Easy Zucchini Lasagna

Introduction

This Easy Zucchini Lasagna brings a lighter, veggie-packed twist to the classic comfort food. You’ll love the layers of tender zucchini, three delicious cheeses, and rich tomato sauce. It’s a fantastic way to enjoy a hearty meal that feels a bit fresher and is surprisingly simple to assemble.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 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

Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into ¼-inch thick strips.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a medium bowl, mix the ricotta cheese and 1 cup of the grated parmesan cheese until combined.
To assemble the lasagna, spread ½ cup of tomato sauce in the bottom of a 9×13 inch baking dish.
Arrange a layer of cooked lasagna noodles over the sauce (about 4 noodles).
Spread half of the ricotta and parmesan mixture over the noodles.
Arrange a single layer of zucchini slices over the cheese mixture.
Sprinkle ½ cup of the shredded mozzarella cheese over the zucchini, then spoon about 1 cup of tomato sauce over the top.
Repeat the layers: noodles, the remaining ricotta mixture, zucchini, ½ cup shredded mozzarella, and 1 cup of sauce.
For the final layer, add the remaining noodles. Top with the last ¾ cup of shredded mozzarella, the remaining ⅓ cup of grated parmesan, and the remaining 1 cup of tomato sauce.
Arrange the 7-8 slices of fresh mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 15 minutes before slicing and serving.

Variations

No-Boil Method: Use oven-ready (no-boil) lasagna noodles and add an extra ½ cup of water to the tomato sauce before assembling to ensure proper cooking.
Grilled Zucchini: For a smoky flavor, grill the zucchini slices for 2-3 minutes per side before layering.
Layered Swap: Alternate layers of zucchini and noodles for an even more integrated vegetable texture.
Individual Portions: Assemble the lasagna in individual oven-safe dishes for easy serving and portion control.

Tips for Success

Salting the zucchini slices and letting them sit for 10-15 minutes on paper towels draws out excess moisture, preventing a watery lasagna.
Ensure your lasagna noodles are patted dry and laid flat before assembling to avoid a soggy texture.
Letting the baked lasagna rest is crucial; it allows the layers to set for cleaner slices.
If your fresh mozzarella is very moist, pat the slices dry with a paper towel to help it brown better when baked uncovered.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes until warmed through.

FAQ

Can I make this ahead of time?

Yes, you can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I have to boil the noodles first?

For this recipe, yes, as written. However, see the “Variations” section for a no-boil noodle option with a slight recipe modification.

My lasagna is watery. What happened?

This is usually from zucchini moisture. Next time, salt and drain your zucchini slices as noted in the tips. Also, ensure your tomato sauce is thick, not runny.

Can I freeze zucchini lasagna?

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

What can I use if I don’t have fresh mozzarella?

You can simply omit it and use an extra ¾ cup of shredded mozzarella cheese for the final topping instead.

Why let the lasagna rest after baking?

Resting allows the cheeses to set and the layers to firm up. Cutting into it immediately will cause it to be soupy and fall apart.