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