Best Zucchini Lasagna – without Noodles!

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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!  Slices of zucchini instead of noodles make 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!  

ENJOY!!

 

 

 

*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 (204 C).  Then spray with cooking oil on 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.

 

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 the 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 to 15 minutes, until all the cheese has melted and the water has been absorbed. 

11.   Allow it to rest for 10 to 15 minutes before serving.  Then cut into square pieces.

Yields: 6 to 8 Servings

Storing and Freezing…  

• You can make this lasagna one day ahead, cover with foil wrap, and chill.  Then remove from the refrigerator for at least one hour to warm up before baking. 

• This recipe is easy to double the ingredients and make a second one and freeze for a later time.  Then remove from your freezer in the morning, and allow to defrost on the counter.  Then bake. 

 

 

More Tasty Zucchini Recipes!!

• Roasted Zucchini Parmesan- Lightened!

• Zucchini Rollatini with Spinach and Cheese

• Healthy Butternut Squash Zucchini Soup

• Mom’s Best Zucchini Omelet

• Zucchini Stuffed with Bolognese and Cheese

 

 

Yield: 8

Best Zucchini Lasagna - without Noodles!

Print

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 ( 204 degrees C).
2. Spray with cooking oil on 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 the 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. Spread a thin layer of tomato sauce over them. Sprinkle 2 tablespoons of shredded Parmigiano cheese.
12. Scatter 4-ounces of mozzarella on top.
13. Repeat the process for the 3rd layer of zucchini.
14. Add the remaining sauce, Parmigiano cheese, and mozzarella on top.
15. Cover with foil wrap and Bake for 30 to 35 minutes at 350 degrees.
16. Uncover and bake for an additional 10 to 15 minutes, until all the cheese has melted and most of the water has been dried up. 

1. Set it aside to rest for 10 minutes before serving. Then cut into square pieces.
2. Yields: 6 to 8 Servings

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Happy Cooking! 

 xo  Anna and Liz