Zucchini Lasagna is a hearty low carb twist on the classic comfort food, layered with rich sauce, creamy cheese, and plenty of flavor.
From Skillet Lasagna to Lasagna Soup, there are so many different ways to make one of the most iconic Pasta dishes. This lighter, noodle-free variation has all the classic flavors you love with a fraction of the calories.
Sabrina’s Zucchini Lasagna Recipe
Regular lasagna is a well loved, classic Italian one pan dish. This recipe flips the script giving you tender zucchini slices instead of heavy pasta noodles. You’ll love how easily it comes together, and how it has all the killer flavors of this pasta favorite. While this recipe is vegetarian, feel free to add meat to your lasagna, or serve Homemade Meatballs on the side to make it more filling. Add an Italian Salad, and dinner is served. Zucchini can get watery, so read the FAQs section to ensure you don’t hit that roadblock.
Recipe Card
Ingredients
- 2 large zucchini
- 1 tablespoon salt
- 3 tablespoons olive oil
- 1 small green bell pepper , diced
- 1 onion , diced
- 1 cup tomato paste
- 16 ounces tomato sauce
- 1 cup vegetable broth
- 2 tablespoons dried basil , chopped
- 1 tablespoon dried oregano , chopped
- 1 large egg
- 15 ounces whole milk ricotta cheese
- 2 tablespoons fresh parsley , chopped
- 16 ounces frozen chopped spinach , thawed and drained well
- 2 cups mozzarella cheese , shredded
- 2 cups Parmesan cheese , shredded
Instructions
- Preheat oven to 325 degrees.
- Grease a deep 9×13 inch baking pan.
- Slice zucchini lengthwise into very thin slices.
- Sprinkle slices lightly with salt; set aside to drain in a colander.
- To a large pot add the olive oil on medium heat.
- Add in green pepper and onion; stir and cook for 5-7 minutes until translucent.
- Stir in tomato paste, tomato sauce, vegetable broth, basil, and oregano.
- Bring to a boil; reduce heat and simmer sauce for 20 minutes.
- In a medium bowl, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread ½ of the tomato sauce into the bottom of prepared pan.
- Then layer ½ the zucchini slices, ½ the ricotta mixture, all of the spinach, then ½ the mozzarella cheese.
- Repeat by layering the remaining tomato sauce, zucchini slices, ricotta mixture, and mozzarella.
- Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes.
- Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition
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Chef’s Note
I use a mandoline slicer to cut zucchini lengthwise into thin, even slices, about ⅛ inch thick. It is important to slice uniformly to ensure even cooking and layering in the lasagna.
Table of contents
Can this be made ahead of time?
Yes, you can assemble the lasagna, cover it with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. Alternatively, you can also assemble and freeze the lasagna before cooking for up to three months. When cooking from frozen, add about 5-10 minutes to the baking time.
How to Store
- Store: To store, cover with plastic wrap or aluminum foil and place in the refrigerator, or transfer leftovers to an airtight container.
- Reheat: For best results, reheat in a baking pan covered with foil in the oven for about 20-25 minutes at 350 degrees, or until heated through.
- Freeze: Transfer to a freezer-safe container after it has cooled completely. You can freeze leftover lasagna for up to 3 months.
FAQs
It can become watery if the zucchini is not properly salted and drained before layering. Or if there is too much moisture in the sauce or cheese filling. Make sure to slice the zucchini thinly and salt it to draw out excess moisture. You can also squeeze out the excess water from the spinach before using it in the recipe.
Try baking it uncovered for an additional 10-15 minutes to evaporate excess moisture, or use a slotted spoon to remove liquid before serving. Alternatively, you can try reducing the amount of liquid in the tomato sauce or cheese filling. You could also use a firmer cheese such as provolone or fontina instead of mozzarella.
If it is not allowed to cool and set for a few minutes before slicing, or if the layers were not properly compacted while assembling, it can fall apart. Additionally, using too much sauce or cheese can make the lasagna too soft and difficult to slice.
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