Vegetarian Zucchini Lasagna (Gluten Free)

This vegetarian zucchini lasagna is rich, savory, and deeply satisfying just like traditional lasagna, but made lighter with zucchini “noodles” instead of pasta. Layered with mushrooms, spinach, creamy ricotta, melty mozzarella, nutty parmesan, and tomato sauce, it bakes up into a comforting dish that’s nutritious yet feels indulgent.

I love this zucchini lasagna because it reminds me so much of the vegetarian lasagna we made years ago at our restaurant, Arnold’s Turtle—abundant with vegetables, cheese, and rich tomato sauce.

The difference is that this version uses thinly sliced zucchini in place of pasta, making it naturally gluten-free and lower in carbs, yet just as rich, savory, and deeply satisfying. The layers come together with the same comforting, complex flavors and textures that make a truly great lasagna.

Why You’ll Love This Vegetarian Zucchini Lasagna

• Rich, savory, and comforting just like traditional lasagna
• Naturally gluten free, made with zucchini “noodles”
• Completely meatless, yet hearty and satisfying thanks to layers of vegetables and cheese
• Mushrooms, spinach, ricotta, mozzarella, and parmesan create deep flavor and wonderful texture
• Perfect for parties, make-ahead meals and leftovers
• It’s a nourishing veggie-packed twist on a beloved comfort food that’s deeply satisfying

How To Prevent Zucchini Lasagna From Getting Watery

The key is to remove excess moisture from the zucchini before assembly. There are a few steps to do this but it makes a huge difference. These are the basic steps details are below.

• Thinly Slice – make thin, uniform layers about 1/4-1/2 inch thick (use a mandoline for even slices)
• Salt, “Sweat” and Pat Dry – This removes most of the water
• Roast and Blot Again – removes even more water and softens the ‘noodles’

I like to use just enough zucchini for a single layer, it’s less watery and give the lasagna a better texture. You can of course overlap them for a thicker layer.

Ingredients

• Zucchini – find zucchinis that are as straight as possible, the smaller ones have less water but you’ll need more of them. Use a mandoline to get even slices.
• Cremini (baby bella) mushrooms – hearty, meaty texture for this vegetarian lasagna, white button mushrooms will also be good.
• Seasonings – fresh garlic, Italian seasoning, oregano and garlic powder adds savory Italian flavors.
• Spinach – adds color, nutrients, and a silky texture.
• Cheeses – creamy ricotta, melty mozzarella and nutty parmesan.
• Marinara sauce – get a thick sauce so it’s not watery. I like Rao’s marinara.
• Egg – helps the ricotta layer set.
• Sea salt and pepper – enhances and balances all the flavors.
• Extra virgin olive oil – for sautéing mushrooms and brushing the zucchini.
• Fresh basil – for freshness, you can substitute parsley.

How To Make

Prepare the zucchini:

• Slice them lengthwise into thin, uniform planks, about 1/4 inch thick. A mandoline slicer is highly recommended for consistent results.
• Salt “Sweat” & Dry : Arrange the slices in a single layer on paper towels and lightly sprinkle them with salt. Let them sit for about 10 minutes; the salt draws out excess moisture.
• Pat Dry: Firmly blot the zucchini slices with a clean paper towel to remove the water and most of the salt. 
• Roast the Zucchini: Arrange the zucchini slices in a single layer on baking sheets without overlapping. Lightly brush the slices with olive oil and sprinkle with garlic powder and Italian seasoning. You may have to do them in batches. Roast for about 10 to 15 minutes, or until they are tender, and appear dry around the edges.
• Blot Again: Remove the slices from the oven. Pat them dry again to absorb any remaining moisture. 

Saute the mushrooms. Heat a medium saute pan with olive oil, saute the mushrooms. Add the minced garlic, and oregano. Cook until soft. Remove the pan from the heat. Add half the marinara sauce and stir to combine.

Prepare the spinach. Heat a large pan over medium high heat with olive oil. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it’s all wilted. Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach.

Make the ricotta. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, garlic powder,salt, pepper and oregano. Mix well, until the mixture is evenly combined.

Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish. Then add zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.

Add the secondary layers. Top the zucchini with 1/2 of the mushroom marinara sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella, ¼ cup parmesan.

Add the spinach. Spread all the spinach over the cheese.

Repeat these layers one more time.  Zucchini, mushroom marina sauce, remaining ricotta, ½ cup mozzarella, ¼ cup parmesan. Sprinkle with basil.

The final layer. Top the lasagna with a final layer of zucchini slices, the remaining pasta sauce, final ½ cup mozzarella and remaining ¼ cup Parmesan. A sprinkle of chopped basil.

Bake for 30 minutes until bubbling on the edges. If it’s not brown enough on top place under the broiler for a few minutes. If it’s getting too brown and not bubbling, cover with foil to prevent burning.

Let the lasagna rest before serving. After baking, let the lasagna sit for 10–15 minutes to firm up. This makes slicing easier and keeps the layers intact. Garnish with whole basil leaves and serve.

How to Make Zucchini Lasagna Ahead of Time

There are 2 options here.

• Assemble and Refrigerate: Assemble the entire lasagna (unbaked) up to 1 day ahead; cover and refrigerate. Let it sit at room temperature for 15-30 minutes before baking, you may have to add 10 minutes to the baking time.
• Assemble and Bake: You can bake the lasagna 1-3 days in advance and then reheat it. Let it cool completely, store it covered in the fridge for up to 3 days. Let it sit out for 30 mins before baking for even heating. Baking the day before and reheating often improves flavor as ingredients meld. 

Storing, Freezing and Reheating

• Storing leftovers in the refrigerator: Cool completely. Cover tightly with plastic wrap and then aluminum foil. It will keep for 3-5 days. Reheat individual portions covered in the oven until heated through.
• Freezing for later: I recommend cutting the lasagna into individual portions and put in a freezer-safe container. It will keep for up to 3 months. You can reheat from frozen just be sure it is covered with foil to prevent drying out.

This zucchini lasagna is a satisfying way to enjoy all the classic lasagna flavor in a naturally gluten-free dish filled with lots of nourishing vegetables. While it’s not the quickest recipe to make, the rich, layered result is so good it’s well worth the effort—perfect for sharing with friends, making ahead, or enjoying as delicious leftovers.

More Savory Zucchini Recipes

• Sheet Pan Chicken with Zucchini Tomatoes and Basil
• Creamy Italian Chicken and Vegetables
• Creamy Zucchini and Arugula Soup
• One Pan Fish with Cherry Tomatoes Zucchini

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