Zucchini Lasagna with White Sauce 

This is the best zucchini lasagna with alfredo sauce. If you’re looking for a great low carb no noodle lasagna with no boiling required, this is the best dinner that takes less time to make and isn’t as frustrating to layer.

Have you tried zucchini lasagna with white sauce yet? OMG is it delicious. Whether you want no pasta because you are cutting down on carbs or just trying to eat more vegetables it is a delicious tweak to an old favorite.

We recently shared instructions on how to make lasagna step by step. If you are a beginner who wanted to learn how to make this old fashioned classic Italian dinner this is a great place to start. That one is what you remember from your childhood with spaghetti sauce, but THIS one has a twist you’re going to rave about.

You can add chicken or ground beef for meat or enjoy as is. Tons of possibilities to this easy family meal. It isn’t quite as easy as our Crockpot lasagna but since there is

Ingredient Notes

I like a casserole dish sprayed with non stick spray so it is easier to serve and clean later. In it we are going to use long slices of zucchini instead of floppy lasagna noodles. Seriously, it is a delicious substitute, just like zucchini noodles but thicker.

What can you use other than zucchini?

There is another way to make this would be with veggie filled lasagna with frozen ravioli with the same sauce we share with you here. Just another tweak and layer you could add to make it heartier.

You could make our spaghetti squash pasta and use that for even more veggies. Keep in mind that those are thinner and won’t take as long to bake. Alternatively you could slice yellow squash instead of green or half and half.

We added even more vegetables into the layers with some spinach leaves that have been precooked, we used thawed frozen spinach

The layers are made of richness as the old fashioned type does with dollops of whole milk ricotta cheese, or cottage cheese could be used instead for more protein.

Mozzarella cheese should be a block that has been grated. I prefer regular vs. low fat or skim because you want some more fat to make the dish richer in texture and flavor. You could add an additional layer of parmesan cheese if you want real ooey gooey.

The easiest way to make this is to just buy a jar of Alfredo Sauce however I do have the option and ingredients to make it homemade below too. Love spicy? Make our cajun alfredo sauce.

Do you put white sauce on every layer of lasagna?

That is personal preference. If you want it thicker to stay together better then add sauce on every other layer. The classic version though would yes add some to each layer on top of your vegetable slices or noodles.

Can you add meat?

Yes, the best is diced up cooked rotisserie chicken really, or if you have leftovers from the night before. Ground beef precooked works as another layer in your baking dish over the cheese(s) as well.

How thick do you slice the zucchini to make lasagna?

Let’s talk about the main star of the show here first. It is important that you slice your zucchini dinner rather thick. As you know it doesn’t take long to soften this veggie and you don’t want it to become mushy. You can see what we did above here. If I had to venture a guess I would say it is 1/3″ or so. If you used the yellow variety I would recommend the same thing.

Do you have to boil the slices of zucchini?

Nope, that isn’t necessary! That is why this is so great. The sauce has enough moisture in it and coats them well so that with the heat they essentially “boil” in that to soften enough so they kinda’ mimic noodles.

How Long to Cook Zucchini Lasagna with Alfredo Sauce

During this time, the zucchini will have time to fully cook and become soft. Remove, allow to cool in pan for 10 minutes to solidify. Cut into portions as you like with a knife or spatula, serve hot with your favorite side dishes. If you wanted to use a larger pan to feed more people you can certainly do so with the same baking time.

How do you keep zucchini lasagna from getting soggy?

For vegetables like zucchini or eggplant, sprinkle slices with salt and let them sit for about 10-15 minutes. The salt draws out excess water. Pat them dry with paper towels before adding them to the layers. You could use less sauce too as the veggies will release some liquid and less will make it thicker.

How long should vegetable lasagna sit before slicing?

And then you get this bubbly golden brown dish of YUM here. In order to get nice clean slices that don’t fall apart you would want to do as you would the “regular” version, allow it to cool slightly. If you let it sit for a good 10 – 15 minutes the cheeses will cool and solidify a bit more so you can cut it easier. Just a tip.

How to save leftovers

Have some left after everyone has their piece? It saves really well to enjoy again the next day. After it is cool set on a plate and wrap with foil, enjoy within 3 days. This is how to reheat lasagna if you have any to save. You can use your oven, air fryer or microwave of course to warm again to good as new. 😉

You can use this same technique with tomato sauce later to see which you like better. I will say that if you are nervous that veggie lasagna is not going to be accepted at your home you just may be as surprised as I was! Yes my girls asked what was different about it because they just couldn’t put their finger on it. That was AFTER they said “this is so good” though.

We have made the traditional type in the oven, a slow cooker, Instant Pot lasagna soup with sausage in a pressure cooker and now this!! I think we have it all covered now. 😉 And there are lots of swaps you can make with this one too.