Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Enter TODAY's Ultimate Cook-Off Contest

Zucchini Noodle Lasagna

Vote up!
Share on Facebook Share on Twitter Email this article

Two words for you that change the pasta game: zucchini lasagna. In this dish, I use a mandolin slicer to make zucchini noodles and macadamia nuts to make ricotta! You won't miss heavy carbs or cheese with this dish, trust me.

Zucchini Noodle Lasagna

  • Servings: 1 slice
  • Yield: 4 servings
  • Prep Time: 30 min
  • Cooking Time: 45 min


  • 2 cups raw macadamia nuts
  • 1 cup nutritional yeast
  • ⅓ cup fresh basil
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 2 lemons, juiced
  • 2 tbsp extra virgin olive oil
  • ½ cup water, more as needed
  • salt and pepper
  • 4 zucchini squash
  • 24 oz jar of marinara


  1. Preheat oven to 400 degrees F.
  2. Add macadamia nuts to a food processor and mix to combine, scraping down sides as needed.
  3. Add remaining ricotta ingredients to food processor and pulse until combined.
  4. Slice zucchinis lengthwise with a mandolin slicer.
  5. Pour about ½ cup marinara sauce into a casserole pan (approximately 9×13-inch) and line one layer with thinly sliced zucchini.
  6. Scoop and spread about ¼ cup of the ricotta mixture over the layer of zucchini.
  7. Add a layer of marinara sauce and then top with more zucchini slices. Continue until all ingredients are used.
  8. Bake uncovered for 40 – 45 minutes. The zucchini should be very easily pierced when cut with a knife. Let cool for 5 minutes before serving. Leftovers will last for about 3 days in the fridge and a month in the freezer. Enjoy!

Recipe Tags

I am a personal chef and food blogger in Austin, Tx. I would love to win this contest to show people how they can eat healthy things that actually taste delicious! I've posted a few pictures below to show the making of this awesome zucchini noodle lasagna.bcd2e07bf2029ef014c9c15c2f5487edb11781d8.png



This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!