Meatless Zucchini Lasagna Recipe
Meatless Zucchini Lasagna Recipe photo by Taste of Home
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Meatless Zucchini Lasagna Recipe

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This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES: 9 servings


  • 6 lasagna noodles
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 2-1/2 teaspoons each dried thyme, basil and oregano
  • 3/4 teaspoon salt
  • 3 medium zucchini, thinly sliced
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 piece: 272 calories, 10g fat (6g saturated fat), 55mg cholesterol, 454mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 18g protein Diabetic Exchanges: 1 starch, 2 medium-fat meat, 2 vegetable.


  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
  3. Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
  4. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9 servings.
Originally published as Zucchini Lasagna in Healthy Cooking December/January 2009, p65

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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bethnegrey 254046
Reviewed Sep. 13, 2016

"I thought the sauce flavors worked really well. I made it a few hours ahead so the flavors had time to meld, so maybe that helped. What I didn't particularly care for is that this is a pretty labor-intensive recipe. Make the sauce, cook the zucchini, cook the pasta, assemble...... Not a recipe for me to make when time is short. However, I may very well make this again. Nice homey casserole!"

michelletheprincess 155514
Reviewed Oct. 5, 2013

"I used a jar of sauce to save time. Everyone loves this recipe and the leftovers taste just as wonderful the next day."

ellashaw 109001
Reviewed Sep. 8, 2013

"I didn't use the sauce in the recipe and substituted my own canned homemade sauce. It took about a pint which I basically divided into thirds for the layers of sauce. We really liked this, and I will be making it again."

dzncofz 98241
Reviewed Jul. 31, 2013

"This was not very good. I agree with the person who said it would have been good with different sauce. It's a good idea but didn't quite hit the mark for me."

Loral17 169631
Reviewed Dec. 2, 2011

"YUMMM!! This looks so great and tastes just as great!!! How could I not make it???"

smbex 169626
Reviewed Aug. 6, 2011

"Fabulous! Kids loved it, too"

lpeters86 78377
Reviewed Aug. 22, 2010

"This was the best lasagna I have ever made! You can't tell that this is light and healthier for you. Everyone that I have passed the recipe on to has absolutely loved it! Highly recommended!"

jay1022 98155
Reviewed Jan. 13, 2009

"I find that the concept of this recipe is a great idea, but the sauce that you make out of the tomato paste/water/seasonings is very lacking in flavor and actually takes away from the lasagna. When I make this again, I'm going to use a jarred sauce or find a really good sauce recipe to make first."

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