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Zucchini Lasagna Recipe: How to Make Zucchini Lasagna

Written by MasterClass

Last updated: Jul 15, 2024 • 3 min read

Noodle-free zucchini lasagna is a harmonious mix of summer vegetables and fluffy layers of soft cheese. Learn how to make the low-carb dish with this easy-to-follow recipe.

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What Is Zucchini Lasagna?

Zucchini lasagna is a low-carb, gluten-free, keto-friendly alternative to classic Italian lasagna that features ribbons of summer squash in place of the wide, flat lasagna noodles that give the dish its name. Like traditional lasagna, you can make zucchini lasagna with various sauces, cheeses, and additional fillings, like mushrooms or ground meat. If you’re new to the format, here’s how to make lasagna with pasta noodles.

3 Tips for Making Zucchini Lasagna

Here’s what to know about this vegetarian-friendly comfort food:

  1. 1. Use a mandoline. For zucchini noodles that hold their shape and retain their texture while baking, slice the zucchini with a mandoline rather than a peeler. If you don’t have a mandoline, use a sharp chef’s knife to cut the zucchini lengthwise into quarter-inch wide strips.
  2. 2. Precook or salt the zucchini to minimize excess moisture. Sliced zucchini is ninety-five percent water, so baking it as-is creates a soupy, overly wet lasagna. Solve for the extra moisture by salting the strips ahead of time in a large bowl (then draining and gently squeezing), or briefly cooking the zucchini in a skillet or on the grill until most of the water has evaporated. Learn more about how to cook zucchini.
  3. 3. Build flavor into the sauce. Traditional lasagna usually features a ragù, a tomato-based meat sauce with lean ground beef, ground pork, ground turkey, or sweet Italian sausage, but sauces vary regionally. Swap the meat for diced veggies, or try different sauces, like garlicky marinara sauce, creamy white béchamel sauce, or bright, garlicky green pesto with fresh basil and pine nuts. Learn how to make pesto.

How to Store Zucchini Lasagna

Like regular lasagna, the flavors of zucchini lasagna are even better the next day. Store leftover lasagna in an airtight container in the refrigerator for three to four days, or freeze for six months. Reheat in a 400-degree-Fahrenheit oven until warmed through, finishing on the broil setting to crisp the cheese.

Vegetarian Zucchini Lasagna Recipe

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3 Ratings | Rate Now

makes

prep time

20 min

total time

1 hr 20 min

cook time

1 hr

Ingredients

For the zucchini noodles:

For the tomato sauce:

For the cheese filling and assembly:

Note: The total time does not include 20 minutes of inactive time.

Make the zucchini noodles:

  1. 1

    Line 2 baking sheets with paper towels.

  2. 2

    Use a mandoline or sharp knife to slice zucchini lengthwise into wide strips, about ¼-inch thick.

  3. 3

    Place the zucchini strips in a large bowl and sprinkle with salt. Let them sit for 10 minutes.

  4. 4

    Drain the zucchini well and blot the strips dry with paper towels.

  5. 5

    Heat the oil in a large skillet over medium-high heat. (Alternatively, lightly spritz the skillet with cooking spray.)

  6. 6

    Working in batches, sear the zucchini strips until lightly browned, a few minutes per side.

  7. 7

    Transfer the cooked zucchini strips to the prepared baking sheets and repeat with the remaining zucchini. Set the precooked zucchini aside.

Make the tomato sauce:

  1. 1

    In a large saucepan over medium heat, warm the oil until shimmering.

  2. 2

    Add the onion, garlic, and red pepper flakes and sauté until softened and aromatic, 3 minutes.

  3. 3

    Add the tomato paste and continue to cook until the mixture turns a deeper shade of brick red.

  4. 4

    Add the crushed tomatoes, and season with salt and pepper.

  5. 5

    Lower the heat to medium-low and simmer until the sauce thickens, 10 minutes.

  6. 6

    Add the oregano, and stir to combine.

  7. 7

    Taste the sauce and adjust the seasoning as needed. Set the sauce aside.

Make the cheese mixture and assemble the lasagna:

  1. 1

    In a medium bowl, combine the ricotta, Parmesan, egg, lemon zest, and parsley if using, whisking with a fork to incorporate. It should have the consistency of thick cottage cheese.

  2. 2

    Season the ricotta mixture with salt and pepper to taste.

  3. 3

    Preheat the oven to 385 degrees Fahrenheit.

  4. 4

    To assemble the lasagna, spoon a layer of sauce into the bottom of an 8x8-inch glass or ceramic baking dish.

  5. 5

    Follow with a single layer of zucchini slices, then the cheese mixture.

  6. 6

    Repeat the layering, ending with a layer of zucchini.

  7. 7

    Top with any remaining sauce and the mozzarella.

  8. 8

    Cover the lasagna with aluminum foil and bake for 20 minutes.

  9. 9

    Remove the foil and bake until the edges of the noodles are crisp and crunchy, and the top layer of mozzarella cheese is bubbly and golden brown, an additional 15–20 minutes.

  10. 10

    Remove the pan from the oven, and let it stand for 10 minutes.

  11. 11

    Garnish with fresh basil and serve.

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