Zucchini lasagna is a modern, low‑carb adaptation of traditional Italian lasagna, which originally used layers of pasta sheets. In recent decades, health‑focused cooks have swapped pasta for thinly sliced vegetables like zucchini to reduce carbs while preserving the comforting, layered structure of the classic dish.

Traditional Italian lasagna uses durum‑wheat pasta sheets, ricotta, and often béchamel sauce. Emily Kerrigan’s version replaces the pasta with zucchini, uses cottage cheese mixed with Parmesan and an egg for binding, and relies on a meat‑marinara sauce for richness, making it lower in carbs and higher in protein.

In southern Italy, especially Sicily, thinly sliced eggplant or zucchini are sometimes layered with tomato sauce and cheese as a gluten‑free alternative to pasta. These “vegetable lasagne” variations predate modern low‑carb trends and showcase the Mediterranean love of fresh garden produce.

While not tied to a specific holiday, lasagna—whether traditional or vegetable‑based—is a staple at family gatherings, Sunday dinners, and holiday meals such as Christmas Eve, because it feeds a crowd and can be prepared ahead of time.

Traditional lasagna calls for durum‑wheat pasta sheets, ricotta cheese, and sometimes béchamel. Emily Kerrigan substitutes the pasta with zucchini, uses cottage cheese (a higher‑protein, lower‑fat alternative) and omits béchamel, keeping the dish gluten‑free and protein‑rich.

Serve it alongside a simple arugula salad with lemon vinaigrette, roasted garlic‑infused broccoli, or a classic Caprese salad. A crisp white wine such as Pinot Grigio also complements the richness of the cheese and meat sauce.

Common errors include not salting and drying the zucchini, which leads to a watery casserole; over‑cooking the meat sauce so it becomes dry; and baking without covering the dish initially, which prevents the zucchini from steaming properly.

Covering traps steam, allowing the zucchini slices to soften fully and preventing the top from browning too quickly. Removing the lid later creates the desired golden, crispy cheese crust.

Yes. Assemble the lasagna, cover tightly with plastic wrap or foil, and refrigerate up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.

The YouTube channel Emily Kerrigan focuses on approachable, family‑friendly recipes that emphasize healthy twists on classic comfort foods, often highlighting high‑protein, low‑carb, and gluten‑free options.

Emily Kerrigan combines clear, step‑by‑step visuals with practical shortcuts—like using a mandoline for rapid slicing—and emphasizes nutritional information, making her low‑carb Italian dishes both tasty and nutritionally transparent, unlike many channels that focus solely on flavor.