Zucchini Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Resting time
1 hr 30 mins
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Total Time
2 hrs 35 mins
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Servings
8 servings
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Calories
240 kcal
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Course
Main Course, Dinner
Zucchini Lasagna
Description
Zucchini Lasagna is made by thinly slicing large zucchini into ¼-inch planks, then salting and pressing them under weight to expel moisture. After drying, these zucchini slices are layered with a mixture of ricotta cheese, mozzarella, Parmesan, parsley, basil, egg, garlic, and Italian seasonings. Marinara sauce is spread between layers to add acidity and moisture. The dish is assembled in a baking dish, alternating zucchini, cheese mixture, and sauce layers, and then baked until bubbly. The resulting lasagna provides a soft, creamy texture from the cheese and herbs combined with the tender zucchini slices, creating a vegetable-forward alternative to traditional noodle lasagna. This recipe can be adapted by adding a cooked meat sauce layer if desired, which adds a savory richness.
Serve this baked zucchini lasagna as a main course alongside a simple green salad or roasted vegetables. The mix of herbs and cheese gives it a comforting flavor profile similar to regular lasagna but with less starch. It works well for those looking to include more vegetables while still enjoying a traditional comfort dish.
When preparing the zucchini layers, be sure to press and blot them thoroughly to avoid excess water making the dish soggy. The recipe notes suggest you can add a meat sauce layer, cooked with ground beef, onion, garlic, and marinara sauce, for extra heartiness. Leftover lasagna can be refrigerated and reheated gently in the oven.
Ingredients
- 4 large zucchini ends trimmed, sliced into ¼ inch planks with a mandolin
- 1 ounce container ricotta cheese whole milk
- 2 cups mozzarella cheese divided, grated, low-moisture
- ½ cup Parmesan Cheese optional, grated
- 2 tablespoons parsley chopped
- 2 tablespoons basil chiffonade
- 1 egg
- 1 garlic grated, clove
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt plus more for zucchini
- ¼ teaspoon black pepper
- 1 ounce jar marinara sauce jar
Instructions
- Layer a rimmed sheet pan with paper towels and place one layer of zucchini planks on top. Season lightly with salt on both sides, then add another layer of paper towels. Repeat with another layer of zucchini, and add a final layer of paper towels on top. Add another sheet pan on top of the zucchini, and add a few cans or heavy pans to weigh it down. Let sit for 1 hour, then carefully blot dry, removing as much excess moisture as possible.
- Preheat the oven to 400˚F. In a medium bowl, mix together ricotta, 1 ½ cups mozzarella, most of the parmesan cheese if using, parsley, basil, egg, garlic, Italian seasoning, red pepper flakes, salt and pepper.
- Add about ½ cup of marinara sauce to a 9 by 13-inch baking dish and spread into an even layer. Add a layer of zucchini, taking care to cover the entire bottom of the zucchini. Add ¼ of the ricotta mixture and spread into an even layer. Top with about ¾ cup of marinara sauce. Add another layer of zucchini, ricotta and marinara. Repeat one more time, then add a fourth and final layer of just zucchini and ricotta. Sprinkle with remaining mozzarella and remaining parmesan, and bake for 45 minutes or until bubbling and golden brown on top.
- Let cool for at least 30 minutes before cutting and serving so the lasagna sets up slightly. If there is a lot of excess water from the zucchini, you can spoon it off with a tablespoon and discard before slicing the lasagna.
Notes
- Salt and press zucchini slices to remove moisture, ensuring the lasagna layers aren't watery.
- You can add a meat sauce layer by browning ground beef with onion, garlic, and Italian seasoning, then simmering with marinara before layering.
- Use fresh herbs like parsley and basil in the cheese mixture for added flavor.
- Leftovers keep well refrigerated and can be reheated in the oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 71mg | 24% |
| Sodium | 447mg | 19% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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