These 15-Minute Zucchini Noodle Lasagna Bowls are ready in just 15 minutes. This fresh and healthy meal is great for a paleo lunch or dinner.
I’ve been all about 30-minute dinners lately, but I must admit that a 15-minute dinner is even better! When it’s hot outside, I thrive on meals that incorporate lots of fresh produce, and this one does just that.
So, I know it doesn’t look like lasagna, but, bear with me! The zucchini acts as the noodles, the cherry tomatoes as the sauce, and it’s topped with a big heap of (almond) ricotta. I feel like anything with ricotta in it can be called lasagna, right?! 🙂
Zucchini Noodle Lasagna Bowl Recipe Ingredients
- Vegetables – I used two large zucchinis, cherry tomatoes, and minced garlic.
- Ricotta – If not making this recipe dairy-free, you can use regular ricotta. I made almond ricotta, which requires soaking almonds overnight (just put them in water before bed!).
- Olive oil
- Spices – I used Italian seasoning, salt, and black pepper.
How To Make This Quick Zucchini Noodle “Lasagna”
- Heat a large pan over medium heat and add 1 teaspoon of olive oil, along with the cherry tomatoes. Cook cherry tomatoes until they are softened and starting to burst open, 10-12 minutes. When they are about 1 minute from finished, stir in the minced garlic.
- While the cherry tomatoes are cooking, spiralize the zucchini and add it to a hot pan with one teaspoon of olive oil, Italian seasoning, and a pinch of salt and black pepper. Cook zucchini until tender, 5-7 minutes.
- Divide the zucchini and cherry tomatoes evenly between two bowls and top with a generous scoop of almond ricotta. Optional garnish includes: fresh basil, drizzle of olive oil, red pepper flakes, salt, to taste.
- When making vegan ricotta (optional), use 2 cups of slivered almonds (soaked overnight), 1 cup of water, and 1/2 teaspoon of salt. Add almonds, water, and salt to a food processor and blend until creamy, 2-3 minutes.
Recipe Tips and Thoughts
- This paleo recipe is vegan and gluten-free.
- I started making almond ricotta a few years ago, and I love it! It has a rich taste and a creamy texture and is delicious.
- Once, I stuffed some lasagna rolls with ricotta, and my husband couldn’t even tell that it dairy-free.
- To make the ricotta, the almonds must soak overnight; I did not factor that into the 15-Minute dinner part, but it’s super easy to throw them in some water before you go to bed.
- Store this dish in an airtight container in the fridge for up to about three days.
- This meal is great for a weeknight dinner or a make-ahead lunch.
- It can easily be doubled or tripled if serving a larger group. I highly recommend a drizzle of olive oil over top!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Vegetable Noodle Dish Ideas?
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15 Minute Zucchini Noodle Lasagna Bowls {Paleo}
- Total Time: 15 minutes
- Yield: 2 1x
Description
A healthy and fresh summer dinner!
Ingredients
- 2 large zucchinis
- 1 dry pint cherry tomatoes
- Almond Ricotta, or regular ricotta
- 1 clove garlic, minced
- 2 teaspoons olive oil, divided
- 1/2 teaspoon Italian seasoning
- Salt and black pepper
Instructions
- Heat a large pan over medium heat and add 1 teaspoon olive oil and cherry tomatoes. Cook cherry tomatoes until softened and starting to burst open, 10-12 mins. When they are about 1 minute from being finished stir in the minced garlic.
- While cherry tomatoes are cooking, spiralize the zucchini and throw it into a hot pan with 1 teaspoon olive oil, Italian seasoning and a pinch of salt and black pepper. Cook zucchini until tender, 5-7 minutes.
- Divide zucchini and cherry tomatoes evenly into two bowls and top with a big scoop of almond ricotta. Optional garnish include: fresh basil, drizzle of olive oil, red pepper flakes, salt, to taste.
Notes
Recipe can easily be doubled or tripled if serving more people. I highly recommend a drizzle of olive oil over top!
Almond ricotta recipe: -2 cups slivered almonds (soaked overnight)-1 cup water-1/2 teaspoon salt. Add almonds, water and salt to a food processor and blend until creamy, 2-3 minutes.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner, Vegan, Gluten Free
Fast, healthy and delicious recipe for two – just what I’m looking for!
It really is all those things!
This looks so yummy! Love how easy it is too.
I soooo need to make myself some almond ricotta!! Why have I never done that before?? This bowls look just perfect for summer!!
I love everything about this recipe, Izzy. Simple, filling but also light. Perfect for summer. And I bet the thick spiral you gave the noodles makes this dish feel even more substantial.