Save on Pinterest

Meatless Zucchini Lasagna

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

Ingredients

  • 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 large egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • 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.
  • 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.
  • Drain noodles. Place 1/2 cup tomato sauce in a 13x9-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.
  • 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.
Nutrition Facts
1 piece: 272 calories, 10g fat (6g saturated fat), 55mg cholesterol, 454mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • bethnegrey
    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
    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
    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
    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
    Dec 2, 2011

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

  • smbex
    Aug 6, 2011

    Fabulous! Kids loved it, too

  • lpeters86
    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!

  • Carol656
    May 22, 2010

    No comment left

  • jay1022
    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.