No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (2024)

Disclosure: *This post may include affiliate links. As an affiliate, I earn from qualifying purchases.

Jump to Recipe

Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna!

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (1)

No Noodle Vegetarian Zucchini Lasagna

Vegetarian Zucchini Lasagna is so delicious. This is one of those dishes that you make and are actually excited to eat again for leftovers because it's so good AND good for you.As I’m typing this I am counting the hours until I can eat round two of this No Noodle Vegetarian Zucchini Lasagna.

If you crave a good baked pasta dish or lasagna but are trying to low carb or need to be gluten-free, this recipe is for you. In fact, even if you do eat carbs (I DO!) this no noodle vegetarian lasagna is a great way to mix up your dinner routine with lots of fresh vegetables in a comfort food package.

I love that this gorgeous recipe tastes just as good as it looks with fresh zucchini, hearty portobello mushrooms, marinara sauce, and just enough cheese to get that cozy feeling. It's so filling that you'll never miss the actual pasta noodles or pasta sheets.

No Noodle Vegetarian Zucchini Lasagna from Running in a SkirtClick to Tweet

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (2)

Why you'll love this Vegetable Lasagna No Noodles...

This vegetarian lasagna is a bit of gluten-free and low carb heaven.

Instead of traditional lasagna noodles, I used thin slices of zucchini making this the perfect vegetable lasagna no noodles with zucchini instead. The rest of the dish is made up of your favorite marinara sauce, perfectly seasoned portobello mushrooms, and just enough ricotta and mozzarella. It's one of those hearty vegetarian dishes that even meat-eaters love including my Dad and the Hubs.

For the sake of full disclosure, this recipe is a little more labor-intensive than most of the ones I publish. However, the work is worth it considering how great it tastes and how you can get several meals out of one pan.

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (3)

What you need for No Noodle Vegetarian Zucchini Lasagna

This No Noodle Vegetarian Zucchini Lasagna uses just a few simple ingredients!

  • Zucchini:To get the best thin slices, I recommend cutting the zucchini with a mandolin. I love this one. (affiliate link)
  • Mushrooms: Hearty portobello mushrooms add a meaty texture and rich flavor that you don't find from other mushrooms.
  • Ricotta: Thick and creamy ricotta cheese works perfectly for this lasagna. You can use fat-free or full fat depending on your diet.
  • Cheese: You'll need shredded cheese. You can pick either mozzarella or an Italian cheese blend. I also included some parmesan in this recipe. Depending on how much time you have, you can shred your own. It melts better that way but pre-shredded also works!
  • Egg: An egg helps keep the ricotta mixture together and makes it fluffy.
  • Favorite Pasta Sauce: Use your personal favorite pasta sauce or make your own. Here is my Slow Cooker Marinara recipe.
  • Spices: I added basic Italian seasoning to my ricotta mixture. If you don't have that use any combination of basil, oregano, or parsley.

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (4)

How to make No Noodle Zucchini Lasagna...

Curious how to make vegetable lasagna without noodles? This recipe for Vegetable Lasagna No Noodles is quite a few steps, but it is worth it!

  1. Cut zucchini "noodles" with a mandolin. Be careful not to cut your hands. I use these gloves when I use my mandolin because I'm kind of clumsy. 🙂
  2. Get the water out of the zucchini by sprinkling the zucchini slices with salt. Allow the zucchini to sit and then blot it off as much as possible.
  3. Roast zucchini in the oven at 400 degrees to help get more water out of it and turn it into "noodles." When they are done cooking dry the noodles off again. You can even leave the noodles sitting on paper towels while you prep the rest of the lasagna. This might seem tedious, but it really helps keep the lasagna from turning into just water.
  4. Cook the mushrooms by sauteing them over medium heat for 5-8 minutes.
  5. In a bowl, mix ricotta, eggs, and Italian seasoning.
  6. Layer Lasagna by adding the marinara sauce, then the zucchini noodles, ricotta mixture, mushrooms, and then cheese! Repeat for a second layer and finish with a last zuchini noodle layer and shreded cheese.
  7. Bake the No Noodle Zucchini Lasagna until bubbly.
  8. Enjoy!

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (5)

Variations & Pro Tips

  • To keep this lasagna vegetarian, use your favorite meat crumbles substitute instead of the mushrooms.
  • Add some red pepper flakes in your marinara to give the vegetarian zucchini lasagna without noodles a kick.
  • Add some spinach or kale to your ricotta mixture for more nutrition.
  • Use cottage cheese instead of ricotta for an even creamier no noodle vegetarian lasagna.

How do you get the water out of zucchini lasagna?

Zucchini is naturally VERY watery is it's super important to take a few steps to keep this zucchini lasagna from being too watery. The amount of water in individual zucchini can also vary so sometimes it's hard to get it all out.

