This No-Noodle Zucchini Lasagna is a Delicious Low Carb Meal


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With summer on its way, I’ve been trying to make easy, healthy recipes that still work with my budget. To help with this, I started a vegetable garden that includes…zucchinis!

It’s crazy how quickly zucchinis can grow and some days I just don’t know what else I can make with them. Luckily, I’ve found a recipe that allows me to reduce my carb intake without giving up flavor. If you’re a big fan of zoodles, you’re going to love this No-Noodle Zucchini Lasagna (no spiralizer needed!).

It’s the perfect dish to make for guests who are vegetarian or gluten-free, too!

Leave us a comment and let us know how this No-Noodle Zucchini Lasagna turned out for you.

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No-Noodle Zucchini Recipe


  • 2 zucchinis, sliced lengthwise

  • 1 jar of marinara or any pasta sauce

  • 1 16 oz. container of cottage cheese (or ricotta)

  • Handful of fresh chopped basil

  • 3 cups of grated mozzarella cheese

  • 1 egg

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1. In a separate bowl, mix cottage (or ricotta) cheese, egg and basil.

2. Spread a layer of sauce on the bottom of a baking pan and layer zucchini slices.

3. Dollop cottage cheese mixture on the zucchini slices and top with shredded mozzarella.

4. Repeat steps 2 & 3 until you reach the top of the pan.

5. For the last layer, spread only sauce and a thick layer of mozzarella cheese.

6. Cover with foil and bake at 350 F for 45 minutes.

7. Remove foil and bake for an additional 10-15 minutes until sauce bubbles and cheese becomes golden-brown on the edges.

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