Zucchini lasagna is a low-carb, gluten-free meal that's packed with flavors and textures. You’ll never miss the lasagna noodles!
I used a mandoline to slice the zucchini quickly and evenly. The first time I prepared this, I used 5 zucchini and 12 slices of zucchini per layer (see photos), which still led to a small amount of water pooling on the plate. The second time, I used 4 zucchini and 10 slices. It eliminated the water issue, and you can’t tell the difference in the amount of zucchini.
Don’t be tempted to skip the zucchini salting and roasting; you want to remove as much liquid as possible from the zucchini to keep it from seeping into the lasagna. Excess liquid will pool onto your plate after slicing (which can be dabbed away with a paper towel, but it’s nicer to avoid it).
Since this recipe already has several steps, I like to save time by using store-bought marinara sauce. It’s slightly pricer than other brands, but I love Rao’s Homemade Marinara Sauce
. It actually tastes homemade. You can use your favorite brand. You could also use my homemade meat sauce
The lasagna can be assembled the day beforehand and then covered and refrigerated until ready to bake. You may need to increase the bake time slightly, since the ingredients will be chilled.