dinner/ Low Carb/ lunch/ Meal Prep/ sauces & dressings/ Vegan/ Vegetarian

Zucchini Lasagna

June 16, 2014
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This dish easily makes my top 5 dinner (or lunches) of all time.  It was a staple of mine during my diet/cut and served as a nice change from regular zucchini “noddles”.  It’s light yet completely satisfying and extremely flavorful.  I certainly never miss the real lasagna pasta sheets you would find in the traditional dish.  And now that Summer is in full swing here, I can already foresee this being made at least once a week!  It’s a great dish to prep at the beginning of the week to have for lunch or a quick, easy dinner to have any night of the week!  The whole family adores this one… although they really adore anything combined with my marinara sauce 🙂 Corina Nielsen- Zucchini Lasagna-5Corina Nielsen- Zucchini Lasagna-6Corina Nielsen- Zucchini Lasagna-7Corina Nielsen- Zucchini Lasagna-8Corina Nielsen- Zucchini Lasagna-8Corina Nielsen- Zucchini Lasagna-9

Let me walk you through these easy steps to make it!

All you will need is:

  • your favorite marinara (my recipe is posted below if you want to try an easy one from scratch)
  • 4-6 large zucchini’s sliced with a mandolin or vegetable peeler
  • 1/2 cup low/no fat ricotta cheese
  • 1 whole egg
  • 1 tsp coconut flour
  • 2 cloves chopped garlic
  • 1/2 tsp fresh rosemary
  • 1/2 tsp garlic powder
  • 1/4 tsp salt (to taste)
  • 1/8 tsp pepper (to taste)
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese

STEP 1: Preheat oven to 375° then combine filling in a small bowl (egg, ricotta, coconut flour, mozzarella cheese, salt, pepper, garlic powder, garlic, rosemary).  Mix until smooth.

STEP 2: place 1/4 cup sauce in the bottom of your dish Corina Nielsen- Zucchini Lasagna-1

STEP 3: Layer sliced zucchini slices on top of sauceCorina Nielsen- Zucchini Lasagna-2

STEP 4: Spread a thin layer of filling on top of zucchini

Corina Nielsen- Zucchini Lasagna-3

STEP 5: Repeat steps 2-4 until you reach top of baking dish

Corina Nielsen- Zucchini Lasagna-4

STEP 6: Repeat steps 2-4 until you reach top of baking dish.  Top with extra mozzarella & the shredded parmesan cheese, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes.

Corina Nielsen- Zucchini Lasagna-5

OPTIONAL: brown up some ground turkey or beef and layer that in as well OR add it to the marinara sauce for some protein!

NUTRITIONAL INFORMATION (makes 6 small ) servings: calories- 98, fat- 3 grams, carbs- 8 grams, protein- 10 grams PER SERVING

Basic Marinara


  • 1 medium slice carrot
  • 1 Small onion
  • 1 Large clove garlic
  • 1/4 cup white or red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 14 1/2oz can diced tomatoes
  • 28oz can crushed tomatoes


Step 1
Heat a large sauce pan under medium heat and spray with non stick spray.
Step 2
Roughly chop carrot, onion, and garlic.
Step 3
Saute carrot and onion in pan for 3-5 minutes until slightly softened. Add garlic and stir for another 1-2 minutes.
Step 4
Stir in tomato paste to coat the carrot, onion, and garlic. Add all of the spices.
Step 5
Add the wine and cook for 1-2 minutes until liquid is dissolved.
Step 6
Add in diced and crushed tomatoes. Stir until combined, cover, and let simmer under low heat for 15-20 minutes.
Step 7
Adjust seasonings to taste.

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  • Reply
    June 20, 2014 at 8:33 pm

    LOVE this recipe. Currently cutting and beyond excited to try this. I am going to make it this weekend!

  • Reply
    July 6, 2014 at 12:17 am

    Soooo. I loved this recipe and went out with my mom and got all the ingredients for it! She went to work and I began to make it! It’s currently baking now, and while it smells delicious, I really wish the mandolin wouldn’t have taken te too of my pinky with it so I could get a better grip on my fork. Ha

  • Reply
    November 6, 2014 at 5:43 pm

    What is the nutritional info on this recipe?

    • Reply
      November 6, 2014 at 6:59 pm

      The nutritional info is at the bottom of the post, before the marinara recipe!

  • Reply
    January 10, 2015 at 6:14 pm

    This looks amazing and totally doable! Do you think I could sub turkey for bison in the marinara? Have you ever tried it?

    • Reply
      January 12, 2015 at 9:12 pm

      Absolutely! I haven’t tried it, but it sounds yummy 🙂

  • Reply
    May 6, 2015 at 1:20 am

    Looks delicious! How many servings does it make/what size serving is the nutrition info for?

  • Reply
    May 7, 2015 at 2:37 pm

    It’s delicious! The recipe doesn’t say how many servings the nutrition info is for, though, so I am confused as to how big a serving size is. If you could post serving size, it would be appreciated. Thanks!

  • Reply
    June 16, 2015 at 10:13 am

    Hi just wondering how many people this recipe serves?

    • Reply
      June 18, 2015 at 4:02 pm

      I would say 6 servings or so, 4 extra large servings!

  • Reply
    June 21, 2015 at 2:44 pm

    Is the nutritional information for each serving or for the entire recipe?

    • Reply
      June 27, 2015 at 4:04 pm

      Just updated the post… nutritional information is PER serving!!!

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