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zucchini noodle lasagna with basil
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4.75 from 8 votes

Zucchini Lasagna Recipe

Throw out those noodles and make yourself some Zucchini Lasagna! This recipe is full of Italian sausage, ricotta, and mozzarella, but uses zucchini in place of lasagna noodles. It is low-carb, keto-friendly, and seriously delicious!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 12
Calories: 391kcal
Author: The Food Charlatan

Equipment

  • mandoline slicer
  • paper towels or tea towels

Ingredients

To prep the zucchini

  • 2 pounds small or medium zucchini about 5 zucchini, sliced 1/8 inch thick
  • 1 & 1/2 tablespoons kosher salt

For the marinara sauce

  • 1 pound mild Italian sausage
  • 5 cloves garlic minced
  • 1 (24-ounce) jar high quality marinara sauce I like Rao's brand
  • 1 (14.5-ounce) can diced tomatoes drained
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil chopped, or use 1 teaspoon dried basil

For the ricotta mixture

  • 3 cups ricotta about 1 & 1/2 of the 15 oz tubs
  • 2 large eggs
  • 1 cup parmesan cheese shredded
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

To assemble

  • 8 ounces mozzarella cheese cut into 1/2 inch cubes (about 2 cups)
  • 1/2 cup parmesan cheese shredded
  • basil to garnish

Instructions

  • Prepare the zucchini: Chop off both ends of your zucchini. Use a mandoline to slice your zucchini into 1/8 inch thick strips. You can also use a knife to do this, see photos.
  • Lay out a bunch of paper towels on your countertop (or tea towels). Place the sliced zucchini on the towels, not touching each other. Sprinkle about 1 and 1/2 tablespoons salt over the zucchini. Let them sit for at least 20 minutes; 30 minutes or more is better. (You need to prep your sauce and cheese anyway, you got time.)
  • Once you notice water pooling on the zucchini, use paper towels to blot the liquid. You can blot more than once if you are still working on your sauce. The idea is to remove as much liquid as possible from the zucchini so that you don't have a watery lasagna. If you are really invested, you can flip the zucchini and salt the other side. (I was not this invested. Zucchini lasagna is just a little watery by nature; embrace it.) And for heaven's sake do not rinse the salt off your zucchini! Water be gone! Just blot it with towels and many of the remaining salt crystals will be absorbed into the towels. I promise it's not going to be too salty.
  • Prepare the marinara sauce: In a 12 inch skillet, brown 1 pound of Italian sausage over medium heat, crumbling with a wooden spoon. Once it is fully cooked and no longer pink (about 5 minutes), drain the grease. (I turn off the heat, tilt the pan, and remove the grease with a spoon.)
  • Turn the heat back on to medium and add 5 cloves of minced garlic. Saute until fragrant, about 1 minute (don't let it burn!)
  • Add a 24 ounce jar of marinara sauce (I love this Rao's sauce). Drain your 14 oz can of diced tomatoes (I just do this in the can over the sink, no need to bust out a colander.) Add the drained tomatoes to the pan with the sausage.
  • Add 2 teaspoons oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. (Add 1 teaspoon dried basil now if that's what you're using.)
  • Let the sauce simmer over medium heat for about 5-15 minutes, whatever you have time for. Let it bubble a bit to help evaporate some of the liquid. Remove from heat and add in 1/4 cup chopped basil, if using fresh.
  • Prepare the ricotta mixture: In a medium bowl, add 3 cups ricotta.* This is about 1 and 1/2 pounds, or 1 and 1/2 of the 15 ounce tubs (or most of a 32 ounce tub). See note.
  • Add 2 large eggs, 1 cup shredded parmesan cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir it all together.
  • To assemble: Preheat your oven to 375 degrees F.
  • Prepare your mozzarella. You need 8 ounces, or about 2 cups. You can shred it if you want, but I prefer to cut it into 1/2 inch cubes. They melt into these delightful pockets in your lasagna. (I do this in my Baked Ziti too.)
  • Preheat your oven to 375 degrees F. Use non stick spray to grease the edges of a 9x13 inch casserole dish. Add about 1/2 cup of the marinara sauce to the bottom of the pan, spreading around to the edges.
  • Add your first layer of zucchini. Use 1/3 of the zucchini slices that you have, using up all the ugly ones on this bottom layer because no one will see them. You can overlap the zucchini a little bit.
  • Add half of the ricotta mixture and spread over the top of the zucchini.
  • Add half of the remaining marinara sauce and spread to the edges.
  • Add half of the cubed mozzarella (about 1 cup).
  • Layer the next 1/3 of your zucchini slices over the mozzarella.
  • Add the rest of the ricotta mixture (half).
  • Add the remaining marinara sauce.
  • Add the final layer of zucchini slices.
  • Sprinkle the rest of the mozzarella cubes (about 1 cup) over the top of the zucchini.
  • Sprinkle 1/2 cup shredded Parmesan cheese over the top of the mozzarella.
  • Bake the lasagna at 375 for about 45 minutes. You will know it is done when the lasagna is bubbling, and the cheese on top is melted and just starting to brown.
  • Let the lasagna set up for at least 15 minutes before slicing into it. It's helpful to use a sharp serrated knife to cut through the zucchini when you make the slices, then lift each piece out with a large spoon or spatula.
  • Serve with crusty bread to mop up all that sauce!

Notes

*I know 3 cups is an annoying amount. Most recipes call for one 15 ounce tub, and you can totally do that if you want (Use just 1 egg, keep the rest the same). I just like a lot of cheese, what can I say. Use the leftover ricotta to make ricotta toast, or this Bacon Ricotta Crostini. Or just eat it with a spoon and some salt and pepper. Is this weird? Maybe I am weird. Or maybe you should try it. 

How to store zucchini lasagna

Let your lasagna cool completely, then pop it into an airtight container or cover the whole dish tightly with foil or plastic wrap. It’ll stay fresh in the fridge for up to 4 days.

How to reheat zucchini lasagna

You can reheat zucchini lasagna in either the microwave or the oven—both work, but the oven wins if you're aiming for that just-right texture.
Place a slice on a microwave-safe plate, cover it loosely with a damp paper towel (to keep it from drying out), and heat for 1–2 minutes. Check if it’s hot all the way through—zap in 30-second bursts if needed.
If using the oven, preheat it to 375°F. Put the lasagna in an oven-safe dish, cover with foil, and bake for 20–25 minutes. Remove the foil for the last 5 minutes to let the top get a little bubbly and golden. If it’s looking a little watery from the zucchini, blot the extra moisture with a paper towel before reheating—or let it bake a bit longer uncovered to cook it off.

Can you freeze zucchini lasagna? 

Yes!  It actually makes really great meal prep and can be stored in individual pieces or whole in the freezer for 3-4 months. Make sure it is well sealed! Thaw in the fridge and bake at 350, or bake it straight from frozen until it is bubbly and the cheese is melted at least 45-60 minutes. If you have a small family, you can make this casserole in two separate 8×8 square pans, bake both, and freeze one for another time. I absolutely love myself when I meal prep for future Karen! Do yourself a favor!

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 10g | Protein: 24g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Potassium: 659mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1013IU | Vitamin C: 22mg | Calcium: 422mg | Iron: 2mg