If you’re craving comfort food but want to keep things light, zucchini lasagna is the perfect solution.

This dish swaps traditional pasta for thinly sliced zucchini, making it a deliciously healthy alternative that doesn’t skimp on flavor.

I love how it captures the essence of classic lasagna while adding a fresh twist that’s perfect for any season.

Table of Contents

Ingredient List

To create my delicious zucchini lasagna, I gather the following ingredients:

For the Zucchini Layers

3 medium zucchinis
1 teaspoon salt

For the Ricotta Mixture

15 ounces of ricotta cheese
1 large egg
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper

For the Meat Sauce

1 pound of ground beef or Italian sausage
1 small onion, chopped
2 cloves of garlic, minced
1 (28-ounce) can of crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

1 cup of shredded mozzarella cheese
Fresh basil leaves for garnish

Having these ingredients on hand will set me up for success in making a flavorful and satisfying zucchini lasagna.

Step-by-Step Instructions

Prepare the Zucchini

Start by washing two medium zucchinis under cold water. Slice them lengthwise into thin strips about 1/8 inch thick. I recommend using a mandoline for even slices. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for about 30 minutes to release excess moisture.

Cook the Meat

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef or Italian sausage. Cook until browned, breaking it into small pieces with a spatula. This should take about 7 to 10 minutes. Drain off any excess fat.

Add the Sauce

Stir in 1 jar (about 24 ounces) of your favorite marinara sauce to the cooked meat. Bring it to a simmer and let it cook for about 5 minutes. I like to throw in a pinch of red pepper flakes for a little heat.

Prepare the Cheese Mixture

In a medium bowl, combine 15 ounces of ricotta cheese, 1 large egg, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and a pinch of salt and pepper. Mix everything together until smooth and well combined.

Preheat the Oven

Preheat your oven to 375°F (190°C) so it’s ready when you assemble the lasagna.

Assemble the Lasagna

In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Then layer zucchini slices over the sauce. Spoon some of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella cheese, about 1 cup.

Repeat Layers

Continue adding layers in this order: meat sauce, zucchini, ricotta mixture, mozzarella. Repeat the layers until you’ve used all the ingredients, finishing with a layer of meat sauce topped with a generous 2 cups of mozzarella cheese.

Bake the Lasagna

Cover the dish with aluminum foil, making sure it doesn’t touch the cheese. Bake for 30 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden brown.

Let it Rest

Once out of the oven, let the zucchini lasagna rest for about 10 minutes. This allows the layers to set and makes serving much easier.

Slice and Serve

Recipe Notes & Variations

When making zucchini lasagna, I’ve found that a few modifications can enhance the flavor or cater to dietary needs. Here are some tips and variations you might consider.

Zucchini Slicing

For the best texture, I prefer using a mandoline to slice my zucchinis. This way, I achieve even and thin pieces that mimic traditional lasagna noodles. Salting the slices beforehand and letting them sit for about 15 minutes helps to draw out excess moisture. This step is crucial to prevent the lasagna from becoming watery during baking.

Meat Options

While I often use ground beef or Italian sausage, I’ve found that turkey or chicken can work just as well for a leaner option. For a vegetarian version, I replace the meat with sautéed mushrooms, spinach, or lentils, which provide great flavor and texture.

Cheese Alternatives

Ricotta cheese provides a creamy base, but I’ve experimented with cottage cheese for a lower-fat option. Adding a sprinkle of grated Parmesan to the ricotta or replacing some mozzarella with goat cheese creates a delightful flavor twist.

Sauce Variations

I enjoy using homemade marinara sauce, but jarred sauce works in a pinch. For added depth, I sometimes incorporate fresh herbs like basil or oregano directly into the sauce. If you’re feeling adventurous, a white sauce can also be layered in for a creamy variation.

Additional Vegetables

To boost nutrition and flavor, I sometimes add layers of other vegetables such as spinach, bell peppers, or mushrooms between the zucchini layers. This not only adds color but also enhances the overall taste profile.

Baking Tips

Covering the lasagna with foil for the first 30 minutes of baking prevents over-browning. Then I remove the foil for the last 15 minutes to allow the cheese to become bubbly and golden. Letting the dish rest for at least 10 minutes before serving helps with slicing.

Leftovers Storage

Zucchini lasagna stores well in the refrigerator for up to four days. I recommend storing it in an airtight container. You can reheat individual portions in the microwave or bake it in the oven until warmed through.

Serving Suggestions

When I’m ready to serve my zucchini lasagna, I like to pair it with a few tasty additions that enhance the meal and round out the flavors. Here are some suggestions that I find elevate the experience.

Fresh Green Salad

A simple mixed green salad with a tangy vinaigrette complements the richness of the lasagna beautifully. I often include ingredients like cherry tomatoes, cucumber, and red onion for a refreshing crunch.

Garlic Bread

Nothing beats garlic bread alongside a warm serving of zucchini lasagna. I usually slather slices of crusty baguette or Italian bread with garlic butter and toast them until golden brown for that perfect crispy finish.

Roasted Vegetables

I love to add a side of roasted vegetables, such as bell peppers, carrots, or asparagus. Toss them with olive oil, salt, and pepper and roast until tender. This not only adds color to the plate but also boosts the nutritional value of the meal.

Garnish with Fresh Herbs

I often sprinkle fresh basil or parsley over the lasagna just before serving. This adds a pop of color and a fresh flavor that brightens each bite.

Pair with a Light Wine

If I’m feeling fancy, I enjoy pairing my zucchini lasagna with a glass of light red wine like Pinot Noir or a crisp white like Sauvignon Blanc. The acidity in the wine complements the richness of the cheese and meat beautifully.

Add a Side of Marinara for Dipping

Sometimes, I serve a small bowl of warmed marinara sauce on the side. It adds a delightful dipping option and can enhance the flavor with extra sauce for those who enjoy a bit more tang.

Each of these serving suggestions balances the flavors of the zucchini lasagna while adding variety to the meal. Whether it’s a casual family dinner or a special occasion, these options help me create a well-rounded and satisfying dining experience.

Nutrition Information

Zucchini lasagna is not just a delicious option but also a nutritious one.

By swapping out traditional pasta for zucchini, I get to enjoy fewer calories and carbs while loading up on vitamins and minerals.

Here’s a closer look at the nutritional content per serving:

Nutrient	Amount per Serving
Calories	250
Total Fat	12 g
Saturated Fat	6 g
Carbohydrates	18 g
Dietary Fiber	3 g
Sugars	5 g
Protein	20 g
Vitamin A	20% DV
Vitamin C	15% DV
Calcium	30% DV
Iron	10% DV

This light dish gives me a good dose of protein from the cheese and meat, keeping me satisfied.

The zucchini adds fiber and a low-calorie bulk, which helps with digestion and adds vitamins A and C to my meal.

Also, the calcium from the cheese supports my bone health.

When I choose lean meat like turkey or add veggies like spinach and mushrooms, I can easily boost the nutritional value even further.

The flavors remain satisfying while making sure I’m enjoying a balanced meal.

Overall, zucchini lasagna offers a wholesome blend of taste and nutrition that I love incorporating into my meal rotation.

Conclusion

Zucchini lasagna has quickly become one of my favorite go-to dishes. It’s not just a healthier option but also a delightful way to enjoy the classic flavors I love.

The versatility of this dish means I can easily adapt it to suit my cravings or dietary needs.

Whether I’m serving it for a family dinner or a gathering with friends it never fails to impress.

Plus the nutritional benefits make it a win-win for my meal planning. I can’t wait for you to try making it and discover how delicious and satisfying it can be.

Happy cooking!