With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna will soon become a favorite in your house. Low-carb and gluten-free, it is simply prepared with zucchini noodles.

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.

I’ve been dying to share this incredible vegetarian zucchini lasagna recipe with you for weeks! It’s been a hit in our house among both adults and kids, and I’m so excited to finally show you how to make it, with a little video tutorial to guide you through the steps.

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.

I know lasagna may seem a little bit intimidating and overwhelming (how am I supposed to create the layers with noodles, bechamel sauce, and so on?). But good news, it doesn’t have to be that way with this zucchini lasagna! This simple recipe uses zucchini slices, cut lengthwise, instead of actual noodles. The best part? It doesn’t require any bechamel sauce. Here the ricotta cheese does all the trick, together with the grated cheese. Really, it doesn’t get any easier. Follow me, and let’s make these lasagna together!

Ingredients for vegetarian zucchini lasagna

  • Zucchini. Try to choose them medium and regular in size. Large zucchini would do to, but they may be too long for the baking dish.
  • Tomato sauce. I usually go for a basic ready-to-use tomato sauce (marina sauce or similar sauce), and add some cooked onions to add some flavors. If you do not like the taste (or are allergic to) onions, just skip it, and maybe compensate with a little bit of garlic.
  • Cheese. We use here two sorts of cheese: ricotta cheese, and grated cheese (ideally a mix of mozzarella and parmesan, although other grated cheese would work too). For best results, I recommend whole milk ricotta cheese. Try to stay away from low fat ricotta cheese, that may make your dish a little too watery.
  • 1 egg. It is used here as a binder to the ricotta cheese mixture.
  • Basil. Do not skip it, basil brings all the refreshing flavors to the dish!

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.

And that’s it! I told you, unlike for a classic lasagna recipe, you do not need much to make vegetarian zucchini lasagna out of zucchini noodles. Just a few basic ingredients and you get a light and delicious zucchini lasagna dish. Seasonings, garlic and herbs (basil) are also important, as they enable to lift up the flavors. Don’t skip them!

How to make vegetarian zucchini lasagna?

To keep it simple, there are 4 simple steps to making these easy vegetarian zucchini lasagna. Here’s how to:

  1. Prepare the zucchini. Slice them lengthwise (for lazy days, slicing them into coins is fine too), making sure they’re thick enough as they will thin out while roasting. Brush them with oil, and roast in the oven until tender. Try to remove them before they turn golden brown.
  2. Make the tomato sauce. Or should I say, heat up the tomato sauce. Remember this is a simple recipe using ready-to-use tomato sauce rather than making it from scratch. I just fried some onions and add it to the sauce for more texture and flavors, and that’s it really!
  3. Mix the ricotta filling. Just mix together in a bowl ricotta cheese, parmesan, egg, garlic, and basil.
  4. Now assemble the lasagna! This is the fun part. Simply alternate the various layers of ingredients, keeping in mind there is no right or wrong way to do here. Finish up with a layer of grated cheese, and your vegetarian lasagna is ready to bake!

See, I told you it was simple! Enjoy with a side of lettuce, and maybe a glass of wine to make it more festive (white or red wine would work equally well).

Possible variations around the recipe

If you’ve been following my site for a while, you know I love to give suggestions on how to adapt a recipe based on any leftovers we may have in the fridge. Creating a variation of a recipe also enables you to be confident enough to know how to make it, yet serve something different to your family so no one is ever tired of eating the same dish over and over again.

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.

This vegetarian zucchini lasagna can be customized in so many ways. Here are just a few ideas to get you inspired:

  • Replace the zucchini with eggplants, cut lengthwise. Or do a mix of both, half lasagna and half eggplants. If using eggplants however, keep in mind that this veggie tends to absorb olive oil very quickly, so you will most possibly need more than what the original recipe calls for.
  • Add mushrooms, sliced, to make it more filling and gives a pleasant chewy texture to your lasagna.
  • Add lasagna noodles in between each set of layers to make the dish more filling, especially if you have hungry kids (or adults) for dinner. Keep in mind however that this suggested variation is NOT gluten-free, unless you use gluten-free lasagna noodles.

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.

To use up zucchini, try also:

More summer veggie recipes you’ll love:

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Easy Vegetarian Zucchini Lasagna

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With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Savory
  • Diet: Vegetarian

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna will soon become a favorite in your house. Low-carb and gluten-free, it is simply prepared with zucchini noodles.

Ingredients

Scale
  • 45 medium zucchinis, thinly sliced lengthwise
  • 2 Tablespoons olive oil
  • ½ yellow onion, diced
  • 3 cups (650g) tomato sauce*
  • 2 cups (450g) mozzarella cheese, grated
  • 1 ½ cup (375g) ricotta cheese
  • 2 Tablespoons parmesan cheese, grated + extra for topping
  • 1 egg
  • 23 cloves garlic, minced
  • Salt and freshly ground pepper
  • 3 Tablespoons fresh basil leaves, chopped + extra for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. For the zucchini. Slice the zucchini lengthwise, into thin layers, using a knife or a mandoline slicer. Arrange them onto the prepared baking sheet and brush lightly with olive oil on one side. Pre-bake for about 10 mins, turning them once halfway through cooking. The zucchini slices must be softened but not too greasy – pat-dry with paper towel to remove the excess of oil if needed. Set aside.
  3. For the tomato sauce. Heat up one Tablespoon olive oil in a skillet placed over medium heat. Add the onions and sauté until soft and translucent. Pour in the tomato sauce and adjust seasoning to your liking if needed.
  4. For the ricotta filling. In a medium-sized bowl, mix together the ricotta cheese with parmesan, egg, minced garlic, and about 3 Tablespoons chopped basil leaves. Season with salt and pepper.
  5. For assembling the lasagna. Grease a large 13×9″ baking dish (33×23 cm) with olive oil. Spread a thin layer of tomato sauce at the bottom of the dish, then layer the zucchini sliced, add spoonfuls of the ricotta mixture, sprinkle grated mozzarella, pour some tomato sauce, and repeat each step until finished. On top, layer with tomato sauce, grated mozzarella and the extra grated parmesan cheese.
  6. Bake for about 30 minutes, and broil on high for a few extra minutes, monitoring the oven closely to ensure the top is browned but not burned. Sprinkle with additional fresh basil leaves, and enjoy!

Notes

* You can use basic tomato sauce, marina sauce, or use homemade tomato sauce.

Recipe inspired and adapted from A Simple Palate.

Did you make this recipe?

Lastly, if you make this Easy Vegetarian Zucchini Lasagna, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

With layers of cheese, tomato sauce and vegetables, this EASY vegetarian lasagna is low-carb, gluten-free, and simply prepared with zucchini noodles.