Description

This Vegetarian Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini instead of pasta layers. Combined with a creamy ricotta and spinach filling, tomato basil sauce, and melty mozzarella, this baked casserole provides a comforting and flavorful meal perfect for family dinners or special occasions. The recipe balances fresh vegetables, rich cheeses, and aromatic herbs to create a satisfying and wholesome dish.

Ingredients

Zucchini Layers

3 medium-sized zucchini (approximately 1 pound in total, about 60 slices)

Sautéed Vegetables

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, finely minced or crushed
6 oz fresh baby spinach, roughly chopped

Ricotta Mixture

1 ½ cups full-fat ricotta cheese, excess liquid drained
1 large egg
½ cup Parmesan cheese
2 teaspoons dried oregano (optional)
3 tablespoons fresh basil, chopped (plus more for garnish)
1 tablespoon lemon zest
½ teaspoon Kosher salt
½ teaspoon ground black pepper

Sauces and Cheese

3 cups Tomato Basil Sauce (or favorite store-bought marinara sauce)
2 ⅓ cups mozzarella cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Prepare the zucchini: Trim a small slice off each zucchini end, then thinly slice lengthwise using a mandoline, Y-peeler, or sharp knife.
Dry zucchini slices: Lay zucchini slices in a single layer on kitchen or paper towels. Let them sit at room temperature to release moisture, then pat dry before assembling.
Sauté onions and garlic: Heat olive oil in a medium skillet over medium-high heat. Add chopped onions and sauté until translucent, about 5 minutes. Lower heat to medium; add minced garlic and cook for another minute.
Cook the spinach: Add roughly chopped spinach to the skillet and cook, stirring, until fully wilted, about 2-3 minutes. Remove from heat and allow to cool slightly. Drain any excess liquid from the pan before combining with other ingredients.
Make the ricotta filling: In a medium bowl, combine full-fat ricotta, egg, Parmesan, dried oregano, chopped basil, lemon zest, kosher salt, and ground black pepper.
Combine spinach and ricotta mixture: Stir the cooked spinach into the ricotta mixture until fully incorporated.
Preheat oven: Heat your oven to 375°F (190°C).
Assemble the lasagna: Spread ¼ cup of tomato basil sauce on the bottom of a 9×13-inch casserole dish.
Layer zucchini: Place 12-13 zucchini slices across the shorter width, filling gaps to cover the base.
Add filling and cheese: Spread approximately ⅔ cup (~7 oz) of the ricotta-spinach filling over the zucchini layer. Spoon ½ cup tomato sauce on top and sprinkle with ⅓ cup shredded mozzarella.
Repeat layers: Repeat zucchini, filling, sauce, and mozzarella layering four more times for a total of five layers, finishing with the remaining tomato sauce and shredded mozzarella on top.
Bake covered: Cover the casserole dish with aluminum foil and bake for 30 minutes.
Bake uncovered: Remove foil and bake an additional 15 minutes to allow the top to become bubbly and golden brown. Let cool on the counter for 15 minutes before serving.
Garnish and serve: Sprinkle torn fresh basil leaves over the baked lasagna, slice, and serve warm.

Notes

Using a mandoline or peeler ensures uniform zucchini slices for even baking.
Patting zucchini dry helps prevent excess moisture from making the lasagna watery.
You can substitute the tomato basil sauce with your favorite marinara sauce for convenience.
Adjust the seasoning in the ricotta mixture to taste if desired.
This recipe can be made ahead, assembled, and refrigerated before baking the next day.
Leftovers store well in the refrigerator for up to 4 days and can be reheated in the oven.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian