No Noodle Vegetarian Zucchini Lasagna

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No Noodle Vegetarian Zucchini Lasagna

Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you’ll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna!

No noodle vegetarian zucchini lasagna on a white plate.

There are some recipes that I make and I’m kind of giddy with excitement to post.  Don’t get me wrong, I love all my recipes (I wouldn’t post it otherwise) but some of them just feel a little extra special and this is one of them.

No Noodle Vegetarian Zucchini Lasagna

This is one of those dishes that you make and are actually excited to eat it 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 No Noodle Vegetarian Zucchini Lasagna.

If you crave a good baked pasta dish or lasagna but are trying to 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.

No Noodle Vegetarian Zucchini Lasagna in a baking dish.

Why you’ll love this Vegetable Lasagna No Noodles…

This vegetarian lasagna is a bit of gluten-free and low carb heaven.

Instead of traditional lasagna noodles, I used thin slices of zucchini making this the perfect vegetable lasagna no noodles with zucchini instead.  The rest of the dish is made up of your favorite marinara sauce, perfectly seasoned portobello mushrooms, and just enough ricotta and mozzarella.  It’s one of those hearty vegetarian dishes that even meat-eaters love including my Dad and the Hubs.

For the sake of full disclosure, this recipe is a little more labor-intensive than most of the ones I publish.  However, the work is worth it considering how great it tastes and how you can get several meals out of one pan.

no noodle vegetarian zucchini lasagna on a white plate.

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!
  • 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 Italian seasoning to my ricotta mixture.  If you don’t have that use any combination of basil, oregano, or parsley.

cutting zucchini with a mandolin - no noodle vegetarian zucchini lasagna

How to make No Noodle Zucchini Lasagna…

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!

  1. 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. 🙂
  2. Get the water out of the zucchini by sprinkling the zucchini slices with salt.  Allow the zucchini to sit and then blot it off as much as possible.
  3. Roast zucchini in the oven at 400 degrees to help get more water out of it 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.
  4. Cook the mushrooms by sauteing them over medium heat for 5-8 minutes.
  5. In a bowl, mix ricotta, eggs, and Italian seasoning.
  6. Layer 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.
  7. Bake the No Noodle Zucchini Lasagna until bubbly.
  8. Enjoy!

layering lasagna for no noodle vegetarian zucchini lasagna

Variations & Pro Tips

  • To keep this lasagna vegetarian, use your favorite meat crumbles substitute instead of the mushrooms.
  • Add some red pepper flakes in 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 do you get the water out of zucchini lasagna?

Zucchini is naturally VERY watery is it’s super important to take a few steps to keep this zucchini lasagna from being too watery.  The amount of water in individual zucchini can also vary so sometimes it’s hard to get it all out.

  • Slice the zucchini into thin slices (I.e. mandolin). Thinner slices mean less zucchini which results in less water content.
  • Salt the zucchini slices and allow to sit for 15 minutes before assembling the lasagna. Adding salt helps to draw out the moisture. Blot the slices with a paper towel.
  • Roast the zucchini to pull even more moisture out of it.  Continue to blot the zucchini noodles and allow it to sit on paper towels to dry out while you get the rest of the lasagna ready.
  • Remove the foil during the second half of the baking time to allow the dish to continue to dry out.
  • If you STILL end up with some water in the dish just cut the first piece of lasagna out and let the water drain to one side of the pan.  Use a paper towel to blot up the extra moisture.  Even if you still have some water, it will still taste amazing.

What can I use if I don’t have a mandolin?

A mandolin works best by far but if you don’t have one you can use a large chef’s knife or get smaller zucchini and use a sharp vegetable peeler.

Do you rinse zucchini after salting?

NO! If you try to rinse it you will just add the moisture BACK into the zucchini and our goal is to get all the moisture out.  Most of the salt with 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 when it comes to this vegetable lasagna! Use your favorite veggies – onions, peppers, spinach, and even eggplant!  Just saute the vegetables you want to add with your mushrooms until they are tender.

no noodle vegetarian zucchini lasagna on a white plate.

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 kind of way.

Serve It With:

Also try…

 

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 InstagramPinterest, and Facebook too!

No Noodle Vegetarian Zucchini Lasagna in a baking dish.

No Noodle Vegetarian Zucchini Lasagna

Julie Wunder
Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this tastes like lasagna!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course No Carb, Vegetarian
Cuisine Healthy, Italian
Servings 8
Calories 245 kcal

Ingredients
  

  • 2 large zucchini
  • 1/4 teaspoon salt, plus an additional pinch, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 16 oz Portobello mushrooms, sliced
  • 30 ounces skim milk ricotta
  • 2 eggs, beaten
  • 1/4 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 parsley in a bowl. Set aside.
  • Once the zucchini is roasted, you can start layering the lasagna!
  • Start with a thin layer of pasta sauce. Add 1/3 of the zucchini noodles.
  • Carefully top with 1/2 the ricotta, 1/2 mushrooms and 1/3 of the shredded cheese.
  • Repeat!
  • Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.
  • Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.

