Vegetarian Zucchini Lasagna Recipe

When you’re watching what you eat and are craving some amazing, savory lasagna, this is your answer! You can sub out a few of the regular ingredients and get that lasagna fix! I make this as meal prep so it lasts throughout the week. It’s definitely one of the dishes that you can have over and over again throughout the week and not get sick of it. So, keep in mind that this recipe yields a large amount of zucchini lasagna but that’s because I prefer it stays throughout the week as meal prep.


-8 medium sized zucchinis (sliced to 1/8″ thick using a mandolin)

– 2-3 of 8 ounce Tomato Sauce (you can also use pasta sauce if that’s what you have on hand.)

-1 large onion (sauteed)

-2 teaspoons minced garlic (sauteed)

-2 teaspoons Italian seasoning

-3.5 cups Ricotta (I use part skim ricotta)

-1 cup shredded parmesan cheese

-1 egg

-6 cups shredded Mozzarella

-2 teaspoons salt

-Black Pepper to taste



1.) Preheat oven to 350 degrees.

2.) Saute the chopped onion in a bit of oil. Put off to the side in a bowl and use the same pan to saute up the garlic with a bit of oil as well. I have found that sauteeing garlic and onion separately allows for the flavors to come out on their own in the dish as opposed to the garlic completely over-powering the onion.

3.) Open the tomato sauce cans and add them into the same bowl you have the sauteed garlic and onion. Add the Italian seasoning and mix well.
NOTE: You can skip the seasoning step if you are using a seasoned pasta sauce that already has plenty of herbs and spices. Place this sauce mixture off to the side. It is now ready for when you will layer the lasagna.

4.) Now, onto the cheese mixture! First, mix 1 egg in a bowl with salt and pepper. The egg will help hold the cheese mixture together in the lasagna.

5.) Leave about 1/4 cup of the mozzarella and 1/4 cup of the parmesan cheese off to the side to top the lasagna with. They can be together in a bowl.

6.) Add the mixed egg in a bowl with the ricotta cheese and the remaining parmesan and mozzarella cheese (minus the 1/4 of the mozzarella and parmesan mentioned in step 5.)

7.) Add a bit of black pepper and Italian seasoning to this cheese mixture. Now, place this cheese and egg mixture in the fridge until ready to use.

8.) Wash zucchinis in hot water. Cut off both ends and slice using a mandolin into 1/8″ slices.

9.) Spread out the zucchini slices on a tray lined with paper towels. Drizzle a bit of salt onto the zucchini slices so the extra water can drain out of them. Let sit with salt on them on the paper towels for about 20-25 minutes.

10.) Spray an aluminum rectangular tray with your choice of spray. You can also oil it up if you have no spray.

11.) The layering can now begin! Brush a bit of the tomato sauce to the bottom of the tray. You can now begin with the zucchini slices. Spread them out making sure to cover the entire bottom of the tray. This will be your base so it should be strong.

12.) You can now add more of the sauce mixture on top of the zucchini slices. Then, the cheese mixture. Alternate between the layers. Zucchini, tomato sauce, cheese mixture until you have gotten to a little more than 3/4 fill of the tray. You do not want to fill the tray all the way as it will make a mess when scooping out the lasagna.

13.) Leave the last layer to be a drizzling of the shredded mozzarella and parmesan cheese you put off to the side (step 5.)

14.) Bake the zucchini lasagna for 25 minutes while covered in foil. Then, uncover for another 25 so that some of the water evaporates.



*You can add a layer of sauteed ground beef if you’d like to add protein to this dish.
I have also added sauteed veggies such as mushrooms to this and it came out absolutely delicious.

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