Vegetarian Zucchini Lasagna Recipe

Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles! Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 30

Resting Time 15

Total Time 1 15

Servings slices

Calories 269kcal

Author Aysegul Sanford

Ingredients

3 medium-sized zucchini approximately 1 pound in total (60 slices)
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic finely minced or crushed through a garlic press
6 oz. fresh baby spinach roughly chopped
1 ½ cups full-fat ricotta cheese* excess liquid drained
1 large egg
1/2 cup parmesan cheese
2 teaspoons oregano dried (optional)
3 tablespoons basil fresh and chopped plus more for garnish
1 tablespoon lemon zest
½ teaspoon Kosher salt
½ teaspoon ground pepper
3 cups Tomato Basil Sauce or your favorite storebought Marinara Sauce
2 ⅓ cups mozzarella shredded

Instructions

To prepare the zucchini: Cut a small slice off the end of each zucchini. Slice the zucchini thinly lengthwise using either a mandoline, a y peeler or a sharp knife*.
Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
In a medium skillet, heat the olive oil over medium-high heat, then add the onions and saute, stirring occasionally, until translucent, approximately 5 minutes. Lower the heat to medium and add the garlic and saute for an additional 1 minute.
Add the spinach and cook until fully wilted, 2-3 minutes. Remove from the heat, and let it cool for a few minutes while you are making the ricotta mixture. If there is any liquid in the pan, drain it prior to adding to the ricotta mixture.
To prepare the ricotta filling: Mix together ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper in a medium bowl.
Add in the spinach mixture and stir to combine.
Preheat the oven to 375 degrees F.
To assemble the zucchini lasagna: Spread ¼ cup of tomato sauce at the bottom of a 9x13-inch casserole dish.
Arrange the zucchini slices on top of the tomato sauce, placing them across the shorter width and covering the empty spots with more zucchini slices. You should use around 12-13 slices per layer.
Spread ⅔ cup of the filling (~7 oz.) over the zucchini layer. Spoon ½ cup of the tomato sauce and sprinkle with ⅓ cup of the mozzarella cheese.
Repeat the process four more times (5 layers in total), ending with the remaining tomato sauce and shredded mozzarella.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes so that the top will become bubbly brown. Let it cool for 15 minutes on the kitchen counter.
Garnish with some torn fresh basil leaves, slice and serve.

Notes

Yields: This recipe is made in a 9X13 baking dish that yields 9 slices of zucchini lasagna. The calorie and nutrition information below is per slice.
Ricotta Cheese: You can make your own ricotta or buy it from the store. However, be sure to drain any excess liquid before adding it to the mixture.
Excess liquid: If you have excess liquid in the baking dish after cooking, you can drain it out before serving. Letting the lasagne rest for 15 minutes will help the liquid set up.
Make Ahead: First, assemble and bake the lasagna as instructed. Then, bring it to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it is thoroughly warmed.
Storage of leftovers: Bring the lasagna to room temperature, transfer it to an airtight container, and keep it in the refrigerator for up to three days. It is possible that it will develop extra moisture during storage, so feel free to drain it before reheating.
Reheat: Reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
Freeze: If you want to freeze this dish, we recommend baking it first. Simply bring it to room temperature and cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for up to a month.
Thaw: Thaw it in the fridge overnight. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Nutrition