Zucchini Lasagna


30 min


30 min



I love zucchini, which is why I am always looking for new ways to prepare it. It’s no secret I am a fan of making zoodles (zucchini-noodles) but sometimes it’s nice to revert back to the good old mandolin for some yummy zucchini lasagna. This recipe is so simply but so tasty you can indulge as much as you please since it is 100% fat free. It makes a great dish to bring to a party or picnic plus- it can be eaten cooked or raw. You can even add other veggie layers if you’d like, the possibilities are endless! I hope you enjoy this healthy dish as much as I did- I ate the whole thing…Okay I had a little help from my mom!

 -XO Anna Lea



  • 4 medium zucchini
  • 4-5 medium mushrooms
  • 2 cups spinach
  • 3 large tomatoes
  • 1 clove garlic
  • 1/4 cup sundried tomatoes (soak them in water)
  • 1/2 tsp lemon juice
  • 1/4 cup chopped basil leaves



  1. Preheat the oven to 350.

  2. Slice the zucchini, mushrooms and 1 tomato into thin ribbons using a mandolin on 1/8” setting. (if you don’t have a mandolin or just feel like being lazy then you can easily do it with a knife). Set aside.

  3. Next make the tomato sauce by pureeing 2 tomatoes, garlic, and sundried tomatoes- with the liquid from soaking them. Blend till smooth, add lemon juice, salt and pepper to taste.

  4. In a deep baking dish assemble the lasagna starting with a layer of zucchini, then add a layer of mushrooms followed by the spinach. After the layer of spinach layer the tomatoes and top with the tomato sauce. Repeat until you reach the top of the dish, then finish with one last layer of zucchini. I like to weave my zucchini because it stays together better when you go to cut it.

  5. Bake at 350 for 30mins. Top with pepper and basil. Enjoy!

* If you want to eat it raw place it in the fridge for 30mins to set up.

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