Published: · Modified: by Steven Pennington · This post may contain affiliate links | disclosure policy
Zucchini Lasagna Recipe is a great low-carb meal to make ahead for those busy weeknights where getting dinner on the table can feel like an impossible task.
Our recipe only takes about 30 minutes from start to finish to prepare, and it tastes fantastic.
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Do you love Lasagna? Then, make sure to check out ourCrispy Lasagna Recipe. It's one of the most incredible dishes of all time.
⬇️ Table of Contents
- Why You'll Love Zucchini Lasagna
- 🥘 Ingredients
- 🎦 Watch How To Make
- 🔪 How To Make Zucchini Lasagna
- Baking The Lasagna
- Recipe Substitutions
- Storage and Freezing Tips
- 📖 Recipe
Why You'll Love Zucchini Lasagna
When you need to eat a delicious, healthy diet, using fresh ingredients and preparing them to taste great isn't always the easiest. The idea of a low-carb zucchini lasagna has the feel of a true comfort food.
Replacing traditional pasta noodles with zucchini adds great texture to the dish and a beautiful presentation. The longer you cook the lasagna, the softer the zucchini noodles will become. Baking for 15 to 20 minutes is the spot-on texture.
Zucchini is a summer squash that grows during the prime season of May to August. It can be found year-round, but it's most abundant in this time frame.
Did you know that Zucchini is a type of squash? 45 Types of Squash | A-to-Z | Photos
🥘 Ingredients
- Zucchini- the right amount of texture to mimic authentic pasta noodles.
- Ricotta 🧀 - both whole milk and low-fat ricotta work nicely. Have a go at making your own:Ricotta Cheese
- Parmesan Cheese - Enough Said 🙂
- Mozzarella: Offers a similar melt and stretch.
- Provolone: Adds a slightly sharper flavor.
- Tomato Sauce 🍅
- Egg🥚- binding ingredient for the filling. Substitute: Chia Seeds
- Dill🌿- the addition of fresh dill will surprise you. The key is not using too much.
- Parsley- pop of flavor and freshness.
- Garlic 🧄- health benefits of garlic. Strong health properties, Allicin and Allium: the magic of this root bulb.
See the recipe card for quantities.
Ricotta Cheese Ingredient
Use a large bowl and add the following ingredients:
- Ricotta
- Italian Cheese Blend (substitutewith your favorite cheese)
- Egg (optional: add 1 extra egg yolk)
- Dill - chopped
- Parsley - chopped
- Garlic - minced
- Salt and Pepper to taste
Optional: Fresh Basil, Fresh Oregano
Measurements on the recipe card.
🎦 Watch How To Make
🔪 How To Make Zucchini Lasagna
This section will guide you through the simple yet delightful process of transforming fresh zucchini and a blend of savory ingredients into a lasagna masterpiece. It all begins with the zucchini. Shopping, preparing, cutting and slicing.
Shop and Identify Zucchini
When you're at the market or grocery store, picking the right zucchini for your lasagna is crucial.
Here's how to ensure you get the best ones:
- Look for the Crown: Zucchini typically has a small, woody crown at the stem end. This is a good indicator of freshness. A fresh zucchini crown should be intact and not look dried or withered.
- Examine the Skin: Zucchini should have a vibrant, deep green color. The skin should be smooth, almost waxy to the touch. Unlike cucumbers, which have rough and bumpy skin, zucchini's skin is more delicate and glossy.
- Check for Firmness: Gently press the zucchini. It should feel firm throughout its length. Soft spots or wrinkles are signs that the zucchini is past its prime.
- Size Matters: Ideally, choose medium-sized zucchini. They are usually more flavorful and have fewer seeds. Extremely large zucchinis can be watery and have a bland taste.
- Sniff Test: Fresh zucchini has a mildly sweet, slightly earthy smell. Any sour or unpleasant odor is a red flag.
How To Cut The Zucchini
- Choosing the Right Tool: A mandoline slicer is the best tool for this job, as it allows for quick, uniform slices. If you don't have a mandoline, a sharp chef's knife or a sturdy vegetable peeler can also do the trick. The goal is to create even, consistent strips that resemble traditional lasagna noodles.
- Preparing the Zucchini: Before slicing, wash the zucchini thoroughly under cold water and pat it dry. Trim off the ends and, if using a knife, cut the zucchini in half lengthwise to create a stable base. This makes it easier and safer to do perfectly sliced pieces.
- Slicing with a Mandoline: Set your mandoline to a medium thickness – about ⅛th of an inch is ideal. Hold the zucchini firmly and glide it down the mandoline with steady pressure. Use the safety guard to protect your fingers as the zucchini gets smaller.
- Slicing with a Knife: Place the zucchini flat side down on the cutting board for stability. Hold the zucchini firmly and make lengthwise cuts, aiming for even thickness. A good tip is to slice as if you're peeling off a layer each time, maintaining a consistent width.
- Using a Vegetable Peeler: This is a great alternative for thinner, more delicate zucchini strips. Run the peeler along the length of the zucchini, applying gentle pressure to create even strips. Avoid trying with large zucchini; use sliced pieces if needed.
- Thickness Matters: Consistency in thickness is crucial for even cooking. Too thin, and your zucchini might become mushy; too thick, and it might remain too crunchy. Aim for a balance where the slices are sturdy enough to hold the layers but thin enough to cook through.
- Post-Cutting Prep: Once sliced, lay the zucchini strips on a kitchen towel or paper towel. This helps absorb any excess moisture, preventing your lasagna from becoming watery.
How To Fill and Built the Zucchini
Lay two pieces of zucchini across each other piece in an X shape.
Add the cheese filling, 2 to 3 tablespoons in the middle.
Finishing the fold: bring the second piece on top of the other; see above. Then, move the wrapped zucchini to the casserole dish.
Casserole dish prep: Add tomato sauce, covering the bottom of the cookware.
🍅 The Tomato Sauce
One of the 5 French mother sauces. Learning to make incredible tomato sauce does not come from following a recipe. There is much more than adding the ingredients to a pot and cooking them. The applied technique is the key to success.
Would you like to make the best tomato sauce possible; ➡️ Peak Of The Season Tomato Sauce.
Baking The Lasagna
Position/move the oven rack to the middle. Preheat the oven to 425 degrees for 10 minutes. Bake the lasagna for 15 to 20 minutes. The longer you bake, the softer the lasagna will become. Bake too long; well, things get burnt.
Before serving, Julianne sweet basil for a pop of freshness. Roll the basil into a long cylinder. Make thin slices and unroll, then sprinkle on top.
Recipe Substitutions
If you need to switch things up from zucchini or simply don't have it on hand, several perfect alternatives can elevate your lasagna to a delicious new level:
1. Eggplant
- Ideal for Texture: Eggplant is a fantastic substitute, offering a meaty texture and a unique flavor profile. It's perfect for those who enjoy a heartier bite.
- Cooking Tip: Thinly slice the eggplant and salt it to remove excess moisture and bitterness, ensuring your lasagna isn't too watery.
2. Yellow Squash
- Closest Match: Yellow squash is an excellent alternative to zucchini, mirroring its texture and cooking properties. It adds a slightly different buttery flavor to your dish.
- Preparation: Slice it thinly and cook it in the same way you would zucchini for a seamless substitution.
3. Sweet Potatoes
- Nutrient-Packed Choice: For a deliciously sweet and nutrient-rich option, sweet potatoes are ideal. They add a unique twist to the lasagna, making it more filling and flavorful.
- Cooking Method: Partially cook the sweet potato slices before assembling your lasagna to ensure they are perfectly tender.
4. Butternut Squash
- Seasonal Substitute: Butternut squash can transform your lasagna into a fall favorite. Its sweet, nutty taste is a delightful addition to the layers of cheese and sauce.
- Pre-Bake: To achieve the right texture, pre-bake the butternut squash slices until they're just soft enough to remove with a fork.
5. Large Leafy Greens
- Healthy and Hearty: For a healthier twist, consider using blanched collard greens, Swiss chard, or kale. These greens add not only nutrients but also a vibrant color to your lasagna.
- Blanching Greens: Quickly blanch the leaves to soften them, making them easier to layer and eat.
6. Portobello Mushrooms
- Umami-Rich Alternative: Portobello mushrooms are a delicious stand-in for zucchini, especially if you're looking for a rich, umami-packed ingredient.
- Preparation: Lightly roast or grill the mushrooms to remove excess moisture and concentrate their flavor.
Storage and Freezing Tips
Proper storage and freezing techniques are essential to maintain the freshness and flavor of your Zucchini Lasagna. Here's how to do it right:
Storing Leftovers in the Refrigerator
- Cool Down: Allow the lasagna to cool to room temperature before storing to prevent condensation and sogginess.
