Introduction
This Easy Zucchini Lasagna is a fantastic way to enjoy a classic comfort food with a lighter, vegetable-forward twist. You’ll love the layers of tender noodles, savory sauce, and creamy cheeses complemented by fresh zucchini slices. It’s a satisfying, crowd-pleasing dish that comes together without fuss.
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).
- 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.
- While the noodles cook, prepare the zucchini. Slice 4-5 zucchini lengthwise into thin, ¼-inch strips.
- In a medium bowl, combine the ricotta cheese with ⅓ cup of the grated parmesan cheese. Set aside.
- To assemble the lasagna, spread ½ cup of tomato sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of 3 cooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Arrange a single layer of zucchini slices over the ricotta.
- Sprinkle ½ cup of the shredded mozzarella cheese over the zucchini.
- Spoon 1 cup of tomato sauce evenly over the cheese.
- Repeat the layers once more: noodles, the remaining ricotta mixture, zucchini, ½ cup shredded mozzarella, and 1 cup of tomato sauce.
- For the final top layer, place the last 3 noodles. Spread the remaining 1 cup of tomato sauce over them.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese and the remaining 1 cup of grated parmesan cheese over the top.
- Arrange the 7-8 slices of fresh mozzarella cheese evenly across the surface.
- Cover the baking dish tightly with aluminum foil.
- Bake, covered, for 45 minutes. Then, 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 Noodle Method: Use oven-ready lasagna noodles directly from the box for an even quicker assembly; just ensure there’s enough sauce around them.
- Grilled Zucchini: For a deeper flavor, grill or pan-sear the zucchini slices before layering them into the lasagna.
- Individual Servings: Assemble the lasagna in individual oven-safe ramekins for a personal, elegant presentation.
- Herb-Infused Ricotta: Mix chopped fresh basil, oregano, or parsley into the ricotta and parmesan mixture before assembling.
Tips for Success
- Salting the zucchini slices and letting them drain on paper towels for 10-15 minutes before assembling can reduce excess moisture in the final dish.
- Ensure your tomato sauce is well-seasoned, as it’s the primary flavor base for all the layers.
- Letting the baked lasagna rest is crucial; it allows the layers to set, making it much easier to cut clean slices.
- For extra browning on top, broil the lasagna for the last 2-3 minutes of cooking, watching carefully to prevent burning.
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 until heated through, or microwave individual slices in 60-second intervals.
FAQ
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate it. Add 10-15 minutes to the covered baking time if baking straight from the fridge.
Do I need to peel the zucchini?
No, the skin is tender and adds color and nutrients. Just give them a good wash before slicing.
My zucchini made the lasagna watery. How can I prevent this?
The key is to properly drain or pre-cook the zucchini. Following the tip to salt and drain the slices, or quickly sautéing them in a dry pan, will remove a lot of excess moisture.
Can I freeze this lasagna?
Absolutely. Assemble and bake it, let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use a different type of cheese?
The recipe is designed for the specific cheeses listed. Substitutions would change the ingredient list, which this recipe does not call for.
Do I have to cook the lasagna noodles first?
For traditional noodles as listed, yes, you must boil them to al dente. Using oven-ready/no-boil noodles is a technique variation you can choose.