Zucchini Lasagna

Zucchini Lasagna (Low Carb, Cheesy & Healthy)

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This zucchini lasagna is a delicious, low-carb twist on classic lasagna—made with tender zucchini slices instead of pasta and layered with creamy cheese, savory mushrooms, spinach, and rich marinara sauce. This healthy lasagna recipe is hearty, satisfying, and perfect for anyone looking for a lighter comfort food option.

Whether you’re following a low-carb lifestyle or just want to sneak in more veggies, this zucchini noodle lasagna is a must-try.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 large zucchini about 1½ pounds
• 1¾ tsp kosher salt
• 2 Tbsp olive oil
• 1 20-ounce package cremini mushrooms, sliced
• 2 garlic cloves minced
• ¾ tsp black pepper
• 15 oz spinach rinsed and drained
• 3 cups cottage cheese
• 2 Tbsp parsley chopped
• 6 fresh basil leaves sliced
• 2 large eggs beaten
• 1 cup grated parmesan cheese
• 1 32-ounce jar marinara sauce
• 1 lb shredded mozzarella cheese

Method

 

1. Preheat oven to 350°F.
2. Slice zucchini lengthwise into thin strips (about 1/8–1/4 inch thick). Lay on paper towels, sprinkle with salt, and let sit for 10 minutes to remove excess moisture. Pat dry.
3. Drizzle with 1 tablespoon olive oil and roast for about 10 minutes until just tender.
4. Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and cook until browned, about 10 minutes. Stir in garlic, then add spinach, salt, and pepper. Cook until liquid evaporates. Set aside.
5. Make the cheese mixture
6. In a bowl, mix cottage cheese, parsley, basil, eggs, ½ cup parmesan, salt, and pepper until combined.
7. Spread ⅓ of the mushroom mixture in a baking dish
8. Layer half the zucchini slices
9. Spread half the cottage cheese mixture
10. Sprinkle with mozzarella
11. Repeat layers
12. Finish with remaining mushrooms and marinara
13. Sprinkle remaining parmesan on top. Bake for 40–45 minutes until bubbly and golden.
14. Let sit for 30–35 minutes before slicing to help it set.

Notes

❤️ Why You’ll Love This Zucchini Lasagna

• Low carb and gluten-free
• Packed with vegetables and flavor
• Cheesy, creamy, and satisfying
• Great for meal prep
• A lighter take on classic lasagna

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Tips for the Best Zucchini Lasagna

• Salt and drain zucchini to prevent watery lasagna
• Don’t skip the resting time—it helps it hold shape
• Use freshly shredded cheese for best melt
• Roast zucchini first for better texture
• Cook out moisture from spinach and mushrooms

What to Serve With Zucchini Lasagna

This healthy lasagna pairs well with:

• Side salad
• Garlic bread (or low-carb version)
• Roasted vegetables

Variations

• Add ground beef or turkey for extra protein
• Make it vegetarian (as-is)
• Use ricotta instead of cottage cheese
• Add more veggies like bell peppers or onions

Storage Tips

Refrigerator:
Store in an airtight container for up to 4 days

Freezer:
Freeze for up to 2–3 months

👉 Reheat in oven for best texture

Frequently Asked Questions

Is zucchini lasagna healthy?
Yes! It’s lower in carbs and packed with vegetables.

Why is my zucchini lasagna watery?
Zucchini holds water—salting and roasting helps remove excess moisture.

Can I make this ahead of time?
Yes! It’s great for meal prep and tastes even better the next day.

Can I freeze zucchini lasagna?
Yes, but let it cool completely before freezing.