By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta! The trick with this recipe is BBQing the zucchini before using to remove most of the water in the slices which would otherwise make your lasagna soggy.


  1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
  2. Preheat barbeque to 300°/150°C. Slice zucchini into 1/8″ (using a mandoline) thick slice. When barbeque is heated, grill zucchini slices for 1-2 minutes per side.* Place on paper towels to soak any excess moisture.
  3. Preheat oven to 350°F/175°C.
  4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  5. In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
  6. Bake 45 minutes covered at 375°F/190°C, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

* Zucchini is loaded with water and when cooked can make a dish soggy. Grilling zucchini beforehand can remove majority of moisture and prevents your lasagna from becoming waterlogged.