Zucchini Lasagna Recipe

Zucchini Lasagna - gluten-free and grain-free

Are you grain free now, but sometimes wish you could indulge in a pasta dish without the insulin spike and “brick in the stomach” feeling? My husband had been requesting pasta for a long time, and I’ve been meaning to experiment with a good grain-free lasagna recipe. Thanks to reader Desiree for the inspiration!

I never liked pasta much, even when we ate grains, so, to be honest, I didn’t have high hopes for this! I even used frozen zucchini that we had from last year’s garden, so I wasn’t sure the texture would be great… but to my surprise, it turned out excellent. In my (non-Italian) opinion, it was better than regular Lasagna! Even if you aren’t grain-free, this is an easy way to get some extra vegetables in a meal, and it was definitely kid-approved!

Zucchini Lasagna - gluten-free and grain-free

6 votes


Zucchini Lasagna




Yield 8 +

A grain free version of the classic Lasagna with zucchini instead of noodles. Delicious and healthy!


  • 1-1.5 lbs ground beef (can also use ground Italian sausage for part)
  • 2 (24 ounce) jars of pasta sauce (check ingredients!) I used 1.5 quarts of homemade pasta sauce
  • 1 large container Ricotta cheese
  • 1 pound Mozzarella cheese, grated
  • 1/2 cup Parmesan
  • 8 eggs
  • 3-4 medium zucchini (depending on size), thinly sliced lengthwise
  • spices to taste (We like a lot of flavor, so I used about 1 tbsp each of basil, oregano, thyme, marjoram, rosemary, granulated garlic, onion powder etc. and about 1/2 tsp each of salt, pepper, etc. Spice to your own preference!)


  1. Thinly slice zucchini lengthwise into 1/4 inch slices or smaller. Place on well-oiled baking sheet and bake at 400 degrees until just starting to brown and get tender. It isn't necessary to peel, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!
  2. While zucchini is cooking, brown meat in a large skillet. If there is room, add the pasta sauce to skillet to warm. If not, add meat and pasta sauce to large pot and heat to a simmer. Add any desired spices.
  3. Mix large (approx 32 ounce) Ricotta cheese with eggs, Parmesan, and half of grated mozzarella cheese. I also added garlic powder and basil to the mixture. Set aside.
  4. When zucchini is done, remove from oven. In large 9x13 glass baking dish (or 10x16) start layering: meat/sauce on bottom, followed by zucchini slices, then ricotta mixture. This made 2 thick layers for me, but could be spread out into three layers if you dish is deep enough. Make sure the meat/sauce layer is on the top when done. (If you are making ahead, throw in the freezer at this point, and it will be ready to bake when you need it.
  5. When you have added all ingredients in layers, place back in oven at 350 degrees for 45 minutes to an hour or until egg/ricotta mixture is set and middle is not jiggly. It will firm up as it cools too.
  6. About 15 minutes before done, add remaining mozzarella cheese to top and put back in oven.
  7. Serve immediately. (I recommend a side of Italian music and a salad!)

Courses Main

Cuisine Italian

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Desiree has another variation of this recipe that I’m looking forward to trying. I couldn’t this time because my zucchini was pre-sliced and frozen, but her recipe seems easier! Desiree shared her recipe:

It’s very easy! For a 9 x 13 pan: Mix 2 cups shredded zucchini or summer squash or riced cauliflower with 2 eggs and 2 cups shredded cheese. Then just use your favorite lasagna recipe, adding at least one egg to the ricotta mixture (I used 2) and in place of the noodles smoosh in a layer of the veggie/egg/cheese mixture. Cover loosely with foil. Bake at 325 until just set (not wobbly when you shake the pan). It takes about an hour or so. Because it takes so long, I’d recommend making your top layer sauce and adding shredded cheese towards the end of cooking, otherwise it will be very dark. It holds up beautifully, no slippery noodles to collapse and tastes amazing!