Notes

There may still be some additional moisture in the lasagna when you first cut it. Allow a paper towel to soak it up after you cut the first piece and that should take care of it!

Nutrition

Calories: 245kcalCarbohydrates: 18gProtein: 21gFat: 9gSaturated Fat: 4gCholesterol: 79mgSodium: 915mgPotassium: 684mgFiber: 3gSugar: 10gVitamin A: 804IUVitamin C: 17mgCalcium: 455mgIron: 2mg
Keyword gluten free, lasagna, low carb, vegetarian, zucchini
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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By | 2020-09-18T13:58:23-04:00 August 7th, 2019|All Vegetarian, Dinner, Food, Vegetarian Meals|52 Comments

52 Comments

  1. Sam September 11, 2020 at 10:32 am - Reply

    5 stars
    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 September 11, 2020 at 2:29 pm - Reply

      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.

  2. […] No Noodle Vegetarian  Zucchini Lasagna  […]

  3. […] No Noodle Zucchini Lasagna […]

  4. […] No Noodle Vegetarian Zucchini Lasagna * […]

    • Sylvia August 12, 2020 at 2:26 pm - Reply

      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!!!

  5. Lisa Ballantyne August 7, 2019 at 11:55 am - Reply

    Very interesting variation!

    • Eve Bishop June 7, 2020 at 7:09 am - Reply

      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

  6. Maureen @ Maureen Gets Real August 7, 2019 at 10:41 am - Reply

    Yum!

  7. Coco July 24, 2019 at 11:50 am - Reply

    5 stars
    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 July 24, 2019 at 1:00 pm - Reply

      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!

  8. JoAnn May 28, 2019 at 11:50 am - Reply

    Can this dish be frozen or will that it too soggy?

  9. Dawn Fields April 11, 2019 at 10:09 pm - Reply

    5 stars
    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 !!

  10. Jean August 7, 2018 at 6:32 am - Reply

    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.

  11. Miz Helen August 26, 2015 at 10:06 am - Reply

    5 stars
    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

  12. Rachel August 24, 2015 at 1:41 pm - Reply

    Thanks for linking up! I love all the zucchini recipes this week. And your idea to use zucchini as noodles — genius!

    • JulieWunder August 24, 2015 at 8:53 pm - Reply

      Thanks Rachel! It’s a really yummy one! Already thinking about making it again.

  13. Tina Muir August 24, 2015 at 11:13 am - Reply

    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 August 24, 2015 at 8:48 pm - Reply

      Thanks Tina! Great to see you back and congratulations!

  14. Katie @ Gettin' My Healthy On August 24, 2015 at 10:42 am - Reply

    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!

  15. Farrah August 22, 2015 at 9:46 am - Reply

    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

  16. Lauren @ ihadabiglunch August 21, 2015 at 12:09 am - Reply

    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 August 21, 2015 at 10:40 am - Reply

      The roasting makes them delish! Not hard at all!

  17. Dani @ Dani California Cooks August 20, 2015 at 9:07 pm - Reply

    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!

  18. Sam @ PancakeWarriors August 18, 2015 at 11:29 pm - Reply

    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 August 19, 2015 at 9:39 pm - Reply

      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!

  19. 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!

  20. Annette @ Sweating Through Life August 18, 2015 at 5:09 pm - Reply

    MMMM, I love zucchini and I love lasagna….this is a great idea for a recipe!!

    • JulieWunder August 18, 2015 at 7:41 pm - Reply

      Thanks Annette! Hard to go wrong with this combo!

  21. Jess @hellotofit August 18, 2015 at 1:07 pm - Reply

    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 August 18, 2015 at 7:40 pm - Reply

      Chicken- yuck! 🙂
      Thank you! I loved the way it turned out!

  22. Kristy @Runawaybridalplanner August 18, 2015 at 1:04 pm - Reply

    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 August 18, 2015 at 7:38 pm - Reply

      Oh, you will love this! Such a yummy way to eat it! I’d try shredding it too!

  23. Danyelle Musselman August 18, 2015 at 10:45 am - Reply

    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 August 18, 2015 at 7:35 pm - Reply

      Oh Hawaii!! I’m dreaming of it now!!!
      I didn’t miss the noodles and I LOVE pasta!

  24. Blane Sherer August 18, 2015 at 10:40 am - Reply

    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.

  25. Stacie @ SimplySouthernStacie August 18, 2015 at 9:16 am - Reply

    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 August 18, 2015 at 7:32 pm - Reply

      I love pasta too… but this is a nice change of pace.

      • Laura Crouse August 8, 2019 at 8:12 am - Reply

        This looks delicious! I have a similar recipe for zucchini baked ziti. It freezes well and is even better the second day as leftovers..

  26. Susie @ SuzLyfe August 18, 2015 at 6:42 am - Reply

    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.

  27. I love love zucchini lasagna and it’s the perfect way to use up all the yummy zucchini! Thanks for linking up!

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