Zucchini Lasagna | No Noodles

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This recipe was so yummy! I did some googling and found that many other people had used zucchini to replace noodles in their dishes so I decided to try it.

I didn't find a recipe with everything I wanted... So I made my own. The pictures in the collage are pretty much in the order of the steps I am about to go over with you and then at the bottom I will go over my sauce. I made a half pan but I know most people would want to make a 9x13 so the recipe is sized for larger pan size.

Zucchini Lasagna


  • 2 jars spaghetti sauce or my recipe for sauce is at the bottom
  • 2 cps low fat small curd cottage cheese
  • 2 cps low fat mozzarella shredded cheese (1/4 cp set aside for topping)
  • 1 egg
  • 2 large zucchini, sliced
  • Fresh or frozen spinach (optional and you can use as much or as little as you prefer)
I bought a new slicer for this recipe. I love it!

It is available at Amazon here, or you can pick it up at your local Walmart.

It is incredible sharp, and is only $10!

  • Slice zucchini lengthwise. While slicing boil water to quick cook the zucchini.
  • Put zucchini in water until semi cooked. Place in cold water to stop cooking. Pat Dry.
  • In medium bowl mix egg, cottage cheese and 1 3/4 cp shredded cheese
  • Spray pan with non stick
  • Layer lasagna. This is the order I used:
    • zucchini
    • sauce
    • spinach (patted dry)
    • cheese mixture
    • repeat
  • Top layer should be sauce. Bake covered at 350 for 45 min.
  • Uncover, sprinkle remaining mozzarella cheese over top. Bake 15 min. still uncovered
  • Let cool for 5 min then serve.

Spaghetti Sauce


  • 1 lb ground Turkey
  • 2 28oz cans of crushed tomatoes
  • 4-5 diced mushrooms
  • 1/4 cp diced onions
  • 1/2 Tbs dried oregano
  • 1/2 Tbs dried basil
  • 1/2 Tbs diced garlic (in oil from jar is what I had on hand)

  • While browning meat in skillet add seasonings and garlic
  • When meat is half done add onions
  • When meat is completely cooked add crushed tomatoes
  • Lower heat to simmer
  • Add mushrooms
I make the sauce first so it has a chance to simmer and mix flavors while I do everything else.
Like I mentioned in my vlog yesterday spaghetti sauce is my favorite to play with because you really don't need to measure. Taste it. If you want a stronger flavor add more stuff to it. If you don't like mushrooms then don't put them in.
I love chunky sauce, that is why I have meat, onions, mushrooms and sometimes bell peppers if I have them diced in my freezer already.

If you decide to try it let me know! I find that the lasagna is really light and doesn't weigh you down like traditional Italian food does and it is great for left overs too!

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