My Meatless Zucchini Lasagna without pasta tastes incredible! It's low-carb but just as satisfying as traditional ricotta lasagna. Featuring zucchini planks layered with ricotta, mozzarella, Parmesan, Pecorino and tomato sauce, it's a showstopper!
There are two things you need to know about this Meatless Zucchini Lasagna. First, it'll be one of the best meals of your life.
Second, it takes a while to make, so plan ahead. (Refer to the first paragraph if you have any doubts about trying this!)
And third, (I have to add this), it tastes like a zucchini version of my eggplant Parmigiana without bread crumbs. Over-the-top delicious!!
Recipe ingredients
This is a gluten-free zucchini lasagna. You won't miss the pasta!
Zucchini: You'll need four pounds of zucchini, which equals five medium-to-large zucchini squash. Choose firm ones.
You'll be using the zucchini as lasagna noodles. You'll end up with five or six layers.
Ricotta: If the kind you bought is watery, make sure to drain the liquid before using it in this recipe. Keep in mind, for no-noodle lasagna, the ricotta layers should be thin so the end result isn't soggy.
Grated Cheese: Freshly grated Parmesan and Pecorino Romano cheeses provide delicious flavor. Pecorino is made from sheep's milk and brings a bold, salty accent that works perfectly with the milder Parmesan.
Note that strict vegetarians won't eat Parmesan or Pecorino, because an animal enzyme (rennet) is used in their production. So this is meatless, but not a vegetarian lasagna in the strictest sense.
You can try using vegan Parmesan if needed.
Mozzarella: A generous amount of shredded mozzarella takes this dish over the top. I recommend shredding it yourself, so it melts more smoothly than packaged shredded mozzarella.
Tomato Sauce: My pasta sauce without tomato paste is perfect here, but feel free to use your favorite marinara. You'll need a quart of it, with some being used in the lasagna layers and some spooned over each serving.
Basil: Fresh basil leaves provide an incredible pop of flavor throughout the layers of this low-carb zucchini lasagna. You could use frozen basil leaves, if needed. Dried basil won't be as flavorful, but that's an option.
How to make meatless zucchini lasagna
See the card at the end of this post for the full recipe, but here's an overview.
Prep the zucchini
- Use a mandoline (affiliate link) to slice the zucchini into 3/16" planks, or use a chef's knife to make ¼-inch planks.
- Salt the planks and let them sit for 10 minutes, then blot them dry and roast them on a parchment-lined baking sheet.
Assemble the lasagna
- Cover the bottom of the pan with sauce and add a layer of blotted zucchini planks in one direction.
- Spread two teaspoons of ricotta onto each plank. It helps to use a scoop (affiliate link.)
- Cover the zucchini with a layers of Parmesan, Pecorino and shredded mozzarella. Sprinkle on torn basil leaves and dot with tomato sauce.
- Repeat with another layer of zucchini in the opposite direction, plus ricotta, Parmesan, Pecorino, mozzarella, basil and sauce as before. Continue making layers until all of the zucchini is used.
Bake it
Bake the Meatless Zucchini Lasagna uncovered for 40-45 minutes. The top should be browned in spots and the cheese melted.
Tips to prevent watery zucchini lasagna
- Salting the raw zucchini planks draws out moisture that can be wiped away after 10 minutes. Don't let the salted zucchini sit for longer, because it will become soggier.
- Baking the zucchini planks for 10 minutes helps dry them further.
- Blotting the zucchini again after baking helps prevent sogginess.
- Don't use too much sauce in the layers. You can add more sauce when you serve the low-carb lasagna.
Tips to prep a day ahead
Since this is a time-consuming recipe, you may want to start the day before. Here are things you can do ahead:
- Make the tomato sauce.
- Shred the mozzarella.
- Grate the Parmesan and Pecorino and combine them.
I don't recommend slicing the zucchini a day ahead because it will become too soggy overnight.
Adding meat
If you'd prefer zucchini lasagna with meat, feel free to add ground beef, sausage or turkey. Here are a couple of ways to incorporate it:
- You can brown the ground meat with seasonings in a skillet, drain the fat and add it on top of the cheese layers.
- You can use a meat sauce, such as Bolognese with sausage, in place of marinara.
And don't miss this ground beef and zucchini casserole!
What to serve with it
- For a meatless meal, serve this zucchini veggie lasagna with rapini pasta and an Italian side salad.
- For a low-carb meal, serve it with sausage and peppers.
- For an epic Italian Sunday dinner, serve it with the best chicken cutlets and garlic Parmesan focaccia.
The longer unbaked zucchini lasagna sits, the more liquid will accumulate. I don't recommend assembling it the day before. However, you can assemble it up to two hours before baking it, leaving it out at room temperature.
Yes, baked zucchini lasagna freezes well! Slice the cooled leftovers into serving portions, wrap them in plastic wrap, then foil, and freeze them in a zip-top freezer bag. Use within three months.
