Vegetarian Zucchini Lasagna
Meals like this Vegetarian Zucchini Lasagna always put a smile on my face the moment they come out of the oven. It’s a hearty dish made with layers of tender zucchini, creamy ricotta, fresh veggies, and melty cheese, it’s comfort food that feels light, wholesome, and perfect for any night of the week.
Servings: 6
Calories: 238kcal
Ingredients
- 4 large zucchini with the middle seeds removed, sliced lengthwise into thin "lasagna" noodles about 1/4 inch thick
- 1 red onion diced
- 4 bell peppers diced
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 tsp dried italian herbs
- 28 oz pasta sauce 1 jar
- Salt & crushed red pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella and/or parmesan cheese
Instructions
Prep the Zucchini Noodles
- Cut the zucchini long and thin, just like the lasagna noodles you are replacing. Slice the zucchini lengthways into strips. I use a knife to do this, or you can use a mandolin if you have one. Ideally they should be about 1/8 inch thick.
- Zucchini tends to have a lot of water, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to let the excess liquid drain in a colander; OR you can grill it first, and place zucchini on paper towels to soak up any excess moisture.
Make The Cheese Filling
- Combine about 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese with the ricotta in a small bowl. Mix until combined.
Assemble and Bake
- In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through. Add pasta sauce and simmer on low for 3-5 minutes until combined. Add salt and crushed red pepper to taste.
- In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna. Start with the zucchini slices - place them in a single layer, on the bottom of the baking dish. Then add the ricotta mixture, then the tomato sauce / veggie mixture, and then the shredded mozzarella/parmesan cheese on top. Repeat with another layer of zucchini noodles, ricotta cheese filling, sauce and mozzarella/parmesan.
- Bake at 375 degrees for 30 minutes covered with aluminum foil, and another 10 minutes uncovered. Let it rest for about 10-15 minutes before cutting and serving, that will ensure your lasagna holds together when you're serving it.
Notes
- My #1 Secret Tip for making this vegetarian zucchini lasagna is to take the time to remove as much moisture as possible from the zucchini. I either salt the slices and let them sit in a colander or quickly grill them and lay them on paper towels to dry.
- Slice evenly: I always slice the zucchini about 1/8 inch thick. If the slices are too thick, they can turn out chewy instead of tender.
- Use extra veggies: This recipe is great for using up whatever veggies I have in the fridge. Mushrooms, baby spinach, or even roasted butternut squash work really well.
- Make ahead: I like to prep the sauce, cheese mixture, and zucchini the day before. Then all I have to do is assemble and bake when I’m ready. I’ve even made the full lasagna up to 8 hours ahead and kept it in the fridge until dinner.
- Don’t over-salt the zucchini: I go light on the salt when drawing out the zucchini’s moisture. Too much salt can make the dish overly salty once everything is layered together.
- Bake on the middle rack: I like to bake it on the center rack of the oven for even heat. It helps the top brown nicely without burning and the inside cook through just right.
Nutrition
Calories: 238kcal | Carbohydrates: 20g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 864mg | Potassium: 1046mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3635IU | Vitamin C: 136mg | Calcium: 240mg | Iron: 2.7mg