No-Noodle Zucchini Lasagna with Tomato Basil Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and comforting lasagna made by layering thinly sliced zucchini and a fresh tomato basil sauce, perfect for a low-carb meal. This Italian-inspired low-carb recipe (vegetarian), ready in about 70 minutes, pairs medium zucchini, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Using a mandoline or sharp knife, slice 3 large zucchini lengthwise into 1/8-inch thick strips. Lay strips on paper towels and sprinkle lightly with 1 tsp salt; let sit for 15 minutes to draw out moisture.
  2. Step 2: While zucchini drains, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 28 oz canned crushed tomatoes, 1/2 cup chopped fresh basil, 1/2 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt. Simmer uncovered for 15 minutes until sauce thickens.
  3. Step 3: Rinse zucchini strips and pat dry with paper towels. In a 9x13-inch baking dish, spread a thin layer of tomato basil sauce. Layer zucchini strips over the sauce to cover the bottom.
  4. Step 4: Dollop 1/3 cup ricotta cheese evenly over zucchini, sprinkle with 1/2 cup shredded mozzarella, then ladle more tomato sauce over the top. Repeat layering zucchini, ricotta (1/3 cup), mozzarella (1/2 cup), and sauce two more times.
  5. Step 5: Finish with a final sprinkle of 1/2 cup grated Parmesan on top. Drizzle remaining 1 tbsp olive oil over the top.
  6. Step 6: Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let cool 10 minutes before serving.

Frequently asked questions

How long does No-Noodle Zucchini Lasagna with Tomato Basil Sauce take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Noodle Zucchini Lasagna with Tomato Basil Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in No-Noodle Zucchini Lasagna with Tomato Basil Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Noodle Zucchini Lasagna with Tomato Basil Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Noodle Zucchini Lasagna with Tomato Basil Sauce low carb?

Yes — this recipe is tagged low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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