Print

Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

4.9 from 13 reviews

This zucchini lasagna is a delicious twist on the classic Italian dish, using thinly sliced zucchini in place of pasta sheets for a lighter, gluten-free alternative. Layers of zucchini, mushrooms, spinach, and cheesy goodness make this a hearty and satisfying meal for any occasion.

Ingredients

Scale

Zucchini:

  • 3 large zucchini (about 1 1/2 pounds)
  • 1 3/4 tsp. kosher salt

Mushroom Spinach Mixture:

  • 2 tbsp. olive oil
  • 1 (20-ounce) package cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 3/4 tsp. ground black pepper
  • 15 oz. spinach, rinsed and drained

Cheese Mixture:

  • 3 c. cottage cheese
  • 2 tbsp. flat-leaf parsley, finely chopped
  • 6 fresh basil leaves, cut in chiffonade
  • 2 large eggs, beaten
  • 1 c. freshly grated parmesan cheese (about 4 ounces)

Additional Ingredients:

  • 1 (32-ounce) jar store-bought marinara sauce
  • 1 lb. shredded low-moisture mozzarella (about 4 cups)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F.
  2. Prepare the zucchini: Trim the ends of the zucchini and slice lengthwise into thin strips. Season with salt, allow to sit, then pat dry and roast.
  3. Prepare the mushroom spinach mixture: Sauté mushrooms, garlic, spinach, and seasonings until cooked. Set aside.
  4. Make the cheese mixture: Combine cottage cheese, parsley, basil, eggs, parmesan, and seasonings in a bowl.
  5. Assemble the lasagna: Layer mushroom mixture, marinara sauce, zucchini, cheese mixture, and mozzarella in a baking dish. Repeat layers and top with marinara and parmesan.
  6. Bake: Bake the lasagna until hot and bubbly, then let it rest before serving.

Notes

  • You can add other vegetables like bell peppers or onions to the lasagna for extra flavor.
  • This lasagna can be made ahead of time and refrigerated, then baked when ready to serve.

Nutrition

Keywords: zucchini lasagna, vegetarian lasagna, gluten-free lasagna, vegetable lasagna