Vegetarian Zucchini Lasagna Recipe

the picky eater

This low carb, gluten-free, vegetarian zucchini lasagna is an easy, delicious dinner that the whole family will love! Simple to prep, this no-noodle ‘pasta’ dish is full of all of the flavors you would expect from a traditional lasagna recipe.

👩‍🍳 Why You’ll Love This Recipe

– Tastes just like classic lasagna – Grain free, gluten-free and allergy friendly Plant Based and easily made vegan


How to make Vegetarian Zucchini Lasagna Recipe


Slice The Zucchini: Cut the zucchini long and thin, just like the lasagna noodles you are replacing. Slice the zucchini lengthways into strips.


Remove the Water: Zucchini tends to have a lot of water, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to let the excess liquid drain in a colander.


Combine The Cheeses: Combine about 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese with the ricotta in a small bowl. Mix until combined.


Cook Your Veggies and Sauce: In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through.


Assemble Your Lasagna: In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna.

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