Tasty Zucchini Noodle Vegetable Lasagna

If you ask me, zucchini noodles are one of the best discoveries of the last decade.

This fresh take on traditional lasagna swaps regular pasta for thin ribbons of zucchini, creating a lighter version of the Italian classic. The layers of fresh vegetables and creamy cheese blend together with a rich tomato sauce.

It’s built just like your regular lasagna, but without the heavy pasta weighing you down. The zucchini adds a subtle sweetness that works really well with the marinara and makes you forget you’re eating mostly vegetables.

It’s a great option for anyone looking to cut back on carbs or just trying to sneak more vegetables onto their plate.

What Kind of Zucchini Should I Use?

For making zucchini noodles in lasagna, medium-sized zucchini around 6-8 inches long work best – they’re easier to slice and handle than the giant ones you might find at the farmers’ market. Look for firm, dark green zucchini without any soft spots or blemishes. While you can use any variety of summer squash, traditional dark green zucchini tend to hold their shape better during cooking and have less water content than yellow squash. Before using them in your lasagna, you might want to salt the slices and let them sit for about 15 minutes to draw out excess moisture, then pat them dry with paper towels.

Options for Substitutions

This low-carb lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Zucchini: You can use yellow summer squash instead of zucchini, or even eggplant slices (though you’ll need to salt and drain them first). Just make sure to slice them the same thickness.
• Ricotta cheese: If you’re not a fan of ricotta, try cottage cheese (drained and blended until smooth) or a mix of cream cheese and Greek yogurt (use equal parts of each).
• Spinach: Feel free to swap spinach with other greens like Swiss chard or kale – just make sure to chop them well and cook until tender.
• Mozzarella: Any good melting cheese works here – try provolone, fontina, or a mix of Italian cheeses. For a dairy-free version, use your favorite plant-based mozzarella.
• Fresh basil: No fresh basil? Use 1 teaspoon dried basil instead, or try fresh oregano or Italian parsley.
• Tomato sauce: Any marinara sauce works well here. You can even use plain tomato sauce and add your own seasonings like garlic powder, dried herbs, and a pinch of red pepper flakes.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini will leave you with a watery mess instead of a hearty lasagna. To prevent this, salt your zucchini slices and let them sit for 15-20 minutes, then pat them thoroughly dry with paper towels or a clean kitchen cloth. Another common mistake is cutting the zucchini too thick or too thin – aim for about 1/8 inch thickness using a mandoline or sharp knife to ensure even cooking and the right texture. For the best results, don’t skip draining the ricotta cheese (place it in a fine-mesh strainer for 30 minutes) and make sure to let the lasagna rest for at least 15-20 minutes after baking – this helps the layers set properly and makes it much easier to serve clean portions.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with veggies, I like to focus on simple sides that complement without overwhelming the main dish. A warm piece of crusty garlic bread or cheesy breadsticks are perfect for soaking up any extra sauce on your plate. For a fresh element, try a simple Italian-style salad with crisp romaine, cherry tomatoes, and a light vinaigrette dressing. If you’re hosting dinner guests, you might want to start the meal with a small bowl of Italian wedding soup or a classic Caesar salad to round out the experience.

Storage Instructions

Keep Fresh: This zucchini lasagna can hang out in your fridge for up to 4 days when stored in an airtight container. Just keep in mind that zucchini naturally releases water over time, so you might notice a bit more liquid at the bottom of your container – this is totally normal!

Freeze: Want to save some for later? This lasagna freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and foil. Pop it in the freezer where it’ll stay good for up to 3 months. Pro tip: freeze it in individual portions for easy weeknight dinners.

Reheat: When you’re ready to enjoy your leftover lasagna, heat it in the oven at 350°F for about 20-25 minutes until it’s heated through. If it’s frozen, let it thaw overnight in the fridge first. You can also microwave individual portions, just cover with a paper towel to prevent any splatters.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 105-115 g
• Fat: 110-120 g
• Carbohydrates: 90-100 g

Ingredients

• 3 medium zucchini (around 1 pound total, about 60 slices)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 4 cloves garlic (minced or pressed)
• 6 oz fresh baby spinach (chopped)
• 1 ½ cups whole-milk ricotta cheese (drained)
• 1 large egg
• 1/2 cup grated parmesan cheese
• 2 teaspoons dried oregano (optional)
• 3 tablespoons fresh basil (chopped, plus extra for garnish)
• 1 tablespoon lemon zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups tomato basil sauce (or preferred store-bought marinara)
• 2 ⅓ cups shredded mozzarella

Step 1: Prepare the Zucchini

Start by cutting a small slice off the end of each zucchini.

Use a mandoline, a y peeler, or a sharp knife to slice the zucchini thinly lengthwise.

Arrange the slices in a single layer on a kitchen towel or a few sheets of paper towels.

Allow them to sit on the counter while you prepare the other ingredients.

You will notice some moisture on the surface of the zucchini; make sure to pat them dry before you proceed to the assembly stage.

Step 2: Cook the Spinach Mixture

In a medium skillet, heat some olive oil over medium-high heat.

Add the onions and sauté, stirring occasionally, until they become translucent, about 5 minutes.

Lower the heat to medium, add the garlic, and sauté for an additional minute.

Then, add the spinach and cook until it’s fully wilted, about 2-3 minutes.

Once done, remove from the heat and let it cool for a few minutes.

If there is any excess liquid in the pan, drain it before moving to the next step.

Step 3: Prepare the Ricotta Filling

In a medium bowl, mix together ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper to create the ricotta filling.

Add the cooled spinach mixture and stir to combine well.

Step 4: Preheat the Oven and Prepare the Casserole Dish

Preheat your oven to 375 degrees F.

Spread ¼ cup of tomato sauce at the bottom of a 9×13-inch casserole dish.

This will serve as the base for your zucchini lasagna.

Step 5: Assemble the Zucchini Lasagna

Begin layering by arranging the zucchini slices over the tomato sauce, ensuring they cover the surface by overlapping where necessary.

Next, spread ⅔ cup of the ricotta filling (about 7 ounces) over the zucchini.

Spoon ½ cup of tomato sauce over the filling, and sprinkle with ⅓ cup of mozzarella cheese.

Repeat this layering process four more times, for a total of five layers, ending with the remaining tomato sauce and shredded mozzarella on top.

Step 6: Bake and Serve

Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

Afterward, remove the foil and bake for an additional 15 minutes until the top becomes bubbly and brown.

Allow the lasagna to cool for 15 minutes on the counter before slicing.

Garnish with torn fresh basil leaves, slice, and serve warm.