Low Carb Lasagna Made With Zucchini Noodles

Low-Carb & Gluten-Free Zucchini Noodle Lasagna

The beauty of this lasagna is not just that it uses up all those extra zucchini that you are harvesting from the garden right now. It’s not the nutty flavor the zucchini imparts, or the gorgeous color. No, it’s that this lasagna is grain free and low carb, and you don’t miss the noodles one bit! Gluten-free, grain-free, low-carb lasagna recipe

Zucchini noodles, aka zoodles, are my new best friend. When sliced thin with a mandoline you can use them for lasagna and other casseroles. You can also use the mandoline to make spaghetti-like noodles. Those you can simply sauté lightly and top with your favorite sauce. I think I’m in love!

If you don’t have a mandoline, this one (affiliate) is similar to mine as it has a box to store the attachments and catch the slices!

zucchini noodle lasagna recipe

To make a zucchini noodle lasagna, you can use this recipe or try it with your favorite lasagna recipe. This version has ground beef and cheese, but you could certainly make a scrumptious vegetarian recipe with zoodles as well!low-carb lasagna


Makes one huge pan or two smaller ones

  • Two small or one medium onion, diced
  • 2 pounds lean ground beef
  • 1 cup sliced mushrooms
  • One jar organic tomato sauce
  • Two medium zucchini
  • 2 cups fresh spinach, chopped
  • 2 cups cottage cheese
  • 2 cups shredded full-fat mozzarella

garden-fresh zucchini

Slice zucchini with a mandolin

Make it!

  1. Dice the onions and sweat them in a large pan. Add the ground beef and sliced mushrooms and brown. Strain out fat from ground beef. Pour in tomato sauce and allow to simmer.
  2. Use a mandoline to slice the zucchini lengthwise into long flat strips like lasagna noodles.
  3. Make the cheese mixture by adding half the shredded mozzarella cheese to the cottage cheese and the chopped spinach.
  4. Scoop a ladle-full of sauce into the bottom of a lasagna pan. Spread around so that it’s even across the bottom of the pan.
  5. Add one layer of zucchini over the layer of sauce on the bottom of the pan. Scoop the sauce onto the zucchini and add another layer of zucchini.
  6. Add the cheese mixture, then add another layer of zucchini. Cover the top with the remaining mozzarella cheese and bake in the oven for 40-60 minutes at 350 degrees.
  7. Let cool for at least 20 minutes so that the sauce sets. It can be runny at first, but the leftovers will be perfect!

Pin it!

Low-carb and gluten-free zucchini noodle lasagna recipe

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Extravagant Gardens
    Extravagant GardensOctober 8,15

    Great recipe. Thank you! I still have loads of zucchini coming from the garden and I’m a bit tired of my normal uses.


    • Stephanie
      StephanieOctober 8,15

      Thanks Caroline! Zucchini is delicious but it certainly can use some spicing up at times!

  2. Emma
    EmmaOctober 19,15

    Zucchini is one of my favourite products for pasta! I love spaghetti with Zucchini and Garlic, also almost the same recipe but with with cream and parmesan. I prefer pasta without meat. So I can’t wait to try this recipe. Thanks for sharing, Steph! <3

  3. Michelle
    MichelleJuly 2,16

    I have type 2 diabetes so I’m always happy to find low carb recipes that offer me the chance to make long loved traditional dishes. Thank you for sharing this!

    You mention using two pans or one large pan. Can you tell us the sizes you use that work? It would be helpful to know the best size before we start filling them up ;-)

    Thank you again!

    • Stephanie Rose
      Stephanie RoseJuly 11,16

      Sure, Michelle. My large pan is 9×13″ but I have to say, this recipe scales up and down really well, so use what you have on hand and freeze any leftovers!

  4. Marie
    MarieSeptember 26,16

    This looks awesome! I love zucchini and, well, who doesn’t love Italian. Lol. Thanks for sharing your healthy recipe with us at Merry Monday this week!

  5. Sharon
    SharonNovember 16,16

    This looks cool, but I would still keep the pasta and just add the zucchini into the sauce…great pics too.

  6. Marie-Claude Véziau
    Marie-Claude VéziauAugust 15,17

    Delicious! I do it often at home! Thank you!

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