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Zucchini Lasagna

1 hour 20 minutes


This lasagna checks all the boxes; gluten-free, low-carb, and keto friendly. Delicious dish that can be a main course or leave out the protein and be a side dish.

Zucchini Lasagna


  • Preheat oven to 400 degrees

  • Slice the zucchini lenthwish or crosswise thinly.  Set aside.

  • Add the protein to pan over medium heat.  Cook until no longer pink or until heated if using plant based crumbles.

  • Pour the pasta (save 1/2 cup) sauce over the protein and stir.  Remove from heat.

  • In a bowl, stir together the ricotta, parmesan, egg, salt and pepper.

  • Spread the 1/2 cup of sauce in a 9 * 13 casserole dish.

  • Layer zucchini slices on top of pasta sauce.  They can overlap.

  • Top the zucchini with 1/2 the sauce and 1/2 the ricotta mixture.

  • Sprinkle 1/2 cup of the mozzarella over the ricotta mixture.  

  • Sprinkle 1/2 the parsley and basil over mozzarella.

  • Repeat these layers one more time.

  • Top the lasagna with a final layer of zucchini slices, remaining parsley and basil, and 1/2 cup of mozzarella cheese.

  • Place in the oven and cook for 45 minutes.  Broil for a couple minutes for a nice golden top.

  • Garnish with basil.  


  • 4 large zucchini 

  • 2 lbs. of protein (I used meatless crumbles)

  • 24 oz. pasta sauce

  • 15 oz. ricotta cheese

  • 1 cup shredded parmesan cheese

  • 1 1/2 cups mozzarella, roughly chopped

  • 1 egg

  • salt and pepper

  • chopped parsley and basil 

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