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    Zucchini Lasagna Recipe

    Main Courses

    Zucchini season is upon us making this Zucchini Lasagna recipe perfect for your summer nights. This recipe is packed with vegetables and protein. Besides being mouthwatering, it makes for the perfect packed lunch, and can be done with just 5 ingredients. Make it for dinner one night and take your leftovers to work the next day.

    Low Carb Zucchini Lasagna RecipeZucchini is a phenomenal, light alternative to dense pasta. Zucchini is a type of summer squash that can typically be found in the store all year long.  It is an excellent source of vitamin C, vitamin B12, and manganese.  Zucchini also provides vitamin A, potassium, phosphorous, and folate.  This recipe adds your daily dose of vitamins and minerals in a delicious way!

    Low Carb Zucchini Lasagna Recipe

    Low Carb Zucchini Lasagna Recipe IMG_0145

    You’ll need a few zucchinis for this one.  Start off by chopping the ends off of each end of the zucchini.  Slice each zucchini lengthwise into 4-5 slices.  You’ll want these slices about ⅕ inch thick.  In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.  Spread ½ a cup of tomato sauce and lightly add ricotta and mozzarella cheese.  Portion it all out so there is enough for three layers.  Add 4-6 onion rounds on top.  Repeat the layers two more times.  Top off the dish with remaining zucchini slices.  Lightly spread whatever is left of the tomato sauce, sprinkle on some more cheese, and toss on a dash of black pepper.  Bake this up at 400F for about 60-70 minutes!

    Low Carb Zucchini Lasagna RecipeThis sounds like a lot, but trust me, it is well worth it! There is nothing better than fresh zucchini when it is in season.  This recipe will help swap out some of your carbs for the day while offering a host of nutrients.  What do you think ofusing zucchini noodles instead of regular pasta? Let us know what you think in the comments below! xo

    Low Carb Zucchini Lasagna Recipe

    Low Carb Zucchini Lasagna Recipe

    Print
    Zucchini Lasagna
    Total Time
    1 hr 20 mins
     
    Servings: 4
    Ingredients
    • 5 medium-sized zucchinis
    • 1.5 cups of tomato sauce
    • 1/2 cup of light ricotta cheese
    • 1/2 cup of shredded mozzarella cheese
    • 1/2 medium red onion, thinly sliced in rounds
    • Optional: Black pepper to taste
    Instructions
    1. Chop both ends off of each zucchini.
    2. Slice each zucchini length-wise into 4-5 slices (about 1/5-inch thick)
    3. In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.
    4. Spread 1/2 cup of tomato sauce, and lightly add ricotta and mozzarella cheese (portion it out so there is enough for 3 layers)
    5. Add 4-6 onion rounds on top.
    6. Repeat the layers twice.
    7. Top off with the remaining zucchini slices. Lightly spread what’s left of the tomato sauce, sprinkle some mozzarella cheese, and finish off with grounded black pepper (optional).
    8. Bake @400F for 60-70 min. Enjoy!

    71 Comments

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    Reader Interactions

    Comments

    1. Denise Acton says

      June 7, 2015 at 12:45 pm

      I need lifestyle & recipe tweaking. These are exciting recipe modifications using healthy ingredients I already stock. Looking forward to implementing, & future ideas!

      Reply
    2. Sam says

      June 7, 2015 at 2:07 pm

      Hi, this looks great and I’d really like to make it. I’m wondering if you have any suggestions for substitutes for ricotta cheese? I have a lactose intolerance and while I am able to sub with lactose-free marble or mozza cheese, I have yet to find something I can sub for ricotta or cottage cheese (I can’t find lactose-free cottage cheese locally either).
      Maybe nutritional yeast would help to thicken or make for a fuller taste?
      Any suggestions are appreciated!
      Thank you 🙂

      Reply
      • Wendy says

        June 7, 2015 at 7:50 pm

        have you tried cashew cheese? You can buy it at certain health food stores or make it at home.

        Reply
      • Robin says

        June 8, 2015 at 2:03 pm

        You can also make your own Ricotta cheese with Goat’s milk. It is quick and easy, there are a lot of recipes online.

        Reply
    3. Sarah says

      June 7, 2015 at 2:34 pm

      Whats in the tomato sauce?

      Reply
      • Wendy says

        June 8, 2015 at 1:15 pm

        I used a regular marinara sauce with basil from trader joes. Hope this helps!

        Reply
        • Jennifer says

          January 2, 2016 at 2:26 pm

          Do you think if I use a regular pasta sauce with basil and add in some ground beef that it would turn out well? I would love to make this for my boyfriend but I can see him asking me to put some sort of meat in it already haha!

          Reply
          • Wendy says

            January 5, 2016 at 2:52 am

            of course! you can adjust and add whatever variations you like. just add the beef as one of the stuffings between the layers 🙂

            Reply
    4. Staci says

      June 7, 2015 at 4:46 pm

      Can this be reheated for lunch the following day?

