Zucchini Noodle Lasagna With White Sauce (Not Soggy!)

This zucchini lasagna replaces wheat-based pasta with zoodles for a low-carb, keto-friendly dinner! Don’t worry—it’s still loaded with cheesy goodness and smothered in a rich, creamy white sauce. And the best part? This easy recipe is on the table in under an hour!

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Not Grandma’s Lasagna

When you think of lasagna, what pops into your mind? For some, it’s that ooey-gooey cheese and thick, creamy sauce. For others, it’s perfectly cooked noodles piled high with extra Parmesan! But guess what? Lasagna doesn’t have to be just about those classic elements.

Enter zucchini lasagna—a lighter, healthier twist that swaps out traditional pasta for zoodles (yup, zucchini noodles!). This summer squash is a low-calorie ingredient that makes the perfect noodle replacement if you’re on a keto or low-carb diet.

Here’s What You’ll Need

Gather these core ingredients, and let’s rock and roll. Jump to the recipe for all measurements and printable instructions!

• Zoodles: Kick things off with 5 medium-sized zucchinis. You can also use yellow squash, which will mimic the color of pasta.
• Veggies: Mushrooms add bulk and savory flavor – you’ll need 16 oz, sliced. You’ll also need 10 oz of frozen spinach. This is a great way to sneak in the greens.
• Cheese: For that classic lasagna taste, we’ll add 15 oz of ricotta, 1 heaping cup of shredded mozzarella, and 1 cup of freshly grated Parmesan. (Divide the mozzarella and Parmesan to use at two points—in the lasagna and to top it!)
• Egg: 1 large egg will help bind the ricotta mixture together.
• Oregano: For extra flavor, add ½ tsp of oregano. You could also add some garlic powder!
• Alfredo Sauce: While classic lasagna includes bechamel (like in my vegetarian lasagna), we’re using Alfredo sauce to keep this one gluten-free. Use 15 oz of your favorite store-bought brand.

Recipe Tips

Choose Firm Zucchini: To prevent a watery lasagna, you need fresh, firm zucchini. Go for smooth and shiny ones!

Follow The Layer Protocol: We have a reason for the layer order! Starting with sauce on the bottom prevents sticking, making your lasagna much easier to serve.

Let it Rest: After baking, let your zucchini lasagna rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.

Pairs Well With

Now that you’ve got yourself a creamy zucchini lasagna recipe, you need some low-carb dishes to pair it with! Here are a few ideas that work well with zucchini.

• Ricotta Stuffed Peppers: Serve these without the breadcrumb topping to keep your meal low in carbs.
• Vegetarian Caesar Salad: There’s nothing better than a crisp, refreshing salad to complement the richness of the lasagna.
• Baked Feta: For the creamy, gooey prequel to the meal!

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Zucchini Noodle Lasagna With White Sauce

5 from 16 ratings

By: Sarah Bond

Prep: 30 minutes minutes

Cook: 30 minutes minutes

Total: 1 hour hour

Servings: 6 servings

This zucchini lasagna replaces wheat-based pasta with zoodles for a low-carb, keto-friendly dinner! Don't worry—it's still loaded with cheesy goodness and smothered in a rich, creamy white sauce. And the best part? This easy recipe is on the table in under an hour!

Ingredients 

1x2x3x

• ▢ 5 medium zucchini
• ▢ Salt as needed, this will draw the moisture out of the zucchini and we’ll wipe it off later!
• ▢ 1 Tbsp oil, 15 mL
• ▢ 16 oz sliced mushrooms, 450 g
• ▢ ¼ tsp each salt and pepper
• ▢ 10 oz frozen spinach, 280 g
• ▢ 15 oz ricotta, 425 g
• ▢ 1 cup shredded mozzarella, divided, 112 g
• ▢ 1 cup fresh grated parmesan, divided, 112 g
• ▢ 1 large egg
• ▢ ½ tsp oregano
• ▢ ¼ tsp salt
• ▢ 15 oz Alfredo sauce, 425 g

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Instructions 

• Preheat: Oven to 350°F (176°C).
• Prep Zucchini: Cut zucchini lengthwise into thin (¼ inch) strips – using a mandolin slicer makes this much easier! Place strips on a clean tea towel or paper towel, then sprinkle enough salt over each to lightly coat. Place another towel on top to help absorb moisture. Let these sit while you prepare everything else. Before assembling, wipe off excess salt.
  
• Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms release their moisture and begin to brown.
• Spinach: Thaw frozen spinach in the microwave until soft. Firmly squeeze out as much moisture as possible.
• Ricotta Mixture: In a large bowl, combine thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of Parmesan, egg, oregano, and salt.
  
• Assemble: In a 9×13 inch (or similarly sized) casserole dish, spread ¼ of the Alfredo sauce onto the bottom. Using ⅓ of the zucchini, create a tightly packed single layer of zucchini. Spoon and spread on ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Continue this pattern until all ingredients are used (¼ Alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat). When you finish layering, sprinkle on the remaining mozzarella and Parmesan.
  
• Bake: Place in the center of the oven and bake for about 30 minutes until the top is golden brown.
  

Notes

Leftover zucchini lasagna should be refrigerated. Let the dish cool, then transfer the extras to a tightly sealed container. Enjoy within 2 to 3 days.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 48g | Protein: 32.8g | Fat: 27.2g | Saturated Fat: 15.2g | Cholesterol: 95mg | Sodium: 3007mg | Potassium: 1034mg | Fiber: 3.7g | Sugar: 4.6g | Calcium: 441mg | Iron: 5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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