For the best flavor, use high-quality tomato sauce and freshly grated Parmigiano Reggiano cheese. Don't skip the resting time! This is crucial for allowing the lasagne to set properly. If you're short on time, store-bought bechamel sauce works perfectly well. Feel free to add other vegetables to the layers, such as sliced mushrooms or spinach. To prevent a watery lasagne, lightly salt the zucchini slices and let them sit for 15 minutes before layering. Pat them dry with paper towels to remove excess moisture. This dish is even better the next day! Store leftovers in the refrigerator and reheat before serving. Zoodle Lasagne freezes well for up to 2 months. Thaw overnight in the refrigerator before baking.
Zoodle Lasagne
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS123
Embrace a lighter take on a classic comfort food with this Zoodle Lasagne! Thinly sliced zucchini replaces traditional pasta sheets, creating a vibrant, gluten-free dish that's bursting with fresh flavors and creamy textures. Perfect for a satisfying meal that won't weigh you down.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol53 mg
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Fiber3 g
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Protein16 g
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Saturated Fat11 g
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Sodium1778 mg
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Sugar7 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View Using a mandoline or a sharp knife, carefully slice the zucchini lengthwise into 1/4-inch thick slices. (15 minutes)
03 Step
Recipe View Spread 2 tablespoons of tomato sauce evenly across the bottom of a 9x13-inch baking dish. (2 minutes)
04 Step
Recipe View Arrange the zucchini slices in a single, slightly overlapping layer over the tomato sauce. (5 minutes)
05 Step
Recipe View Sprinkle a thin layer of mozzarella cheese over the zucchini. Dollop 1/3 of the bechamel sauce evenly over the mozzarella. Drizzle 1/3 of the remaining tomato sauce over the bechamel. Sprinkle 1/3 of the Parmigiano Reggiano cheese and 1/3 of the chopped basil over the tomato sauce. (8 minutes)
06 Step
Recipe View Repeat the layers twice more, finishing with a layer of zucchini, bechamel sauce and Parmigiano Reggiano cheese. (15 minutes)
07 Step
Recipe View Bake in the preheated oven for 35 minutes, or until the sauce is bubbly and the top is golden brown. (35 minutes)
08 Step
Recipe View Remove from oven and let rest for 10 minutes before serving to allow the lasagne to set and the liquids to absorb. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Timmy Douglas
Mar 23, 2025This was such a delicious and healthy alternative to traditional lasagne! The zoodles were the perfect replacement for pasta.
Cruz Crooks
Feb 19, 2025I added some sliced mushrooms and spinach to the layers, and it was even more flavorful.
Colby Oconnell
Oct 23, 2024The bechamel sauce really makes this dish. I used store-bought to save time, and it was still fantastic.
Gussie Abbott
Apr 28, 2024I was skeptical at first, but this recipe was a total winner! My kids even loved it!