Description
Homemade zucchini lasagna delivers a Mediterranean-inspired twist on classic Italian comfort cuisine. Layers of sliced zucchini replace traditional pasta, creating a lighter, vegetable-forward dish you’ll savor with each delicious bite.
Ingredients
Scale
- 4 zucchini, thinly sliced into strips (680 g / 24 oz)
- 1 box oven-ready lasagna noodles
- 15 oz (425 g) ricotta cheese
- 2 cups (226 g) mozzarella cheese, shredded
- 1 cup (100 g) parmesan cheese, grated
- 2 cups marinara sauce
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 1 tbsp olive oil
- 2 tbsps kosher salt
- 1 tsp black pepper, freshly ground
Instructions
- Moisture Extraction: Salt zucchini strips and press between paper towels for 15 minutes to eliminate excess liquid, ensuring a firm texture in the final dish.
- Dish Preparation: Coat a 13×9-inch glass baking dish with olive oil and minced garlic, creating a flavorful base that prevents sticking and enhances overall taste.
- Foundation Layering: Create the first structural layer by arranging oven-ready lasagna noodles across the bottom of the prepared dish, establishing a solid base for subsequent ingredients.
- Sauce and Cheese Integration: Spread marinara sauce evenly over noodles, then dot with ricotta cheese and sprinkle a blend of Parmesan and mozzarella, creating a rich, creamy landscape of flavors.
- Vegetable Placement: Carefully arrange zucchini strips in a uniform pattern across the cheese layer, covering the entire surface and adding a fresh, nutritious element to the lasagna.
- Herb and Seasoning Accent: Garnish with freshly chopped basil and cracked black pepper, introducing aromatic complexity and depth to the dish.
- Layering Repetition: Repeat the noodle, sauce, cheese, and zucchini layering process two more times, building height and intensifying the flavor profile.
- Moisture Preservation: Completely cover the baking dish with aluminum foil to retain moisture and prevent excessive browning during initial cooking.
- Baking Process: Place in a preheated 375°F (190°C) oven and bake for 45 minutes, allowing ingredients to meld and cook thoroughly, then remove foil and continue baking for an additional 20 minutes until a golden, bubbling crust forms.
- Resting and Serving: Remove from oven and let lasagna rest for 15 minutes, enabling the layers to set and flavors to stabilize before slicing and serving.
Notes
- Drain Zucchini Thoroughly: Salt and press zucchini strips to remove excess moisture, preventing a watery lasagna and ensuring a firm, structured dish.
- Garlic-Infused Olive Oil Tip: Mince garlic finely and mix with olive oil when greasing the baking dish to add an extra layer of aromatic flavor throughout the lasagna.
- Layering Strategy: Create even, consistent layers by using a gentle touch and spreading ingredients to the edges, guaranteeing balanced flavor in every bite.
- Resting Period Matters: Allow the lasagna to rest for 15 minutes after baking, which helps the layers settle and makes cutting and serving much easier.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg