No noodle vegetarian zucchini lasagna is filled with creamy ricotta and vegetables like roasted zucchini noodles and thick, meaty portobello mushrooms! Low-carb and gluten-free, you'll love how much this healthy, meatless vegetable lasagna tastes like classic lasagna!
Love vegetarian lasagna? Also try my No Boil Four Cheese Vegetarian Lasagna, Spinach Mushroom Lasagna, and Crockpot Ravioli Lasagna.
No Noodle Vegetarian Zucchini Lasagna
This No Noodle Vegetarian Zucchini Lasagna is a delicious, healthy twist on classic lasagna made with layers of roasted zucchini instead of pasta noodles! It's filled with hearty portobello mushrooms, creamy ricotta cheese, flavorful marinara sauce, and melted mozzarella. This comforting, cheesy, meatless dinner is naturally low-carb and can easily be made gluten-free. It's also so delicious.
If you love traditional lasagna but want to add more vegetables to your dinner, this No Noodle Vegetable Lasagna is for you! The secret to this recipe's deliciousness is roasting the zucchini before layering it into the casserole. This simple extra step helps remove excess moisture so you get tender layers of zucchini instead of a watery lasagna.
This No Noodle Vegetable Lasagna is one of those dishes that you make and are actually excited to eat again for leftovers because it's so good AND good for you. As I’m typing this, I am counting the hours until I can eat round two of this delicious dinner again. If you crave a good baked pasta dish or lasagna but are trying to go low-carb or need to be gluten-free, this recipe is for you. In fact, even if you do eat carbs (I DO!), this no-noodle vegetarian lasagna is a great way to mix up your dinner routine with lots of fresh vegetables in a comfort food package.
I love that this gorgeous recipe tastes just as good as it looks, with fresh zucchini, hearty portobello mushrooms, marinara sauce, and just enough cheese to get that cozy feeling. It's so filling that you'll never miss the actual pasta noodles or pasta sheets.
Why you'll love this No Noodle Vegetable Lasagna...
- No Pasta Needed: Thinly sliced zucchini replaces traditional lasagna noodles for a lighter, veggie-packed dinner. This vegetarian lasagna is a bit of gluten-free and low-carb heaven.
- Low-Carb and Gluten-Free: A delicious alternative to traditional pasta lasagna. Just make sure your marinara and other ingredients are gluten-free.
- Hearty and Filling: Portobello mushrooms add a satisfying, meaty texture without meat. It's one of those hearty vegetarian dishes that even meat-eaters love, including my Dad and the Hubs.
- Three Delicious Cheeses: Ricotta, mozzarella, and Parmesan create all the creamy, cheesy goodness you expect from lasagna.
- Perfect for Leftovers: This casserole makes eight servings and is great for meal prep.
- Less Watery Zucchini: My trick of salting and roasting the zucchini helps keep the finished lasagna from getting soggy.
What you need for No Noodle Vegetarian Zucchini Lasagna
This No Noodle Vegetarian Zucchini Lasagna uses just a few simple ingredients!
- Zucchini: To get the best thin slices, I recommend cutting the zucchini with a mandolin. I love this one. (affiliate link)
- Mushrooms: Hearty portobello mushrooms add a meaty texture and rich flavor that you don't find from other mushrooms.
- Ricotta: Thick and creamy ricotta cheese works perfectly for this lasagna. You can use fat-free or full-fat depending on your diet.
- Cheese: You'll need shredded cheese. You can pick either mozzarella or an Italian cheese blend. I also included some parmesan in this recipe. Depending on how much time you have, you can shred your own. It melts better that way, but pre-shredded also works! If you are strictly vegetarian, make sure you pick a vegetarian-friendly parmesan cheese.
- Egg: An egg helps keep the ricotta mixture together and makes it fluffy.
- Favorite Pasta Sauce: Use your personal favorite pasta sauce or make your own. Here is my Slow Cooker Marinara recipe.
- Spices: I added basic homemade Italian seasoning to my ricotta mixture. If you don't have that, use any combination of basil, oregano, or parsley.
Directions:
Curious how to make vegetable lasagna without noodles? This recipe for Vegetable Lasagna No Noodles is quite a few steps, but it is worth it!
- Cut zucchini "noodles" with a mandolin. Be careful not to cut your hands. I use these gloves when I use my mandolin because I'm kind of clumsy. 🙂
- Get the water out of the zucchini by sprinkling the zucchini slices with salt. Let the zucchini sit, then blot it dry as much as possible.
- Roast the zucchini in the oven at 400 degrees to help draw out more water and turn it into "noodles." When they are done cooking dry the noodles off again. You can even leave the noodles sitting on paper towels while you prep the rest of the lasagna. This might seem tedious, but it really helps keep the lasagna from turning into just water.
- Sauté the mushrooms over medium heat for 5-8 minutes.
- In a bowl, mix ricotta, eggs, and Italian seasoning.
- Layer the lasagna by adding the marinara sauce, then the zucchini noodles, ricotta mixture, mushrooms, and then cheese! Repeat for a second layer and finish with a last zuchini noodle layer and shreded cheese.
- Bake the No Noodle Zucchini Lasagna until bubbly.
- Enjoy!
Variations & Pro Tips
- To keep this lasagna vegetarian, use your favorite meat crumbles substitute instead of the mushrooms.
- Add some red pepper flakes to your marinara to give the vegetarian zucchini lasagna without noodles a kick.
- Add some spinach or kale to your ricotta mixture for more nutrition.
- Use cottage cheese instead of ricotta for an even creamier no-noodle vegetarian lasagna.
How to Keep Zucchini Lasagna From Getting Watery
One of the biggest challenges with making zucchini lasagna without noodles is keeping it from getting watery. Unlike traditional pasta, zucchini contains a lot of natural moisture that releases during baking. The good news? You can make delicious zucchini lasagna with tender, flavorful layers by following a few simple steps.
- Slice the zucchini evenly. Use a mandoline to cut your zucchini into approximately 3/16-inch-thick strips. Evenly sliced zucchini cooks more consistently and creates layers that resemble traditional lasagna noodles.
- Salt the zucchini first. Sprinkle the slices lightly with salt and let them sit for about 15 minutes. The salt helps draw out some of the excess moisture. Blot the slices thoroughly with paper towels.
- Roast the zucchini before assembling. This is my favorite trick! Roast the zucchini at 400 degrees for approximately 10 minutes, flipping once. This helps remove additional moisture and gives the zucchini a better texture.
- Cook the mushrooms separately. Portobello mushrooms also release moisture when cooked. Sautéing them before adding them to the lasagna helps prevent extra liquid from collecting in your casserole.
- Remove the foil during baking. Cover the lasagna initially, then remove the foil after about 20 minutes so some of the moisture can evaporate.
- Let the lasagna rest before serving. Allow the casserole to sit for at least 10 minutes before cutting. This helps the layers settle and makes serving easier.
Even with these steps, you might notice a little liquid when you cut the first slice. That's completely normal with zucchini lasagna! You can carefully blot up any excess liquid before serving. The extra step of roasting the zucchini is absolutely worth it for a delicious, less watery vegetarian zucchini lasagna.
No Noodle Vegetable Lasagna FAQs
Do you have to cook zucchini before making lasagna?
You don't absolutely have to cook zucchini before making lasagna, but I highly recommend it! Zucchini releases a lot of water as it cooks, which can make your finished lasagna soggy. Roasting the slices before assembling the casserole helps remove excess moisture and improves the texture.
Can you make vegetarian zucchini lasagna ahead of time?
Yes! You can prepare the zucchini, sauté the mushrooms, and mix the ricotta filling ahead of time. Store the components separately in the refrigerator until you're ready to assemble and bake. This helps prevent the zucchini from releasing too much moisture into the sauce while the assembled lasagna sits.
Can you freeze zucchini lasagna?
You can freeze zucchini lasagna, although the texture may soften and become more watery after thawing because zucchini has a high water content. For the best results, freeze individual portions of cooked, cooled lasagna in airtight freezer-safe containers. Thaw in the refrigerator before reheating.
How long does zucchini lasagna last in the refrigerator?
Store leftover vegetarian zucchini lasagna in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through to 165°F.
Can you make zucchini lasagna without ricotta?
Yes! You can substitute cottage cheese for ricotta in zucchini lasagna. For a smoother filling, blend the cottage cheese before mixing it with the eggs and seasonings. If your cottage cheese is especially watery, drain it first.
Is zucchini lasagna keto-friendly?
Zucchini lasagna can fit into some keto meal plans because zucchini replaces traditional pasta noodles. However, the carbohydrate content depends on the marinara sauce and other ingredients. This recipe contains approximately 18 grams of carbohydrates per serving based on the original recipe card, so check whether it fits your individual dietary goals.
What can I use instead of portobello mushrooms?
You can substitute cremini mushrooms, sautéed spinach, bell peppers, or a combination of cooked vegetables. Just be sure to cook off excess moisture before adding them to the lasagna.
What can I use if I don't have a mandolin?
A mandolin works best, but if you don't have one, use a large chef's knife or use smaller zucchini and a sharp vegetable peeler.
Do you rinse zucchini after salting?
NO! If you rinse it, you'll add moisture back into the zucchini, and our goal is to get all the moisture out. Most of the salt will come off when you blot it; however, a little salt makes it taste better.
Should you peel zucchini?
You don't need to peel the zucchini; just slice it, and you're good to go!
What other veggies can you use?
