Not exactly. And the texture is different, too. But it's an excellent low-carb substitute. Zucchini slices don't work as well as starchy noodles in terms of keeping the lasagna's shape, so this dish is flimsier than the traditional noodle-based one and is also more watery (even after grilling the zucchini). But in terms of flavor, it's another major victory to keto and low-carb cooking and proof that the starches in many recipes merely absorb other flavors. This keto spinach lasagna better resembles the real thing in terms of texture. But in terms of flavor, I like the zucchini version better.