Best Zucchini Lasagna Recipe (with or without Meat)
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
40 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Calories
540 kcal
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Course
Main Course
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Cuisine
Italian
Best Zucchini Lasagna Recipe (with or without Meat)
Description
This zucchini lasagna replaces traditional noodles with lengthwise-sliced zucchini that's salted and weighted to release moisture before assembly. This step prevents the final dish from being watery. The lasagna layers cooked zucchini with either a homemade meat sauce or a plain tomato sauce, alongside a creamy béchamel sauce made of butter, flour, warm milk, nutmeg, salt, and white pepper.
Topped with low-moisture mozzarella and grated Parmigiano Reggiano or Pecorino Romano, the lasagna bakes into a dish with tender zucchini slices surrounded by rich sauces and melted cheese, offering a satisfying texture without pasta. The béchamel adds a smooth, creamy contrast to the acidity of the tomato sauce and the mild zucchini.
This recipe is designed to stand alone, as in Italian tradition, and is best served without additional sides. It can be prepared in advance and chilled to set, which helps in cutting even pieces and ensures the layers hold together when reheated.
Salting the zucchini adequately and allowing it to drain is critical for the desired texture. Making the tomato or meat sauce and béchamel in advance streamlines assembly. Avoid serving with sides to preserve the intended balance of flavors.
Ingredients
- 2 lb zucchini (about 4 medium sized)
- 2 Tbsp kosher salt or more, as needed (Diamond Crystal)
- 12 oz pasta sauce (homemade, with or without meat, recipe links in instructions)
- 4 oz mozzarella cheese (low moisture)
- 2 tsp parmigiano reggiano (or Pecorino Romano) grated
Béchamel Sauce:
- 2 oz butter
- 2 oz flour
- 12 oz milk (warm, whole is best)
- ⅛ tso nutmeg (a dash)
- ¼ tsp salt (Kosher or sea salt)
- ⅛ tsp white pepper
Instructions
Prepare the zucchini:
- Wash and slice the zucchini lengthwise (you can slice them into rounds if you’re making individual servings in smaller pans).
- I used an OXO mandoline slicer and cut the slice at the #5 setting (just under 1/4″ thick). You can also slice them with a knife, but be sure to cut them evenly.
- Place the slices of zucchini in a large colander placed over a pie dish. Sprinkle lightly with Crystal Kosher salt and continue layering and sprinkling.
- Once all the zucchini are in the colander and salted, put a plate or bowl on top with a heavy weight to push down on the squash. I used a heavy jug. After a while, you’ll see the liquid begin to drain into the pie dish. Let it drain for about 1 or 2 hours. Meanwhile, make the tomato sauce (if you have not already) and the Béchamel sauce.
Tomato sauce:
- Meat sauce recipe (or make this one without the meat) Plain pasta sauce recipe
Béchamel Sauce:
- Prepare the Béchamel Sauce (White Sauce): Béchamel sauce recipe
Make the lasagna:
- Squeeze the zucchini to remove more water, then they are ready to use. (I measured 6 oz of liquid from 4 zucchini and didn’t let it drain for very long.)
- Preheat the oven at this time: 375℉ (190℃)
- In an 8×8 ovenproof dish (or individual dishes-these ramekins are great if serving as a side dish), spread a little tomato sauce (if using a meat sauce, try not to put meat on the bottom). Next layer strips of zucchini.
- Spread a layer of white sauce across the zucchini, and then dot with tomato sauce. Next add some sliced or grated mozzarella cheese. Don't be tempted to add more cheese.
- Repeat the layers, alternating the direction of the zucchini slices so that each layer is perpendicular to the last. Do this until all of the slices are used.
- Try to save a few of the nicest slices for the top layer since that’s the one that will be seen. On the very top layer, ONLY put tomato sauce, again, try not to have pieces of ground beef if you’re using a meat sauce. Sprinkle with some grated Parmigiano Reggiano or Pecorino Romano cheese, and it’s ready for the oven.
- Pop the dish, uncovered, into the preheated oven and bake for approximately 35 to 45 minutes. The top will be very bubbly when ready. Remove from the oven and allow to cool for at least 15 minutes.
Notes
- Salt and weight the zucchini slices to draw out excess liquid before layering.
- Prepare the tomato or meat sauce and béchamel sauce in advance for easier assembly.
- Chill the lasagna after baking to allow it to set, improving slicing and reheating.
- Serve the lasagna on its own without additional sides, following Italian tradition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 540kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 138mg | 46% |
| Sodium | 4156mg | 173% |
| Potassium | 991mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 41mg | 46% |
| Calcium | 318mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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