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Zucchini Lasagna Recipe

Zucchini Lasagna Recipe
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★★★★★

5.2 from 11 reviews

This Zucchini Lasagna is a light, delicious alternative to traditional lasagna, featuring layers of thinly sliced zucchini, rich ricotta and mozzarella cheeses, sautéed vegetables, and savory marinara sauce. Perfect as a vegetarian main course, it can also be adapted to a vegan version by substituting dairy ingredients with plant-based alternatives. This recipe offers a wholesome, flavorful meal that’s lower in carbs and gluten-free, making it ideal for those seeking a healthier take on classic comfort food.

Ingredients

Scale

Vegetables

  • 3–4 large zucchinis, thinly sliced lengthwise
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach, chopped

Cheese Mixture

  • 2 cups ricotta cheese (use vegan ricotta for a vegan version)
  • 2 cups shredded mozzarella cheese (use vegan mozzarella for a vegan version)
  • 1 cup grated Parmesan cheese (use nutritional yeast for a vegan version)
  • 1 large egg (optional, skip for vegan)

Sauce and Seasonings

  • 2 cups marinara sauce (ensure it’s vegan if needed)
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat Oven and Prepare Zucchini: Preheat your oven to 375°F (190°C). Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin, even strips. Lay the zucchini slices on a baking sheet lined with paper towels and lightly sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture, then pat dry thoroughly to prevent sogginess.
  2. Prepare the Vegetable Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in diced bell pepper and sliced mushrooms, cooking until tender, about 7–10 minutes. Finally, add chopped spinach and cook until wilted. Season the mixture with salt, pepper, and dried Italian seasoning to taste.
  3. Make the Cheese Mixture: In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg if using. For a vegan version, substitute vegan ricotta and mozzarella, use nutritional yeast instead of Parmesan, and omit the egg. Mix until everything is well combined and smooth.
  4. Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer zucchini strips evenly over the sauce. Spread a layer of the cheese mixture on top of the zucchini, then add a layer of the sautéed vegetables. Repeat these layers—marinara sauce, zucchini strips, cheese mixture, and vegetables—until all ingredients are used, finishing with a top layer of sauce and cheese.
  5. Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20–25 minutes, or until the top is bubbly and golden.
  6. Serve: Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Notes

  • Make sure to salt and pat dry the zucchini slices thoroughly to prevent excess moisture and sogginess in the lasagna.
  • Do not overload layers with sauce or filling; thin, even layers ensure even cooking and a stable structure.
  • For a vegan version, use plant-based cheeses and omit the egg.
  • The recipe yields about 6 servings, making it suitable for a family meal or leftovers.

Nutrition

Keywords: Zucchini lasagna, vegetarian lasagna, low carb lasagna, gluten free lasagna, healthy lasagna, vegetable lasagna, baked zucchini

Find it online: https://ellaeatsdaily.com/zucchini-lasagna-recipe/