The options are endless for this vegetable lasagna! Use your favorite veggies - onions, peppers, spinach, and even eggplant! Just sauté the vegetables you want to add with your mushrooms until they are tender.
No Noodle Vegetarian Zucchini Lasagna
My No Noodle Vegetarian Zucchini Lasagna is a labor of love… but boy, is it worth it! The finished product is filling and delicious, and it is totally enough to handle any carb-y cravings you might have in a low-carb, no-pasta way.
Serve It With:
- Garlic Bread
- Garden Salad with Healthy Greek Salad Dressing
- Italian Chopped Salad
Also try...
- Twice Baked Spaghetti Squash Marinara
- No Pre-Boil Vegetarian Four Cheese Lasagna
- Crock Pot Vegetarian Lasagna Soup
- Mexican Lasagna Roll-Ups
- Easy Crock Pot Homemade Marinara Sauce
If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
No Noodle Vegetarian Zucchini Lasagna
Ingredients
- 2 large zucchini
- ¼ teaspoon salt, plus an additional pinch, divided
- ¼ teaspoon pepper, divided
- 1 tablespoon olive oil
- 16 oz Portobello mushrooms, sliced
- 30 ounces skim milk ricotta
- 2 eggs, beaten
- ¼ cup grated Parmesan
- 2 teaspoons italian seasoning
- 2 cups shredded part-skim mozzarella cheese
- 1 25 oz jar of pasta sauce
- Cooking spray
Instructions
- Slice the zucchini with a mandolin into 3/16th thick slices.
- Put in a strainer and lightly sprinkle with salt. Allow to sit 15 minutes and blot with paper towels as you see moisture. You are trying to get as much moisture out of the zucchini as possible.
- Preheat oven to 400 degrees and grease a 9x13 casserole dish
- Over medium heat, sauté the mushrooms in the olive oil with half of the salt and pepper. Cook until tender 5-8 minutes. Set aside.
- Dry zucchini strips well and lay out on cookie sheets. Sprinkle both sides with the rest of the salt and pepper. Roast for 10 minutes, flipping once. Carefully dry off any moisture.
- While zucchini is roasting mix the ricotta, eggs, parmesan, and Italian seasoning in a bowl. Set aside.
- Once the zucchini is roasted, you can start layering the lasagna!
- When the zuchini is done cooking, turn the oven down to 375 degrees.
- Start with a thin layer of pasta sauce. Add ⅓ of the zucchini noodles.
- Carefully top with ½ the ricotta, ½ mushrooms and ⅓ of the shredded cheese.
- Then repeat by adding another layer of pasta sauce, noodles, ricotta, mushrooms and cheese.
- Finish with a last layer of the sauce, zucchini noodles, and the rest of the shredded cheese.
- Cover with foil and bake at 375 degrees for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.
Notes
Nutrition
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Linda Acquisto says
Wondering how much parsley and also, no mention of the mozzarella in the mixing instructions …please advise.
Sam says
I’m going to be making this recipe for the second time this weekend for my moms bday dinner. Can you please advise me on if I can make this ahead like is possible to do with traditional lasagna? Thank you so much for the awesome recipe and hope to hear back soon! 🙂
JulieWunder says
Hi Sam! I have made it ahead, cooked it, and reheated it (like lasagna it tastes great reheated!) but not made it ahead and put it in the fridge uncooked... only to cook later. It might work but I'm not sure how the zucchini would handle it.
Lisa Ballantyne says
Very interesting variation!
Eve Bishop says
Can’t wait to try this recipe. Julie, could you recommend a mandolin that works really well and maybe not over the top pricey? I always enjoy your running in a skirt site!
Thank you, Eve Bishop
Maureen @ Maureen Gets Real says
Yum!
Coco says
This is a perfect recipe as written. I have made this several times , always delicious!
FYI - I made an extra lasagna and froze it. When I went to use it, I thawed on counter for an hour or so and then popped it in the oven until golden on top. It was spectacular.
Thank you for this recipe!
JulieWunder says
Hi Coco! Thank you so much for coming back and leaving a note. It's one of my favorites too. Good to know about freezing it too. Thanks again!
JoAnn says
Can this dish be frozen or will that it too soggy?
JulieWunder says
I think it can but I haven't tested it yet!
Dawn Fields says
I am not normally a lasagna fan to begin with . I gave this version a shot and absolutely loved it.
Thanks for the recipe ! I will definitely be making it again and again !!
JulieWunder says
Thank you Dawn!! This is one of my favorites!!
Jean says
This looks delicious. I make an awesome spaghetti recipe in my Instant Pot and we have a lot leftover. I bet I could use the leftover sauce for this zucchini lasagna.
Yum, thanks for sharing.
Miz Helen says
Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen
JulieWunder says
Thanks Miz Helen!
JulieWunder says
Thank you Miz Helen!