  • Slice the zucchini into thin slices (I.e. mandolin). Thinner slices mean less zucchini which results in less water content.
  • Salt the zucchini slices and allow to sit for 15 minutes before assembling the lasagna. Adding salt helps to draw out the moisture. Blot the slices with a paper towel.
  • Roast the zucchini to pull even more moisture out of it. Continue to blot the zucchini noodles and allow it to sit on paper towels to dry out while you get the rest of the lasagna ready.
  • Remove the foil during the second half of the baking time to allow the dish to continue to dry out.
  • If you STILL end up with some water in the dish just cut the first piece of lasagna out and let the water drain to one side of the pan. Use a paper towel to blot up the extra moisture. Even if you still have some water, it will still taste amazing.

What can I use if I don't have a mandolin?

A mandolin works best by far but if you don't have one you can use a large chef's knife or get smaller zucchini and use a sharp vegetable peeler.

Do you rinse zucchini after salting?

NO! If you try to rinse it you will just add the moisture BACK into the zucchini and our goal is to get all the moisture out. Most of the salt with come off when you blot it however a little salt makes it taste better.

Should you peel zucchini?

You don't need to peel the zucchini, just slice it and you're good to go!

What other veggies can you use?

The options are endless when it comes to this vegetable lasagna! Use your favorite veggies - onions, peppers, spinach, and even eggplant! Just saute the vegetables you want to add with your mushrooms until they are tender.

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (6)

My No Noodle Vegetarian Zucchini Lasagna is a labor of love… but boy is it worth it!The finished product is filling and deliciousAND it is totally enough to handle any carb-y cravings you might have in a low carb, no pasta kind of way.

Serve It With:

  • Garlic Bread
  • Garden Salad with Healthy Greek Salad Dressing
No Noodle Vegetarian Zucchini Lasagna from Running in a SkirtClick to Tweet

Also try...

  • Twice Baked Spaghetti Squash Marinara
  • No Pre-Boil Vegetarian Four Cheese Lasagna
  • Crock Pot Vegetarian Lasagna Soup
  • Mexican Lasagna Roll-Ups
  • Easy Crock Pot Homemade Marinara Sauce

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me onInstagram,Pinterest, andFacebooktoo!

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (7)

No Noodle Vegetarian Zucchini Lasagna

Julie Wunder

Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this tastes like lasagna!

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course No Carb, Vegetarian

Cuisine Healthy, Italian

Servings 8

Calories 245 kcal


  • 2 large zucchini
  • ¼ teaspoon salt, plus an additional pinch, divided
  • ¼ teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 16 oz Portobello mushrooms, sliced
  • 30 ounces skim milk ricotta
  • 2 eggs, beaten
  • ¼ cup grated Parmesan
  • 2 teaspoons italian seasoning
  • 2 cups shredded part-skim mozzarella cheese
  • 1 25 oz jar of pasta sauce
  • Cooking spray


  • Slice the zucchini with a mandolin into 3/16th thick slices.

  • Put in a strainer and lightly sprinkle with salt. Allow to sit 15 minutes and blot with paper towels as you see moisture. You are trying to get as much moisture out of the zucchini as possible.

  • Preheat oven to 400 degrees and grease a 9x13 casserole dish

  • Over medium heat, sauté the mushrooms in the olive oil with half of the salt and pepper. Cook until tender 5-8 minutes. Set aside.

  • Dry zucchini strips well and lay out on cookie sheets. Sprinkle both sides with the rest of the salt and pepper. Roast for 10 minutes, flipping once. Carefully dry off any moisture.

  • While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl. Set aside.

  • Once the zucchini is roasted, you can start layering the lasagna!

  • Start with a thin layer of pasta sauce. Add ⅓ of the zucchini noodles.

  • Carefully top with ½ the ricotta, ½ mushrooms and ⅓ of the shredded cheese.

  • Repeat!

  • Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.

  • Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.


There may still be some additional moisture in the lasagna when you first cut it. Allow a paper towel to soak it up after you cut the first piece and that should take care of it!


Calories: 245kcalCarbohydrates: 18gProtein: 21gFat: 9gSaturated Fat: 4gCholesterol: 79mgSodium: 915mgPotassium: 684mgFiber: 3gSugar: 10gVitamin A: 804IUVitamin C: 17mgCalcium: 455mgIron: 2mg

Keyword gluten free, lasagna, low carb, vegetarian, zucchini

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Pin it for Later!

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (8)

No Noodle Vegetarian Zucchini Lasagna Recipe « Running in a Skirt (2024)


What can I use instead of noodles in lasagna? ›

Sweet potato - Thinly sliced sweet potato can be used in place of lasagna noodles, creating a slightly sweet and savory dish. Sweet potato noodles can be boiled or baked before layering them into the lasagna. Wonton wrappers - Wonton wrappers are thin sheets of dough that are commonly used in Asian cuisine.

