Casseroles/ Gluten Free Recipes/ One Dish Meals/ Vegetarian Recipes

Best Zucchini Lasagna – without Noodles!

Best Zucchini Lasagna - without Noodles! by 2sistersrecipes.com

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Best Zucchini Lasagna is a lasagna that is made without lasagna noodles! Instead, it’s packed with thin slices of zucchini, fresh ripe tomatoes, fresh basil, and low-fat cheese.  If you’ve never had a zucchini lasagna before, you’re in for a real treat!  Zucchini makes this the BEST lasagna because it’s low-carb, gluten-free, keto-friendly, and a definite crowd-pleaser!

We think our mom makes the best Zucchini Lasagna in the world!

And we have been eating hers for years, but since some of us are watching our waistline we decided to take her recipe down a notch, making it completely lighter in calories and fat, and much easier to make than hers.

 

 
 
 

So we’re excited to share this simple recipe and show you step-by-step this zucchini lasagna we think you will love!

For one thing, we lightened her recipe by roasting the zucchini instead of frying. 

Then we made a very quick and light tomato sauce using fresh ripe tomatoes and cooking them quickly on the stovetop with some olive oil, garlic, and red pepper.  

Plus, we reduced the amount of cheese she uses as well as using low-fat mozzarella cheese.

Also, this is a lasagna that doesn’t require a lot of sauce.  If you add too much sauce, it will give you a “soupy” effect, because it doesn’t contain pasta noodles, or any meat to absorb some of the sauce.  

So the saying goes, “less is more” is applied to this recipe, especially with this lasagna

 

 

 
 
 

This zucchini lasagna always turns out great every time we make it.  

It’s no wonder why there never seems to be leftovers when we make it.  It’s the perfect vegetable lasagna to serve as the main course, especially on those meatless weeknights!  

 

 

 

*You can follow along below for our step-by-step on the recipe or jump down to the bottom of this post for the full recipe card. 

 

Ingredients Needed for BEST Zucchini Lasagna- without Noodles:

  • 5 to 6 medium zucchini -lightly scrape skins off

  • 1 Tbsp. olive oil

  • 1/8 tsp. crushed red pepper flakes

  • 3 large garlic cloves -thinly sliced

  • 3 large ripe tomatoes -thinly sliced

  • 6 large fresh basil leaves

  • 6 Tbsp. shredded Parmigiano-Reggiano cheese, divided

  • 8 ounces low-fat shredded mozzarella, divided

  • some table salt

  • olive oil cooking spray

Directions:

1.  Preheat oven to 400 degrees.   And spray with cooking oil  2 large baking trays and set aside.

2.  Slice zucchini lengthwise about 1/4 inch thick, and spread slices onto each tray.  Lightly sprinkle over them with some table salt and put them into the preheated oven.

3.  Roast zucchini for 15 minutes, until they are tender.  Remove from the oven.  Set aside to cool.

 

 
 

4.  In the meantime, make the sauce!  Heat olive oil in a large non-stick skillet and sauté garlic for a few minutes, until golden brown.  Add pepper flakes and the basil and sauté for about 1 minute.  Add the tomatoes and 1/8 teaspoon of salt.  Cover and simmer on low heat for about 8 to 10 minutes, stirring occasionally. Then turn off the heat.

 

 

Next, CHANGE the oven temperature to BAKE at 350 degrees F. 

5.  Spray the bottom and sides of an 11 x 7 or 12 x 8 rectangular baking dish with some cooking spray.
Layer with zucchini slices, side by side on the bottom of your baking dish.

6.  Spread one-third of the tomato sauce over the zucchini.  It should be a thin layer of sauce.

 

 
 

7.  Scatter 2 tablespoons of shredded Parmigiano cheese over the tomatoes.

8.  Add a 2nd layer with zucchini slices, side by side to cover evenly over the first layer.  Spread a thin layer of tomato sauce over them.   Then sprinkle 2 tablespoons of shredded Parmigiano cheese.
And scatter 4 ounces of mozzarella on top.

9.  Repeat the process for the 3rd layer of zucchini.  Add the remaining sauce, Parmigiano cheese, and mozzarella on top.

 

 

10.  Cover with foil wrap and BAKE for 30 to 35 minutes at 350 degrees.  Uncover and bake for an additional 10 minutes, until all the cheese has melted.  Allow it to rest for 10 to 15 minutes before serving.  Then cut into square pieces.

Yields: 6 to 8 Servings

Here’s a Freezing Tip!  

Double the recipe and make a second one freeze for a later time.  Then remove from your freezer in the morning, and allow to defrost slowly on the counter, when you return from work, place into the oven, and bake it.

 

Best Zucchini Lasagna -without Noodles by 2sistersrecipes.com

 

More Tasty Zucchini Recipes!!

 

 

Yield: 8

Best Zucchini Lasagna - without Noodles!

Best Zucchini Lasagna - without Noodles!

