Zucchini Noodle Lasagna

Total Time:
Level: Easy
Serves: 4


  • 3 medium zucchini (8 to 10 oz each)
  • 1 tbsp. olive oil
  • 1 large garlic clove, thinly sliced
  • 1 (8-oz) package white mushrooms, sliced
  • 2 c. store-bought marinara sauce (preferably no-sugar-added)
  • 12 basil leaves, shredded, plus more for garnish
  • ¼ tsp. red pepper flakes
  • 1 c. ricotta cheese
  • 1 egg, lightly beaten
  • black pepper
  • 1 c. halved grape tomatoes
  • 4 oz. mozzarella cheese, thinly sliced and torn
  • ¼ c. grated Parmesan


  1. Heat oven to 400°F. Trim off zucchini ends. Cut zucchini on a spiral slicer, using the widest blade to make ribbons. Trim noodles as needed to shorten. Place in a 9x13-inch baking dish.
  2. Cook oil, garlic, and mushrooms in a large skillet over high heat, stirring occasionally, until no liquid remains, 8 to 10 min. Reduce heat to medium-high, and add marinara and basil. Cook, stirring, until very thick, 4 to 5 min. Stir in red pepper flakes.
  3. Pour into baking dish and mix gently to coat zucchini. Spread out mixture in dish.
  4. Mix ricotta with egg, and season with black pepper to taste. Dollop over zucchini mixture and sprinkle with tomatoes. Scatter mozzarella on top, then Parmesan.
  5. Bake until golden brown, about 30 min. Let rest 15 min. Garnish with more basil.

359 cal, 22 g fat (11 g saturated), 19 g protein, 21 g carb, 9 g sugar, 4 g fiber, 728 mg sodium, 106 mg cholesterol per serving

This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.

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