Why is my zucchini lasagna watery? ›

Prep Your Zucchini: Salting and draining the zucchini before assembling the lasagna helps to remove excess moisture. It's an important step to avoid a watery lasagna. Just be sure to pat them dry before using. Use a mandolin for slicing the zucchini to ensure the noodles cook evenly.

How do you keep lasagna from falling apart? ›

The biggest offender, though, is watery, thin pasta sauce. A helpful technique can prevent this pitfall from sabotaging your lasagna: Reduce your sauce to thicken it before pouring it into the casserole. A thin sauce runs right off of cooked lasagna noodles, causing all the layers to slide off of each other, as well.

What can I use if I don't have noodles? ›

6 Healthy Alternatives to Traditional Pasta
  • Zucchini Noodles or “Zoodles” Zucchini is low in saturated fat and sodium, and very low in cholesterol. ...
  • Squash Noodles. ...
  • Quinoa Pasta. ...
  • Rice Pasta. ...
  • Black Bean Pasta. ...
  • Shirataki Noodles.

What can I make instead of noodles? ›

8 Low-Carb & Grain-Free Substitutes for Pasta
  1. Zucchini. Zucchini is a popular noodle substitute because its texture makes it easy to spiral out into spaghetti-like shapes. ...
  2. Cauliflower. ...
  3. Spaghetti Squash. ...
  4. Egg Noodles. ...
  5. Cucumber. ...
  6. Broccoli. ...
  7. Eggplant. ...
  8. Cabbage.

How do you keep veggie lasagna from getting soggy? ›

For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.

How do you keep zucchini from getting soggy when cooking? ›

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

How do you cook zucchini so it's not soggy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Why is my lasagna running? ›

A: Soupy lasagna is either a result of wet noodles that were not drained properly or lasagna was layered with too much (thin wet) sauce. While you can make lasagna ahead and refrigerate or freeze it, it won't reduce the moisture content.

What makes lasagna runny? ›

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture.

Is lasagna better made the day before? ›

If you make your lasagna the day before, it will probably taste better! Letting the dish set for a day let's the flavors meld. Just make sure that when you do make it, you don't overcook it is — that will make the pasta soggy; remember, you will need to reheat it when you are ready to serve.

What can I use to slice zucchini lengthwise? ›

Use a mandoline to slice the fruit lengthwise into strips, holding the mandoline firmly and taking care to keep your fingers away from the blade. If your mandoline has a guard, use it to hold the fruit in place as you slice.

What tool is used to cut zucchini lengthwise? ›

Learning how to cut zucchini into long strips might seem daunting, but with help from a mandoline, it's super easy! As you would for zucchini coins, drag the zucchini lengthwise across your mandoline (be sure to use the handguard for safety!) to create uniform slices.

What can you use instead of noodles for spaghetti? ›

Top 11 Low-Carb Alternatives to Pasta and Noodles
  • Spaghetti Squash. Spaghetti squash is an excellent pasta substitute. ...
  • Spiralized Vegetables. ...
  • Eggplant Lasagna. ...
  • Cabbage Noodles. ...
  • Cauliflower Couscous. ...
  • Celeriac Couscous. ...
  • Sprouts. ...
  • Onion Noodles.
Oct 9, 2018

What pasta has lowest carbs? ›

  1. Shirataki noodles (konjac noodles) and tofu shirataki noodles. If you're counting carbs and craving pasta, these are your best bet. ...
  2. Zucchini noodles. Also known as zoodles, these are simply long strands that have been spiralized from whole squash. ...
  3. Hearts of palm noodles. ...
  4. Spaghetti squash noodles.
Oct 31, 2022

Does lasagna in Italy have noodles? ›

To this are added layers of meat sauce, cheese, béchamel, or other ingredients, overlaid by another layer of noodles, and repeated. Italian chefs hold that a lasagna must have a minimum of three layers of noodles, though four layers are more common.

Can you use egg substitute in lasagna? ›

Lasagna Ingredients:

3 cups ricotta or cottage cheese (to replace the typical egg and ricotta mixture) 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 3 cups marinara sauce (homemade or store-bought)


Top Articles
Latest Posts
Article information

Author: Jonah Leffler

Last Updated:

Views: 5898

Rating: 4.4 / 5 (65 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Jonah Leffler

Birthday: 1997-10-27

Address: 8987 Kieth Ports, Luettgenland, CT 54657-9808

Phone: +2611128251586

Job: Mining Supervisor

Hobby: Worldbuilding, Electronics, Amateur radio, Skiing, Cycling, Jogging, Taxidermy

Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.