🍳DailyRecipes
Dinner

Perfect Zucchini Lasagna

This delicious, no noodle zucchini lasagna uses roasted vegetable ribbons and a thick homemade sauce to ensure a perfect texture every time.

By Daily Recipes Book· 🌍 Italian· July 24, 2026
Perfect Zucchini Lasagna
dailyrecipesbook.com
Prep
45 minutes
Cook
40 minutes
Total
1 hour 40 minutes
Serves
6

If you love lasagna but want a lighter way to enjoy it, this recipe is for you. By swapping traditional pasta for tender, roasted zucchini strips, you get all the cheesy goodness you crave without the heavy feeling of wheat noodles. It is a fantastic option for anyone following a gluten free or keto lifestyle.

The trick to avoiding a watery dish is roasting the zucchini before assembly. This step removes excess moisture and concentrates the flavor, creating a sturdy base for the layers of ricotta, mozzarella, and savory tomato sauce. It really is a game changer for vegetable based pasta bakes.

Ingredients

  • 2 pounds zucchini, sliced into long 1/8 inch thick strips
  • 1 tablespoon olive oil
  • 2 cups homemade tomato sauce thickened with 1 teaspoon cornstarch
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste

Instructions

  1. 1

    Preheat your oven to 450 degrees Fahrenheit.

  2. 2

    Arrange the zucchini strips on parchment lined baking sheets in a single layer, brush lightly with olive oil, and roast for 10 to 12 minutes to remove excess moisture.

  3. 3

    In a mixing bowl, combine the ricotta, half of the Parmesan, lemon zest, and fresh thyme.

  4. 4

    Spread a thin layer of the thickened tomato sauce on the bottom of a 9 x 9 inch baking dish.

  5. 5

    Place a layer of roasted zucchini over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a bit more sauce.

  6. 6

    Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmesan on top.

  7. 7

    Reduce oven heat to 375 degrees Fahrenheit and bake the lasagna for 30 to 40 minutes until bubbling and golden.

  8. 8

    Let the lasagna rest for 15 to 20 minutes before slicing to help it set.

💡 Tips

You can prepare the zucchini noodles and the tomato sauce a day in advance to save time during the week. If you store leftovers, keep them in an airtight container in the fridge for up to three days and reheat gently in the oven. Serve this dish alongside a crisp arugula salad or a piece of toasted focaccia.

#gluten free#keto#vegetarian#healthy#dinner

Made this recipe? Let us know how it went.

You might also like