Zucchini Lasagna - no noodle version

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.8
  • Total Fat: 12.6 g
  • Cholesterol: 54.4 mg
  • Sodium: 611.5 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Zucchini Lasagna - no noodle version calories by ingredient
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I was looking for a recipe on for no noodle zucchini lasagna and found one that I slightly adapted. I make this with Boca Crumbles but you could use ground beef or turkey. I was looking for a recipe on for no noodle zucchini lasagna and found one that I slightly adapted. I make this with Boca Crumbles but you could use ground beef or turkey.
Number of Servings: 12


    Tomato Sauce, with herbs and cheese, 1 can, 15 oz
    Italian Seasoning , 1 teaspoon
    Part-Skim Ricotta Cheese, 15 oz
    Olive Oil, 2 tbsp
    Egg, fresh, 1 large
    Parmesan Cheese, grated, 1.25 cup
    Spinach, fresh, 1 cup
    Mushrooms, fresh, 10 large
    Parsley, 1 tbsp
    Mozzarella Cheese, part skim milk, 1.25 cup
    *Boca Crumbles 6 oz.
    Zucchini, 1 large, sliced very thin

    1 teaspoon minced garlic if desired.


original recipe found at Allrecipes. com. It was called No-Noodles Zucchini Lasagna.


Preheat over to 325 & Lightly grease a 9X13 in baking pan.

The first thing you want to do is slice the zucchini very thin. I use a mandolin for this and each slice comes out the same thickness. Then place it in a colander, sprinkle with some salt and let drain. You could skip this step but the lasagna may be runny. Also you could bake the strips slightly at 350 on an oiled cookie sheet in batches till lightly brown but I don't bother with doing this, too much work, lol!. Just let it drain while you get everything else ready.

In about 2 tablespoons of olive oil, brown about 1/2 pound of the ground 'meat' of your choice( soy crumbles if vegetarian or beef or chicken) and add some garlic if desired. Add a can of your favorite tomato sauce. I actually used Hunts 4 cheese pasta sauce but any will do. Add any Italian spices you like. Heat on low while getting the rest ready.

Slice the mushrooms thinly and steam the spinach. Be sure to squeeze all the extra water out of the spinach before putting it in the lasagna. You could also use a box of frozen spinach instead. Just be sure to squeeze it out after cooking first.

In a clean bowl crack an egg and beat slightly. Sometimes I use Eggbeaters instead. To the egg add the ricotta, Parmesan, mozzarella cheese and parsley. I usually save a little Parmesan cheese and mozzarella to sprinkle on top.

To assemble the lasagna, spread some of the tomato sauce into the bottom of a 9X13 baking dish. Place a layer of the zucchini down followed by the sliced mushrooms and dot it all over with the spinach. On top of that put 1/2 of the cheese mixture. Now repeat with a layer of zucchini, sauce and cheese mixture. Finish with another layer of zucchini , and sauce. Sprinkle a little Parmesan cheese and some mozzarella over the top. Cover with foil.

Bake for about 45 minutes at 325 degrees. Remove foil and turn heat up to 350 , and continue baking another 15 minutes. You want the cheese to melt and the lasagna to bubble. Remove from oven and cool about 10 minutes before slicing.

Serving Size: Makes 12 servings

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