Zucchini Vegetable Lasagna

If you’re trying to figure out what to do with an over-abundance of zucchini, you’re not alone! We had about 12 green and yellow zucchinis in our CSA share last week. As a Fort Collins Nutritionist, I came up with this simple, healthy, and tasty take on an old family favorite. It is a whole food recipe that is loaded with fresh vegetables, leafy greens, and fresh vegetables and it is naturally gluten free– real food nutrition at its finest!


Zucchini Vegetable Lasagna width=

Yield: about 8 servings

Prep time: 10 minutes

Total time: about 1 hour


3 cups pasta sauce (in a jar or homemade)

3 medium to large zucchini (green and/or yellow)

1 bunch kale

1 cup mozzarella cheese or non-dairy cheese, shredded (if desired, optional)


  1. Preheat oven to 375 degrees F.
  2. Use a mandolin to slice zucchini or slice lengthwise into 1/8 inch slices. Remove stalks from kale and dice very finely.
  3. In a 13 x 9 inch baking dish, layer the ingredients until you run out. Start with a thin layer of pasta sauce on the bottom, then add a layer of zucchini slices, spread on more pasta sauce, sprinkle on some cheese, then sprinkle on some kale. Repeat each of the layers 2 to 3 more times alternating the directions of the zucchini slices.
  4. Bake for 40 to 50 minutes or until sauce is bubbling and the zucchini is crisp-tender.
  5. Remove from the oven and let sit for about 10 minutes before serving.

Note: If you’d like to add some extra protein to this lasagna, feel free to add cooked ground turkey, beef, bison, or tempeh to the pasta sauce and follow the recipe as directed.

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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