This Easy Zucchini Lasagna is a fun twist on the classic dish! Instead of pasta, it layers thin slices of zucchini with fresh veggies and cheesy goodness. Yum!
I love how light and tasty this lasagna is! It’s perfect for those busy days when you want something special but simple to make. Plus, who doesn’t love seconds? 😋
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! When choosing zucchinis, look for firm ones with smooth skin. If you can’t find them, yellow squash works as a great substitute!
Ricotta Cheese: A creamy, mild cheese that adds richness. If you’re looking for a lighter option, cottage cheese can be used instead. Just blend it a bit for a smooth texture.
Marinara Sauce: I love a homemade sauce for fresh flavor. However, any good-quality store-bought brand works perfectly! If you’re avoiding tomatoes, pesto can be a fun alternative.
Cheeses: Mozzarella and Parmesan are classic choices. For a twist, try using goat cheese for rich flavor or vegan cheese for dairy-free versions. The choice is yours!
How Can I Avoid Watery Zucchini Lasagna?
One common challenge is ending up with soggy lasagna. To prevent this, salting the zucchini is key. It draws out excess moisture. Just slice, salt, and let them sit for 10 minutes, then pat them dry. Simple!
- Slice the zucchini thinly for even cooking.
- Using a baking dish around 9×9 inches helps with layering and baking time.
- Keep the layers thin to maintain structure and cook evenly.
Easy Zucchini Lasagna with Fresh Veggies
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Time Estimate:
This delicious zucchini lasagna will take about 15 minutes to prepare and around 45 minutes to bake, making a total of about 1 hour. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Zucchini:
Start by preheating your oven to 375°F (190°C). Wash the zucchinis and slice them lengthwise into thin strips (about 1/8 inch thick). A mandoline slicer works great for this! Once sliced, place the zucchini on a clean kitchen towel and sprinkle them with a little salt. Let them sit for about 10 minutes to draw out extra moisture, then pat them dry with the towel.
2. Sautéing the Veggies:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it’s translucent. Now add the minced garlic and diced bell pepper, cooking for another 3 minutes until softened. Finally, stir in the chopped spinach and let it wilt for about 1-2 minutes. Season with salt, pepper, and dried Italian seasoning. Once done, remove the skillet from heat.
3. Assembling the Lasagna:
In a bowl, combine the ricotta cheese with half of the grated Parmesan cheese and mix well. In a baking dish (approximately 9×9 inches), start by spreading a thin layer of marinara sauce on the bottom. Then layer a single layer of zucchini strips over the sauce. Spread a portion of the ricotta mixture over this layer, followed by a scoop of the sautéed veggies. Top it off with a sprinkle of mozzarella cheese.
4. Repeat the Layers:
Continue the layering process by repeating the order: zucchini, ricotta mixture, veggies, marinara, and mozzarella, until all ingredients are used up. Make sure to finish with a generous sprinkle of mozzarella and the remaining Parmesan cheese on top.
5. Baking to Perfection:
Cover the baking dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly. Once done, take it out of the oven and let the lasagna cool for about 10 minutes before serving.
6. Serving:
Garnish with fresh basil leaves if you like for an extra pop of flavor and color. Slice, serve, and enjoy your fresh, healthy, and delicious zucchini lasagna!
FAQ for Easy Zucchini Lasagna with Fresh Veggies
Can I Use Different Vegetables?
Absolutely! Feel free to mix in other veggies like mushrooms, eggplant, or even shredded carrots. Just make sure to cook them down a bit to prevent excess moisture in the lasagna.
Can I Make This Lasagna Ahead of Time?
Yes! You can assemble the lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it’s still cold from the fridge.
How Should I Store Leftovers?
Store leftover zucchini lasagna in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
Can I Freeze This Lasagna?
Yes, you can freeze the assembled lasagna before baking. Just cover it tightly with plastic wrap and foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before baking it as usual.
