Zucchini Noodle Lasagna With White Sauce

Zucchini Noodle Lasagna with White Sauce is a creamy, indulgent, and vegetable-rich twist on the traditional Italian classic. Instead of pasta, thin zucchini slices create delicious layers, perfectly paired with a cheesy ricotta-spinach mixture, savory mushrooms, and a luscious Alfredo sauce. Whether you’re making a quick weeknight dinner or preparing a show-stopping dish for guests, this lasagna delivers all the comforting flavors of the original with a lighter, fresher spin.

Why You’ll Love This Zucchini Noodle Lasagna

• Low-carb & gluten-free: A great option for keto and gluten-sensitive diets.

• Rich & creamy: The combination of ricotta, mozzarella, and Alfredo sauce makes this dish irresistibly indulgent.

• Packed with vegetables: Zucchini, spinach, and mushrooms add nutrients and texture.

• Perfect for make-ahead meals: Freezes and reheats beautifully for easy meal prep.

• Family-friendly & crowd-pleasing: Even picky eaters will love this flavorful lasagna.

Ingredients

• 5 medium zucchini

• Salt (for drawing out moisture)

• 1 Tbsp olive oil (15 mL)

• 16 oz sliced mushrooms (450 g)

• ¼ tsp salt & pepper (each)

• 10 oz frozen spinach (280 g), thawed and squeezed dry

• 15 oz ricotta cheese (425 g)

• 1 cup shredded mozzarella cheese, divided (112 g)

• 1 cup freshly grated Parmesan cheese, divided (112 g)

• 1 large egg

• ½ tsp dried oregano

• ¼ tsp salt

• 15 oz Alfredo sauce (425 g)

Step-by-Step: How to Make Zucchini Noodle Lasagna

1. Preheat the oven: Set to 350°F (176°C).

2. Prepare the zucchini: Slice zucchini lengthwise into thin (¼-inch) strips using a mandolin slicer for even layers. Lay the slices on a towel, sprinkle them lightly with salt, and cover with another towel to help absorb moisture. Let them sit while you prepare the filling, then wipe away excess salt.

3. Cook the mushrooms: Heat oil in a skillet over medium heat. Add mushrooms with a pinch of salt and pepper, cooking until they release their moisture and turn golden brown.

4. Prep the spinach: Thaw in the microwave, then press firmly to remove as much liquid as possible.

5. Make the ricotta mixture: In a bowl, combine the spinach, ricotta, ½ cup mozzarella, ½ cup Parmesan, egg, oregano, and salt. Mix until smooth and well blended.

6. Assemble the lasagna: In a 9×13-inch baking dish, spread ¼ of the Alfredo sauce. Layer ⅓ of the zucchini strips, ⅓ of the ricotta mixture, ⅓ of the mushrooms, and another ¼ of the Alfredo. Repeat until all ingredients are used. Top with the remaining mozzarella and Parmesan.

7. Bake: Place in the oven and bake for about 30 minutes, or until the top is golden and bubbly.

Helpful Tips

• Dry the zucchini well: This prevents excess moisture from making the lasagna watery.

• Squeeze the spinach thoroughly: Removing as much liquid as possible ensures the filling stays creamy and firm.

• Let it rest: Allow the lasagna to cool for 5–10 minutes before slicing for neater portions.

Substitutions And Variations

• Cheese swaps: Use cottage cheese or cream cheese in place of ricotta for a different texture.

• Add protein: Mix in cooked shredded chicken, ground turkey, or sausage for a heartier meal.

• Vegetable variations: Try layering with eggplant or thinly sliced butternut squash instead of zucchini.

• Lighten it up: Use a homemade lightened Alfredo sauce or Greek yogurt-based white sauce.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 325°F or warm in the microwave until fully heated.
For longer storage, wrap the lasagna tightly in foil and freeze for up to 2 months. When ready to use, thaw in the fridge overnight before reheating or baking.

