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4.8 from 15 votes

Vegetarian Zucchini Lasagna

Satisfy your craving for Italian with this amazing low-carb EASY Vegetarian Zucchini Lasagna. It's comfort food minus the carbs!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 458 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3-4 large zucchinis
  • 1/2 teaspoon fine sea salt ` , divided
  • 1 tablespoon olive oil
  • white button mushrooms , chopped
  • 1 medium yellow onion , diced
  • 2 garlic cloves , minced
  • 1 1/2 tablespoons white wine
  • 1 1/2 cups full fat ricotta cheese
  • 1 egg
  • frozen spinach , thawed and well drained*
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons fresh basil , chopped, plus more for serving
  • 1 1/2 cups mozzarella cheese , shredded and divided
  • 1 cup Parmesan Cheese , finely shredded and divided
  • 1 cup marinara sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Slice the 3-4 large zucchinis 1/8" thick on a mandoline or using a sharp knife.
  3. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon of the fine sea salt; let stand 15 minutes.
  4. Heat the 1 tablespoon olive oil in a large cast iron skillet (you'll use this pan later to bake the lasagna rolls). Sauté the white button mushrooms, 1 medium yellow onion, 2 garlic cloves together for 4-5 minutes, or until mushrooms and onions have softened and browned.
  5. Pour in the 1 1/2 tablespoons white wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely. I transferred the mushrooms and onions to a mixing bowl and placed them in the refrigerator to cool quickly so the cheeses didn't immediately melt when added.
  6. In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the 1 1/2 cups full fat ricotta cheese, 1 egg, frozen spinach, 1/4 teaspoon fine sea salt and 1/2 teaspoon ground black pepper . Then stir in the 3 tablespoons fresh basil, 1/2 cup of the mozzarella cheese, and 1/2 cup of the parmesan cheese.
  7. Spread about ½ cup marinara sauce in a 12'' cast iron skillet.
  8. Begin assembling the zucchini rolls by spreading about a tablespoon of filling on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it's standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls.
  9. Pour the rest of marinara sauce on top and sprinkle with remaining 1/2 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.
  10. Place skillet in oven and bake for 25-30 minutes or until lasagna rolls are heated through and the cheese begins to brown.
  11. Top with more fresh basil and cheese, if desired, and serve.
  12. If you've tried this recipe come back and let us know how it was in the comments or ratings!

Notes

  • * Drain spinach as much as possible. You can even press it in paper towels or a tea towel. 

Nutrition Information

Calories 458kcal (23%) Carbohydrates 16g (5%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 18g (90%) Cholesterol 138mg (46%) Sodium 1091mg (45%) Potassium 794mg (23%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1587IU (32%) Vitamin C 33mg (37%) Calcium 748mg (75%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 16g 5%
Protein 33g 66%
Fat 29g 45%
Saturated Fat 18g 90%
Cholesterol 138mg 46%
Sodium 1091mg 45%
Potassium 794mg 17%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1587IU 32%
Vitamin C 33mg 37%
Calcium 748mg 75%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.