Unwrap and reheat frozen zucchini lasagna in the microwave, loosely covered with wax paper. There will be more liquid in your dish than the first day it was made, but it will still taste fabulous.
More recipes like this
- Zucchini Bake
- 35+ Italian Side Dishes (Contorni)
- Italian Stuffed Peppers with Rice
- Spaghetti Squash Lasagna Boats
- Pan-Fried Eggplant Planks with Sauce
- Parmesan Zucchini Rounds
Enjoy!
If you try this Meatless Zucchini Lasagna recipe, please leave a comment and a rating!
Meatless Zucchini Lasagna
Equipment
- 2 half-sheet pans (or more if you have them)
- paper towels
Ingredients
- 4 pounds zucchini (from about 5 medium-to-large zucchini)
- 1 quart marinara sauce (make a day ahead if possible)
- 1 ¼ cups ricotta cheese (drained if it has excess liquid)
- ⅛ teaspoon black pepper
- 16 ounces mozzarella cheese (buy the block)
- ½ cup grated Parmesan cheese
- ½ cup grated Pecorino Romano cheese
- 6-8 fresh basil leaves
Instructions
- Note, you will need a quart of marinara sauce already made. Make it a day ahead or use your favorite brand.
- Preheat the oven to 375 degrees F. Set out two or more sheet pans if you have them. Line the sheet pans with parchment paper.
Salt & Bake the Zucchini (allow 1.5 hours)
- Rinse the zucchini and pat them dry. Slice off the root and stem ends and discard them. Use a mandoline or chef's knife to slice each zucchini into planks 3/16-inch thick (4.78 mm) for a mandoline or ¼-inch thick if using a chef's knife.
- Place as many zucchini planks as will fit in a single layer on each lined sheet pan. Sprinkle salt on the zucchini and cover them with paper towels. If you don't have more sheet pans, you can use a large cutting board or roasting pan to stack the remaining salted planks of zucchini between layers of paper towels, covering the top with paper towels as well. Let the zucchini sit for 10 minutes to draw out moisture.
- Blot the zucchini planks well, wiping off the moisture on both sides. Bake the zucchini in a single layer on each parchment-lined pan for 10 minutes at 375 degrees F to help dry them further. You can bake two pans at a time to make it go quicker. (If you have two ovens, you can place two pans in each oven.) You can transfer the baked zucchini planks to a large cutting board or pan and stack them between layers of paper towels if you need to reuse the pan(s) to bake more zucchini. Continue until all of the zucchini has been blotted and baked.
Prepare the Cheeses & Basil
- Grate the Pecorino and Parmesan, if needed. (I use my Vitamix blender.) Stir them together in a small mixing bowl. Shred the mozzarella. Stir black pepper into the ricotta. Lightly rinse the basil leaves and pat them dry.
Assemble the Lasagna & Bake
- Ladle just enough marinara sauce to cover the bottom of a 9x13 ceramic or glass baking pan. Blot the zucchini planks with paper towels again before you place some in the pan the long way in a single layer. (Cut extra pieces needed to fill any gaps.)
- Spread a thin layer of the prepared ricotta onto each zucchini plank (about two teaspoons per plank). Sprinkle on a layer of the Parmesan/Pecorino mixture, followed by some mozzarella cheese. Tear up a couple of basil leaves and add them on top of the cheese. Place dots of tomato sauce on top, leaving most of the cheese exposed. (Don't add too much sauce, or the lasagna will be soggy.)
- Make the next layer by placing blotted zucchini the short way, in the opposite direction as the first layer. You can use kitchen scissors or a knife to trim the planks as needed to fit smaller pieces all the way to the edge of the pan. Spread on a thin layer of ricotta and sprinkle on the Parmesan/Pecorino, mozzarella, torn basil leaves and then dot with sauce. Continue making layers, changing the direction of the zucchini for each layer, until all of the squash is used.
- Bake the zucchini lasagna, uncovered, at 375 degrees F for 40-45 minutes. The top should be browned and the cheese melted. Let the lasagna rest for 10 minutes before slicing it. Top each serving with additional tomato sauce.
- Store leftover sauce and zucchini lasagna separately in the refrigerator for up to four days. Cover the cooled lasagna first with plastic wrap or foil. The leftovers also freeze well. Slice them into portions first and then freeze, using them within three months for best results.
Notes
- A single layer of zucchini planks in a half sheet pan is enough for one layer of lasagna.
- To halve the recipe, still use a 9x13 pan to assemble the zucchini lasagna with fewer layers.
- Note that strict vegetarians won't eat Parmesan or Pecorino, because an animal enzyme (rennet) is used in their production. So this is meatless, but not a vegetarian lasagna in the strictest sense.
- If you want to add meat, you can use a Bolognese sauce instead of marinara or brown some ground meat and drain it to include in the layers.
- Make-ahead tips: Make the sauce and prep the cheeses a day ahead. You can assemble the lasagna up to two hours before baking it.
Nutrition
(Recipe Source: Cooking with Mamma C)
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