Zucchini Lasagna

Zucchini Lasagna

It’s still summer, and the zucchinis are still in season.  Ever go to a market and see the giant produce?  I saw a zucchini the size of my arm last weekend!  If I hadn’t already done my meal plan and picked up my zucchinis for the lasagna, I could have gotten away with just that one, and probably had some left over.

Lasagna looks intimidating, but it’s really very easy.  The hardest part is cleaning up all of the mixing bowls afterwards.  This is a basic lasagna recipe, just using sliced zucchini instead of pasta noodles.

Cuisine

Vegetarian/Italian

Serves

6

Dish Type

One Pan

Time

45 minutes

 

This recipe is

10 WW Freestyle Points                Keto

Gluten Free        Nut free              

Ingredients

  • 2 cup ricotta cheese
  • 1 ½ cup grated Parmesan Cheese
  • 2 eggs
  • 1 cup marinara sauce (low carb for Keto)
  • 3 -4 large zucchini, cut thinly lengthwise
  • 2 cups mozzarella
  • 1 tbsp Italian seasoning

Serving Suggestion

                Not a vegetarian?  Brown 1 pound of meat and add it to the sauce.

Instructions

  • Slice the zucchini into thin strips.
  • *Optional: if you have time, salt the zucchini and place in a colander. Let the zucchini sit f0r 15 – 30 minutes.  Pat dry.
  • Preheat oven to 350. Prepare lasagna pan.
  • In a bowl, combine ricotta, parmesan, Italian seasoning, and eggs.
  • Place a small amount of sauce on the bottom of the lasagna pan. Then create three layers of lasagna: zucchini, sauce, cheese.  Top with mozzarella cheese.
  • Bake for 30 minutes or until cheese is melted.
  • Let rest for 10 minutes before serving.
 Ingredients for Zucchini Lasagna - cheeses, tomato sauce, zucchini, egg, seasoning
I love lasagna!  Who doesn’t!  What I don’t always love is the heaviness, and the calories.  But I also love zucchini, and sliced zucchini is a great low-carb, gluten-free alternative to classic lasagna. 
Zucchini, sliced into long strips by a mandolin
To do this, start by slicing the zucchini into long strips.  I highly recommend a mandolin to do this.  If you have the time, salt the zucchini and let the strips sit in a colander to drain for 15 to 30 minutes and then pat dry.  This isn’t necessary, but if you don’t do it, you might have watery lasagna.  Of course, if you don’t have the time, you can always add some tomato paste to your sauce to make it thicker and offset the wateriness of the zucchini.
 Cheeses, seasoning and egg for cheese layer of the lasagna
Preheat oven to 350 degrees.  Prepare lasagna pan.  In a bowl, combine the ricotta and Parmesan cheeses, the seasoning, and eggs.  This recipe calls for Italian seasoning, but if you don’t want to use a mix, feel free to substitute your favorite combination of seasoning.  I tend to gravitate towards garlic and oregano, but if you want a little sweetness, try basil, or if you want a little heat, sprinkle in some red pepper flakes. Stir until well combined.
 Lasagna pan, with sauce
Place a small amount of sauce on the bottom of the lasagna pan.  You might notice that in the pictures my sauce looks a little chunky.  That’s because I browned some beef and added it in.  Even though this is a great meal for vegetarians, or Meatless Monday, if you want some more protein, cook up a little ground meat to mix it into the sauce. 
 Lasagna layers being contructed
One thing I love about this recipe is the step I skipped – cooking the lasagna noodles.  Cooking the noodles is easy, but pulling them apart after boiling is hard!  I always cook an extra noodle or two because no matter what I do when I cook the noodles, they always get stuck together and I end up mangling a few.  Zucchini slices don’t stick together the way lasagna noodles do.  Create three layers each of lasagna: zucchini, sauce, cheese.  Once all of the zucchini, sauce, and cheese mix have been used up, top the dish with mozzarella cheese.
 Zucchini Lasagna, ready for the oven
Place in the oven and bake for 30 minutes, or until the mozzarella cheese is melted.  Enjoy the smell of the cheese and spices.
Now here comes the hard part.  Let the lasagna rest for 10 minutes before serving.  By this point the smells will be filling your kitchen and it will be hard to resist – but it’s worth the wait.  Plus the roof of your mouth will thank you.  Want another serving suggestion?  Take advantage of the warm oven to toast up some garlic bread. 
 Zucchini Lasagna, ready to be eaten!
This lasagna is so awesome, you won’t even miss the noodles.  And like many pastas, letting the leftovers sit overnight just lets the flavors mingle even more.  Unfortunately, I was not able to enjoy the leftovers this time – my husband packed them all up for his lunches!

 

Can’t get enough zucchini?  Don’t forget to check out some of our zucchini boats.

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