Zucchini Lasagna Recipe

Active Time:

30 mins

Total Time:

1 hr 50 mins

Servings:

Three cheeses and thin, woven strips of zucchini make this zucchini lasagna a crowd-pleaser, especially with the gorgeous latticework on top. What might look like a deceptively healthy lasagna is actually filled with tender noodles, marinara, ricotta, mozzarella, Parmesan, and bright, fresh basil. It's total comfort food, and a unique twist on a weeknight favorite. Layers of zucchini elevate and transform this cold weather meal into a dish that can be enjoyed year-round.

Whether you're cooking Sunday supper or planning for the family reunion, this lasagna is sure to be a hit. Use a mandoline slicer, not a vegetable peeler, to cut the thinnest zucchini strips. Once you've sliced the squash, the lasagna is a snap to put together—just layer the ingredients and bake.

Ingredients for Zucchini Lasagna

To make this zucchini lasagna, you'll need:

zucchini-
kosher salt
olive oil
garlic
oven-ready lasagna noodles
marinara
ricotta cheese
Parmesan cheese
mozzarella cheese
fresh basil
black pepper

How To Make Zucchini Lasagna

Full instructions for this zucchini lasagna are below, but here's a brief recap before you get started:

Step 1. Prepare the zucchini: Slice zucchini into thin strips and sprinkle with salt; layer between paper towels and let stand to remove excess moisture.
Step 2. Build the lasagna: Layer lasagna noodles into the bottom of a 13-x-9-inch glass baking dish rubbed with olive oil and cut garlic. Then, start layering (see specific notes below). Top noodles with marinara, ricotta, Parmesan, and mozzarella; cover with zucchini, basil, and pepper. Repeat layers twice. Top with remaining noodles, marinara and ricotta, then Parmesan, mozzarella and zucchini strips in a lattice design. Finish with remaining Parmesan and pepper.
Step 3. Bake lasagna: Cover with foil and bake 45 minutes at 375°F, then uncover and bake an additional 20 minutes until top is lightly browned. Let stand at least 15 minutes before slicing.

Making Zucchini Lasagna Ahead

Lasagna is a fantastic make-ahead meal, and this zucchini lasagna is no different.

To refrigerate: Assemble, bake, and refrigerate lasagna up to 3 days in advance. Reheat at 350°F until hot throughout.
To freeze: Assemble, wrap, and freeze unbaked lasagna for up to 1 month. Defrost in the refrigerator overnight, then bake as directed below.

How To Keep Zucchini Lasagna from Getting Watery

Zucchini is made up of about 95 percent water, and it needs a place to go! Salting the zucchini before layering into the lasagna is a great way to pull out excess moisture. Make sure your slices are thin; if you don't have a mandoline, take care to slice as thinly as possible to release the most liquid during the salting process.

What To Serve with Zucchini Lasagna

Garlic bread is a must for soaking up every bit of that sauce when serving lasagna. Want to add some more protein to the meal? Grilled chicken, a classic like chicken piccata, or even a side of meatballs would be welcome on the table.

Editorial contributions by Katie Rosenhouse.

Ingredients

3 large zucchini (about 1 1/4 pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1 1/4 cups Parmesan cheese, grated (about 2 1/2 ounces)
8 ounces fresh mozzarella cheese, thinly sliced
1/4 cup loosely packed torn basil leaves
1 teaspoon black pepper

Directions

Prepare oven:

Preheat oven to 375°F.
Slice zucchini:

Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan:

Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna:

Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper.

Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna:

Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.