Name: Zoodle Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Ingredients: 4 zucchini; 1.5 cups homemade or store-bought tomato sauce; 0.66666668653488 cup shredded mozzarella cheese; 1.5 cups bechamel sauce; 1 cup grated Parmigiano Reggiano cheese; 0.25 cup fresh basil, chopped

Cook Time: 35 minutes

Ingredients

4 zucchini
1 cups homemade or store-bought tomato sauce
cup shredded mozzarella cheese
1 cups bchamel sauce
1 cup grated Parmigiano Reggiano cheese
cup fresh basil, chopped

Directions

Preheat your oven to 375F (190C).
Slice the zucchini lengthwise into -inch thick slices using a knife or mandolin.
Spread 2 tablespoons of tomato sauce on the bottom of a 9x13-inch baking dish.
Arrange the zucchini slices in a single layer in the dish, slightly overlapping each slice.
Top the zucchini with a thin layer of mozzarella cheese, then add 1/3 of the bchamel sauce, followed by 1/3 of the remaining tomato sauce, 1/3 of the Parmigiano Reggiano, and 1/3 of the chopped basil.
Repeat the layering process, finishing with a final topping of bchamel sauce and Parmigiano Reggiano cheese.
Bake in the preheated oven for about 35 minutes, or until the sauce is bubbly and the top is golden brown.
Let the gratin rest for 10 minutes before serving, allowing any remaining liquid to absorb.

Cooks Notes

You can substitute marinara sauce with a meat ragu if preferred.

Editors Note

Bchamel is a simple white sauce made from milk, flour, and butter. To prepare it, use the basic bchamel sauce recipe, but cut the ingredients in half (using 2 cups of milk). If you need the recipe to be gluten-free, substitute the flour with a gluten-free baking blend.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	281
Total Fat	18g	23%
Saturated Fat	11g	55%
Cholesterol	53mg	18%
Sodium	1778mg	77%
Total Carbohydrate	16g	6%
Dietary Fiber	3g	10%
Total Sugars	7g
Protein	16g	32%
Vitamin C	27mg	30%
Calcium	413mg	32%
Iron	2mg	11%
Potassium	683mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary based on your individual calorie needs.

Comments

Paul Torres

10/12/2025 01:18:39 AM

If you feel the zucchini is too watery, I recommend slicing it in advance, placing it in a colander, sprinkling it with salt, and letting it drain for at least an hour. This method helps to remove excess water effectively.

Jeffrey Taylor

10/08/2025 10:34:24 PM

Here is the rewritten review: The first time I tried making this dish, it turned out a bit too watery and the Zoodles were slightly undercooked for our liking. However, in subsequent attempts, I found a solution by baking the Zoodles on a wire rack in a sheet pan for 5 minutes at 375 degrees before assembling the casserole. This extra step resolved both issues! I also discovered that I prefer using the Vegetable Sheeting attachment on my KitchenAid stand mixer as it ensures the Zoodles are more uniform and resemble traditional lasagna noodles.

Joseph White

10/08/2025 08:27:53 AM

The whole family loved it. I grilled the squash before putting it all together, which helped reduce the moisture. It was tasty, but I personally still prefer traditional noodles.

Timothy Turner

10/12/2025 03:33:01 AM

It is essential to salt the zucchini and cook it briefly before putting it together.

Mark Evans

10/10/2025 06:34:39 AM

I substituted ricotta for bechamel sauce and salted drained zucchini.

Donald White

10/09/2025 06:02:35 AM

This dish is absolutely delightful and a fantastic low-carb option! I made it with Chef John's own tomato sauce and it was outstanding. I'm thinking of adding extra layers next time to make it more substantial with larger servings. I will without a doubt be making this again!

Debra Davis

10/11/2025 05:42:58 AM

I followed the recipe almost exactly, except for using dried basil (probably doubling the amount specified). The basil really enhanced the flavor, especially since there weren't any other seasonings included. The taste turned out fantastic. While some people may have complained about the broken béchamel sauce, I actually liked that it gave the dish a ricotta-like texture reminiscent of traditional lasagna. However, I found it a bit too watery for my taste (which is why I'm giving it 4 stars instead of 5), so I'll try some tips to reduce the excess moisture next time. Despite this, I would definitely make it again.

Kenneth Scott

10/11/2025 10:36:40 PM

We enjoyed this low-carb lasagna option! It came out a bit soupy, so I ended up chopping the zucchini slices and eating it out of a bowl with a spoon - still delicious flavors!

Joyce Mitchell

10/11/2025 01:03:15 AM

Here is a revised version of your review: "I made some changes to the deck of cards-sized hamburger recipe, letting it cool for 10 hours and then reheating it in the oven to remove any excess moisture. I will definitely be making this dish again. Thank you!"

Brian Diaz

10/11/2025 01:42:24 PM

I prepared a hamburger card deck and let it chill in the refrigerator for 12 hours to soak up all the delicious flavors. I enjoyed it with Bobby Flay's garlic bread. I will definitely be making this again many times. Thanks to AlRecipes and Buckwheat Queen for the great recipe!