Vegetarian Zucchini Lasagna Recipe
No matter what the weather or season, there is just something about lasagna that hits the spot. If you are looking for a fun new spin on classic lasagna, then this recipe is a great one to try. Most of the time, people make lasagna with layers of noodles and cheese, and it's incredibly delicious. Meanwhile, this recipe subs zucchini for the pasta. Don't worry — the recipe still keeps the same amazing taste that you know and love, but it's just a little bit healthier than eating it with the pasta layers.
Recipe developer Kristen Carli came up with this incredible recipe that is sure to hit the spot. When asked why she loves this recipe so much, she gave what we think is the perfect answer: "I love that this is a veggie-packed gluten-free option for lasagna," Carli raves. "My brother-in-law has celiac disease and is always looking for ways to eat his old favorites." Keep reading to find out how to make this amazing dish in no time!
Gather the ingredients for this vegetarian zucchini lasagna
Ready to get started? If so, head to the store, and grab all of the ingredients you will need to whip this lasagna together. Start with a few zucchini — four to be exact. Like most other recipes, this one also requires salt and pepper. Double-check your cupboard ahead of time in case you already have some. Then, head over to the cheese aisle and get ricotta, grated Parmesan, and mozzarella. You will also need some basil. Of course, you will also need to get some marinara sauce. "Choose whatever marinara you love," Carli says.
Preheat the oven, and peel the zucchini
Since you will need to use an oven to bake this tasty dish, the first thing you should do is preheat it. This recipe requires a cooking temperature of 375 F. Then, grab your zucchini and wash them. As a reminder, you should also remove the stems ahead of time.
Using a Y-shaped vegetable peeler, peel the zucchini lengthwise to form several long strips. "I love a Y-shaped peeler, but any vegetable peeler will do — [it] just might not be super comfortable to hold," Carli notes. "You could also use a mandolin to get those thin slices."
Layer the marinara and zucchini
Most of this recipe just requires making layer after layer, and in our opinion, it's fun and mindless work. Take out a 9x13-inch baking dish and start layering your ingredients. Begin with ½ a jar of marinara sauce as the bottom layer. This makes a nice base and sets the tone for the rest of the recipe. Then, take the sliced zucchini and add two layers — one on top of the other. Finally, sprinkle the top of the zucchini with a little bit of salt and pepper.
Mix the cheese, and add it to the dish
Now, take out a medium-sized bowl and mix your cheese filling. Start with the ricotta, then add the Parmesan cheese and the basil. Using a spoon, mix well to combine everything together. "I love this combination of Parmesan, mozzarella, and ricotta. If you aren't a fan of Parmesan, you can sub in Asiago," Carli shares. Then, scoop half of the cheese mixture on top of the zucchini noodles and spread evenly. One of the greatest parts about this recipe are the layers upon layers of cheese, and this cheesy mix totally hits the spot.
Add a few more layers to the lasagna
Now, add another layer of sauce using the remaining ½ of the first jar of marinara. Then, top it with another layer of zucchini, and add some salt and pepper on top. Evenly spread the remaining ricotta mixture over the top. Then, pour in ½ of the second jar of sauce, and try to distribute it over every part of the dish.
Lastly, scoop on the final layer of zucchini noodles, the remaining salt and pepper, and the final layer of sauce. Top the dish with shredded mozzarella cheese, which kind of acts like the icing on the cake here.
Bake the lasagna, and enjoy
Pop the lasagna into the oven for 30 minutes. Just make sure that it has fully preheated before you put the dish in. When you take the lasagna out of the range, be sure to use oven mitts and place the hot dish somewhere safe. "I love serving this alongside protein such as tofu or chicken and some roasted broccoli," Carli shares.
Have anything left? If so, don't you worry about it! "Leftovers store best in the fridge in an airtight container for up to 4 days," Carli says. We hope you love this spin on a classic as much as we do!
- 4 zucchini, stems removed
- 1 teaspoon salt
- ½ teaspoon pepper
- 15 ounces ricotta
- ¼ cup grated Parmesan cheese
- ¼ cup basil, julienned
- 2 (24-ounce) jars marinara sauce
- 2 cups shredded mozzarella cheese
- Preheat the oven to 375 F.
- Using a Y-shaped vegetable peeler, peel the zucchini lengthwise to form several long thin strips.
- Layer ½ of one jar of sauce across the bottom of a 9x13-inch baking dish.
- Add the zucchini in 2 thin layers and sprinkle them with salt and pepper.
- In a medium bowl, add the ricotta, Parmesan, and basil, and mix well to combine.
- Scoop half of the ricotta mixture on top of the zucchini noodles, and spread it evenly across the surface.
- Add another layer of sauce, using the remaining ½ of the jar.
- Top with another layer of zucchini, salt and pepper, the remaining ricotta mixture, and ½ of the next jar of sauce.
- Add a final layer of zucchini noodles, the remaining salt and pepper, and a final layer of sauce.
- Top with shredded mozzarella cheese.
- Bake for 30 minutes until the cheese has melted.
| Calories per Serving | 418 |
| Total Fat | 26.9 g |
| Saturated Fat | 15.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 91.5 mg |
| Total Carbohydrates | 19.4 g |
| Dietary Fiber | 4.1 g |
| Total Sugars | 12.6 g |
| Sodium | 1,290.5 mg |
| Protein | 25.3 g |
