Go Back

Low-Carb Cheesy Mushroom & Spinach Zucchini Lasagna

You won't miss the pasta! I promise.
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: cheesey, comfort food, keto, potluck, vegetarian, weekend
Servings: 8


  • 3 cups marinara sauce, homemade is best
  • 3-4 zucchini, sliced thin, lengthwise, about 1/8" thick
  • 1 lb fresh mozzarella, shredded
  • 3/4 cup Parmesan cheese
  • 2 cups fresh ricotta
  • 1 lb. mushrooms, sliced
  • 4 handfuls spinach, slightly chopped
  • 1 tablespoon dried oregano
  • 3 sprigs fresh thyme
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning


  • 2 28 oz San Marzano whole tomatoes, through a sieve
  • 1/2 onion, finely chopped
  • 2 tbsp fresh basil
  • 1/4 cup olive oil


  • Preheat oven to 350°F
  • Make an easy batch of marinara sauce or use your favorite store bought http://freshfromnancysgarden.blogspot.com/2012/03/mini-mushroom-lasagna-inspired-by.html
  • Place zucchini on parchment paper and lightly salt. Let sit for ten minutes. Then pat dry and heat in 350 degree oven for about 10 minutes.
  • In a large bowl, mix the fresh ricotta, 1/3 of the Parmesan, spinach, and mushroom mixture. Season with oregano, Italian seasoning, salt and pepper.
  • To assemble the lasagna: Pour enough marinara sauce to coat the bottom of a 9x13 baking dish. Layer 1/3 of the zucchini noodles like you would lasagna. Add 1/3 of the ricotta mixture and spread smoothly to cover zucchini. Put small dabs of mozzarella on top and a few basil leaves. Sprinkle Parmesan on top. Repeat until you have three layers. Make sure the top is mainly cheese.
  • Bake about 45-50 minutes until top is nicely browned.
  • Let rest for about 10 minutes.