Zucchini Lasagna

Dinner, Healthy, Quick and Easy, Summer

I love a vegetable noodle dish. Real, gluten-filled pasta is my fave, but sometimes I crave the flavor of those dishes and want to skip the heaviness. (And then again, sometimes I like the heaviness haha!)

One thing I use over and over is my KitchenAid Architect Stand Mixer with Vegetable Sheet Cutter attachment. I got both of these things from Macy’s (my architect stand-up mixer is my favorite). I’ve made different iterations of this same dish, swapping out zucchini for butternut squash and even eggplant—it’s so good. The classic version of this dish used zucchini. It’s delicious and cheesy and when you’re craving something lighter, this is the move.

For this post, I teamed up with Macy’s Wedding Registry where I’m recommending that these two items have a place on it. Yep, they truly deserve a spot. As you probably know by now, I use my KitchenAid Stand Mixer daily. I bake a lot, but really it’s not just for baking. I make plenty of other things in my KitchenAid, including lasagna!

I used a few other products for this post, including my favorite non-stick Anolon set. I cooked the marinara in it and it makes for super easy cleaning. I baked the lasagna (and stored the leftovers) in this food storage set from Pyrex. It’s amazing. I used to use plastic containers but have swapped them out for this glass set.

The sauce is so good—it uses the leftover zucchini so there’s no waste! It has mushrooms and carrots and lovely spices that make it flavorful and delicious. I layered the lasagna with ricotta and mozzarella. And even with the cheese, it still feels light and delicious.

Zucchini Lasagna

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 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
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by Macy’s. Thank you for supporting all things that keep A Cozy Kitchen cozy.)

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Recipe Rating

  • Reply Elizabeth Higgins July 22, 2018 at 7:54 am

    I am loving the zucchini lasagna maker, Adrianna! Plus the entire recipe sounds so healthy and delicious at the same time. I have tried zucchini pasta, which is definitely a yummy and healthy meal-in-one serving that tastes just like regular pasta. We will definitely give this zucchini lasagna a go this week! We just have to find the mixer or a way to improvise. Thanks for this!

  • Reply Lori June 20, 2018 at 11:38 am

    Just wondering, no need to precook zucchini sheets? Thanks, looks great!

  • Reply Natalie Ellis June 7, 2018 at 8:28 pm

    The Vegetable Sheet Cutter looks so great! I can think of many things to use it! How have I never heard of this machine before?! Thanks for sharing!!

  • Reply Enid June 6, 2018 at 9:47 pm

    I love your blog, and I just got your book in the mail (mwhahahaha, can’t wait to get to making a few things, but I digress….) I had no idea vegetable sheets were a real thing! (Mind officially blown.) Thanks for sharing!

    • Reply Adrianna Adarme June 11, 2018 at 12:50 pm

      they’re pretty magical! 🙂

      and thank you for buying my book! 🙂

  • Reply Melissa@Julia's Bookbag June 5, 2018 at 9:17 pm

    amazing recipe yes yes yes and more yes! but the real question I have for you is PLEASE can you SOURCE your gorgeous SHIRT??

  • Reply Nicole June 4, 2018 at 10:34 am

    This is insane, I have never heard of such a thing, but now I need it immediately!! Thank you so much for sharing this!!

  • Reply Celia Becker @ www.AfterOrangeCounty.com June 4, 2018 at 7:52 am

    I have never heard of a VEGETABLE SHEET CUTTER ATTACHMENT! Where have I been? Thanks for the great idea & recipe. I think I need one of these in my life.

  • Reply Melinda June 4, 2018 at 12:35 am

    I love the zucchini sheets! I need this mixer right now! Imagine the cheese rolls!

  • Reply Linda June 3, 2018 at 10:25 am

    What a great idea, Adrianna! What size is the dish you used for this recipe, looks smaller than a standard size lasagna pan. I’ve had my Kitchen Aid mixer for about 30 years- still going strong! I wasn’t aware of the vegetable cutter attachment, but will have to check it out. Seems like a great addition to my cooking prep. Thanks for the info – Love your blog! Linda

    • Reply Adrianna Adarme June 11, 2018 at 12:52 pm

      this is an 8×8 dish! but I had a bit of leftover sauce so you can use a 9×9 or a 9×13 and you’ll be fine. Thank you for the sweet words! 🙂

  • Reply Beth Dunlop June 3, 2018 at 10:18 am

    Hi there– what size pan are you using? It looks smallish in the photo but not square. However, if it’s only four servings, I’m guessing that an 8 or 9 inch square pan would suffice. Thanks.