Zucchini Lasagna Recipe: Cheesy, Gluten-Free, Vegetarian Comfort Food

This white zucchini lasagna recipe is cheesy goodness at its best. A perfect way to take advantage of prolific zucchini in season!

zucchini lasagna recipe in a glass dish from above

On a gluten-free diet? Cutting carbs? This zucchini lasagna recipe is your ticket to an easy meal without the wheat. Comfort food at its best, it’s easy to put together from a few real food ingredients. And if your garden is producing a glut of fresh zucchini, using zucchini in place of packaged lasagna noodles just makes sense. (Double the zucchini goodness and serve up this chocolate zucchini bread for dessert!)

zucchini lasagna ingredients: shredded cheese, zucchini, ricotta

Making this zucchini lasagna recipe

Start with garden fresh zucchini, add a couple of different cheeses and spices and bam! Dinner in under an hour.

slicing zucchini with a mandoline

You can slice the zucchini with a knife, but a mandoline slicer makes nice, uniform slices to use in this zucchini lasagna recipe. If you use a knife, just aim for slices that are 1/8″ thick.

Removing some of the moisture from the zucchini before assembling this zucchini lasagne recipe is a good idea, though you can get by without this step if you’re in a time crunch. To do so, set slices of zucchini on a clean, dry kitchen towel and sprinkle with just a bit of salt. The salt pulls the moisture from the zucchini, and in turn, will prevent the zucchini lasagna from being too “sloppy.” After about 20 minutes, pat the zucchini dry and begin assembly.

Layer the zucchini slices with ricotta cheese and shredded mozzarella. Be sure to end with a layer of mozzarella so you’ll get that nice, browned top. (This recipe is made in a loaf pan. Feel free to double the ingredients and bake in an 8″ x 8″ baking dish.)

Serve this zucchini lasagna recipe with a salad or your favorite fresh veggie for a hearty vegetarian meal.

plated zucchini lasagna with glass baking dish with browned cheese on top in the background

★ Did you make this zucchini lasagna recipe? Don’t forget to give it a star rating below! ★

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White Zucchini Lasagna

White Zucchini Lasagna

Yield: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This white zucchini lasagna recipe is cheesy goodness at its best. A perfect way to take advantage of prolific zucchini in season!



  1. Preheat oven to 350℉.
  2. Wash and dry the zucchini.
  3. Cut the end off the zucchini. Carefully slice the zucchini long ways using a mandoline slicer or a knife.
  4. Sprinkle the zucchini with a bit of salt and place on clean, dry kitchen towels for about 20 minutes. This will help to remove some of the moisture from the zucchini. Pat dry.
  5. Add salt, pepper, garlic powder, and basil to the ricotta and stir until combined.
  6. Use a small amount of olive oil to grease the bottom and sides of a loaf pan.

Layer the lasagna:

  1. Start by placing 2-3 slices of zucchini in the bottom of the pan.
  2. Spread about ⅓ of the ricotta mixture on the zucchini slices. spreading ricotta layer of zucchini lasagna
  3. Add about ¼ of the shredded mozzarella. zucchini lasagna in process, grated cheese on top
  4. Continue layering zucchini, ricotta, and mozzarella in this manner, ending with a layer of mozzarella.
  5. Bake for 20 minutes.
  6. Remove from the oven and allow to sit for about ten minutes to firm up.


This recipe is made in a loaf pan. Feel free to double the ingredients and bake in an 8" x 8" baking dish.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 175Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 45mgSodium: 291mgCarbohydrates: 4gSugar: 1gProtein: 12g

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About the author: Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will — someday — master the art of picking out a ripe watermelon.

5 comments… add one
  • Patti Moseman Oct 4, 2019 @ 10:35

    I am making this just how you wrote it

  • Joan Carmichael Aug 13, 2019 @ 9:49

    I loved making this simple but delicious recipe! Thank you!

    • Kris Bordessa Aug 13, 2019 @ 14:56

      Glad you liked it!

  • Nan May 10, 2018 @ 8:42

    I made this with carrots & spinach, turned out perfect!
    Thank you for the recipe

  • Sariya May 6, 2018 @ 4:03

    Yummy! Almost the same recipe as mine! I am using the same for broccoli recipe.

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