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No-Noodle Vegetarian Zucchini Lasagna

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  • Author: Emily Smith


Creamy zucchini and vegetable lasagna, without traditional noodles.


  • 1 Tbsp olive oil
  • 4 large zucchinis
  • 1 large portobello mushroom, sliced
  • 2 tomatoes, sliced
  • 1 cup of fresh arugula or spinach
  • 3 tablespoons chopped fresh basil
  • 1 container low-fat ricotta cheese (15 ounces/ 425 g)
  • 1 cup of tomato sauce
  • 8 ounces shredded mozzarella cheese
  • salt and pepper


  1. Preheat oven to 325 F.
  2. Lightly grease a deep 9×13 inch baking pan.
  3. Slice zucchini lengthwise into thin slices.
  4. Slice tomatoes, mushroom, onions.
  5. To assemble lasagna, spread 1/2 the zucchini slices. Layer with arugula or spinach.
  6. Scoop a few spoonfuls of ricotta cheese and drop over layer of spinach.
  7. Pour layer of tomato sauce.
  8. Top with a layer of sliced tomatoes, basil and onions.
  9. Add a layer of mushrooms.
  10. Then the second layer of zucchini.
  11. In a bowl mix the left over ricotta cheese with 1/4 cup -1/3 cup of water. Whisk until smooth and pour over the zucchini.
  12. Season with salt and pepper.
  13. Add final layer of mozzarella cheese.
  14. Cover with foil and bake for 45 minutes.
  15. Remove foil and broil on low for 5 minutes, until cheese bubbles.
  16. Let stand for 5-10 minutes before serving.


  • Serving Size: 8