Zucchini Lasagna

Why You’ll Love This Recipe

Zucchini Lasagna offers all the comforting flavors of classic lasagna, but with a lighter, vegetable-packed twist. The zucchini noodles are a great substitute for regular pasta, providing a refreshing crunch while still holding up to the hearty filling. With layers of rich ricotta, savory tomato sauce, and melted mozzarella cheese, this dish is just as indulgent and flavorful as its pasta counterpart. It’s a great way to enjoy a lighter, healthier version of a beloved comfort food!

Ingredients

For the Zucchini Lasagna:

• 4 medium zucchinis, sliced lengthwise into thin strips (about 1/8 inch thick)

• 1 tbsp olive oil (for sautéing)

• Salt and pepper, to taste

For the Filling:

• 1 1/2 cups ricotta cheese (or cottage cheese)

• 1 egg

• 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Salt and pepper, to taste

For the Tomato Sauce:

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper, to taste

For Assembling:

• 1 cup shredded mozzarella cheese (for topping)

• Fresh basil leaves (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Zucchini:

1. Preheat the oven to 375°F (190°C).

2. Prepare the zucchini noodles: Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. If you have a mandoline slicer, that will make the process easier. Lay the zucchini strips flat on paper towels or a clean kitchen towel, and sprinkle with salt to help draw out excess moisture. Let them sit for 10-15 minutes, then blot with additional towels to remove any water.

Make the Tomato Sauce:

3. Cook the sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute.

4. Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine, then season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, stirring occasionally.

Make the Filling:

5. Prepare the ricotta filling: In a bowl, combine the ricotta cheese, egg, fresh basil (or dried basil), shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Stir until well combined.

Assemble the Lasagna:

6. Layer the lasagna: In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of zucchini strips on top, followed by a layer of the ricotta mixture, and then a layer of tomato sauce. Repeat the process until you’ve used all of the zucchini, ricotta mixture, and sauce (you should have about 3 layers of zucchini).

7. Top with cheese: Finish with a final layer of zucchini, a generous amount of tomato sauce, and sprinkle the shredded mozzarella on top.

Bake:

8. Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serve:

9. Garnish and Serve: Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired, and slice into squares. Serve and enjoy!

Servings and Timing

This recipe makes 6-8 servings. The preparation time is about 20 minutes, with a cooking time of around 45-50 minutes.

Variations

• Vegetarian Version: Add more vegetables like spinach, mushrooms, or bell peppers to the ricotta mixture for added flavor and nutrition.

• Meat Version: If you want to add meat, brown some ground beef, turkey, or sausage and layer it into the sauce for a more traditional lasagna flavor.

• Vegan Version: Use a plant-based ricotta (or tofu-based) and vegan mozzarella to make this recipe fully dairy-free.

Storage/Reheating

• Storage: Leftover Zucchini Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat individual portions in the microwave, or warm the entire dish in the oven at 350°F (175°C) for 20 minutes, or until heated through.

FAQs

1. Can I use a different type of squash instead of zucchini?

Yes, you can use yellow squash or even eggplant as an alternative to zucchini, though zucchini tends to hold its texture best.

2. Do I need to cook the zucchini before assembling the lasagna?

It’s not necessary to cook the zucchini before assembling, but salting and letting it sit helps draw out excess moisture, preventing the lasagna from becoming watery. Make sure to blot off the moisture before layering.

3. Can I make this recipe ahead of time?

Yes, you can assemble the lasagna a day in advance and store it in the refrigerator. Just bake it the next day when you’re ready to serve.

4. Can I make zucchini lasagna without cheese?

Yes, you can omit the cheese if you want to make it dairy-free. You can substitute with a plant-based ricotta or cashew-based cream for a creamy texture.

5. Can I freeze this lasagna?

Yes, you can freeze zucchini lasagna! To freeze, assemble the lasagna, but do not bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.

6. Can I add meat to this zucchini lasagna?

Yes, you can add cooked ground beef, turkey, or sausage to the tomato sauce for a heartier, meaty version of this dish.

7. How do I prevent the lasagna from being watery?

By salting the zucchini and letting it sit before assembling, you draw out excess moisture. Be sure to blot it well before layering it into the lasagna. Additionally, baking the lasagna uncovered for the last 10-15 minutes helps reduce any remaining moisture.

8. Can I use store-bought tomato sauce instead of making my own?

Yes, you can use store-bought tomato sauce if you’re short on time. Just make sure to season it with the oregano, basil, and garlic to give it the homemade flavor.

9. Can I make this lasagna gluten-free?

Yes, this recipe is naturally gluten-free, as it uses zucchini instead of traditional pasta.

10. How do I store leftover lasagna?

Store leftover zucchini lasagna in an airtight container in the refrigerator for up to 3-4 days. It reheats well and can also be frozen for longer storage.

Conclusion

Zucchini Lasagna is a light, healthy, and delicious alternative to traditional lasagna that’s perfect for anyone looking to reduce carbs or gluten. With layers of fresh zucchini, savory tomato sauce, creamy ricotta, and melted mozzarella, this dish is just as comforting and flavorful as the classic. Whether you’re following a gluten-free or low-carb diet, or simply want a lighter take on a beloved comfort food, this recipe will satisfy all your cravings!