Zucchini Lattice Lasagna Recipe

Introduction

Zucchini Lattice Lasagna is a refreshing, lighter twist on traditional lasagna, using thinly sliced zucchini instead of pasta. It layers fresh vegetables with rich cheese and savory marinara, creating a colorful and satisfying dish perfect for any occasion.

Ingredients

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups store-bought or homemade marinara sauce
• 2 large eggs
• 3 cups shredded mozzarella
• 2 cups ricotta
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
• Freshly ground black pepper

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Using a Y-peeler, peel the zucchini into wide strips. Generously season the strips with kosher salt and layer them between paper towels on a baking sheet. Let them drain for at least 15 minutes and up to 45 minutes to remove excess moisture.
2. Step 2: In a small pot over medium heat, warm the olive oil. Add the finely chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes. Stir in the marinara sauce and simmer over medium-low heat, stirring occasionally until thickened and most liquid has evaporated, about 12 to 15 minutes.
3. Step 3: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season with freshly ground black pepper and stir until well mixed.
4. Step 4: Spread a thin layer of marinara sauce on the bottom of a 13″ x 9″ baking dish. Layer 2 layers of zucchini strips over the sauce. Spread one-third of the cheese mixture on top, then one-third of the remaining marinara sauce. Repeat the layering two more times.
5. Step 5: Arrange zucchini strips side by side diagonally over the top marinara layer. Create a lattice pattern by lifting the bottom half of every other zucchini strip and placing another strip across diagonally. Season the lattice with black pepper and sprinkle with the remaining 1/2 cup Parmesan cheese.
6. Step 6: Cover the baking dish with foil and bake for about 30 minutes until the lasagna is melty and the zucchini is tender. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden brown.
7. Step 7: Allow the lasagna to cool for at least 10 minutes before slicing and serving to let it set properly.

Tips & Variations

• To prevent watery lasagna, be sure to thoroughly salt and drain the zucchini strips before assembling.
• For extra flavor, add fresh basil or chopped spinach to the cheese mixture.
• You can swap out ricotta for cottage cheese if preferred, though the texture will be slightly different.
• Use homemade marinara for a fresher taste, or a high-quality store-bought sauce to save time.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, freeze portions in airtight containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this zucchini lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Keep it covered in the refrigerator and bake it when ready to serve.

How can I prevent the zucchini from making the lasagna watery?

Salting the zucchini strips and letting them drain on paper towels removes excess moisture, which helps keep the dish from becoming watery.

Zucchini Lattice Lasagna Recipe

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4.5 from 146 reviews

This Zucchini Lattice Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thin strips of zucchini arranged in a beautiful lattice pattern and layered with a rich mixture of mozzarella, ricotta, Parmesan, and a thick marinara sauce. Baked to golden perfection, this dish is a flavorful, gluten-free, and vegetable-packed main course perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Zucchini Preparation

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt, to taste

Sauce

• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups store-bought or homemade marinara sauce

Cheese Mixture

• 2 large eggs
• 3 cups shredded mozzarella
• 2 cups ricotta cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3 oz. Parmesan cheese, finely grated (about 1 1/2 cups), divided
• Freshly ground black pepper, to taste

Instructions

1. Prepare the zucchini strips. Arrange a rack in the center of the oven and preheat to 400°F. Using a Y-peeler, peel the zucchini into wide strips. Generously sprinkle kosher salt on the zucchini strips, layering them on a paper towel-lined baking sheet with additional paper towels between each layer. Let them drain for at least 15 minutes and up to 45 minutes to remove excess moisture.
2. Make the marinara sauce. Heat the olive oil in a small pot over medium heat. Add the finely chopped onion and garlic, stirring frequently until the onion becomes translucent, about 5 minutes. Pour in the marinara sauce and bring it to a simmer over medium-low heat. Cook while stirring occasionally until the sauce thickens and excess liquid evaporates, about 12 to 15 minutes.
3. Prepare the cheese mixture. In a medium bowl, combine the eggs, shredded mozzarella, ricotta cheese, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season with freshly ground black pepper and mix well to create a creamy mixture.
4. Layer the lasagna. Spread a thin layer of the thickened marinara sauce in a 13 x 9-inch baking dish. Layer two layers of the drained zucchini strips over the sauce. Spread one-third of the cheese mixture on top, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times, ending with marinara sauce on top.
5. Create the zucchini lattice. Arrange zucchini strips side by side diagonally over the top layer of marinara. Lift the bottom half of every other strip and lay another zucchini strip across diagonally to form a lattice pattern. Season the lattice with freshly ground black pepper and sprinkle the remaining 1/2 cup of Parmesan cheese evenly on top.
6. Bake the lasagna. Cover the dish with foil and place it in the preheated oven. Bake until the cheese is melty and the zucchini is cooked through, about 30 minutes. Remove the foil, then continue baking until the top is golden brown, about 15 minutes more.
7. Rest and serve. Allow the lasagna to cool for at least 10 minutes before slicing and serving. This resting time helps the layers set for easier portions.

Notes

• Salting the zucchini is crucial to remove excess moisture and prevent a watery lasagna.
• You can use store-bought marinara or homemade sauce depending on preference for convenience or freshness.
• Allowing the lasagna to rest before slicing ensures cleaner cuts and better texture.
• For a vegetarian option, ensure the marinara sauce contains no meat.
• This recipe is naturally gluten-free as it uses zucchini noodles instead of pasta sheets.

Keywords: zucchini lasagna, low carb lasagna, gluten free lasagna, vegetable lasagna, Italian casserole, zucchini noodles, layered lasagna, baked lasagna