Ever cooked Italian food without the grains? How did it turn out? Share your recipe below!

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Reader Comments

  1. I’m going to try both of these! I love lasagna but hate the heavy feeling, also. 🙂

  2. This looks super yummy! I’m going to try it with alfredo. My husband is allergic to tomatoes, so the grain-free lifestyle also has to be tomato free too. Talk about a challenge! But I usually put some pasta sauce on the side for dipping or topping my own…I LOVE tomatoes!

  3. Wow, it’s like you’ve read my mind. We recently indulged in “regular” lasagna the other day and the thing I love about it the most are the layers of meat, cheese & creaminess (not necessarily the lasagna noodles). I was wondering what could take its place without making it an overly sloppy mess — and thought, hmm, maybe zucchini? But I’m not a recipe-creator so I’m glad someone else has done the dirty work for me! Looking forward to trying this sometime!

  4. I could easily make this grain free version for myself and make regular lasagna for the kids. Yay! I wanted to have roasted vegetable lasagna for mother’s day but didn’t have any idea how to replace the pasta. 🙂

  5. I can’t wait to try this. I have a similar recipe for a casserole that leaves out the tomato sauce and the zucchini is in chunks. My meat loving, grain loving (sigh)family loves it. Very flavorful.

  6. Wow, this looks great, and will be a welcome change of pace at my house. We don’t eat pasta, but my kids miss this kind of pasta-type dish. I think I’m pretty creative in the kitchen, but swapping the pasta noodles for zucchini never occurred to me!

  7.  In the winter you can use white cabbage in place of the zucchini. You need to blanch the leaves until tender first. The sauce should be thicker than with pasta because the cabbage doesn’t absorb any of the liquid. I’ve never tried it with zucchini but can vouch for the cabbage version. It has a more intense flavor than with pasta, but is not too cabbage-y and the tomato/cabbage combo is really good.

    • Great idea! I’ve never tried it that way, but our garden should be
      producing cabbage soon! Thanks for the idea!

  8. I just made this to rave reviews from kids and husband alike.  Really good. I put a couple cubes (frozen in ice cube trays) of pesto from last years’ garden in the ricotta mixture – very good. Thank You 

    • Great idea on the pesto.. I’ve still got some frozen too, I’ll have
      to try it!

  9.  This sounds scrumptious; thanks for both versions of the recipe.  I hope to try them.

  10. This look amazing, but approximately how many cups of zucchini are needed for this recipe? Or alternately, how many zucchini in a pound? I’m buying my produce from a co-op and we split shares which are by the pound, not by numbers, hence the questions 🙂

    • I haven’t measured exactly, but I’m guessing it would be around 3
      pounds of Zucchini. You could definitely make it work with whatever
      you have by slicing them thinner or thicker to have enough for two

  11. I have made a zucchini lasagna, and it was so watery and sloppy when it was warm :S I did slice them thin with a vegetable peeler, and salted them to bring out the moisture, then rindes and dried them. Didn’t make that much difference, tho… so I am thinking I will def try cooking and maybe freezing the zucchini first. I also didn’t have any eggs from my farmer friend that day so the ricotta probably compounded the problem. I was SO disappointed, so I’m reluctant to try it all again but I will, just cause I miss that meat, sauce and cheese goodness!  Thanks for the recipe!

    • Wanda: Try her eggplant parmesan recipe if you’re looking for “meat, sauce and cheese goodness”. It’s excellent!

  12. I might try this in the crock pot, I have a regular lasagna recipe for the crock pot and hopefully this will transition well.  🙂

  13. Made this dish tonight using Desiree’s method (I used ground turkey) and added coconut flour to my zucchini mixture. It was absolutely awesome! I am loving your recipes, you are really helping me with my new grain-free healthy lifestyle!

