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I LOVE lasagna, but we're eating low carb more and more, so this low-carb grain-free lasagna is perfect! Zucchini lasagna with dairy & egg-free option.

Grain-Free Lasagna {Zucchini Lasagna} - low carb with dairy-free option

Course: Entree
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
Keyword: Zucchini Lasagna
Prep Time: 1 hour 40 minutes
Cook Time: 30 minutes
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 199kcal
This Zucchini Lasagna is the perfect recipe for lasagna lovers who want to eat lower carb or avoid grains. With this grain-free lasagna, there's even a dairy-free option. You won't miss the pasta on this one!
Print Recipe


Marinara Sauce

Everything Else

  • 3 zucchini (sliced thinly lengthwise)
  • 2-3 pasture-raised eggs (see Recipe Notes for egg-free option)
  • 3-4 cups raw mozzarella cheese (grated; about 1 pound; see Recipe Notes for dairy-free options)
  • coconut oil (for frying)


  • Blend together the ingredients for the marinara sauce, and boil together for at least 1 hour. The longer you boil, the thicker it gets.
  • Preheat oven to 350 degrees.
  • Whip up the eggs in a shallow bowl.
  • Fry the zucchini by dredging in egg (or the substitute) and then frying in oil, turning once. It's ready when golden brown.
  • 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.
  • Bake for about 30 minutes, until the top is slightly brown.


Calories: 199kcal | Carbohydrates: 14g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 1169mg | Potassium: 539mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 38.8mg | Calcium: 243mg | Iron: 1mg