Should I cook zucchini before putting in lasagna?

Yes. Cooking or salting the zucchini before layering helps release moisture and prevents soggy results.

Can you use zucchini instead of lasagna noodles?

Absolutely! Zucchini is a fantastic, low-carb noodle replacement that still holds its shape well when prepped correctly.

They’re a healthy, gluten-free, and low-calorie alternative to traditional pasta—perfect for those on special diets.

Typically: tomato sauce, zucchini noodles, ricotta (or alternative), vegetables, sauce, mozzarella—repeated for multiple layers.

A healthy and hearty vegetable lasagna made with zucchini noodles, sautéed vegetables, creamy ricotta, and gooey mozzarella—layered to perfection.

Scale

Preheat oven to 375°F (190°C).
Use a mandoline or sharp knife to slice zucchini into thin noodle-like strips.
Lay zucchini strips on paper towels and sprinkle with salt to draw out moisture. Let sit for 15 minutes, then blot dry.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add chopped onion, red bell pepper, and mushrooms. Sauté until softened, about 5-7 minutes.
Add fresh spinach and cook until wilted. Stir in marinara sauce and simmer for 5 minutes.
In a bowl, combine ricotta cheese, 1 cup mozzarella, and eggs. Mix well.
In a baking dish, layer zucchini noodles, ricotta mixture, and vegetable marinara mixture. Repeat layers.
Top with remaining 1 cup mozzarella cheese and sprinkle with herbs.
Bake uncovered for 30-35 minutes, until bubbly and golden.
Let cool for 10 minutes before serving.

Zucchini can release moisture during baking—salting and drying them beforehand helps prevent a soggy lasagna.

Keywords: zucchini, lasagna, vegetarian, healthy, veggie lasagna