No Noodle Vegetarian Zucchini Lasagna

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No Noodle Vegetarian Zucchini Lasagna

Roasted Zucchini noodles and thick, meaty portobello mushrooms shine in this delicious, no noodle vegetarian zucchini lasagna!

no noodle vegetarian zucchini lasagna

Hi friends!

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.

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.  You know a dish is good when you look forward to the leftovers even more than first go around.

no noodle vegetarian zucchini lasagna

Why you’ll love No Noodle Vegetarian Zucchini Lasagna…

This vegetarian lasagna is a bit of low carb heaven.

Instead of traditional lasagna noodles, I used thin slices of zucchini.  The rest of the dish is made up of your favorite marinara sauce, perfectly seasoned 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.

no noodle vegetarian zucchini lasagna

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


What you need for No Noodle Zucchini Lasagna

  • Zucchini
  • Ricotta
  • Egg
  • Favorite Pasta Sauce
  • Mushrooms
  • Cheese
  • Spices



cutting zucchini - no noodle vegetarian zucchini lasagna


How to make No Noodle Zucchini Lasagna Lasagna…

  1. Cut Zucchini “noodles” with a mandolin.
  2. Roast Zucchini.
  3. Cook the mushrooms.
  4. Mix Ricotta and eggs.
  5. Layer Lasagna.
  6. Bake until bubbly.
  7. Enjoy!


layering lasagna -

The finished product is filling and delicious.

AND it is totally enough to handle any carb-y cravings you might have.

no noodle vegetarian zucchini lasagna

My No Noodle Vegetarian Zucchini Lasagna is a labor of love… but boy is it worth it!


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no noodle vegetarian zucchini lasagna

No Noodle Vegetarian Zucchini Lasagna

Julie Wunder
Roasted Zucchini noodles and thick meaty portobello mushrooms shine in this delicious, no noodle vegetarian zucchini 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


  • 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 tablespoons fresh parsley, 2 teaspoons dried
  • 2 cups shredded part-skim mozzarella cheese
  • 1 25 oz jar of pasta sauce, I like garlic & basil for flavor
  • Cooking spray


  • Slice the zucchini with a mandolin into 3/16th thick slices.
  • Put in a strainer and lightly sprinkle with salt. Allow to sit 10 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.


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!


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


no noodle vegetarian zucchini lasagna


Your turn!

Do you make a dish that you actually look forward to leftovers?

By | 2020-05-28T22:24:27-04:00 August 7th, 2019|All Vegetarian, Dinner, Food, Vegetarian Meals|50 Comments


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

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

  3. […] 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!!!

  4. 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

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


  6. 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!

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

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

  8. 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 !!

  9. 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.

  10. 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

  11. 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.

  12. 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!

  13. 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!

  14. 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

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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!

  22. 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!

  23. 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.

  24. 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..

  25. 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.

  26. 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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