Zucchini Lasagna

Updated: 4 days ago

Lasagna With A Tasty Twist Difficulty: ★★★★★ Required Patience: ★★★★★

This zucchini lasagna is a fresh take on the classic lasagna. Noodle-free zucchini lasagna is a lower-carb option, and when mixed with cheese, tomato sauce, and fresh herbs, you'll likely find yourself a genie of the zucchini serving up seconds of this savory dish.

Goodbye, carbs. Hello, seconds! Time To Prepare:

About 2 hours (includes baking time).

Foodie Tips:

You can use a jarred pasta sauce, but in Italy, I hear that's a felony. So to divert prison, I use my homemade red sauce, which I usually have at the ready from the fridge or freezer.
Zucchini is 95% water, so I've included a tip below for how to draw water out of your zucchini. This helps prevent a soupy lasagna.
You can easily add your favorite vegetables, like fresh spinach or sliced mushrooms, to customize this dish to your preference.
Zucchini lasagna pairs remarkably well with toasted, garlic-rubbed artisan bread and a fresh salad. For the perfect ending to a memorable meal, try my homemade limoncello recipe.

Zucchini Lasagna Ingredients: 4-5 Cups | Your Favorite Red Sauce

2 Pounds | Zucchini (about 5 small zucchini or 3 large)

A Few Pinches | Salt and Pepper (to taste)

2 Cups | Ricotta Cheese

2 Cups | Parmigiano-Reggiano, Fresh Grated 1 | Egg

2 Cups | Mozzarella, Fresh Grated

Handful | Fresh Parsley (chopped) and Basil (chopped and whole, for serving)

A zucchini lasagna recipe from Home Style Austin

How To Make Zucchini Lasagna: 1. Pick or prepare your sauce. You can shortcut this recipe with a jarred sauce, but for this recipe, I use my red sauce (noted above).

2. Prepare the zucchini. Slice the zucchini lengthwise about ⅛ - ¼ of an inch thick. I use a sharp knife, or a mandolin can be used. Be careful when slicing! Place the zucchini in a colander or on a tray and sprinkle with salt, and let it sit for about 15 minutes. Blot the zucchini dry with a paper towel and set aside. Optional Step: You can grill the zucchini for 1-2 minutes on each side to bring out an earthy, smoky taste from the char. I used my indoor grill top to amp up the flavor. 3. Make the ricotta mixture. In a medium-sized bowl, stir together the ricotta and parmesan cheeses, egg, salt, and pepper.

4. Assemble the lasagna. Spread some pasta sauce to coat the bottom of a 9 x 13-inch baking dish. Place a layer of zucchini on top, more red sauce, and sprinkle with the ricotta cheese mixture. You can overlap the zucchini slightly but I prefer to keep my zucchini side by side for even baking and to make the zucchini yield/stretch farther. Repeat building layers until you're out of ingredients or space. Top the lasagna with fresh mozzarella, parsley, and fresh, hand-torn basil leaves.

5. Bake the lasagna. Cook in your preheated 400°F oven for about 40 minutes. For a nice golden-brown, cheesy top, broil the lasagna for 5 more minutes. Watch the lasagna carefully while broiling, as some ovens cook quite fast! 6. Garnish and serve. Remove the zucchini lasagna from the oven and top with some whole or torn fresh basil leaves when serving. I've found that zucchini is a great pasta substitute!