No-noodle zucchini Lasagna is a low-carb, gluten-free twist on the classic Italian dish. Instead of traditional pasta sheets, thinly sliced zucchini acts as the base for layers of rich marinara sauce, seasoned ground meat, and creamy cheese. It’s a healthy, satisfying meal that delivers all the flavours of traditional Lasagna—without the carbs.
No-Noodle Zucchini Lasagna Recipe:
No-noodle zucchini lasagna is a lightened-up version of the beloved Italian classic. It replaces pasta with fresh zucchini, cutting down on carbs while boosting nutrition. Rich in flavor, protein-packed, and loaded with melty cheese, this dish satisfies cravings without the guilt. Perfect for weeknight dinners or meal prep, it’s a wholesome and hearty favourite.
History of No-Noodle Zucchini Lasagna Recipe:
Inspired by the popularity of low-carb diets like keto and paleo, zucchini lasagna emerged as a smart, delicious alternative to the high-carb original. It has gained traction among health-conscious eaters and those with gluten sensitivities, offering the same comfort and heartiness of classic lasagna with fewer calories and carbs.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
No-Noodle Zucchini Lasagna
Ingredients
- 3–4 medium zucchinis, thinly sliced lengthwise
- 1 lb (450g) ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara or pasta sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt and black pepper to taste
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the ZucchiniSlice zucchini into thin strips using a mandoline or sharp knife. Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- Cook the Meat SauceIn a skillet, sauté onions and garlic until fragrant. Add ground meat and cook until browned. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 10 minutes.
- Mix the Ricotta LayerIn a bowl, combine ricotta cheese with egg. Stir until smooth and creamy.
- Assemble the LasagnaIn a baking dish, layer zucchini slices, meat sauce, ricotta mixture, and mozzarella. Repeat layers until all ingredients are used. Finish with mozzarella and Parmesan on top.
- BakePreheat oven to 375°F (190°C). Bake uncovered for 35–40 minutes until bubbly and golden.
- Rest and ServeLet the lasagna rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- Pair with a fresh garden salad
- Add garlic bread (for non-keto options)
- Serve with a side of roasted vegetables
- Enjoy on its own as a hearty, complete meal
Tips for Best Results
-
Salt and dry zucchini slices well to prevent soggy lasagna
-
Use a thick marinara sauce to avoid excess liquid
-
Let lasagna rest before cutting for cleaner slices
-
Add crushed red pepper flakes for extra heat
Frequently Asked Questions (FAQs)
Q: How do I keep zucchini lasagna from getting watery?
Salt the zucchini and let it sit to release moisture. Pat dry before layering.
Q: Can I freeze zucchini lasagna?
Yes. Bake it first, cool completely, then freeze. Reheat in the oven before serving.
Q: Can I make it vegetarian?
Absolutely! Replace meat with sautéed mushrooms, spinach, or lentils.
Q: Do I have to peel the zucchini?
No, the skin adds texture and nutrients. Just wash thoroughly before slicing.
Q: Can I use store-bought sauce?
Yes. Use a thick, low-sugar marinara for best results.
Conclusion:
No-noodle zucchini lasagna is a brilliant, flavorful way to enjoy comfort food without the carbs. It’s simple, satisfying, and packed with wholesome ingredients. Whether you’re eating keto, gluten-free, or just looking for a healthier dinner, this lasagna hits the spot every time.