Savory Zucchini Lasagna for Comforting Meals

Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: Store in the refrigerator for up to 4 days.

Quick Answer

This zucchini lasagna combines fresh ingredients and savory flavors, creating a delightful and lighter alternative to traditional lasagna.

When the leaves start to turn here in New York City, I feel that familiar pull toward comfort food that warms the soul. This zucchini lasagna is a personal favorite, especially with Thanksgiving and Christmas just around the corner. It's a delightful alternative to traditional pasta lasagna, offering a lighter vibe while still delivering on the rich, savory flavors we crave during the holiday season. Plus, it's a great way to sneak in some extra veggies, which are often relegated to the sidelines during holiday indulgence.

A Delicious Holiday Alternative

Why You'll Love This Recipe

• Light and nutritious alternative to traditional lasagna, perfect for holiday meals.
• Easy to prepare and can be made ahead of time for convenient entertaining.
• A great way to sneak extra vegetables into your diet without sacrificing flavor.
• Rich and savory taste that brings comfort to family gatherings.
• Can be adapted with different herbs and cheeses to suit your taste.

Ingredients

To make this delicious zucchini lasagna, you'll need:

• 3 large zucchini (about 2 pounds), sliced into thin strips
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

How to Make Zucchini Lasagna (Step-by-Step)

Follow these steps to create a comforting zucchini lasagna that will delight your taste buds.

Step 1: Prepare the Zucchini

Start by slicing the zucchini into thin strips using a mandoline slicer or a sharp knife. Aim for about ⅛-inch thick to ensure they soften nicely while baking. Lay the strips on a clean kitchen towel and sprinkle them lightly with salt. Let them sit for 15-20 minutes to draw out excess moisture. This step prevents a soggy lasagna!

Step 2: Make the Ricotta Mixture

In a medium-sized bowl, combine the ricotta cheese, egg, a pinch of salt and pepper, and garlic powder. Mix until well combined. The egg helps bind the ingredients, giving a lovely texture when baked.

Step 3: Layer the Ingredients

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Begin layering with zucchini strips, followed by half of the ricotta mixture, a third of the mozzarella, and a sprinkle of oregano. Repeat this process, ending with a layer of zucchini topped with remaining marinara sauce, mozzarella, and Parmesan cheese. The delightful aroma of the marinara sauce will fill your kitchen.

Step 4: Bake the Lasagna

Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. You'll know it's ready when the aroma fills your home and the top looks irresistibly crispy.

Step 5: Cool and Serve

Let the lasagna cool for 10-15 minutes before slicing. This cooling time helps the layers set up, making it easier to serve. Garnish with fresh basil leaves if desired. Enjoy the rich flavors that meld beautifully in each comforting bite.

Common Mistakes to Avoid

• Ignoring Water Content: Skipping the step of salting the zucchini might lead to a watery lasagna.
• Overlayering: It can be tempting to add too many layers, but too much filling can make the dish hard to cut and serve.
• Rushing the Cooling Time: Cutting into the lasagna too soon will result in a messy presentation, so patience is key!

Tips and Tricks for Success

• Use Fresh Zucchini: Opt for firm, fresh zucchini without soft spots. The fresher your ingredients, the more vibrant the flavors will be.
• Don't Skip Salting: Ensuring you salt your zucchini before layering helps prevent excess moisture and keeps your lasagna from becoming watery.
• Experiment with Herbs: While I love adding oregano and garlic powder, feel free to mix in your favorite Italian herbs or fresh basil to elevate the dish even further.

Variations

• Swap zucchini for eggplant or yellow squash for a different flavor and texture.
• Use a blend of cheeses, such as goat cheese or feta, for a unique twist.
• Add spinach or kale for added nutrients and a pop of color.
• Incorporate ground meat or turkey in the marinara sauce for a heartier meal.
• Try different sauces, such as pesto, for a fresh take on flavor.

How to Serve

• Slice into squares and serve warm, garnished with fresh basil.
• Pair with a side salad for a healthy balance.
• Offer crusty bread on the side for dipping into the sauce.
• Serve with a light red or white wine to complement the flavors.
• For a casual setting, serve directly from the baking dish to encourage sharing.

Make Ahead and Storage

• Make Ahead: You can prepare the zucchini lasagna a day in advance and refrigerate it before baking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual slices in the microwave or oven until warmed through.
• Freezing: Wrap tightly in plastic wrap and then in aluminum foil, and it should maintain quality for about 3 months.

Recipe Notes / What I Learned

Through many iterations, I've discovered that the key to a great zucchini lasagna is not just the ingredients but the love you pour into the layers. This dish reflects the joys of family gatherings and the warmth of sharing homemade meals.

Yield and Serving Size

Yield: 8 · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~300 calories · 15g protein · 25g carbs · 18g fat

Recipe by:

Elena SMITH

Savory Zucchini Lasagna for Comforting Meals

This zucchini lasagna combines fresh ingredients and savory flavors, creating a delightful and lighter alternative to traditional lasagna.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 3 large zucchini sliced into thin strips
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce store-bought or homemade
• 1 Tbsp. olive oil
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• Salt and pepper to taste
• Fresh basil leaves optional, for garnish

Equipment

• Oven
• 9x13-inch baking dish
• Mandoline slicer or sharp knife
• Medium-sized bowl

Method

 

1. Start by slicing the zucchini into thin strips using a mandoline slicer or a sharp knife. Aim for about ⅛-inch thick to ensure they soften nicely while baking. Lay the strips on a clean kitchen towel and sprinkle them lightly with salt. Let them sit for 15-20 minutes to draw out excess moisture. This step prevents a soggy lasagna!
2. In a medium-sized bowl, combine the ricotta cheese, egg, a pinch of salt and pepper, and garlic powder. Mix until well combined. The egg helps bind the ingredients, giving a lovely texture when baked.
3. Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Begin layering with zucchini strips, followed by half of the ricotta mixture, a third of the mozzarella, and a sprinkle of oregano. Repeat this process, ending with a layer of zucchini topped with remaining marinara sauce, mozzarella, and Parmesan cheese.
4. Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
5. Let the lasagna cool for 10-15 minutes before slicing. This cooling time helps the layers set up, making it easier to serve. Garnish with fresh basil leaves if desired.

Notes

Ensure you salt your zucchini before layering helps prevent excess moisture and keeps your lasagna from becoming watery.

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