Zucchini Lasagna is the Meat-Free Alternative You Must Try

Photo by Louis Hansel on Unsplash

This zucchini lasagna is even better than regular lasagna. It’s cheesy, without meat, and done in 70 minutes.


  • 14.5 oz diced tomato
  • 1/2 teaspoon garlic salt
  • 3 small zucchini
  • 1/2 teaspoon garlic powder
  • 10 oz ricotta
  • 8 oz mozzarella
  • 8 oz tomato sauce
  • 1/2 cup parmesan
  • 1/3 chopped onion
  • 1 egg
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano


  • Wash and cut the zucchini into thick strips. Dry the strips out on pieces of paper and add salt.
  • Get a saute pan and heat the olive oil. Cook the onion for 5 minutes.
  • Next, include the tomato sauce, garlic salt, diced tomatoes, and garlic powder.
  • Mix all the ingredients together and let them simmer for 2 to 3 minutes. Add the basil, thyme, and oregano and take the saute pan away from the heat.
  • Set the oven to 375 F degrees and prepare a baking pan.
  • Combine the ricotta, parmesan, and egg in a bowl.
  • Add some of the sauce on the bottom of the pan. Top it off with a layer of zucchini.
  • The next layer is 1/3 of the ricotta mix. Next, add 1/4 of mozzarella.
  • Continue doing the same steps all over again.
  • Cover the baking pan and leave it in the oven for 35 minutes. When the time is up let it bake uncovered for 15 to 20 minutes.
  • Serve the zucchini lasagna right away.