Go Back
+ servings
finished vegetarian zucchini lasagna in a white baking dish
Print Recipe
5 from 5 votes

Vegetarian Zucchini Lasagna

This gluten-free zucchini lasagna is a delicious and hearty dinner that the whole family will love!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 238kcal
Author: Anjali Shah

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

Expert Tips For Making Zucchini Lasagna
  • Slice the zucchini around 1/8 inch – if it is too thick it can be chewy.
  • The key to having a successful end result is to make sure you remove as much moisture as possible from the zucchini before adding it to the lasagna. 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.
  • This is a great dish to use up any veggies you have in your fridge – try mushrooms, baby spinach, or even roasted butternut squash!
  • Turn it into a make ahead dish: You can cook the veggie/sauce mixture and store it in the fridge 24 hours before hand, remove the moisture from your zucchini a day before, and make the cheese mixture and store it in an airtight container the day before too! On the day of, all you have to do is assemble and bake! You can also make and assemble this recipe up to 8 hours in advance and store it in the fridge before baking. Just keep it covered in the fridge and then bake it when you are ready.

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