Zucchini Lasagna (Noodle-Free)

I used to have lasagna once a year. Christmas Eve at my mom-mom’s house. To be honest, I wasn’t a big fan of it at the time. Or rather, I wanted to play with my cousins and open presents instead of eating. Food in general just had no appeal to me.

I don’t understand the mindset of my younger self. 

Anyway, my grocery store is getting in more zucchini and I wanted to try to establish a good relationship with lasagna by making… zucchini lasagna!

Now I can finally feel that I can relate to Garfield 😉

Zucchini Lasagna (Noodle-Free)

Zucchini Lasagna (Noodle-Free)


3 medium-large zucchinis



1 – 1.5 lbs ground meat

1 onion, chopped

3 garlic cloves, minced

1 tbsp dried basil

1 tbsp dried oregano

2 tsp parsley

1 tsp thyme

pepper and salt

1/2 tsp crushed red pepper flakes

1 (28oz) can fire roasted crushed tomatoes


1 (15oz) container of whole milk ricotta cheese

1/4 cup grated parmesan cheese

1 egg


2 and 1/4 cups mozzarella cheese, shredded


Make zucchini into noodles by either using a peeler, or carefully cutting zucchini with a knife. Lay slices on paper towels and sprinkle with salt. Let sit to make zucchini “sweat.”

Brown meat in a deep skillet and then add onion, garlic, basil, oregano, parsley, thyme, crushed red pepper, salt and pepper. Cook for 5 minutes. Add in tomatoes and bring to a boil. Once boiling, turn down to a simmer and let cook for 30 minutes (you want a thick sauce).

In a bowl, combine ricotta, parmesan, and egg. Set aside.

Preheat the oven to 375 and grease a 9×13 baking dish. Remove “sweat” from zucchinis with a paper towel and use half the zucchini slices to make the first layer. Top with half of the ricotta and spread. Top with 3/4 cup mozzarella. Top again with half of the meat sauce. Repeat all layers. Once you get to the last meat sauce layer, top with the remaining 3/4 cup mozzarella. Cover baking dish with aluminum foil and bake for 40 minutes. Let cool for 20 minutes before eating.

Zucchini Lasagna (Noodle-Free)


15 responses to this post.

  1. very nice.. i like the idea 🙂 thanks for sharing


  2. I love zucchini noodles and have thought of taking it further to make lasagne, which I totally adored in my grain days! So thank you for posting this. I was so surprised at how the zucchini tastes like pasta and one thought is how much of our taste is around texture?


    • I agree! I use “zoodles” as a replacement for pasta all the time now!
      When I made this lasagna, I was nervous that my family would rather have liked the noodles instead, but everybody said it tasted exactly the same as regular lasagna- both favor and texture wise. My brother didn’t even realize that I had replaced noddles with zucchini (which is awesome because he refuses to eat most veggies!)
      Thank you for linking me to your website and I hope you enjoy the recipe 🙂


  3. […] But you have come here for a lasagna recipe and how awesome that Deanna from Health Without Sacrifice has done the work for us! So head over to her blog for some grain-free, gluten-free, noodle-free  Zucchini Lasagna. […]


  4. Posted by Louise on June 6, 2015 at 4:33 pm

    This looks delicious!


  5. Very nice! I made one of these last summer too, but mine was meatless for Meatless Monday. I’d like to try your version!


  6. OMGsh! YUM! I will have to try this one…


  7. […] your for the inspiration Deanna’s Zuchinni Lasagna and Melissa’s Garlicky Spicy Shrimp and […]


  8. That looks absolutely scrumptious.. i’m going to have to put this into my “to make ASAP”pile


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