Best Vegetarian Zucchini Lasagna Recipe

Finding a satisfying, meatless dinner option that the whole family will enjoy can feel like mission impossible. Between juggling work deadlines, after-school activities, and trying to stick to healthier eating habits, the last thing anyone needs is spending hours in the kitchen preparing an elaborate meal.

That’s where this zucchini lasagna comes to the rescue: it’s lighter than traditional lasagna but just as comforting, takes less time to prepare than you might think, and sneaks in extra vegetables that even picky eaters won’t mind. Plus, it’s perfect for making ahead and reheating on those especially busy weeknights.

vegetarian zucchini lasagna
Image: mollyshomeguide.com / Photographer Molly

Why You’ll Love This Zucchini Lasagna

  • Low-carb alternative – Using zucchini instead of pasta noodles makes this a perfect choice for anyone following a low-carb or gluten-free diet, while still delivering that classic lasagna taste you crave.
  • Veggie-packed meal – This dish sneaks in extra vegetables while keeping all the cheesy goodness of traditional lasagna, making it a great way to eat more produce without sacrificing flavor.
  • Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at any grocery store – mainly zucchini, cheese, and tomato sauce.
  • Make-ahead friendly – You can prepare this lasagna in advance and reheat it when needed, making it perfect for busy weeknight dinners or meal prep.

What Kind of Zucchini Should I Use?

For lasagna, medium-sized zucchini that are about 6-8 inches long work best since they’re easier to slice into even strips and aren’t too seedy in the middle. Look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Try to pick ones that are similar in width from end to end – this will help you get more consistent slices for your lasagna layers. If you can only find larger zucchini, they’ll work too, but you might want to remove the seedy center portion since it can make your lasagna watery.

vegetarian zucchini lasagna
Image: mollyshomeguide.com / Photographer Molly

Options for Substitutions

This zucchini lasagna is pretty flexible and you can make several swaps based on what you have in your kitchen:

  • Zucchini: You can use yellow summer squash instead of zucchini, or try eggplant slices (though these need to be salted and drained first to remove bitterness).
  • Ricotta cheese: If you’re out of ricotta, try cottage cheese (drain and blend it first for a smoother texture) or a mixture of cream cheese and Greek yogurt (use equal parts of each).
  • Mozzarella cheese: Feel free to use other melting cheeses like provolone, fontina, or a mix of Italian cheeses. Just avoid hard cheeses as they won’t give you that nice melty texture.
  • Fresh basil: While fresh basil gives the best flavor, you can use dried basil in a pinch (use 1 tablespoon dried instead of 3 tablespoons fresh). Or try fresh spinach for a different green element.
  • Tomato sauce: Any marinara or pasta sauce works here. You can even use crushed tomatoes seasoned with Italian herbs if you’re in a pinch.
  • Parmesan: Romano or Pecorino cheese make good substitutes for parmesan, or you can simply add extra mozzarella on top.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – skipping the crucial step of removing water from zucchini slices will leave you with a watery mess instead of a perfectly layered dish. To prevent this, lay out your sliced zucchini on paper towels, sprinkle with salt, and let them sit for 15-20 minutes to draw out moisture before patting them dry. Another common mistake is overcrowding the layers – stick to a maximum of three layers and avoid the temptation to pile on extra cheese or sauce, as this can make the lasagna too heavy and wet. For the best texture, let your lasagna rest for at least 15 minutes after baking – cutting into it too soon will cause the layers to slide apart and create a messy serving. If you notice your top layer browning too quickly during baking, simply cover the dish with foil to protect it while the inside continues to cook through.

vegetarian zucchini lasagna
Image: mollyshomeguide.com / Photographer Molly

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is lighter than traditional pasta-based lasagna, you’ve got lots of great options for side dishes! A warm, crusty loaf of garlic bread or focaccia is perfect for soaking up any extra sauce on your plate. For a fresh contrast, try serving it with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens work really well with the rich, cheesy layers. If you’re feeding a crowd, roasted vegetables like bell peppers, mushrooms, or Brussels sprouts make excellent sides that keep the meal veggie-focused and satisfying.

Storage Instructions

Keep Fresh: This zucchini lasagna keeps really well in the fridge. Just cover your baking dish with plastic wrap or transfer portions to airtight containers and pop them in the refrigerator for up to 4 days. The flavors actually get better as they meld together!

Freeze: Want to save some for later? Let the lasagna cool completely, then portion it out into freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Just keep in mind that zucchini can release a bit more water when thawed, but it’s still totally tasty!

Reheat: When you’re ready to eat, warm individual portions in the microwave for 2-3 minutes, or place the baking dish in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, add an extra 10-15 minutes to the oven time. A sprinkle of fresh basil on top makes it feel like new again!

Preparation Time 20-30 minutes
Cooking Time 30-40 minutes
Total Time 50-70 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1400-1600
  • Protein: 70-80 g
  • Fat: 90-100 g
  • Carbohydrates: 50-60 g

Ingredients

  • 4-5 medium zucchinis, thinly sliced longwise
  • 2 tablespoons olive oil
  • ½ diced yellow onion
  • 3 cups tomato sauce (650g)
  • 2 cups shredded mozzarella cheese (450g)
  • 1 ½ cups ricotta cheese (375g)
  • 2 tablespoons grated parmesan cheese, plus additional for topping
  • 1 egg
  • 2-3 cloves garlic, minced
  • Salt and freshly cracked black pepper
  • 3 tablespoons chopped fresh basil leaves, with more for garnish

Step 1: Prepare the Zucchini Slices

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Slice the zucchini lengthwise into thin layers using a knife or a mandoline slicer.

Arrange the slices on the prepared baking sheet and brush them lightly with olive oil on one side.

Pre-bake in the oven for about 10 minutes, turning them halfway through the cooking time.

The zucchini slices should be softened but not too greasy.

If necessary, pat them dry with a paper towel to remove any excess oil.

Set them aside to cool.

Step 2: Sauté the Onions and Prepare Tomato Sauce

In a skillet over medium heat, heat one tablespoon of olive oil.

Add the onions and sauté until they are soft and translucent.

Pour in the tomato sauce and adjust the seasoning to your liking with salt and pepper.

Allow the sauce to simmer gently, infusing the flavors together.

Step 3: Mix the Ricotta Filling

In a medium-sized bowl, combine the ricotta cheese, grated Parmesan, egg, minced garlic, and about 3 tablespoons of chopped basil leaves.

Season the mixture with salt and pepper to taste.

This will form your creamy layer for the lasagna.

Step 4: Assemble the Zucchini Lasagna

Grease a large 13×9″ (33×23 cm) baking dish with olive oil.

Spread a thin layer of tomato sauce on the bottom of the dish.

Proceed by layering the zucchini slices over the sauce, add spoonfuls of the ricotta mixture, sprinkle with grated mozzarella, and then pour some more tomato sauce over these layers.

Repeat each step until you have used all the ingredients.

For the top layer, cover with tomato sauce, grated mozzarella, and extra grated Parmesan cheese.

Step 5: Bake and Broil the Lasagna

Bake the assembled lasagna in the preheated oven for about 30 minutes.

To finish, broil on high for a few extra minutes, keeping a very close eye to ensure the top is nicely browned but not burned.

Once done, remove from the oven and let it cool slightly.

Sprinkle with additional fresh basil leaves for a burst of freshness, and serve this delicious zucchini lasagna hot!

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