Print Recipe

Zucchini Lasagna

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4


Zucchini Lasagna Sheets:

  • 4 to 5 zucchini any extra zucchini will be chopped up and used in the marinara sauce

Simple Tomato Sauce:

  • 1 tablespoon olive oil
  • Extra zucchini from making the sheets diced
  • 2 carrots peeled and diced
  • 8 ounces cremini mushrooms stems removed and diced
  • Salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 2 cloves of garlic peeled and minced
  • 1 14-ounce can crushed tomatoes

Lasagna Assembly:

  • 1 8-ounce bag of shredded mozzarella cheese
  • 4 ounces ricotta
  • Basil lightly chopped, as garnish


To Make the Zucchini Sheets+

  • Process the zucchini to make the sheets using the KitchenAid Mixer Vegetable Sheet Cutter Attachment. There will be extra pieces of zucchini leftover. Dice the remaining zucchini for the sauce.

To Make the Tomato Sauce:

  • To a medium pot, set over medium-low heat, add the olive oil. When warmed, add the zucchini, carrots and mushrooms. Add a few pinches of salt, oregano, crushed red pepper and garlic. Cook until softened, about 10 minutes. Add the crushed tomatoes; bring to a gentle simmer and cook, partially covered, for about 10 minutes. Taste and adjust the salt to your liking. Turn the heat to low and continue cooking until you’re ready to use the sauce.

To Assemble the Lasagna:

  • To the bottom of the lasagna dish, spread a thin layer of sauce. Top with three sheets of lasagna, overlapping them slightly. Spread a thin layer of sauce on the “noodles" and then add a few spoonfuls ricotta and a handful of shredded cheese. Repeat the layering process until you’ve reached the top and worked through all of the “noodles." I ended up doing about four layers. The top layer should be “noodles," a bit of sauce and a good amount of shredded cheese.
  • Transfer to the oven to bake for 20 to 25 minutes, until the top is as melty. Garnish with basil. And then slice and serve


Serving: 4g