Week 10: Zucchini Lasagna

Hello week 10! These last few weeks have been flying by, and while completing the Whole30 has taught me how to be healthier in the kitchen, I can’t completely stay away from comfort foods!

Over the weekend, my boyfriend and I had a craving for lasagna, and in our house cravings are more like must haves!! When we went to the store to pick up all the ingredients, I thought about how easy it would be to put a healthier twist on it. Substituting the pasta with zucchini was a step in the right direction, but I couldn’t give up the cheese! For week 4, I made Zucchini Ravioli and figured I could follow essentially the same recipe except instead of folding the noodles, I would just lay the zucchini noodles next to each other to make the layers.

I used these ingredients:

  • 4 Large Zucchinis
  • 1 1/2 Cups ricotta
  • 1/2 Cup finely grated parmesan
  • 1/2 Cup shredded mozzarella (for mixture), 1/2 Cup to sprinkle on top
  • 1 large egg
  • kosher salt
  • Freshly ground black pepper
  • Garlic Powder
  • 1 1/2 Cups Tomato sauce
  • Cup of chopped broccoli
  • Cup of shredded carrots
  • Oregano to taste


  1. Preheat the oven to 350 degrees.
  2. Cut off both ends of the zucchini, then using a vegetable peeler, peel the zucchini lengthwise to make your noodles. The first two peels I tossed so my noodles were wider. To make as many “noodles” as possible, I peeled all the sides of the zucchini.
  3. On a baking sheet, lay each zucchini noodle and drizzle with olive oil. Place the baking sheet in the oven for about 2-3 minutes. This process will release some of the moisture so the dish doesn’t turn into soup. **It’s okay if parts of the ends brown, as long as they aren’t burnt.**IMG_0201
  4. While the noodles are cooking you can make the filling – mix together 1 1/2 cups of ricotta cheese, 1/2 cup of parmesan cheese, 1/2 cup of mozzarella cheese and 1 egg. Add some salt, pepper and garlic powder for taste.
  5. Take the noodles out, and in a greased baking dish, start to lay each zucchini noodle so they line the bottom of the dish.
  6. Top the layer of noodles with a few spoonfuls of tomato sauce and a few spoonfuls of the cheese filling. Mix them together so they cover the layer of noodles, and then sprinkle some broccoli and carrots.

    On the left you can see the layer of sauce, cheese and vegetables. On the right you can see how I layered the zucchini on the bottom of a second dish.
  7. Once you are happy with your layer, continue to repeat the steps of zucchini, sauce, cheese and vegetables.
  8. Once you have about 3 or 4 layers, sprinkle the remaining mozzarella cheese on top, and season with oregano.                                                                                                            img_0209.jpg
  9. With your lasagna beautifully layered, place it in the oven for 25-30 minutes.  If you want it to be crispy on top, broil it for about 3-5 minutes, but keep an eye on it so it doesn’t burn!


Look at that beauty! It was so delicious, and I made two dishes, so I decided to freeze one for the next time we get a craving… which honestly may be tomorrow!

We also made garlic bread using ezekial bread, and it complimented the dish perfectly!


Let me know what you think!

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