Looking for a comforting dinner that doesn’t weigh you down? This zucchini lasagna is the perfect balance of hearty and healthy!
Instead of traditional pasta noodles, thin ribbons of fresh zucchini create delicate layers that hold all the cheesy, saucy goodness together. It’s lighter than classic lasagna but still just as satisfying—every bite is packed with flavor, texture, and cozy comfort.
If you’re someone who loves the idea of eating more vegetables without sacrificing taste, this recipe is a game-changer. It’s easy enough for a weeknight dinner but impressive enough to serve when guests come over. Plus, it’s customizable—whether you prefer a meaty version with ground turkey or a vegetarian spin with mushrooms or lentils, this lasagna can be tailored to your taste.
Key Ingredients & Substitutions
Zucchini
Zucchini takes the place of traditional lasagna noodles, keeping this dish light yet hearty. Go for medium-sized zucchinis that are firm and fresh. If zucchini isn’t available, yellow squash or even thinly sliced eggplant can step in beautifully. Just make sure they’re not overly watery to keep your lasagna from becoming soggy.
Protein
Ground turkey or chicken adds lean, satisfying richness to the lasagna. For a plant-based option, sautéed mushrooms or cooked lentils bring in the same “meaty” texture while keeping things vegetarian. Either way, the protein blends seamlessly with the sauce and cheese layers.
Ricotta Cheese
The creamy filling that binds everything together. You can stick with classic ricotta or swap it for low-fat ricotta or cottage cheese if you want a lighter touch. For a dairy-free alternative, silken tofu blended with nutritional yeast and lemon juice makes a surprisingly rich substitute.
Marinara Sauce
This is where a lot of the flavor comes from! You can use a jarred marinara for convenience, or make your own with tomatoes, garlic, herbs, and spices for a fresher taste. Either way, it ties all the layers together with its tangy richness.
How to Keep Zucchini from Getting Watery
Since zucchini naturally holds a lot of water, prepping it the right way is key to avoiding a watery lasagna. Follow these steps to get perfectly tender “noodles”:
- Slice zucchini lengthwise into thin, 1/8-inch strips.
- Lay them out on paper towels and lightly sprinkle with salt. This helps draw out moisture.
- Let the slices rest for about 10 minutes, then gently pat them dry with more paper towels.
This simple step takes just a few extra minutes but makes all the difference. You’ll end up with lasagna that’s sturdy, flavorful, and never soggy.
Ingredients You’ll Need
For the Zucchini:
- 3 medium zucchinis, sliced lengthwise into thin strips
For the Filling:
- 1 lb (450g) lean ground turkey or chicken (or use mushrooms/lentils for vegetarian)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
For the Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella (part-skim)
- ½ cup grated Parmesan cheese
Seasonings:
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves
Time Needed
This recipe requires about 15 minutes of prep time and 40–45 minutes of baking time. In just about an hour, you’ll have a bubbling, golden zucchini lasagna ready to serve!
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or nonstick spray.
2. Prep the Zucchini
Slice zucchini into thin strips, sprinkle with salt, let rest 10 minutes, then pat dry. This ensures your lasagna layers stay firm and flavorful.
3. Sauté the Base
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and aromatic, about 3–4 minutes.
4. Cook the Protein
Add ground turkey (or your veggie substitute) to the skillet. Cook until browned and cooked through, breaking it apart as it cooks. Season with oregano, basil, salt, and pepper.
5. Build the Sauce
Stir in the marinara and let it simmer for about 5 minutes to allow the flavors to meld. Remove from heat.
6. Mix the Ricotta
In a bowl, whisk together ricotta cheese, the egg, and a pinch of salt and pepper until smooth.
7. Assemble the Lasagna
Spread a thin layer of sauce on the bottom of your baking dish. Lay zucchini slices in a single layer, slightly overlapping. Spread on some ricotta mixture, add sauce, then sprinkle with mozzarella.
8. Layer Again
Repeat with the remaining zucchini, ricotta, sauce, and mozzarella until you’ve used everything. Finish with mozzarella and Parmesan on top.
9. Bake
Cover with foil and bake for 25 minutes. Then remove the foil and bake another 15–20 minutes until the cheese is golden, bubbling, and irresistible.
10. Rest Before Serving
Let the lasagna cool for 10 minutes before slicing. This helps the layers set, making it easier to cut clean portions.
11. Garnish & Enjoy
Top with fresh basil leaves, serve warm, and dig in!
FAQ: Zucchini Lasagna
Can I swap zucchini with another vegetable?
Yes! Eggplant or yellow squash works well—just slice them thin and prep the same way to remove extra moisture.
What’s a good ricotta substitute?
Cottage cheese is a great option. For dairy-free, use blended silken tofu with nutritional yeast and lemon juice for a creamy, cheesy taste.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option.
Can I prep it ahead of time?
Definitely! Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, just add 5–10 extra minutes to the oven time.
This zucchini lasagna is the kind of dish that makes you feel good inside and out—it’s nourishing, flavorful, and flexible enough to fit your preferences. Whether you’re going for a meaty version or keeping it vegetarian, it’s a recipe you’ll want to keep on repeat.
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