Healthy Zucchini & Mushroom Lasagna
This wholesome lasagna swaps some pasta layers with zucchini slices and packs in savory mushrooms, a light ricotta-spinach mixture, and a bright tomato sauce. It’s a comforting dish that’s lower in carbs but still satisfying and Mediterranean-style healthy.
⏱️ Time
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Ingredients
Vegetable Filling
2 medium zucchini, thinly sliced lengthwise (mandoline works best)
10 oz (300g) mushrooms, sliced
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp thyme (optional)
Salt & pepper, to taste
Tomato Sauce
2 cups crushed tomatoes (or tomato passata)
1 tbsp olive oil
½ small onion, finely chopped
1 clove garlic, minced
1 tsp dried basil
½ tsp red pepper flakes (optional, mild)
Salt & pepper, to taste
Cheese Mixture
1 ½ cups part-skim ricotta (or cottage cheese)
1 cup fresh spinach, chopped
1 egg
½ cup grated Parmesan cheese
½ tsp nutmeg (optional)
Pinch of salt & pepper
Lasagna Assembly
6 whole wheat or regular lasagna noodles (optional; can be replaced fully with zucchini slices for low-carb)
1 ½ cups shredded mozzarella cheese
Fresh basil leaves, for garnish
Instructions
1. Prepare Zucchini
Slice zucchini lengthwise into thin ribbons.
Sprinkle lightly with salt and let sit 10 minutes to release moisture.
Pat dry with paper towels.
2. Cook Mushrooms
In a skillet, heat olive oil.
Sauté mushrooms with garlic, oregano, thyme, salt, and pepper until golden (about 6–8 minutes). Set aside.
3. Make Tomato Sauce
Heat olive oil in a saucepan.
Sauté onion and garlic until fragrant.
Add crushed tomatoes, basil, red pepper flakes, salt, and pepper.
Simmer 10–15 minutes, stirring occasionally.
4. Mix Cheese Filling
In a bowl, combine ricotta, spinach, egg, Parmesan, nutmeg, salt, and pepper.
5. Assemble Lasagna
Preheat oven to 375°F (190°C).
In a greased 9×13″ baking dish, spread a thin layer of tomato sauce.
Add a layer of noodles (or zucchini slices).
Spread some ricotta mixture, add mushrooms, and top with sauce.
Repeat layers, alternating zucchini slices and noodles if desired.
Finish with sauce and mozzarella on top.
6. Bake
Cover with foil and bake 25 minutes.
Remove foil and bake another 15 minutes, until bubbly and golden.
Let rest 10 minutes before slicing.
Notes & Tips
Low-Carb Version: Skip noodles entirely and use only zucchini layers.
Extra Protein: Add ground turkey or lentils to the tomato sauce.
Moisture Tip: Pre-grill zucchini slices lightly to remove excess water before layering.
Cheese Swap: Use part-skim mozzarella to keep it lighter.
❓ frequently Asked Questions FAQ
Q: Can I make it ahead?
Yes — assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can it be frozen?
Yes — bake, cool, and freeze in portions for up to 2 months.
Q: How do I prevent watery lasagna?
Salt zucchini to draw out moisture, and don’t over-layer with sauce.
Nutritional Information
Calories: ~360
Protein: 22g
Carbs: 29g
Fiber: 6g
Fat: 16g
Sugar: 9g
I am trying to avoid all gluten and am so glad you posted about using zucchini slices instead of pasta! I love lasagne and won’t have to eliminate it entirely!