Hearty Zucchini Lasagna: A Homestyle Comfort Dish (Print Version)
Craving a comforting meal? This hearty zucchini lasagna swaps noodles for fresh zucchini, creating a lighter, veggie-packed classic that's pure joy.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Vegetarian, Gluten-Free Option
# Ingredients:
→ Base Ingredients
01 -
4-5 medium zucchini (about 2.5 lbs), thinly sliced
02 -
24 oz (approx 3 cups) marinara sauce, good quality
→ Dairy & Cheese
03 -
15 oz whole milk ricotta cheese
04 -
16 oz low-moisture mozzarella cheese, freshly shredded
05 -
1/2 cup grated Parmesan cheese, plus more for topping
06 -
1 large egg
→ Flavor Boosters
07 -
1/2 medium onion, finely chopped
08 -
3 cloves garlic, minced
09 -
2 tbsp olive oil
10 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 -
1/4 cup fresh basil leaves, chopped or torn
# Instructions:
01 -
First things first, slice those zucchini! I use a sharp knife for thick-ish slices, about 1/8 to 1/4 inch, but a mandoline makes it super quick and even. Lay them out on paper towels, sprinkle generously with salt, and let them sit for about 15-20 minutes. You'll see beads of water form – that's the magic happening! Pat them completely dry afterward. This step is critical for a non-watery lasagna, and honestly, this is where I used to rush and regret it.
02 -
While your zucchini is doing its thing, grab a medium bowl. Combine the ricotta cheese, one egg, about half of the grated Parmesan, a pinch of salt, and a good crack of black pepper. Give it a good stir until everything is nicely combined and creamy. This mixture is the heart of your dish, so taste it! Adjust seasonings if you need to. I always sneak a little taste here, just to make sure it's perfect.
03 -
Preheat your oven to 375°F (190°C). Grab your baking dish (I use a 9x13-inch one). Start with a thin layer of marinara sauce on the bottom – just enough to cover it. Then, arrange a single layer of zucchini slices, slightly overlapping. Spread half of your ricotta mixture evenly over the zucchini. Next, a layer of mozzarella cheese, then more marinara. Repeat! Zucchini, ricotta, mozzarella, marinara. This layering is what makes a beautiful dish, so take your time.
04 -
For your final layer, after the last zucchini, slather on the remaining marinara sauce. Then, pile on the rest of the mozzarella and the remaining Parmesan cheese. I like to get a little extra cheesy here, honestly. If you have some fresh basil, you can tear a few leaves and scatter them over the top now, or wait until it's out of the oven for a fresher pop of green. This top layer is where all that golden, bubbly goodness happens.
05 -
Cover your baking dish loosely with foil and pop it into the preheated oven for 30 minutes. The foil helps everything cook through without the cheese getting too brown too fast. After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the dish is bubbly, the cheese is melted and golden, and the edges are slightly browned. The smell filling your kitchen will be pure heaven, trust me.
06 -
This is the hardest part, I swear! Once it's out of the oven, let the dish rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, preventing a runny mess when you cut into it. I've learned this the hard way, trying to cut it too soon and having it all fall apart! Garnish with more fresh basil if you like. The aroma, the texture, the flavors – it's all there, waiting for you.
# Notes:
01 -
Always salt and drain your zucchini slices; it's the secret to avoiding a watery Zucchini Lasagna.
02 -
Leftovers keep well for 3-4 days in the fridge; don't microwave to reheat, use the oven.
03 -
Cottage cheese and cream cheese can stand in for ricotta, though it's a bit tangier.
04 -
A simple green salad and crusty garlic bread are essential pairings.
# Equipment Needed:
01 -
9x13-inch baking dish
02 -
large mixing bowls
03 -
mandoline slicer (optional)
04 -
sharp knife
05 -
cutting board
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 20-25g
Protein: 25-30g