Easy Zucchini Lasagna

Introduction

You can enjoy all the rich, comforting layers of classic lasagna with a lighter, veggie-forward twist. This recipe cleverly uses tender zucchini slices alongside traditional noodles, adding freshness and cutting down on carbs. It’s a crowd-pleasing, hearty dish perfect for feeding a family or making ahead for easy meals.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Ingredients

• 12 lasagna noodles
• 3½ cups tomato sauce
• 4-5 zucchini (sliced lengthwise into ¼” slices)
• 1⅓ cups grated parmesan cheese
• 1¾ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 7-8 slices fresh mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the 12 lasagna noodles according to package directions for al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
2. While the noodles cook, prepare the zucchini. Slice 4-5 zucchini lengthwise into ¼-inch thick planks. Pat the slices very dry with paper towels to remove excess moisture.
3. In a medium bowl, combine the 1 cup ricotta cheese and 1 cup of the grated parmesan cheese. Mix until well blended.
4. To assemble, spread ½ cup of the tomato sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of cooked lasagna noodles over the sauce (typically 3-4 noodles).
5. Spread half of the ricotta-parmesan mixture over the noodles. Add a layer using half of the zucchini slices. Top the zucchini with 1 cup of the tomato sauce, then sprinkle with ½ cup of the shredded mozzarella cheese.
6. Repeat the layers: noodles, the remaining ricotta mixture, the remaining zucchini slices, and another 1 cup of tomato sauce.
7. For the final layer, add the last of the noodles. Spread the remaining 1 cup of tomato sauce over the top. Sprinkle with the remaining ¾ cup shredded mozzarella and the remaining ⅓ cup grated parmesan. Arrange the 7-8 slices of fresh mozzarella cheese evenly over the top.
8. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
9. Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Variations

• Noodle-Free Version: For a completely noodle-free lasagna, replace the pasta layers entirely with additional zucchini slices, lightly salted and patted dry.
• Grilled Zucchini Flavor: For a smoky depth, grill or pan-sear the zucchini slices before layering them into the lasagna.
• Protein Boost: Mix a beaten egg into the ricotta and parmesan mixture to help it bind and add a protein lift.
• Individual Servings: Assemble the lasagna in individual oven-safe dishes or ramekins for perfectly portioned meals; adjust the baking time down slightly.

Tips for Success

• Dry the Zucchini Thoroughly: This is the most crucial step to prevent a watery lasagna. Pat each slice with paper towels after slicing.
• Use a Sharp Knife or Mandoline: For even cooking, ensure your zucchini slices are uniformly ¼-inch thick.
• Let it Rest: Don’t skip the resting period after baking. It allows the lasagna to firm up so your slices stay beautifully layered.
• Test Noodle Doneness: Cook noodles just to al dente, as they will continue to soften while baking in the sauce.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for about 20 minutes, or microwave individual slices until heated through.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I need to salt the zucchini before using it?

While not mandatory, salting the zucchini slices and letting them drain for 20 minutes can draw out significant moisture. Rinse and pat them very dry before assembling.

My lasagna was watery. What happened?

Excess moisture almost always comes from the zucchini. Next time, be extra diligent with patting the slices dry, or try the salting method mentioned above.

Can I freeze zucchini lasagna?

Yes. Assemble and bake it, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, covered, in the oven.

Can I use no-boil lasagna noodles?

You can. You may need to add a bit more tomato sauce or a splash of water to the assembled dish to ensure the noodles hydrate properly.

What can I substitute for ricotta cheese?

You cannot add ingredients per the recipe, but you could use the ricotta layer more sparingly or simply omit it and add extra shredded mozzarella in its place.