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Mini Zucchini Lasagna

Healthy, low carb, cheesy zucchini lasagna made with all of the wonderful ingredients found in a traditional lasagna but without the noodles. Substitute thinly sliced zucchini noodles for the pasta and enjoy a tasty gluten-free, single serving meal.

A mini zucchini lasagna in a small baking dish

I get many requests from readers for lightened-up, single serving comfort foods and this cheesy keto zucchini lasagna recipe is our latest.

If you follow a keto, low-carb or gluten-free diet, then this recipe is for you. Zucchini lasagna is also wheat-free, low in calories and incredibly flavorful.

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See recipe box below for ingredient amounts and full recipe instructions.

  • zucchini
  • olive oil
  • chopped onions
  • garlic 
  • ground beef or ground turkey
  • Italian seasoning
  • salt 
  • black pepper
  • tomato sauce
  • Ricotta cheese
  • Parmesan cheese 
  • mozzarella cheese 

See below for ways to use leftover ingredients.

How To Dry Out Zucchini Noodles

  1. Begin by slicing 1 small zucchini into thin strips. You can do this either by hand with a sharp knife or by using a mandoline.
  2. Lay the zucchini strips on a long cutting board or a tray and lightly sprinkle salt over them. Zucchini contains a lot of water. When you salt the zucchini, the salt pulls the water out of the vegetable and also lightly seasons it at the same time.
  3. Let the zucchini strips sit undisturbed for about 10 minutes. After this time, dry the zucchini well with a paper towel.

How To Make Lasagna

  1. Heat the oven: Preheat the oven to 350 degrees F (177 C).
  2. Brown the meat: Cook the meat, onions, garlic, and seasonings in a medium sized skillet.
  3. Make the sauce: Add tomato sauce and simmer.
  4. Mix the cheeses: In a small bowl, mix together the ricotta and some of the parmesan cheese.

Pro Tip: Make this a vegetarian lasagna by leaving out the meat.

How To Assemble Zucchini Lasagna

  1. Spread a few spoonfuls of the meat sauce into the bottom of the dish. Then, line the bottom of the dish with zucchini noodles. Layer with 1/2 of the meat mixture, then 1/2 of the ricotta mixture, and top with shredded mozzarella cheese. Repeat by adding another layer of zucchini strips, and the remainder of the meat sauce, ricotta mixture, and mozzarella cheese. Finish with the final layer of zucchini strips and top with the remaining tomato sauce, mozzarella cheese and parmesan cheese.
  2. Place the baking dish on a baking sheet and bake in a 350 degree F oven for 30 minutes or until the top layer of cheese has melted.

Helpful Tips

  • The size of your baking dish will determine how many layers you are able to add. For this zucchini lasagna recipe, I use a 5-inch baking dish and I can get one layer of filling between the zucchini noodles.
  • The size of the baking dish I use holds 16-ounces. Its measurements are: 5-inches x 5-inches and is 1 3/4-inches tall. 
  • You can also use a 8 1/2 x 4 1/2-inch loaf pan for this recipe. With a loaf pan, you will be able to add an additional layer.
  • This recipe makes one large serving or can be the perfect sized meal for two people if served with a salad or other side dish.

If you would like more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

To see examples of the dishes used at One Dish Kitchen, please visit our Store page.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this zucchini lasagna recipe, you might like to consider using them in any of these single serving and small batch recipes:


Baked Zucchini Lasagna in a square baking dish

Mini Zucchini Lasagna

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Main Dish
Keywords: lasagna, low carb
Servings: 1 serving
Calories: 782kcal
Author: Joanie Zisk


  • 1 small zucchini
  • 1/2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 clove garlic , minced
  • 8 ounces ground beef , or you can use ground turkey
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt , plus a big pinch for zucchini
  • 1/8 teaspoon black pepper
  • 3/4 cup tomato sauce , divided
  • 3/4 cup Ricotta cheese
  • 3 tablespoons Parmesan cheese , divided
  • 3/4 cup shredded Mozzarella cheese , divided


  • Heat oven to 350 degrees F (177 degrees C).
  • Slice zucchini lengthwise into very thin slices. Lay the zucchini strips on a long cutting board or tray and lightly sprinkle salt over them. Let the zucchini strips sit undisturbed for 10 minutes. After this time, dry the zucchini slices with a paper towel.
  • To prepare the meat sauce, heat the olive oil in a medium-sized skillet over a medium heat. Add in the onions and cook for 2 minutes, stirring occasionally. 
  • Add in the minced garlic and cook, stirring occasionally for a minute more.
  • Add the ground beef to the pan and sprinkle the Italian seasoning, salt, and pepper over the meat. Cook and stir the ground beef until meat is no longer pink.
  • Stir in 1/2 cup of tomato sauce, reduce the heat to low and simmer the sauce for 3 minutes. 
  • Meanwhile, stir the ricotta and 2 tablespoons of the Parmesan cheese together in a small bowl. Set the bowl aside.
  • To assemble the zucchini lasagna, spread 3 tablespoons of the sauce into the bottom of a lightly greased small baking dish. Line the bottom of the baking dish with slices of the zucchini. 
    Top the zucchini with 1/2 of the meat sauce, followed by 1/2 of the Ricotta mixture, and 1/4 of the shredded Mozzarella.
  • Repeat by adding a second layer of zucchini slices, the meat sauce, Ricotta mixture, and 1/4 cup of the Mozzarella.
  • If you have room in your baking dish, top with a final layer of zucchini noodles, the remaining 1/4 cup of tomato sauce, and the remaining cheeses. If you don’t have room for the zucchini, top with only the remaining sauce and cheeses.
  • Place in the oven and bake for 30 minutes or until cheese on top has melted.


The size of your baking dish will determine how many layers you are able to add. In the pictures shown, I’m using a 5-inch baking dish and I can get one layer of filling between the zucchini noodles.
You can also use a 8 1/2 x 4 1/2-inch loaf pan for this zucchini lasagna recipe. In this type of a dish, you will be able to add an additional layer.
This Zucchini Lasagna Recipe makes one large serving or can be an ideal size meal for two people if served with a side salad.


Calories: 782kcal | Carbohydrates: 39g | Protein: 92g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 246mg | Sodium: 2668mg | Potassium: 1881mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1715IU | Vitamin C: 40.8mg | Calcium: 995mg | Iron: 8.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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7 thoughts on “Mini Zucchini Lasagna”

  1. I made this tonight. I substituted the hamburger and red sauce for sausage and Alfredo and added mushroom. And OMG I wish I had made a bigger batch of left overs.

    Thank you sharing such a yummy and easy recipe.

    1. I’m so happy you enjoyed the lasagna recipe and I love the substitutions you made, thank you for letting me know!


    1. Hi Mary,

      The one 5-inch dish I use in so many of the ODK recipes is from Le Creuset and I purchased it on Amazon. You can find similar sized dishes at discount stores and some thrift stores. Here is a link to the one I use – https://amzn.to/2NG3qs8


  2. 5 stars
    A neighbor brought by some zucchini picked fresh from her garden, so I pulled up this zucchini lasagna recipe and made a serving size for two. Let me tell you, it was fantastic!

  3. 5 stars
    This was the perfect healthy meal for just me! I used ground turkey instead of ground beef and absolutely loved it!

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