Zucchini Lasagna Recipe

If you’re searching for a cozy, wholesome twist on a classic comfort food, Zucchini Lasagna is guaranteed to win your heart. This lightened-up version swaps traditional pasta for thin layers of tender, roasted zucchini but doesn’t skimp on flavor: it’s brimming with earthy mushrooms, creamy cottage cheese, and bubbling, golden mozzarella. Each bite balances vibrant veggies and gooey cheese, making it the perfect dish to make for family dinners or just to treat yourself to something special!

Ingredients You’ll Need

One of the joys of Zucchini Lasagna is how a handful of fresh, simple ingredients come together to create something irresistible. Each component stars in its own way, bringing color, taste, or ooey-gooey texture to your final masterpiece.

• Zucchini: Slicing these thinly makes them the perfect pasta substitute—look for firm, medium-to-large zucchini for best results.
• Kosher salt: Essential for drawing out moisture from the zucchini and seasoning every layer.
• Olive oil: Adds richness and helps roast the zucchini and sauté those lovely mushrooms.
• Cremini mushrooms: Earthy and meaty, they give the filling delicious depth.
• Garlic cloves: Just two cloves infuse the whole dish with irresistible aroma.
• Ground black pepper: A pinch adds the right kick to all those creamy, cheesy layers.
• Spinach: Bright, leafy greens wilt down perfectly for a nutritional boost and stunning color.
• Cottage cheese: This light, creamy cheese keeps the texture luscious without weighing it down.
• Flat-leaf parsley: Finely chopped, it brings fresh, herby flavor to the cheese filling.
• Fresh basil leaves: A chiffonade (fancy word for thin ribbons) of basil infuses the lasagna with summery fragrance.
• Large eggs: The binder that makes your cottage cheese filling set up beautifully.
• Freshly grated parmesan cheese: Nutty, salty, and essential for that gorgeous, burnished top.
• Store-bought marinara sauce: A good, robust sauce saves time and smothers every bite with tomatoey goodness.
• Shredded low-moisture mozzarella: Melts into long, dreamy cheese pulls—don’t skip it!

How to Make Zucchini Lasagna

Step 1: Prep the Oven and Zucchini

Start by preheating your oven to 350°F. While it heats, trim the ends off your zucchini and carefully slice them lengthwise—about 1/8 to 1/4 inch thick is ideal, so you get sturdy but flexible “noodle” layers. Lay the slices out on paper towels, sprinkle them with salt, and let them rest for 10 minutes. This step helps bring out the moisture (so your lasagna isn’t watery) and seasons the zucchini inside out!

Step 2: Roast the Zucchini

After those 10 minutes, pat the zucchini dry with extra paper towels to whisk away moisture. Drizzle with 1 tablespoon olive oil and roast for about 10 minutes, just until the slices are tender but not falling apart. Roasting deepens their flavor and ensures they’ll hold up perfectly in your Zucchini Lasagna layers.

Step 3: Sauté the Mushrooms and Spinach

In a large skillet, heat the remaining tablespoon of olive oil over medium-high. Toss in the sliced mushrooms and let them sauté until golden and aromatic, about 10 minutes. Add the minced garlic for one last minute of cook time, then season with pepper and salt. Add spinach by the handful, stirring as it wilts and reduces. Once the liquid evaporates and the greens are tender, set this earthy, savory mix aside.

Step 4: Whip Up the Cheese Mixture

In a bowl, combine the cottage cheese, chopped parsley, fragrant basil ribbons, eggs, half the parmesan, and your remaining salt and pepper. Stir everything together until smooth—it becomes the creamy, herby heart of your Zucchini Lasagna, balancing the vegetables with light, cheesy richness.

Step 5: Assemble Your Zucchini Lasagna

This is when the magic happens! Spread a third of the mushroom-spinach mix over the bottom of a 13-by-9-inch baking dish. Spoon on a generous drizzle of marinara, then arrange half of your roasted zucchini slices on top, overlapping slightly. Cover with half the cottage cheese mixture, then scatter on half the mozzarella. Repeat this dreamy layering process one more time, then finish with any remaining mushrooms and a final swoosh of marinara sauce.

Step 6: Bake to Bubbly Perfection

Sprinkle the rest of the parmesan over the top—this will get beautifully golden and crispy in the oven. Bake for 40 to 45 minutes, until everything’s hot and bubbling at the edges. Let your Zucchini Lasagna rest for at least 35 minutes before slicing, so every layered square holds together like a dream.

How to Serve Zucchini Lasagna

Garnishes

Give your Zucchini Lasagna a finishing touch with a shower of fresh basil chiffonade, a sprinkle of grated parmesan, or even a drizzle of really good olive oil. These simple garnishes add a burst of color, aroma, and a touch of restaurant-worthy flair with zero fuss.

Side Dishes

To round out your meal, serve each hearty slice alongside a crisp green salad tossed in lemony vinaigrette or some garlicky roasted vegetables. If you’re craving that classic Italian comfort, warm crusty bread for dipping into any extra marinara absolutely hits the spot.

Creative Ways to Present

For a special gathering, try baking your Zucchini Lasagna in individual ramekins—each guest gets their own adorable portion! Or, cut squares into bite-sized pieces and serve as party appetizers. Even just topping the baked lasagna with microgreens or edible flowers makes this homey dish feel dinner-party fancy.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cherish them! Let the lasagna cool to room temperature, then cover tightly or transfer to an airtight container. It keeps beautifully in the refrigerator for up to 4 days, making weekday lunches and speedy dinners easy as can be.

Freezing

Zucchini Lasagna is a champ in the freezer! You can freeze individual slices or the whole (well-wrapped) dish. Just let it cool completely first, then wrap well in foil and plastic or transfer to a freezer-safe container. It’ll keep its flavor and texture for up to 2 months.

Reheating

For best results, thaw frozen lasagna overnight in the fridge. Reheat slices in the microwave or, for that irresistible bubbly top, warm them in a 350°F oven covered with foil until hot—about 20 minutes does the trick. Every reheated slice tastes just as lovely as the first!

FAQs

Can I make Zucchini Lasagna ahead of time?

Absolutely! You can assemble the entire lasagna a day ahead, cover it tightly, and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes before popping it in the oven. It’s a brilliant meal-prep option for busy weeks or entertaining.

How do I keep my Zucchini Lasagna from being watery?

The secret is in pre-salting and roasting the zucchini slices. Drawing out their excess moisture with salt and giving them a quick roast ensures the finished lasagna is rich, not soggy, with distinct cheesy layers.

What’s the best way to slice the zucchini noodles?

A mandolin slicer is your best friend here, giving you uniform, beautiful slices every time. If you don’t have one, a sharp chef’s knife works—just aim to keep your slices thin and even for that perfect lasagna stack.

Can I substitute cottage cheese with ricotta?

Definitely! If you love ricotta, you can use it as a one-to-one swap for cottage cheese in the filling. The result is just as creamy and delicious, so feel free to use whichever you prefer or already have on hand.

Is Zucchini Lasagna gluten-free?

Yes, this Zucchini Lasagna recipe is naturally gluten-free, since there are no noodles involved! Just double-check your marinara sauce if you’re serving guests with dietary needs, as some jarred sauces may add thickeners containing gluten.

Final Thoughts

If you’ve never tried Zucchini Lasagna before, it’s time to grab some fresh zucchini and give it a whirl. With vibrant veggies, bubbling layers of cheese, and heaps of comfort in every bite, it’s sure to become your new go-to recipe for weeknight dinners and special gatherings alike. Happy cooking!

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