      Reply
      • Wendy says

        June 7, 2015 at 7:48 pm

        definitely! I had this for the entire week

        Reply
    5. Cari says

      June 8, 2015 at 1:40 am

      Looks delicious! Thanks Buzzfeed for sending me over! Any other veggies you would recommend adding?

      Reply
      • Wendy says

        June 8, 2015 at 1:12 pm

        you can stuff with spinach, kale, and other leafy greens. you can also sub the zucchini for eggplant!

        Reply
        • Sharifah says

          June 8, 2015 at 1:27 pm

          Eggplant, yum! Would you treat the eggplant any different than the zucchini during preparation?

          Reply
          • Wendy says

            June 9, 2015 at 11:07 am

            not really. we actually have a no-pasta eggplant parm recipe on the site! check it out

            Reply
    6. A says

      June 8, 2015 at 2:27 am

      Is this a one person serving? JW bc my mom counts carbs for diabetes and I want to share

      Reply
      • Wendy says

        June 8, 2015 at 1:11 pm

        this recipe yields 4 servings

        Reply
    7. Debbie says

      June 8, 2015 at 3:37 am

      This looks and sounds so delicious! I’m a type 2 diabetic so I’ve been eating a lot more healthier. I look so forward to not only trying out this recipe,but also the green smoothie you made for breakfast and all your other awesome recipes! I enjoy getting protein from other sources besides meat. Keep up the great work! Cudos to you!

      Reply
      • Wendy says

        June 8, 2015 at 1:11 pm

        thank you so much!

        Reply
    8. Natasha says

      June 8, 2015 at 10:15 am

      What could I use instead of red onion?

      Reply
      • Wendy says

        June 8, 2015 at 1:09 pm

        garlic or scallions!

        Reply
    9. Jay says

      June 8, 2015 at 2:10 pm

      What’s a good side that you’d recommend for this dish?

      Reply
      • Wendy says

        June 9, 2015 at 11:06 am

        A slice of bread with pesto or even more greens (I had it with brussel sprouts and it was everything) or with squash/turnips/carrots

        Reply
    10. Jenn says

      June 8, 2015 at 2:42 pm

      This looks amazing and I’m planning on making it for dinner tonight (with leftovers for tomorrow’s lunch-yay!) Can you guys give me a guesstimated calorie count per serving? Thanks!!

      Reply
      • Wendy says

        June 9, 2015 at 11:05 am

        it’s roughly 400-500cal (4 servings total in recipe!)

        Reply
    11. Yolanda says

      June 8, 2015 at 4:36 pm

      This recipe actually seems doable!
      Thank you!

      Reply
    12. Maura says

      June 8, 2015 at 4:56 pm

      wow, this looks delicious! Can’t wait to try it with mushrooms. Thanks for the idea.

      Reply
    13. Michaela says

      June 8, 2015 at 5:28 pm

      What do you do if the tomato sauce is too watery(kind of like tomatoe juice) to thicken it up?

      Reply
      • Wendy says

        June 9, 2015 at 10:18 am

        I recommend throwing it in the blender with more tomatoes, herbs, onions, and garlic.

        Reply
    14. Caroline says

      June 8, 2015 at 5:38 pm

      May I ask how many calories per serving? 🙂

      Reply
      • Wendy says

        June 9, 2015 at 10:07 am

        didn’t calculate the exact calories but it’s about 400-500cal per serving (4 total servings) 🙂

        Reply
    15. Lisa says

      June 8, 2015 at 7:40 pm

      Sounds great. Could eggplant be subbed directly for the zucchini? I like both though. Thank you for your wonderful healthy menu ideas.

      Reply
      • Wendy says

        June 9, 2015 at 10:07 am

        Yes it can! We actually have a no-pasta eggplant parm recipe on the site. Check it out!

        Reply
    16. Christina says

      June 8, 2015 at 10:04 pm

      Hi There,

      I love your recipe ideas, although I have problem with too much dairy. What can I substitute for the Greek yogurt? I look forward to trying the smoothie. Would protein powder be a good substitute?

      Thanks!

      Reply
      • Wendy says

        June 9, 2015 at 10:06 am

        Hey there! Yes you can use hemp protein or chia powder. There is also coconut and soy yogurts if you still want that taste.

        Reply
    17. Lorraine Dwan says

      June 8, 2015 at 11:24 pm

      I usually broil or roast my zucchini and any veggies I use before baking my lasagna. Roasting really brings out the sweetness of the veggies and cuts down your overall baking time, too!

      Reply
    18. Amy says

      June 9, 2015 at 7:45 am

      How many calories are in this dish, per serving?

      Reply
      • Wendy says

        June 9, 2015 at 10:06 am

        I didn’t do the exact calculations but it’s about 400-500cal (the recipe yields 4 servings)

        Reply
    19. Samantha says

      June 9, 2015 at 12:33 pm

      I made this last night for dinner and it was FABULOUS and I don’t even really like zuchinni! I am recommending it to everyone!

      Reply
    20. BJ says

      June 9, 2015 at 9:47 pm

      Do you have any idea how many carbs would be in a serving? Thanks.