Best Zucchini Lasagna ~ is a lasagna that is made without lasagna noodles! Instead, it's packed with thin slices of zucchini, fresh ripe tomatoes, fresh basil, and low-fat cheese. Zucchini makes this lasagna low-carb, gluten-free, keto-friendly and a definite crowd-pleaser!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 5 to 6 medium zucchini -lightly scrape skins off
  • 1 Tbsp. olive oil
  • 1/8 tsp. crushed red pepper flakes
  • 3 large garlic cloves -thinly sliced
  • 3 large ripe tomatoes -thinly sliced
  • 6 large fresh basil leaves
  • 6 Tbsp. shredded Parmigiano-Reggiano cheese, divided
  • 8 ounces low-fat shredded mozzarella, divided
  • some table salt
  • olive oil cooking spray

Instructions

  1. Preheat oven to 400 degrees F ( 202 degrees C).
  2. Spray with cooking oil 2 large baking trays and set aside.
  3. Slice zucchini lengthwise about 1/4 inch thick, and spread slices onto each tray.
  4. Lightly sprinkle over them with some table salt and put them into the preheated oven. Roast zucchini for 15 minutes, until they are tender. Remove from the oven. Set aside to cool.
  5. In the meantime, heat olive oil in a large non-stick skillet and sauté garlic for a few minutes, until golden brown. Add pepper flakes and the basil and sauté for about 1 minute. Add the tomatoes and 1/8 teaspoon of salt. Cover and simmer on low heat for about 8 to 10 minutes, stirring occasionally. Turn off heat.
  6. NEXT, change the temperature of the oven to BAKE at 350 degrees F (180 C).
  7. Spray the bottom and sides of an 11 x 7 or 12 x 8 rectangular baking dish with some cooking spray.
  8. Layer with zucchini slices, side by side on the bottom of your baking dish.
  9. Spread one-third of the tomato sauce over the zucchini. It should be a thin layer of sauce.
  10. Scatter 2 tablespoons of shredded Parmigiano cheese over the tomatoes.
  11. Add a 2nd layer with zucchini slices, side by side to cover evenly over the first layer.
  12. Spread a thin layer of tomato sauce over them.
  13. Sprinkle 2 tablespoons of shredded parmigiano cheese.
  14. Scatter 4 ounces of mozzarella on top.
  15. Repeat the process for the 3rd layer of zucchini.
  16. Add the remaining sauce, parmigiano cheese, and mozzarella on top.
  17. Cover with foil wrap and Bake for 30 minutes at 350 degrees.
  18. Uncover and bake for an additional 10 minutes, until all the cheese has melted.
  19. Set is aside to rest for 10 minutes before serving. Then cut into square pieces.
  20. Yields: 6 to 8 Servings

Hello friends!  Are you cooking with us?  If you make our Best Zucchini Lasagna, we’d love to know how it turned out! Please let us know by leaving a review and a star rating.  Sharing your experience and insights will help all our readers, and it helps us too!

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Thanks for stopping by!  🙂

Happy Cooking! 

Anna and Liz

 

 

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18 Comments

  • Reply
    annaliz
    December 13, 2016 at 3:56 pm

    You're welcome! Have a great day!!

  • Reply
    Sandra
    December 13, 2016 at 6:09 am

    This is just up my street! A definite one to try! Thank you!

  • Reply
    Mary
    August 17, 2014 at 7:54 pm

    looks wonderful! love the use of the zucchini – looks delicious!
    Mary

  • Reply
    SavoringTime in the Kitchen
    August 15, 2014 at 10:11 pm

    I am so ready to dig in! This sounds wonderful and I love the fresh tomato sauce as mine are finally ripening 😉

  • Reply
    Rosita Vargas
    March 5, 2014 at 11:47 pm

    Se ve absolutamente delicioso una exquisitez muy buena receta saludable,abrazos.

    • Reply
      annaliz
      March 7, 2014 at 4:26 pm

      Muchas Gracias! Estoy agradecida!

  • Reply
    Roz Corieri Paige
    February 28, 2014 at 12:51 am

    A healthier, lighter, yet bursting-with-flavor lasagna! This is awesome! Thank you for sharing this recipe for those of us who struggle with our weight and yet want to eat delicious Italian food! Pinning!
    xo
    Roz

    • Reply
      annaliz
      February 28, 2014 at 2:49 am

      Thank you Roz, this one is a winner and we make it often. I even make it with eggplant but haven't post it yet. Have a great weekend!

  • Reply
    Tricia @ Saving room for dessert
    February 27, 2014 at 8:57 pm

    Sorry I've missed so much – what a busy week I've had. I love this recipe and tried something similar last year. Cheesy deliciousness!

    • Reply
      Tricia Buice
      August 18, 2014 at 12:54 am

      Hope everything is going great with the new grand baby – enjoy your time with family 🙂 Many blessings!

  • Reply
    Val
    February 25, 2014 at 1:57 am

    The Italian in me loves your blog so much!!! What an awesome recipe.

  • Reply
    Marcellina In Cucina
    September 7, 2013 at 11:40 pm

    Looks delicious!

    • Reply
      annaliz
      September 8, 2013 at 12:00 am

      Welcome Marcellina! Thank you for stopping by and we're happy to meet you!

  • Reply
    AdriBarr
    September 7, 2013 at 3:20 pm

    What a fabulous idea, and what a great idea to roast the zucchini rather than to saute it. I bet you get a greater depth of flavor that way. This looks great! Bravissime!

  • Reply
    Stanley Wilhelm
    June 26, 2013 at 1:48 am

    Yummy

  • Reply
    Asmita
    June 24, 2013 at 8:21 pm

    This looks so healthy and delicious!!!

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