- Airtight Container: Transfer the lasagna to an airtight container or cover the original dish with plastic wrap or aluminum foil. This helps to keep the lasagna moist and prevents it from absorbing odors from the fridge.
- Refrigeration Duration: Properly stored, Zucchini Lasagna can last in the refrigerator for up to 3-4 days.
Freezing Zucchini Lasagna
- Pre-Freezing: If you plan to freeze the lasagna, consider undercooking it slightly, as it will cook further when reheated.
- Portioning: For convenience, cut the lasagna into individual portions. This allows you to thaw and reheat only what you need.
- Wrapping for Freezing: Wrap each portion tightly with plastic wrap and then with aluminum foil. This double layer helps prevent freezer burn and preserves the flavor.
- Label and Freeze: Label each portion with the date. Zucchini Lasagna can be frozen for up to 1 month. Beyond this, the zucchini may start to lose its texture and become watery upon thawing.
📖 Recipe
Zucchini Lasagna Recipe
Steven Pennington
Delicious healthy pasta noodle substitution for the perfect weekend dinner.
5 from 1 vote
Print Recipe Pin Recipe Save For Later
Prep Time 7 minutes mins
Cook Time 20 minutes mins
Total Time 27 minutes mins
Course Main Course
Cuisine Italian / American
Servings 6 People
Calories 199 kcal
Suggested Equipment
1 Casserole Dish 9 by 13
1 Mandolin mandolin
Ingredients
- 3 whole Zucchini Cut in long, thin strips. It's best to use a mandolin to slice.
- 1 cup Ricotta
- 1 cup Italian Cheese or Cheese blend
- 24 oz Tomato Sauce
- 1 large Egg
- 1 teaspoon Dill / chopped
- 1 teaspoon Parsley
- 1 teaspoon Garlic / minced
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
Instructions
Preparing the zucchini: Using a mandolin or vegetable peeler make long thin slices. It takes two slices per serving of lasagna.
You could use a knife to make long cuts as well. Just make sure you do not cut them too thick or they will not bend into shape.
Filling: Add ricotta, cheese blend, dill, parsley, garlic, salt & pepper to a medium-sized bowl and mix the ingredients. Whip the egg separately in a bowl and then add. Helps make sure the egg incorporates well.
Building the lasagna: Prep the casserole dish, spread tomato sauce over the bottom of the casserole dish. Add a small amount of Italian cheese blend to the top of the tomato sauce.
The zucchini - Lay two thin strips of zucchini on top of each other in the shape of a cross.
Lay each zucchini piece on top. Perpendicular / 90 degrees.
Add the filling to the middle of the zucchini. Just enough that it will not ooze out the sides.
Folding the zucchini: Start with the zucchini piece on the bottom of the X and bring it up over the top, repeating with both sides and both pieces. You'll end up with a small bundle.
Flip over 180 degrees and place on top of the tomato sauce in the casserole dish. The seam should be facing downwards to keep it wrapped in shape.
Add a small amount of cheese to the top of each individual zucchini serving. Sprinkle additional cheese around the casserole dish for extra cheese goodness in the sauce.
The cheese will create a nice presentation.
Baking: Position the oven rack to the middle. Preheat the oven to 425 degrees.
Bake for 15 to 20 minutes, then serve asap.
Garnish with Julianne of sweet basil.
Notes
About Zucchini:
- Zucchini is a type of squash that is often used in recipes. It is a great source of nutrients, including vitamins A and C.
- Zucchini can be eaten raw or cooked and is a versatile ingredient that can be added to many different dishes.
- Some popular zucchini recipes include zucchini bread, zucchini pasta, and zucchini soup. Zucchini is also a good choice for vegetarians, as it provides important nutrients like protein and fiber.
Zucchini is a healthy and delicious vegetable that is perfect for any meal. Whether you are looking for a side dish or an entrée, zucchini is a great option. So next time you are planning a meal, be sure to include some zucchini on your menu!
Nutrition
Serving: 1pieceCalories: 199kcalCarbohydrates: 11gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 480mgPotassium: 705mgFiber: 3gSugar: 8gVitamin A: 721IUCalcium: 262mgIron: 2mg
Keyword Low Carb Lasagna Recipe, Zucchini Lasagna Recipe
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