Zoodle Lasagne

Zoodle Lasagne

Buckwheat Queen

"One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed it! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too."
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1 h 5 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1778 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
  3. Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce. Top with a thin layer of mozzarella, 1/3 of the bechamel sauce, 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
  4. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.


  • Cook's Note:
  • Use a ragout-style tomato sauce if you prefer.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 3
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Delicious flavor, however it was kind of soupy. I added mushrooms, and my husband would also recommend adding some kind of meat (ground hamburg, anyone?)

Great, Great, Great! I love eggplant Parmesan and this is now a close second. Make it to the recipe first if you can and then adjust from there. Healthy and lower cal. I will definitely make it ...

Skip the carbs and make this simply delicious recipe. This creamy goodness will go into our regular rotation.

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