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I’ve been having so much fun reinventing classic dishes with more vegetables, and this Guilt-Free Zucchini Lasagna might be one of my favorite makeovers yet. In our home, lasagna is a beloved comfort food—something about the rich tomato sauce and creamy, melted cheese hits just right every time. This time, though, I swapped out the pasta and layered in thin slices of zucchini instead.
I’ll admit, I was a little worried the dish might end up too watery (a common challenge with veggie-based dishes). So I made a few simple adjustments: I broiled the zucchini slices with a touch of salt to draw out excess moisture, and I thickened my homemade tomato sauce with a bit of tomato paste. Those tweaks made all the difference.
Once baked, the lasagna came out bubbling, cheesy, and full of deep, savory flavor—everything I love about lasagna, but with the bonus of extra veggies. It was hearty, satisfying, and somehow even more delicious knowing it was a little lighter. This recipe has definitely earned a permanent place in our dinner rotation.
Guilt-Free Zucchini Lasagna
This Guilt-Free Zucchini Lasagna swaps traditional pasta for thin slices of zucchini, layered with savory meat sauce, creamy cheese blend, and rich tomato flavors for a low-carb twist on the classic Italian comfort food.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Entrées
Ingredients
- 3-4 medium zucchinis, sliced lengthwise into 1/4 inch strips
- Salt for sprinkling
- 3 cups homemade tomato sauce (or store-bought)
- 1 can (6 oz) tomato paste
- 1 lb ground beef (optional)
- 1/2 lb Italian sausage (optional)
- 2 cups shredded cheese blend (mozzarella, asiago, provolone, and cheddar)
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat the oven broiler. Lay zucchini slices on baking sheets, sprinkle with salt, and broil for about 5 minutes until slightly softened but not mushy. Transfer to paper towels to absorb excess moisture.
- If using meat, brown the ground beef and sausage in a large skillet. Drain excess fat.
- Mix the tomato sauce with tomato paste and cooked meat (if using). Season with salt and pepper to taste.
- In a bowl, mix ricotta cheese with the egg, Parmesan, and dried herbs.
- Preheat oven to 350°F (175°C).
- In an 8×8 inch baking dish, spread a thin layer of sauce. Layer zucchini slices to cover the bottom of the dish.
- Spread a layer of the ricotta mixture over the zucchini, followed by a layer of the meat sauce and a sprinkle of the shredded cheese blend.
- Repeat the layers until all ingredients are used, ending with a layer of sauce and shredded cheese on top.
- Bake for 45 minutes or until the cheese is melted and bubbly.
- Let cool for 20 minutes before serving to allow the lasagna to set.
