Used small zucchini, cut into planks about 1/4 ” wide. After baking for 20 minutes, they still seemed watery so I flipped them and did the other side for about 10 minutes-they browned a bit which helped keep them from becoming mushy. The only swap I made was red for green pepper, we thought the spice level was perfect.
Perfect! So happy you both loved it 🙂
This is my go to recipe when I am craving some comfort Italian food but am also trying to stay healthy. Delicious one dish meal and also reheats really well!
So good! Glad you love it!
This was so easy to make and delicious! I didn’t have tomatoes or tomato sauce so used a 24 oz jar of spaghetti sauce with garlic and basil.
Perfect! Such a great dinner 🙂
Somehow I’ve never commented here, but I’ve made this recipe several times over the last year! The first time I followed it as-is, and I loved it, but I also love some extra veggies. So every other time, I add sauteed mushrooms and spinach to the ricotta mixture (draining as much liquid as possible). I’m actually going to make about 5 batches this weekend and pass out foil dishes to all of my friends, since we’re not getting together this holiday season (covid). It’s a great meal that everyone enjoys, even picky eaters and kids. Thank you!
Amazing! Love that idea and so happy you love this recipe!
I love this recipe! My only recommendation would be to roast the zucchini while you’re letting the turkey sauce simmer. That’s 25-30 minutes and it’s 15 minutes to roast the zucchini. For me it just was a more efficient use of time – but still a delicious end result!
Perfect! Glad you enjoyed!
SO GOOD. Made this today it was super easy and quick and very tasty!!! I’ve been craving lasagna and this totally satisfied my craving at a reduced guilt!!! Must make.
Forgot to put the rating down, but a definite 5 star!
So happy to hear that! Thanks for the rating 🙂
The BEST lasagna!!! We usually opt to make this when we’re craving lasagna but want a few less calories. You definitely don’t feel like you’re missing anything compared to a regular lasagna with noodles! So wholesome and delicious, as always with Moniques recipes. Thank you so much 😊
A family fav! I have made this a half-dozen times and it’s amazing. A little indulgent with the cheese but obviously lower carb without the noddles. Just delicious! Love the little spice with red pepper flakes!
The perfect dinner!
The only lasagna I make! Even when I use pasta noodles, I will use this sauce recipe. Delicious!
so happy to hear that! We love this sauce, too 🙂
WOW — this is absolutely delicious!! A great way to use up all that zucchini you’ve got growing in the summer & that shows up in abundance at the farmers market + grocery store. Though the recipe does take a decent chunk of time (as to be expected when making lasagna), the results were absolutely fantastic and worth the effort! I subbed in ground italian sausage to the sauce, which was really tasty. And baking the zucchini prior to assembling is absolutely essential to keep from having a soggy mess!
Since it’s a recipe that takes some time, do yourself a favor and double the recipe to keep one in the freezer — future you will be so happy 🙂 thanks for a great recipe!
SO happy you loved this one, Lauren, and that it felt worth the effort. Good call to make a second pan for later! 🙂
Made this tonight with zucchini, garlic, basil, and parsley grown in our garden and it was amazing. Packed full of flavour and the key is definitely baking the zucchini first to release the moisture. Saving this one into my favorites.
Love that you used veggies and herbs from your garden! And so happy you enjoyed it so much 🙂
Wow. This was delicious! Tastes exactly like lasagna, I didn’t miss the pasta at all. The sauce and cheese was on point. Flavors were incredible.I used light ricotta and 99% fat free ground turkey breast.
I didn’t have the correct tool for the zucchini, so I had to cut it by hand to 1/4 inch strips. I only used 3 large zucchini. It also took 2 baking sheets to separate it and bake it all.
Bottom line. I’ll definitely make this again. I wouldn’t change a thing.
Amazing! So happy to hear that. Thanks for the review 🙂
I made this for dinner tonight and I will honestly never make another lasagna recipe ever again. This was AMAZING. Flavorful, healthy, and delicious… what more could you ask for? The first step to pre-roast the zucchini is absolutely KEY. No watery lasagna here!!!! I loved this so much that I’m so excited to eat it again that I’m counting down the hours until dinner tomorrow.
The recipe did take me longer than 1.5 hours but that could just be because of inefficiency around it being my very first time making it. The family was a little testy that dinner was taking so long but after eating it, I was more than forgiven. It was so worth it. 5 stars!
Whaaat that’s amazing!! I’m so happy to hear you loved it! Sorry to hear it took a while, but glad it was worth it 🙂
This lasagna was so delicious and so easy to make! I consider myself to be a pretty terrible cook but even I could do this one. Delicious!!
So delicious, even better the next day! Yum
I found 4 beautiful large zucchini at the farmers market. They were perfect for this recipe. I thought after slicing them it would be too many but it worked out perfectly. It was delicious and I will definitely make it again!
Delicious! Had too many zucchinis and this was a perfect way to use them up!
My grocery store only had very small zucchinis available, and I didn’t have a mandolin slicer so with those two things combined, I ended up with some very small, thin noodles. Didn’t end up being an issue, honestly they just kinda got lost in the delicious sauce which was okay with me. Next time I’ll have to go elsewhere and find some bigger zucchini though haha.
My grocery store also didn’t have ricotta, so me, being the sophisticated lady that I am, subbed it with low-fat cottage cheese. Still delicious, I just baked it for an extra 15-20 minutes because the cottage cheese is a bit more liquidy than ricotta.
I also had to use a can of fire roasted diced tomatoes because I couldn’t find any smaller cans of crushed tomatoes.
Gosh dang this is good. Like, it is SO good. I’m working on losing weight right now and went back for a second piece of this and didn’t feel bad about it at all because it’s so low calorie.
If you’re on the fence, don’t be. Just make this. It delicious.
So glad you made all those things work!! It all sounds delish. Happy you loved it!
Tasty as hell. I couldn’t find the large zucchini but made do.
Glad it still worked well and that you enjoyed it, Ryan!
We’ve made this lasagna a few times this summer, most recently increasing the recipe so we could keep a couple pans ready to go in the freezer. The first time we made it as written and it was too spicy for one of my kids, so now we just make it with the amount of cayenne and red pepper flakes decreased. It still tastes amazing! My only regret is that when I cut back the spices, my kids all wanted this on leftover night and left none for me 🙁
Definitely a good idea to lower the spice for the kids! So happy that you guys are all loving this!
This turned out delicious exactly as written!
Awesome! Thanks for the review!
Absolutely delicious! My daughter, who isn’t a huge veggie fan, and father in law gobbled it up! Love that it was easy-ish and chock full of veggies!
Amazing!! SO happy to hear you all loved it, Kerri 🙂 Thanks so much for taking the time to leave a review!
This was a fantastic way to use zucchini while it’s in its prime! I’m not usually big on lasagna but this was amazing! I made the recipe exactly as instructed and it turned out perfectly. I’m a slow cook so it did take me quite a bit of time so just prep ahead for that.
So happy you loved it! It’s a bit time intensive but so worth it 🙂
I made this recipe for Christmas Eve and everyone LOVED the lasagna. My mom didn’t even realize there weren’t actual noodles in it. I did slice and bake two extra zucchini and I was glad I did, because I used every last piece. I will definitely be making this again.