Zucchini Lasagna - no noodles - How to Make a Low Carb Lasagna
Zucchini Lasagna - no noodles - How to Make a Low Carb Lasagna is a medium Italian recipe that serves 6. 600 calories per serving. Recipe by Delights To Share on YouTube.
Prep: 30 min | Cook: 1 hr 25 min | Total: 2 hrs 10 min
Cost: $15.12 total, $2.52 per serving
Ingredients
- 5 medium Zucchini (trim ends and slice lengthwise into 1/4‑inch strips using a mandolin)
- 1.25 lb Ricotta Cheese (full‑fat, room temperature)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 large Egg (room temperature)
- 0.5 tsp Salt (kosher or sea salt)
- 0.25 tsp Black Pepper (freshly ground)
- 1 medium Carrot (shredded (about 1/2 cup))
- 0.75 cup Fresh Spinach (chopped)
- 2 cup Store‑Bought Spaghetti Sauce (Vodka or Marinara) (any good quality sauce)
- 0.75 cup Mozzarella Cheese (shredded)
- 1 tbsp Olive Oil (extra virgin, for greasing the baking dish)
Instructions
Slice the Zucchini
Trim the ends off each zucchini. Using a mandolin set to 1/4‑inch thickness, slice the zucchinis lengthwise into long strips. Keep the hand guard on for safety.
Time: PT10M
Dry the Zucchini Slices
Line a baking sheet with parchment paper, arrange the slices in a single layer (slight overlap is fine). Preheat the oven to 350°F, bake for 20 minutes, flip the slices, then bake another 10 minutes until they are softened and have released excess moisture.
Time: PT30M
Temperature: 350°F
Prepare the Ricotta Filling
In a large mixing bowl combine ricotta, grated Parmesan, the egg, salt, and pepper. Stir until smooth. Fold in the shredded carrot, then add the chopped spinach and mix until evenly distributed.
Time: PT10M
Preheat Oven for Assembly
Increase oven temperature to 375°F while the zucchini finishes drying.
Time: PT10M
Temperature: 375°F
Assemble the Lasagna
Brush the bottom of the glass baking dish with olive oil. Layer zucchini slices side‑by‑side, spoon about 3/4 cup of sauce over them, then spread half of the ricotta filling. Repeat with a second layer of zucchini, more sauce, and the remaining ricotta. Top with a final layer of zucchini, the remaining sauce, and sprinkle shredded mozzarella evenly.
Time: PT10M
Bake Covered
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Time: PT40M
Temperature: 375°F
Finish Baking Uncovered
Remove the foil and bake an additional 15 minutes until the mozzarella is golden and bubbly.
Time: PT15M
Temperature: 375°F
Rest Before Serving
Allow the lasagna to rest for 30 minutes on a cooling rack. This lets the layers set and makes slicing easier.
Time: PT30M
Slice and Serve
Using a serrated knife, cut clean slices. Use two flat spatulas to lift each piece onto plates.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 34g
- Carbohydrates
- 13g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten‑Free, Nut‑Free
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Zucchini: Yellow squash
- Instead of Ricotta Cheese: Cottage cheese (well drained)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Black Pepper: White pepper
- Instead of Carrot: Parsnip
- Instead of Fresh Spinach: Kale (stems removed)
- Instead of Store‑Bought Spaghetti Sauce (Vodka or Marinara): Homemade tomato sauce
- Instead of Mozzarella Cheese: Provolone
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Mandolin Slicer
- Mandolin Hand Guard
- Baking Sheet
- Parchment Paper
- Glass Baking Dish (9×13 inch)
- Mixing Bowl
- Wooden Spoon or Spatula
- Serrated Knife
- Two Flat Spatulas
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Slice zucchini uniformly using a mandolin or sharp knife.
- Dry the zucchini slices in the oven to remove excess moisture.
- Do not skip the drying step; raw zucchini will make the lasagna soggy.
- Cover the lasagna with foil for the first 40 minutes to steam the layers.
- Let the lasagna rest 30 minutes before cutting to allow it to set.
Chef Tips from the Video
- For extra flavor, sprinkle a pinch of dried oregano or Italian seasoning into the ricotta mixture.
- Use a high‑quality vodka sauce for a richer taste; homemade sauce works beautifully.
- If you prefer a firmer texture, let the assembled lasagna sit uncovered in the fridge for 30 minutes before the final bake.
