Sneaky Zucchini Lasagna

Sneaky Zucchini Lasagna

October 7, 2014   12 Comments

Lasagna is one of those foods that top favorite foods lists.

My son, not unlike Garfield, hasn’t met a lasagna he doesn’t like.

When I went to work on Snack Girl to the Rescue!, I knew it was time to update my lasagna recipe –but what to do? My first idea was to drop the noodles and use zucchini instead since it is much lower in carbohydrates and calories.

Guess what I got?

I made a lovely side dish of cheesy zucchini but NOONE (especially Alex) was tricked by the lack of noodles. “Mom, where is the lasagna? This is yucky.”

I went back to the drawing board (or in my case the kitchen counter) and designed a lasagna without meat and one layer of zucchini. Miraculously, my son didn’t notice the zucchini and I had a hit on my hands.

This isn’t going to win a “healthiest casserole” award but it is an improvement over the calorie bomb that is normal lasagna. I make two of these at a time and freeze one for a later meal.

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Sneaky Zucchini Lasagna

reprinted from Snack Girl to the Rescue!

Serves 8, 1 ¼ cups per serving

1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese

Preheat the oven to 375°F degrees.

Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.

Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.

Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.

Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.

254 calories, 10.8 g fat, 5.7 g saturated fat, 24.3 g carbohydrates, 6.3 g sugar, 16.6 g protein, 2.5 g fiber, 644 mg sodium, 7 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Oh darn!!! I am going to be traveling to Atlanta but will be there the weekend of Halloween. Wish you were there that Saturday! I would have blown off the Saturday leg of my conference to attend your class and to meet you. That would have been fantastic!

on October 7, 2014

Hi Snack your site! Have been working on a healthier lasagna myself and have stumbled across replacing the ricotta with plain Greek yogurt. The trick is to strain the yogurt. I line a strainer with cheesecloth and let it sit over a bowl. Plus the liquid remaining can be used as whey when making smoothies or added as any liquid when cooking or baking!
Thanks for all of your great recipes and insights!

on October 7, 2014

If there was any chance you'd also do an event at the Decatur Cook's Warehouse, I'd so be there! :)

on October 7, 2014

Does anyone know how many calories are in each WW Points Plus? I know the old point system was around 50 per point.

on October 7, 2014

Great idea. I use cottage cheese in my lasagna and no one knows it isn't riccotta! I give it a little drain, add 1/4 cup egg whites (or a beaten whole egg), 1/2 cup parmesan, and give it a whirl in the food processor until it is 'ricotta like'. I mix shredded mozzarella into it and then layer. it really lightens it up and it is no longer a gut buster event. I like Greek yogurt addition too, to boost the protein. :)

on October 7, 2014

I'm fairly certain I can try this with eggplant too. Thanks for the idea!

on October 7, 2014

Thanks for this laz, recipe but can I use regular cooked laz noodles ?

on October 7, 2014

@Kathleen - yes, you can cook them and then put them in the lasagna - the cooking time remains the same.

Thanks for your question!

on October 7, 2014

I want to reach through the screen and grab a bite!

on October 7, 2014

Hi Beverly. There aren't any calories in the PointsPlus formula. PointsPlus are determined by fat, fiber, protein, and carbs.

on October 7, 2014

Do you ever cone around bethel, pa ? I'd LOVE to learn more from you and I absolutely enjoy your clever sense of humor ! Kathleen from pa

on October 7, 2014

Wow, it looks so delicious. Yum! Must try making one myself!

on October 22, 2014

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