  14. This recipe is one of my favorites, but I have to admit the first time I made it I was a little disappointed. I didn’t feel like it had enough flavor. I recently made it again and this time I replaced half the ricotta cheese with pureed cauliflower, substituted all the spaghetti sauce for 16oz tomato sauce and 8oz tomato paste, and added tons of delicious veggies to the meat (onions, tomatoes, bell peppers, spinach, mushrooms, carrots) and it really added a ton of flavor to it. Even my anti-grain free family loved it!

  15. Hi Katie – My family absolutely loved this lasagna recipe! So much flavor that we didn’t even miss the pasta!! Can you please share your homemade pasta sauce recipe? I have been using organic store bought, but would love to try your homemade version. I’m sure it is great because so far all of your recipes that I have tried have turned out awesome. Going grain-free is not as hard as I thought it would be. I am so glad I found your website!! I have joined your meal plan service and just love that too!! Thank you so much for the great recipes and all the helpful information!!

  16. Hi Katie!
    I can’t wait to try this! You had mentioned freezing this…I know you said freezing it in the glass baking dish, but what do you use for the cover? In the past, I would just use saran wrap, but I know now that’s a no-no!! Just want to make sure I’m freezing my foods safely!
    Thanks so much!

    • I’ve had success with wrapping the whole dish in natural freezer or parchment paper and taping the ends.

  17. Your recipe is delicious! It came out perfect. I will peel the zucchini next time. The skin was a little chewy.

    Thank you!

  18. This is my absolute favorite recipe. So tasty and easier since I got a mandolin to cut the zucchini. It’s just my husband and I so we make the recipe and freeze what we don’t eat. It reheats great! Can’t wait to share it with friends.

  19. Definitely have to try this. I’ve already been making Zucchini Pizza Bites and the Zucchini was never too moist or jucky but I did cook both sides first before adding the pizza sauce & cheese (you can add other stuff but I just like the sauce & cheese).

  20. Wow! 8 eggs? I’m trying it but it seems odd. Do you cover it?

  21. Curious. Have you ever made “dried/dehydrated” lasagna noodles from zucchini? I’m thinking it would reduce some of the sogginess. If I’m making sliced zucchini, I prefer to do a large batch at one time.
    I’ll be making one of these recipes this afternoon, and expect to love it. I recently found a zucchini pizza recipe that is wonderful (taste of home). I also have a paleo pasta sauce (slow cooker) that I’ll use instead.

    • I haven’t, but that is a great idea! Please share how it works if you give it a try!

  22. Made it! Didn’t have the ricotta cheese but just put grated cheese instead. Easy to do and Absolutely the best thing ever! Thank you!

  23. How long does it take to pre-cook the zucchini until “brown and tender”? I am going to try this recipe but I am nervous that I will ruin it and waste all the expensive organic ingredients!

  24. Pre-cooking the zucchini was brilliant! I used a mandoline, substituted cream cheese for the ricotta,and sprinkled my meat sauce liberally with mini pepperoni. It was divine. Thank you for this low carb recipe!

  25. Hi, just wondering why you use 8 eggs? I usually only put maybe 1-2 eggs per 16 Oz container of ricotta. I just picked 6 zucchini off my plants and was looking for a good recipe to try. This sounds delicious, just curious about the number of eggs. I haven’t tried the recipe yet, so I gave it a 5 based on the majority of ingredients used and how the recipe was worded. I would rather use only 4 eggs unless there’s a real important reason to use more.

    • I just use for extra protein and because zucchini tends to be a little more watery and the extra eggs help. Definitely can reduce though.

  26. I made this recipe tonight and it was delicious!!! My whole family loved it!

    • I used my homemade sauce and reduced the eggs in half. Not sure why recipe calls for 8 eggs, but 4 seemed to work fine. One other tip I followed was to salt the slices of zucchini before baking and pat slices with paper towells if there seems to be any excess moisture. I also added parsley to the ricotta mixture. This was a great way to enjoy a grain free version of lasagna and take advantage of my homegrown tomaroes, zucchinis and herbs. Loved it!