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Zucchini Lasagna Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delicious Zucchini Lasagna is a lighter, low-carb alternative to traditional lasagna, layering tender grilled zucchini slices with a flavorful mixture of cottage cheese, Parmesan, mozzarella, and garlic, all baked in a rich pasta sauce. Perfect for a family meal, it offers a savory, cheesy experience with fresh herb garnishes.

Ingredients

Vegetables

  • 4 medium zucchini

Cheese and Dairy

  • 16 oz. 4% cottage cheese (or whole milk ricotta)
  • 1 1/2 cups shaved Parmesan cheese, divided (plus more for garnish)
  • 2 cups shredded whole milk mozzarella, divided
  • 1 egg

Pantry

  • 1 tablespoon olive oil
  • 24 oz. jar pasta sauce
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Julienne cut fresh basil
  • Fresh chopped parsley

Instructions

  1. Preheat Oven: Heat your oven to 400°F (200°C) to prepare for baking the lasagna.
  2. Slice Zucchini: Cut each zucchini lengthwise into around 6 strips that are about 1/8″ to 1/4″ thick to serve as lasagna noodles.
  3. Grill Zucchini Strips: Warm a large cast iron griddle over medium-high heat. Drizzle with olive oil, season zucchini slices with kosher salt, and grill them in batches for about a minute per side until dark golden brown grill marks appear.
  4. Drain and Cool: Transfer grilled zucchini to a paper towel-lined plate to absorb excess moisture and let them cool until easily handled.
  5. Mix Cheese Filling: In a large bowl, combine cottage cheese, 1 cup Parmesan, 1 cup mozzarella, egg, garlic powder, and several generous pinches of salt and pepper. Mix well.
  6. Assemble First Layer: Spread about 1/2 cup of pasta sauce evenly on the bottom of a 9×13 inch baking dish. Layer 7-8 grilled zucchini slices over the sauce. Add half of the cheese mixture evenly on top, then drizzle another 1/2 cup of sauce over it.
  7. Build Second Layer: Add another layer of zucchini slices, spread the remaining cheese mixture, then drizzle another 1/2 cup of sauce over the cheese.
  8. Finish Layers: Top with the remaining zucchini slices and drizzle with the remaining pasta sauce. Sprinkle with the remaining mozzarella and Parmesan cheeses evenly on top.
  9. Bake Lasagna: Place the assembled dish in the oven and bake uncovered for 25-30 minutes until bubbly and cheese is melted.
  10. Rest Before Serving: Remove from oven and let the lasagna rest for 5-10 minutes to allow excess liquid to be absorbed and flavors to meld.
  11. Garnish and Serve: Sprinkle additional Parmesan cheese, fresh julienned basil, and chopped parsley on top before serving for a fresh, herbaceous finish.

Notes

  • Make sure zucchini slices are grilled until crispy grill marks form to reduce excess moisture in the lasagna.
  • You can substitute ricotta for cottage cheese if preferred for a creamier texture.
  • Letting the lasagna rest after baking helps it set and makes slicing easier.
  • For a lower-fat version, use part-skim cheeses and reduce or omit olive oil when grilling zucchini.
  • Fresh herbs like basil and parsley add a bright flavor contrast to the creamy cheese and savory sauce.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/zucchini-lasagna-recipe/