Zucchini Lasagna

A white square baking dish full of zucchini lasagna shot from above. You can see the red sauce and sprinkles of baked shredded cheese over the top.

Print Recipe

5 from 4 votes

Zucchini lasagna for the lasagna lover and the zucchini lover; a cheesy healthier lasagna but so very, very tasty.

Prep Time25

Cook Time55

Total Time1 20

Course: Dinner

Cuisine: American, Italian

Keyword: vegetables, Zucchini Lasagna

Servings:

Calories: 174kcal

Ingredients

3 small small zucchini* (enough for about 25 slices)
1/3 onion (chopped)
14.5 oz can diced tomatos
8 oz tomato sauce
1/2 tsp garlic salt
1/2 tsp garlic powder
2 TBS fresh basil (can sub 2 tsp dried)
2 TBS fresh oregano (can sub 2 tsp dried)
1 TBS fresh thyme (can sub 1 tsp dried)
1/2 cup shredded parmesan
8 oz ricotta
1 egg
2 cups shredded mozzarella

Instructions

Cut zucchini lengthwise into 1/8 inch thick strips.
Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels, to help remove some of the moisture.
Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
Stir everything together and allow to simmer for a few minutes.
Add fresh herbs when you are done simmering and remove from heat.
Preheatthe oven to 375 degrees Fahrenheit.
In a small bowl combine the egg, ricotta and parmesan cheese.
Spray a 9x9 (or 8x8) baking pan with nonstick spray.
Spread some sauce on the bottom of your pan.
Layer 1 layer of zucchini across the sauce.
Top zucchini with about 1/3 of the ricotta mixture.
Top ricotta with 1/4 of the mozzarella.
Top cheese with more sauce and repeat steps 10-13.
End with zucchini, sauce then more mozzarella.
Cover the pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for another 15-20 minutes until the cheese is golden.
Remove from the oven and let rest for about 5 minutes before serving.

Notes

*You can substitute large zucchini though they will be more liquidy than small zucchini and I recommend grilling it before using it in the lasagna, to help dry it out.

Nutrition