Easy Zucchini Lasagna Recipe (Low Carb & No Noodles)
This easy zucchini lasagna recipe swaps noodles for tender zucchini ribbons layered with rich meat sauce and creamy cottage cheese, a healthy low carb dinner the whole family will love.
Why You Will Love This Easy Zucchini Lasagna Recipe
If you have been craving lasagna but want something lighter, this easy zucchini lasagna recipe is exactly what your dinner rotation needs. Instead of pasta noodles, we use thin ribbons of fresh zucchini, layered with a rich meat sauce and a creamy cottage cheese filling. It bakes up bubbly, golden, and satisfying, and nobody at the table will miss the carbs.
This is one of those recipes that proves healthy does not have to mean boring. It is a genuinely craveable, low carb zucchini lasagna recipe that also happens to be naturally gluten free, since there is no flour or breading involved anywhere in the layers.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy mandoline slicer gives you even, thin zucchini ribbons that layer beautifully, and a good quality marinara sauce with no added sugar keeps the whole dish balanced. A classic red baking dish is also a fun way to serve this one straight to the table.
The Secret to a Zucchini Lasagna That Is Not Watery
Zucchini holds a lot of water, and if you skip the prep step, you will end up with a soggy, watery lasagna that slides apart when you try to serve it. The fix is simple. Slice your zucchini into ribbons, salt them generously, and let them sit on paper towels for about 15 to 20 minutes. You will be amazed at how much liquid comes out. Pat them dry before layering and you are set.
Chef's Tip: Resist the urge to skip the resting step even if you are short on time. Those extra 15 minutes are what separate a watery mess from a sliceable, restaurant-quality zucchini lasagna.
This method is also what makes this a genuinely reliable zucchini lasagne recipe without flour, since there is no need for a starchy binder to soak up excess moisture.
Zucchini Lasagna With Cottage Cheese, No Meat, or Whatever You Love
One of the best things about this recipe is how flexible it is. Here are a few of the most popular directions readers take it:
- Classic version: ground beef, marinara, and a cottage cheese and parmesan filling, just like the recipe below.
- Zucchini lasagna no meat: simply omit the ground beef and add a cup of sauteed mushrooms or spinach to the sauce for extra body and flavor.
- Extra creamy: swap the cottage cheese for ricotta if that is what you have on hand.
- No-bake zucchini lasagna: assemble everything in a container without heat, using a marinated raw zucchini and a whipped cottage cheese layer, then chill for a few hours. It will not have the same golden baked top, but it is a refreshing option in the peak of summer.
Whatever direction you take it, the layering method stays the same, which makes this a genuinely healthy zucchini lasagna recipe you can adapt to whatever is in your fridge.
Ready to make it? Here is the full step-by-step recipe:
Easy Zucchini Lasagna Recipe (Low Carb & No Noodles)
This easy zucchini lasagna recipe swaps noodles for tender zucchini ribbons layered with rich meat sauce and creamy cottage cheese, a healthy low carb dinner the whole family will love.
Ingredients
- 3 zucchini, large, sliced lengthwise into 1/4 inch ribbons
- 1 tsp salt, for drawing out moisture from zucchini
- 1 lb ground beef, or ground turkey, or omit for meatless version
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 cups marinara sauce, low sugar, store bought or homemade
- 1 1/2 cups cottage cheese, full fat, well drained
- 1 large egg, lightly beaten
- 1/2 cup parmesan cheese, grated, plus more for topping
- 2 cups mozzarella cheese, shredded, divided
- 1 tsp italian seasoning
- 2 tbsp fresh basil, chopped, for garnish
- 1/2 tsp black pepper, freshly cracked
Instruction
Slice the zucchini lengthwise into thin ribbons about 1/4 inch thick. Lay them on paper towels, sprinkle with salt, and let sit for 15 to 20 minutes to draw out excess moisture. Pat dry thoroughly with more paper towels.
While the zucchini rests, heat a large skillet over medium heat. Cook the ground beef with the onion, breaking it up as it browns, about 6 to 8 minutes. Add the garlic and cook for 1 more minute.
Stir in the marinara sauce and Italian seasoning. Simmer uncovered for 10 minutes, then remove from heat.
In a mixing bowl, combine the cottage cheese, beaten egg, parmesan cheese, and black pepper until smooth.
Preheat the oven to 375 degrees F (190 degrees C).
Spread a thin layer of meat sauce in the bottom of a red baking dish. Layer one third of the zucchini ribbons over the sauce, followed by a third of the cottage cheese mixture, a third of the remaining meat sauce, and a third of the mozzarella. Repeat the layers two more times, ending with mozzarella on top.
Cover the dish loosely with foil, propping it up so it does not touch the cheese, and bake for 30 minutes.
Remove the foil and bake for an additional 15 to 20 minutes, until the cheese is bubbly and golden.
Let the lasagna rest for 10 to 15 minutes before slicing, this helps it hold together and keeps excess liquid from pooling on the plate.
Garnish with fresh basil and extra parmesan before serving.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Mandoline or sharp knife
- Paper towels
- Aluminum foil
Notes
Serving and Storing Your Zucchini Lasagna
Let the lasagna rest for at least 10 minutes after it comes out of the oven. This is not optional. Zucchini releases a bit of moisture even after being salted and dried, and that resting time lets everything settle so your slices hold together instead of sliding apart on the plate.
Serve it with a simple green salad and crusty bread on the side if you are not worried about carbs, or keep it fully low carb with a side of roasted vegetables.
Leftovers keep beautifully in the refrigerator for up to 4 days, and this dish also freezes well. Wrap individual portions tightly and freeze for up to 3 months, then thaw overnight in the fridge before reheating.
A Few Final Notes
- Use a red baking dish if you have one, it makes for a gorgeous presentation straight out of the oven.
- Do not skip draining your cottage cheese if it looks watery, this keeps the filling from thinning out the layers.
- Fresh basil at the end brightens up every single bite.
However you serve it, this easy zucchini lasagna recipe is proof that comfort food and healthy eating can absolutely share the same dinner plate.
