Grain-Free Zucchini Lasagna Recipe – low carb with dairy and egg free options

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I LOVE lasagna, but we're eating low carb so this low carb lasagna is perfect! Zucchini lasagna with dairy-free & egg-free option. Can't wait to make it!

{Lasagna is one of my all-time favorite foods, but since we are low carb and my son has life-threatening allergies to dairy and eggs, we've never made it.  Thanks to Erin from Eat Real Stay Sane, we have a new option with this great Grain free Lasagna recipe! This low-carb lasagna is just what this mom ordered!}

Italian food is my favorite type of food, not gonna lie. Lasagna is my second favorite Italian food (right behind spaghetti!).

Lasagna is also one of those foods that people don’t really want to make because:

1) it takes a million hours to make and

2) it’s loaded with carbs and will make you fat.

Well, there are two great things about this grain free lasagna recipe.

1) it doesn’t take a long time (I’ll share our secret with you) and

2) we swap out the carb-heavy noodles with healthy zucchini!

Okay here’s the time-saving secret… ready?! Make a big batch of easy marinara sauce beforehand and you'll cut your prep time significantly!

We make marinara sauce (and salsa) by the gallon and put it in the freezer or can it. We use it for spaghetti sauce, dipping sauce for mozzarella sticks, and even pizza sauce.

All you have to do is take out your pre-made marinara sauce, chop up and fry your zucchini, layer it together, and throw it in the oven. Tah dah!!

I hope you enjoy this grain free lasagna as much as we do!

I LOVE lasagna, but we're eating low carb so this low carb lasagna is perfect! Zucchini lasagna with dairy-free & egg-free option. Can't wait to make it!

Grain free Zucchini Lasagna - low-carb with dairy free option

Serves Marinara Sauce - about 6-7 cups, but you only need 3 for the lasagna - save the rest for spaghetti!     adjust servings

I LOVE lasagna, but we're eating low-carb so this low-carb grain-free lasagna recipe is perfect! Zucchini lasagna with dairy-free & egg-free option. Can't wait to make it!


    Marinara Sauce

    Everything Else

    • 3 zucchini, sliced thinly lengthwise.
    • 2-3 pasture-raised eggs* (See notes for egg-free option)
    • 3-4 cups raw mozzarella cheese, grated (about 1 pound) (See below for dairy-free options)
    • Coconut oil, for frying


    1. Blend together the ingredients for the marinara sauce, and boil together for at least 1 hour. The longer you boil, the thicker it gets.
    2. Preheat oven to 350 degrees.
    3. Whip up the eggs in a shallow bowl.
    4. Fry the zucchini by dredging in egg (or the substitute) and then frying in oil, turning once. It's ready when golden brown.
    5. Assemble your lasagna. First, spread about 1 cup marinara, followed by ? of the zucchini, and then about 1 cup of cheese. Repeat until you have 3 full layers - we usually put an extra cup or so of cheese on top.
    6. Bake for about 30 minutes, until the top is slightly brown.


    Recipe Notes

    For Egg-Free option - Use 3 tsp Powdered Egg Replacer mixed with 4 tbsp water (use filtered); OR 2 tbsp ground flaxseed mixed with 4 tablespoons warm water
    For Dairy-Free option - I am going to be working on some cheese you could use, but in the meantime, try this Vegan Mozzarella (from coconut and suitable for low-carb), this one (from cashews - cashews have a higher carb count so be careful with this if you are on a low-carb diet), or this one from dairy-free yogurt (not suitable for very low-carb diets).
    1 review

    How about you?
    Have you ever had grain-free noodles or grain-free lasagna?

    Erin Smith from Eat Real Stay Sane - Guest Writer for Whole New MomErin and Cameron Smith, owners of Eat Real Stay Sane, teach people how to adopt a healthy lifestyle that includes eating real food, eliminating toxins, and overcoming chronic illness. The secret for them has been to cook homemade substitutes of foods they like – but with healthy ingredients. Get their free ebook, “5 Guilty Pleasure Recipes Without the Guilt.” You can follow them on Facebook, Pinterest, and Instagram.

    These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


      Speak Your Mind


    1. This looks wonderful but im adding hamburger to my sauce and then a layer of cooked baby greens before the second n third layers of zucchini. All that cheese gotta have sum more veggies to earn it lol

    2. We made this last night for dinner and I decided to add basil on top of the cheese layers. It tasted AMAZING! I put enough basil to basically give it a green layer. Definitely doing that every time I make this from now on.

    3. Started this yesterday because I wanted to sweat the zucchini. (I’m retired and time is not an issue.) The sauce was great, we had spaghetti last night and I used the sauce. 4 diamonds for the sauce. I used Xylitol vice sugars. The only other change was I did not have enough mozzarella, I grated some parmesan cheese to go with the mozzarella.

    4. love to try this recipe but without nutritional content, i.e. carb count; as a diabetic I just can’t risk it. Saying the recipe is low carb just isn’t enough information

      • Hi there. Sorry about that – but I have been advised by many not to put the nutritional count on my recipes b/c of all of the sub options. You could plug the ingredients into a calculator yourself – the ingredients are all so low carb that even keto diet (very low carb) followers will eat this recipe. Hope that helps.

    5. This looks great! Lasagna is one of those places that I can sneak in veggies that my kids might not notice. I may try to add in in the superfood radicchio for the health benefits (I’m the Mom that adds spinach to their banana muffins). Thanks again for the recipe!

    6. Thanks for the grain free lasagna recipe I hope to try it soon.

    7. I’ve made something similar using eggplant as the “noodles.” I always peel the eggplant as I think the skin is tough, salt it and let it sit awhile. After swabbing off excess liquid from the eggplant, I bake it in the oven for 20 min, then procede to layer like your recipe. When I tried using zucchini, it seemed to be very wet. Both are tasty though!

    8. Thanks for all the different options for this zucchini dish.

    9. linda spiker says:

      Yum! What a great alternative for those watching carbs!

    10. The Food Hunter says:

      Such a delicious idea!