      Reply
      • Wendy says

        June 10, 2015 at 9:48 am

        about 18-20g per serving (rough estimate!)

        Reply
    21. Tabbatha says

      June 9, 2015 at 11:43 pm

      This recipe looks fantastic! I’ve been working on eating healthier, my husband loves his lasagna so perhaps I’ll give this a try when he eats his traditional pasta style. ..plus we love to share new recipes at work, I’ll definitely be sharing this one! Thank you!

      Reply
      • Wendy says

        June 10, 2015 at 9:46 am

        you are so welcome!

        Reply
    22. shana says

      June 10, 2015 at 10:50 am

      Can I use cottage cheese instead of ricotta cheese? Do you think it would be too watery?

      Reply
      • Wendy says

        June 16, 2015 at 10:52 am

        hmm yes I don’t think it will hold the zucchini together as well as the ricotta. But who knows- give it a try and see how it goes!

        Reply
    23. Samantha says

      June 10, 2015 at 10:26 pm

      I just read your article on BuzzFeed today and tried the green smoothly (though I added about a tablespoon of agave syrup) and now I’m making this recipe! The smoothly was amazing! Can’t wait to try the lasagna!

      Reply
      • Wendy says

        June 16, 2015 at 9:47 am

        amazing!!

        Reply
    24. Amanda says

      June 11, 2015 at 2:40 pm

      do I have to oil the baking dish before putting the zucchini in it? or just put them in there dry?

      Reply
      • Wendy says

        June 16, 2015 at 9:17 am

        you can put them dry because the tomato sauce won’t allow it to stick to the pan

        Reply
    25. Ana says

      June 14, 2015 at 9:18 pm

      I am making this right now and it smells delicious! I can’t wait to try it out!

      Reply
    26. Lisa says

      June 16, 2015 at 12:42 am

      this looks great! i’m new to low carb and low sugar and look forward to trying more of your great recipes

      Reply
    27. Audrey says

      June 17, 2015 at 10:03 pm

      Made this tonight and loved it! I also added acorn squash to it. Thank you so much!

      Reply
      • Jess says

        June 17, 2015 at 10:07 pm

        Awesome!! So glad that you liked it and what a good idea!

        Reply
    28. Ebone says

      June 19, 2015 at 9:52 am

      Made this recipe last night and it was delicious! Love the site 🙂

      Reply
      • Wendy says

        June 22, 2015 at 10:47 am

        amazing! and thank you!

        Reply
    29. Jackie says

      June 25, 2015 at 5:52 pm

      would you guys happen to know the nutrition facts for this? I am curious as to how many calories, grams of fat, etc. are in it. thanks!

      Reply
      • Wendy says

        July 7, 2015 at 1:53 pm

        about 400-450 calories per serving (yields 4 servings!)

        Reply
    30. Antonia says

      July 20, 2015 at 12:54 am

      Delicious!!! First time I made it! I made a larger portion and added dill and cilantro to the tomato sauce! Very light, but filling at the same time.

      Reply
      • Wendy says

        July 21, 2015 at 4:36 pm

        amazing!!

        Reply
    31. Blair says

      October 14, 2015 at 12:08 am

      Do you think you could cook this in a slow cooker? If so for how long?

      Thanks!

      Reply
      • Wendy says

        October 20, 2015 at 4:39 pm

        I think you can definitely do it- it would be a matter of experimentation. Give it a shot with the same times we used, and let us know how it goes!

        Reply
    32. LeighAnn says

      December 6, 2015 at 5:12 pm

      Meal prepped this for dinner for the next 4 days and it is fantastic! Highly recommend it. I really enjoy all of your recipes on my journey to eating healthier. Thank you!

      Reply
    33. Karis says

      February 1, 2016 at 8:50 pm

      I just made this dish last night along with your diy cheddar kale chips for appetizers and WOW! First time making either and they were extremely delicious and were eaten right away! Thank you for posting your recipes, I will definitely make this again!

      Reply
      • Wendy says

        February 2, 2016 at 2:02 am

        yay! so happy to hear!

        Reply
    34. Ayanna Campbell says

      February 3, 2016 at 3:36 am

      OMG! This was AMAZING!! It tasted like lasagna without the heavy pasta!!

      Reply
    35. Blake (Orlando, FL) says

      August 19, 2016 at 12:11 pm

      I made this last night and it was very good, but I didn’t get full. Do you think I just need to add more sides? I saw you recommend bread w/ pesto and/or just some more veggies in one of the other comments 🙂

      Reply
      • Wendy says

        August 22, 2016 at 2:18 pm

        you can definitely add more sides!

        Reply
        • Blake (Orlando, FL) says

          August 27, 2016 at 4:33 pm

          Ok cool! Thank you!

          Reply
    36. Ann Marie Nelson says

      March 1, 2019 at 7:28 pm

      Tried it, was very good but very watery. The zucchini gave out a lot of liquid when baking.

      Reply
      • laura says

        November 12, 2019 at 7:38 am

        When I make zucchini lasagna I use a springform pan with another pan underneath it , the extra liquid leaks out. Works great!

        Reply

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