Nutritional Information

• Calories: 550

• Carbohydrates: 48g

• Protein: 32.8g

• Fat: 27.2g

• Saturated Fat: 15.2g

• Cholesterol: 95mg

• Sodium: 3007mg

• Potassium: 1034mg

• Fiber: 3.7g

• Sugar: 4.6g

• Calcium: 441mg

• Iron: 5mg

Serving Suggestions

• Serve with a crisp green salad tossed in a light vinaigrette for balance.

• Add garlic bread or low-carb breadsticks on the side for extra indulgence.

• Pair with a glass of chilled white wine or sparkling water with lemon for a refreshing finish.

Frequently Asked Questions About Zucchini Noodle Lasagna

1. How do I prevent the lasagna from becoming watery?
Salt the zucchini slices to draw out moisture, squeeze the spinach thoroughly, and avoid overusing sauce.

2. Can I make it ahead of time?
Yes! Assemble the lasagna a day in advance, cover tightly, and refrigerate. Bake when ready to serve.

3. Can I freeze zucchini lasagna?
Absolutely. Wrap the baked or unbaked lasagna tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating or baking.

4. Can I add meat?
Definitely. Ground turkey, chicken, or Italian sausage work perfectly with the creamy white sauce.

5. Is this recipe keto-friendly?
Yes, this lasagna is naturally low in carbs, making it great for a keto or low-carb diet.

Conclusion

Thank you for trying this Zucchini Noodle Lasagna with White Sauce recipe! It’s one of my favorite ways to enjoy all the cheesy, hearty goodness of classic lasagna while keeping things light and wholesome. The combination of creamy ricotta, savory mushrooms, and rich Alfredo makes every bite irresistible. I hope you enjoy making and sharing this comforting dish as much as I do. Happy cooking, and thank you for being a part of this food-loving community!

Zucchini Noodle Lasagna With White Sauce

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• Author: lisa
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Zucchini Noodle Lasagna with White Sauce is a creamy, low-carb twist on a classic favorite. Layered with zucchini noodles, ricotta, spinach, mushrooms, and Alfredo, it’s wholesome, flavorful, and perfect for both weeknight dinners and meal prep.

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Ingredients

Scale 1x2x3x

5 medium zucchini

Salt (for drawing out moisture)

1 Tbsp olive oil (15 mL)

16 oz sliced mushrooms (450 g)

¼ tsp salt & pepper (each)

10 oz frozen spinach (280 g), thawed and squeezed dry

15 oz ricotta cheese (425 g)

1 cup shredded mozzarella cheese, divided (112 g)

1 cup freshly grated Parmesan cheese, divided (112 g)

1 large egg

½ tsp dried oregano

¼ tsp salt

15 oz Alfredo sauce (425 g)

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Instructions

• Preheat the oven: Set to 350°F (176°C).

• Prepare the zucchini: Slice zucchini lengthwise into thin (¼-inch) strips using a mandolin slicer for even layers. Lay the slices on a towel, sprinkle them lightly with salt, and cover with another towel to help absorb moisture. Let them sit while you prepare the filling, then wipe away excess salt.

• Cook the mushrooms: Heat oil in a skillet over medium heat. Add mushrooms with a pinch of salt and pepper, cooking until they release their moisture and turn golden brown.

• Prep the spinach: Thaw in the microwave, then press firmly to remove as much liquid as possible.

• Make the ricotta mixture: In a bowl, combine the spinach, ricotta, ½ cup mozzarella, ½ cup Parmesan, egg, oregano, and salt. Mix until smooth and well blended.

• Assemble the lasagna: In a 9×13-inch baking dish, spread ¼ of the Alfredo sauce. Layer ⅓ of the zucchini strips, ⅓ of the ricotta mixture, ⅓ of the mushrooms, and another ¼ of the Alfredo. Repeat until all ingredients are used. Top with the remaining mozzarella and Parmesan.

• Bake: Place in the oven and bake for about 30 minutes, or until the top is golden and bubbly.

Notes

Salt and dry the zucchini thoroughly to prevent excess moisture.

Squeeze spinach well to keep the filling creamy but firm.

Freezes well: Wrap tightly in foil and store for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 4.6g
• Carbohydrates: 48g
• Protein: 32.8g