Rachel says
Thanks for linking up! I love all the zucchini recipes this week. And your idea to use zucchini as noodles -- genius!
JulieWunder says
Thanks Rachel! It's a really yummy one! Already thinking about making it again.
Tina Muir says
YUM! I love lasagnas like this, as they are so much lighter, but still have all the flavor! Good choice Julie! Thanks for linking up!
JulieWunder says
Thanks Tina! Great to see you back and congratulations!
Katie @ Gettin' My Healthy On says
Zucchini works so well for a pasta substitute. I've made zoodles before, and I love the idea of making lasagna "noodles" out of them. Looks tasty!
JulieWunder says
Totally! It is super yummy!
Farrah says
This is an awesome idea! I often feel like lasagna is a little too noodle-y for my liking, so I love the idea of using veggies instead! <3
JulieWunder says
I really think you'd love it then!
Lauren @ ihadabiglunch says
I'm always really nervous with recipes like this that the "noodles" will taste funky -- like they'll be too hard. But the pictures you have look perfect! Maybe it's worth a try 🙂
JulieWunder says
The roasting makes them delish! Not hard at all!
Dani @ Dani California Cooks says
Yum!! I've made a version of this before with meat, but I didn't use a mandolin or a peeler to slice my zucchini and it ended up being an all-afternoon affair. But the results were super delicious, and I'd love to try a vegetarian version!
JulieWunder says
Thanks Dani! The mushrooms really fill it out!
Sam @ PancakeWarriors says
Ok I'm terrified of the mandoline but would totally take the time to make this with a knife. Totally worth the time investment if you ask me!
JulieWunder says
I use a protective glove and that hand guard thing-y and never go too fast! My knife skills are lacking, so it's better than that for me! It is totally worth the time- so yummy!
Wendy@Taking the Long Way Home says
This sounds amazing! I just made a zucchini and summer squash quiche last week. I'm always looking for new ways to use the summer bounty!
JulieWunder says
Yum! A quiche sounds perfect!
Annette @ Sweating Through Life says
MMMM, I love zucchini and I love lasagna....this is a great idea for a recipe!!
JulieWunder says
Thanks Annette! Hard to go wrong with this combo!
Jess @hellotofit says
I love leftovers, unless it's chicken haha. This looks AMAZING! I've made a zucchini lasagna once, and was pleasantly surprised at how yummy it was!
JulieWunder says
Chicken- yuck! 🙂
Thank you! I loved the way it turned out!
Kristy @Runawaybridalplanner says
Saw your comment on another blogs page, and had to come check your blog out:)
This looks like a great recipe, I am actually coming into a bunch of zucchini (thanks to my sisters garden) soon, and I am looking for more than just bread to make with it. This looks fabulous, glad I to the visit to your blog!
JulieWunder says
Oh, you will love this! Such a yummy way to eat it! I'd try shredding it too!
Danyelle Musselman says
I'm eating low carb these days (counting down until a Hawaii vacation), this would be a perfect dinner treat, I don't think I'd even miss the noodles!
JulieWunder says
Oh Hawaii!! I'm dreaming of it now!!!
I didn't miss the noodles and I LOVE pasta!
Blane Sherer says
I was at my folks' this weekend so I had several opportunities to look forward to leftovers. I hope you enjoy your leftovers from your no noodles zucchini lasagna. Glad your hubs enjoyed all of the likes from yesterday. That was a really Kool " couple activity ". Glad you shared it with us.
JulieWunder says
Thanks Blane! Glad you had a good weekend!
Stacie @ SimplySouthernStacie says
Although I am a pasta girl all the way, I think I would totally be ok with subbing out the pasta in favor of some zucchini!
JulieWunder says
I love pasta too... but this is a nice change of pace.
Laura Crouse says
This looks delicious! I have a similar recipe for zucchini baked ziti. It freezes well and is even better the second day as leftovers..
Susie @ SuzLyfe says
I am all about eggplant lasagna (without noodles) and zucchini lasagna. I don't need the noodles!
And isn't it funny how the boys try to stay out of things but then, once they are in, they are SO IN. lol.
JulieWunder says
Yes! He was so funny about "his" blog post.
Deborah @ Confessions of a Mother Runner says
I love love zucchini lasagna and it's the perfect way to use up all the yummy zucchini! Thanks for linking up!
JulieWunder says
Thanks Deborah! It's really yummy!
ReginaA says
This was fantastic! I subbed the ricotta out for some delicious cream cheese. I can't stand ricotta. I kept the recipe exact except for that and I added a bit more mozzarella cheese. Thanks for making this recipe! It was so tasty!
Sylvia says
I just made this this afternoon, just for me. It was so delicious I couldn’t stop eating it. I’m now in a zucchini lasagne coma. Thank you for sharing this recipe, I love it!!!