One of our favorite recipes is The Most Amazing Lasagna, and this zucchini rendition is a great low-carb, gluten-free option. Zucchini is a healthier alternative to the pasta used in traditional lasagna, and it’s also an extremely delicious way to eat more vegetables. This one is definitely a crowd-pleaser and would make a great main dish for your next dinner party!
Try our Authentic Cacio e Pepe or Easy Creamy Tomato Shrimp Angel Hair Pasta for some other great pasta options.
Why Our Recipe
- Our homemade bolognese sauce is included and always gets rave reviews.
- Pasta-free, yet all the goodness of traditional lasagna.
- We’ll show you how to prevent the zucchini from getting soggy.
Lasagna can seem like a lot of work, but it isn’t nearly as difficult as it looks! We break down this stunning main dish into simple steps so that you can easily put it together even if you’ve never made a lasagna before. And, as a bonus, our Zucchini Lasagna is a lighter option than typical lasagna, so you’ll be able to sneak another serving of vegetables into your day while still getting that great flavor!
Ingredient Notes
- Ground Sweet Italian Sausage: We love the depth of flavor that a sweeter Italian sausage lends to this recipe! You can definitely use other varieties of Italian sausage, or omit it entirely if you want to go for a vegetarian option.
- Ground Beef: Just like with the Italian sausage, you can omit the ground beef as well if you want to make this lasagna vegetarian.
- Basil: Fresh herbs add so much to any recipe, so we strongly recommend using fresh basil if you can find it. It will make your bolognese sauce even more flavorful.
- Parsley: Getting fresh parsley is also strongly recommended. Dried herbs are all right in a pinch, but most grocery stores should have fresh options, so definitely add them to your shopping list!
- Zucchini: We suggest using larger zucchini, but if you can only find smaller zucchini, just be sure to get a couple of extras to make up for the size.
- Parmesan Cheese: Fresh Parmesan cheese makes a huge difference in any Italian recipe. Pre-shredded Parmesan doesn’t have the same flavor, so it’s definitely worth the time to shred your own.
- Ricotta: Ricotta cheese is what makes lasagna so deliciously saucy and cheesy when you cut into it, so we recommend going for the whole-fat version rather than the skim-fat ricotta cheese. This will make it that much creamier and richer!
Preparing the Zucchini
Zucchini has a lot of water in it, and our salting step will help take that moisture out. Removing the moisture will prevent you from having a soggy lasagna, and it doesn’t take that much extra time. As you are washing the zucchini after you’ve cut it, just sprinkle it with salt before rinsing it off and patting it dry. That’s it!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat portions in the microwave on high in 30-second increments.
More 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, our Facebook Page, or right here on our website with their corresponding recipes.
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