Troubleshooting
Lasagna is watery after baking.
Make sure the zucchini slices were baked for the full 30 minutes and flipped. If still wet, pat the slices with paper towels before layering.
Top cheese does not brown.
Broil for 2‑3 minutes on high after the final bake, watching closely to avoid burning.
Filling is too dry.
Add an extra tablespoon of ricotta or a splash of milk to the filling mixture before assembling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the zucchini slices a day ahead and store them in a paper towel‑lined container.
- Prepare the ricotta filling up to 24 hours in advance; keep refrigerated.
- Assemble the lasagna, cover with foil, and refrigerate for up to 12 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of zucchini lasagna in Italian‑inspired low‑carb cuisine?
Zucchini lasagna is a modern adaptation of traditional Italian lasagna that replaces wheat pasta with thinly sliced vegetables. It became popular with the rise of low‑carb and gluten‑free diets, allowing the classic layered flavors while keeping the dish lighter and more vegetable‑forward.
What are the traditional regional variations of zucchini lasagna in Italian cuisine?
In southern Italy, zucchini is often grilled or sautéed before layering, while in the north, ricotta‑spinach fillings are common. Some regions add béchamel sauce, but the low‑carb version typically relies on tomato‑based sauces and cheese for richness.
How is zucchini lasagna traditionally served in Italian households?
It is usually served hot, cut into square portions, and accompanied by a simple green salad and crusty bread (or a low‑carb alternative). A drizzle of extra‑virgin olive oil and a sprinkle of fresh basil finish the plate.
What occasions or celebrations is zucchini lasagna traditionally associated with in Italian culture?
While classic lasagna is a staple for family gatherings, holidays, and Sunday meals, zucchini lasagna is now popular for health‑focused celebrations, potlucks, and as a comforting main dish during summer when zucchini is abundant.
How does zucchini lasagna fit into the broader Italian cuisine tradition?
It reflects Italy’s emphasis on seasonal vegetables, layered textures, and simple yet bold flavors. By swapping pasta for zucchini, the dish stays true to Italian principles of using fresh, local produce while adapting to modern dietary preferences.
What are the authentic traditional ingredients for zucchini lasagna versus acceptable substitutes?
Traditional ingredients include fresh zucchini, ricotta, Parmesan, mozzarella, egg, spinach, and a tomato‑based sauce. Acceptable substitutes are yellow squash for zucchini, cottage cheese for ricotta, and a homemade marinara if store‑bought sauce isn’t available.
What other Italian dishes pair well with zucchini lasagna from the YouTube channel Delights To Share?
A crisp arugula salad with lemon vinaigrette, roasted garlic broccoli, or a side of sautéed mushrooms complement the richness of the lasagna. The channel often recommends a light Italian white wine to balance the flavors.
What makes zucchini lasagna special or unique in Italian‑inspired low‑carb cuisine?
Its uniqueness lies in using thin zucchini ribbons as noodle substitutes, which reduces carbs and adds a fresh, slightly sweet texture. The layered ricotta‑spinach filling keeps the dish creamy without heavy cream, making it both nutritious and satisfying.
What are the most common mistakes to avoid when making zucchini lasagna from Delights To Share?
Skipping the oven‑drying step leads to a soggy lasagna. Also, slicing the zucchini unevenly can cause uneven cooking, and over‑filling the layers makes the dish collapse. Follow the drying and layering steps precisely for best results.
Why does this zucchini lasagna recipe use a covered bake for the first 40 minutes instead of an uncovered bake?
Covering with foil traps steam, allowing the zucchini and filling to set without drying out. The initial covered bake ensures the layers meld together, while the final uncovered bake creates a golden, bubbly cheese topping.
What does the YouTube channel Delights To Share specialize in?
The YouTube channel Delights To Share specializes in wholesome, family‑friendly recipes that emphasize fresh ingredients, healthy twists on classic dishes, and step‑by‑step visual guides for home cooks of all skill levels.
How does the YouTube channel Delights To Share's approach to Italian cooking differ from other Italian cooking channels?
Delights To Share focuses on health‑conscious adaptations, such as low‑carb and gluten‑free versions, while still preserving authentic flavors. The channel often highlights ingredient swaps and practical kitchen hacks that make classic Italian dishes more accessible for everyday home cooking.
Last updated: August 28, 2026
