Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It's also a great way to use up extra zucchini if your plants are prolific.

Carolyn Casner
Source:, June 2018


Recipe Summary

50 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

  • Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.

  • Combine ricotta and egg in a small bowl.

  • Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Top with one-fourth of the zucchini slices and then 1 cup sauce. Dollop one-fourth of the ricotta mixture over the top and sprinkle with 1/4 cup mozzarella. Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella. Bake until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil.

Nutrition Facts

360 calories; protein 26.7g 53% DV; carbohydrates 18.6g 6% DV; dietary fiber 4.2g 17% DV; sugars 9.6g; fat 17.4g 27% DV; saturated fat 8g 40% DV; cholesterol 102.8mg 34% DV; vitamin a iu 1799.5IU 36% DV; vitamin c 39mg 65% DV; folate 62.3mcg 16% DV; calcium 368.4mg 37% DV; iron 5mg 28% DV; magnesium 60.7mg 22% DV; potassium 1140.3mg 32% DV; sodium 534mg 21% DV; thiamin 0.1mg 13% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
It is OK but not great the sauce needed a bit of "doctoring" up for a richer flavor (did that before assembling) but I prefer my version using eggplant instead of the zucchini. Read More
Rating: 4 stars
Pretty good. Read More
Rating: 4 stars
The amount of sauce the ingredient list made was not enough!! And 1 cup of sauce for each layer? That's a joke. Glad I bought extra meat and stuff so I was able to quickly whip up more sauce to finish it off. I substituted cottage cheese instead of ricotta. Needed more of that mixture than called for as well. And I needed way more mozzarella than called for. The end taste however was superb! Read More
Rating: 5 stars
This dish was a big hit everyone loved it took some time but was worth it again I will be making it again and it was light without the pasta great taste. Read More
Rating: 5 stars
so so good. didn't miss the pasta at all! Read More