Introduction
This easy zucchini lasagna is the perfect way to enjoy a classic comfort food with a lighter, vegetable-packed twist. You’ll love the layers of tender zucchini, rich cheeses, and savory tomato sauce that come together for a satisfying meal. It’s a fantastic option for feeding a crowd or preparing a delicious make-ahead dinner.
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
- 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 until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
- While the noodles cook, prepare the zucchini. Slice 4-5 zucchini lengthwise into ¼-inch thick strips. You can optionally pat the slices dry with a paper towel to remove excess moisture.
- In a medium bowl, mix the 1 cup ricotta cheese with ⅓ cup of the grated parmesan cheese. Set aside.
- To assemble, spread about ½ cup of the 3½ cups tomato sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of 4 cooked lasagna noodles over the sauce.
- Spread half of the ricotta-parmesan mixture over the noodles.
- Arrange a single layer of zucchini slices over the cheese.
- Sprinkle with ⅓ cup of the shredded mozzarella cheese and drizzle with about ¾ cup of tomato sauce.
- Repeat the layers: noodles, the remaining ricotta mixture, zucchini, another ⅓ cup shredded mozzarella, and ¾ cup tomato sauce.
- For the final top layer, place the last 4 noodles. Cover with the remaining tomato sauce. Sprinkle the remaining 1 cup shredded mozzarella cheese and 1 cup grated parmesan cheese evenly over the top.
- Arrange the 7-8 slices fresh mozzarella cheese on top of the shredded cheeses.
- Cover the dish tightly 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 15-20 minutes before slicing and serving.
Variations
- Grilled Zucchini: Instead of using raw zucchini slices, grill them for a few minutes per side before assembling to add a smoky flavor.
- No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles and add an extra ½ cup of water to the tomato sauce for the bottom layer to ensure they cook through.
- Individual Portions: Assemble the lasagna in small, oven-safe baking dishes or ramekins for perfect single-serving portions, adjusting the bake time as needed.
- Herb Infusion: Mix chopped fresh basil, oregano, or thyme directly into the ricotta cheese mixture for an extra layer of freshness.
Tips for Success
- Salting the zucchini slices and letting them sit for 10-15 minutes, then patting them very dry, can help draw out excess moisture and prevent a watery lasagna.
- Letting the baked lasagna rest is crucial; it allows the layers to set, making it much easier to cut clean slices.
- For a deeper flavor, use a high-quality jarred marinara or your favorite homemade tomato sauce.
- If the top is browning too quickly during the final uncovered bake, you can loosely tent it with foil again.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and bake at 350°F until warmed through, or microwave single servings until hot. For best results, add a small splash of water or sauce before reheating to keep it moist.
FAQ
Can I make this lasagna ahead of time?
Yes, you can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
Do I have to peel the zucchini?
No, the skin is tender and adds color and nutrients. There’s no need to peel it.
My lasagna turned out watery. What happened?
This is usually due to moisture from the zucchini. Ensure you pat the slices very dry before assembling, or use the salting technique mentioned in the tips.
Can I freeze zucchini lasagna?
Absolutely. Assemble and bake it, let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use another cheese instead of ricotta?
The recipe is designed for ricotta, but for a similar texture, you could substitute it with an equal amount of well-drained cottage cheese or a creamy béchamel sauce.
What can I serve with this lasagna?
It’s a complete meal, but a simple green salad with a vinaigrette or some garlic bread make excellent side dishes.