This Zucchini Lasagna is easy to make and a family favorite.

Zucchini Lasagna

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Vegan, Vegetarian


This Zucchini Lasagna is easy to make with simple ingredients from your pantry and fridge. Budget friendly, and so rich in flavor that everyone wants a second plate in no time. Also great for meal prep and make ahead meals. It is a tasty low carb alternative to lasagna, using zucchini noodles instead of regular pasta. No one would ever taste it is entirely vegan.




  1. You will need a 8×11 inch casserole dish. Preheat your oven to 400°F.
  2. Wash, clean and slice your zucchinis. Heat a skillet with 1 tsp olive oil (reserve the remaining 2 Tbs for later). When the oil is hot, add zucchinis and season with a pinch salt and pepper. Fry for around 5 minutes, set aside and remove remaining oil from the pan.
  3. Use kitchen crepe and remove any liquid from the zucchinis, this will help that these don’t turn out watery.
  4. In the same pan heat remaining olive oil, add onions and garlic. Fry for around 2 minutes then add mushrooms and fry for 3 minutes longer. Make sure that there is no more excess liquid from the mushrooms in the pan. Otherwise continue frying until it is gone. Season with a pinch of salt and pepper, add Italian seasoning and add marinara. Cook for 1 minute longer.
  5. Assembling: start with a layer of marinara sauce on the bottom of your casserole. Add zucchinis, a bit vegan ricotta, marinara, vegan Mozzarella and vegan Parmesan. Repeat this until everything is used. The last layer should be marinara and ricotta, finished with a bit Mozzarella and Parmesan.
  6. Bake for around 35 minutes. After baking let cool it down for around 5 minutes, serve on plates.


  • Serving Size: 2 cups
  • Calories: 286
  • Sugar: 7.4 g
  • Sodium: 43 mg
  • Fat: 14.4 g
  • Saturated Fat: 3.1 g
  • Unsaturated Fat: 9.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.9 g
  • Fiber: 4.8 g
  • Protein: 10.9 g
  • Cholesterol: 0 g

Keywords: vegetable lasagna, low carb, zucchini lasagna, vegan, vegetarian, gluen free