Zucchini Lasagna

Zucchini lasagna

I present a recipe for zucchini lasagna, in which the pasta has been replaced with thin slices of delicate zucchini. This unique version of the dish is not only delicious, but also low in calories and rich in vitamins and minerals.

Zucchini is light and delicate in taste, which makes it a great alternative to traditional pasta. Thanks to this recipe, you can enjoy your favorite Italian dish while maintaining a healthy eating style.

This zucchini casserole is easy to prepare. It is filled with layers of aromatic tomato sauce, minced meat and cheese, which are alternated with thin vegetable slices.

With this recipe, you can enjoy the classic taste of Italian lasagna while enjoying the health benefits of zucchini. It is an excellent proposition for people who want to introduce more vegetables to their diet or avoid gluten. Ready zucchini lasagna is perfect as a main course for a dinner with friends.

Ready to try this gluten-free lasagna? Read the recipe and watch the video below!

Zucchini lasagna

A summery, gluten-free, healthier version of the traditional Italian pasta casserole. A simple and quick to prepare keto lasagna with zucchini.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Pieczenie 30 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Italian
Servings 6 portions
Calories 425 kcal

Zucchini Lasagna Recipe


  • 1 zucchini
  • 1 onion
  • 3 cloves garlic
  • 700 g tomato passata
  • 500 g ground meat
  • 200 g cheese
  • olive oil
  • 1 tsp sweet paprika
  • 1 tsp basil
  • 1 tsp marjoram
  • 1 tsp oregano
  • ½ tsp hot paprika
  • 1 tsp sugar
  • ½ tsp savory


  • Slice the zucchini lengthwise (you can use a peeler or shredder). Salt the zucchini and rub salt into each slice. Put the salted zucchini into a strainer. After a few minutes, thoroughly drain the water from the zucchini. Put the drained slices on kitchen paper to dry the zucchini thoroughly.
    1 zucchini
  • In a frying pan, heat 2 tablespoons of olive oil. Fry the diced onion. Add sweet paprika and fry for a few minutes. Then add garlic, meat and spices. Fry the meat for a few minutes. Add tomato passata and cook covered for a few minutes. You can add some sugar to the sauce.
    1 onion, 3 cloves garlic, 700 g tomato passata, 500 g ground meat, olive oil, 1 tsp sweet paprika, 1 tsp basil, 1 tsp marjoram, 1 tsp oregano, ½ tsp hot paprika, 1 tsp sugar, ½ tsp savory
  • Pour a layer of tomato sauce into a heat-resistant dish, then add a layer of zucchini, then sauce and grated cheese, arrange 3-4 layers. Sprinkle cheese and oregano on top. Bake for about 30 minutes at 220°C/428°F.
    200 g cheese


Watch how to make homemade diet lasagna with zucchini step by step video.
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Serving: 100gCalories: 157kcal (8%)Carbohydrates: 6g (2%)Protein: 9g (18%)Fat: 11g (17%)Saturated Fat: 4g (28%)Cholesterol: 32mg (11%)Sodium: 109mg (5%)Potassium: 339mg (10%)Fiber: 1g (5%)Sugar: 3g (3%)Vitamin A: 413IU (8%)Vitamin C: 8mg (9%)Vitamin D: 0µgVitamin E: 1mg (7%)Vitamin K: 6µg (5%)Calcium: 83mg (8%)Iron: 1mg (8%)Manganese: 0mg (7%)Magnesium: 22mg (6%)Zinc: 1mg (7%)

Percent Daily Values are based on a 2,000 calorie diet

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