Servings
Font
Back
5.0 from 42 votes

Zucchini Noodle Lasagna With White Sauce

This zucchini lasagna replaces wheat-based pasta with zoodles for a low-carb, keto-friendly dinner! Don't worry—it's still loaded with cheesy goodness and smothered in a rich, creamy white sauce. And the best part? This easy recipe is on the table in under an hour!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 550 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 5 medium zucchini
  • salt as needed this will draw the moisture out of the zucchini and we'll wipe it off later!
  • 1 Tbsp oil 15 mL
  • 16 oz sliced mushrooms 450 g
  • ¼ tsp each salt and pepper
  • 10 oz frozen spinach 280 g
  • 15 oz ricotta 425 g
  • 1 cup shredded mozzarella divided, 112 g
  • 1 cup fresh grated parmesan divided, 112 g
  • 1 large egg
  • ½ tsp oregano
  • ¼ tsp salt
  • 15 oz Alfredo sauce 425 g

Instructions

    Cup of Yum
  1. Preheat: Oven to 350°F (176°C).
  2. Prep Zucchini: Cut zucchini lengthwise into thin (¼ inch) strips - using a mandolin slicer makes this much easier! Place strips on a clean tea towel or paper towel, then sprinkle enough salt over each to lightly coat. Place another towel on top to help absorb moisture. Let these sit while you prepare everything else. Before assembling, wipe off excess salt.
  3. Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms release their moisture and begin to brown.
  4. Spinach: Thaw frozen spinach in the microwave until soft. Firmly squeeze out as much moisture as possible.
  5. Ricotta Mixture: In a large bowl, combine thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of Parmesan, egg, oregano, and salt.
  6. Assemble: In a 9x13 inch (or similarly sized) casserole dish, spread ¼ of the Alfredo sauce onto the bottom. Using ⅓ of the zucchini, create a tightly packed single layer of zucchini. Spoon and spread on ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Continue this pattern until all ingredients are used (¼ Alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat). When you finish layering, sprinkle on the remaining mozzarella and Parmesan.
  7. Bake: Place in the center of the oven and bake for about 30 minutes until the top is golden brown.

Notes

  • Leftover zucchini lasagna should be refrigerated. Let the dish cool, then transfer the extras to a tightly sealed container. Enjoy within 2 to 3 days.

Nutrition Information

Serving 1serving Calories 550kcal (28%) Carbohydrates 48g (16%) Protein 32.8g (66%) Fat 27.2g (42%) Saturated Fat 15.2g (76%) Cholesterol 95mg (32%) Sodium 3007mg (125%) Potassium 1034mg (30%) Fiber 3.7g (15%) Sugar 4.6g (9%) Calcium 441mg (44%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 550

% Daily Value*

Serving 1serving
Calories 550kcal 28%
Carbohydrates 48g 16%
Protein 32.8g 66%
Fat 27.2g 42%
Saturated Fat 15.2g 76%
Cholesterol 95mg 32%
Sodium 3007mg 125%
Potassium 1034mg 22%
Fiber 3.7g 15%
Sugar 4.6g 9%
Calcium 441mg 44%
Iron 5mg 28%

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