As an Amazon Associate, I earn from qualifying purchases.
You won’t believe what replaces noodles in this Zucchini Lasagna. Would you swap pasta for this?
Zucchini Lasagna That’s Anything but Boring
Craving comfort food without the heavy crash? This veggie-loaded Zucchini Lasagna swaps out noodles for roasted zucchini strips and makes room for all the cheesy, saucy goodness you love.
Use what you have, change it up, and make it your own. This dish doesn’t need perfection—just a hungry crowd and an oven.
Drop a comment with your twist. More kale? Extra meat? No meat? Let’s hear it.
Love lasagna, but not the heavy feeling after? This Zucchini Lasagna is your new best friend. We swapped out the noodles for thin strips of roasted zucchini, and packed it with juicy meat, melty cheese, and tons of colorful veggies. It’s tasty, filling, and secretly healthy. No one will miss the pasta—promise.
Zucchini Lasagna (No Noodles, No Fuss)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Diet: Gluten Free
Description
Zucchini Lasagna that lets you skip the carbs and still get cozy
Forget pasta, this version brings all the classic lasagna flavors with a lighter, veggie-packed spin. Bake now, freeze for later and enjoy a meal that feels good and tastes even better.
Made it already? Would love to hear your take on it.
Ingredients
For the “Noodles”
- 3 zucchinis
For the Filling
- ±850g lean ground beef (or more, if you’re feeling it)
- 1 bunch green onions, chopped
- 1 bunch kale, chopped
- 1 packet of mushrooms, chopped
- 1 red pepper, chopped
- 1 can of tomato & onion mix
- 1 heaping tsp minced garlic
- Salt, black pepper, basil, rosemary — to taste
For the Cheese Layer
- 1 tub cottage cheese
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
Instructions
For the “Noodles”
- Slice them thin (lengthwise), place on a baking tray, and roast at 425°F for about 3–5 minutes per side.
- This keeps them from getting soggy.
For the Filling
- Use what you’ve got. This isn’t a strict recipe.
- It’s more of a “use up what’s in the fridge” kind of meal.
- No two batches ever turn out the same, and that’s part of the fun and how I roll.
- Cook the ground beef in a large pan.
- Once it’s browned, drain the extra fat if needed.
- Add your chopped veggies, seasonings, and tomato mix.
- Let it all simmer together for about 10 minutes until it smells amazing and looks hearty.
For the Cheese Layer
- Mix the cottage and Parmesan cheese and set aside.
- Keep the shredded mozzarella, as this goes on top at the end.
Time to Layer
You’ll need one big dish or two smaller foil containers (great for freezing leftovers).
- Start with half the meat mixture.
- Add a layer of zucchini strips.
- Spoon the cottage cheese mixture.
- Add the rest of the meat.
- Top with more zucchini strips.
- Sprinkle mozzarella on top.
If freezing, cover and pop in the freezer. When ready to cook, thaw it overnight in the fridge.
To bake:
- Cover with foil and bake at 375°F (180°C) for 45 minutes.
- Then uncover and broil for 5 minutes to get that golden cheesy top.
It’s flexible, forgiving, and fridge-clearing in the best way. I get a rich, cheesy lasagna vibe without the carb crash. Plus, I don’t have to follow every step perfectly. It’s one of those dishes that works with you, not against you.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
If you love lasagna but want something lighter (and gluten-free), this zucchini version is exactly what you need. It’s cheesy, meaty, packed with veggies, and still tastes like comfort food. You won’t even miss the noodles.
Why You’ll Love This Zucchini Lasagna:
- No noodles, no problem: You still get all the cheesy, meaty layers you love, just lighter.
- Easy on your stomach: No gluten, less carbs, and no food coma after.
- Great way to eat more veggies: You’re getting kale, zucchini, mushrooms, and more without even trying.
- Totally customizable: Got random veggies in the fridge? Toss them in!
- Make it now or freeze for later: It’s meal-prep friendly and still tastes awesome the next day.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2025 esmesalon.com – All rights reserved.