Easy Zucchini Lasagna

Easy Zucchini Lasagna! This is our go to when we want something a little healthier for dinner. A delicious homemade tomato sauce that’s made from a simple mix of sweet tomatoes and herbs. Layered with thinly sliced zucchini, parmesan cheese, fresh mozzarella, ricotta, and no-boil lasagna noodles. This is the lighter/healthier take on the classic lasagna that we all know and love, but updated with an easier method and so much more flavor! Serve each slice topped with extra parmesan and freshly chopped basil for a comforting and hearty lasagna that everyone in the family will love!

Zucchini lasagna in a white casserole dish on a grey napkin with white plates, basil, a small bowl of chopped basil, and white flowers

About The Recipe

Here is one secret about me that probably won’t shock anyone. I love Italian food! Though, it tends to be a little on the heavy side for me sometimes. One good Italian dinner and I feel full for weeks! (Which, by the way, totally sucks.)

I’m always looking for alternate ways to have the same great taste but.. less calories, less grease, fat, etc. A girl can only handle so much!

Now, comes in the inspiration for this Zucchini Lasagna.

My mom ordered groceries from the grocery store and, instead of getting us 4 zucchini like we asked for, we got 4 packs of 4. AH! We literally have 12+ zucchini in the fridge so, we’re trying to find good ways to cook it without it all tasting the same.

Zucchini Lasagna in a white casserole with white plates, chopped basil in a small bowl, and two forks with large basil leaves and white flowers on a marble counter

Luckily for us, we already had some of our Homemade Tomato Sauce in the freezer and no-cook lasagna noodles in the pantry, that and we always have lots of cheese.

Some things are just meant to happen and this lasagna was definitely one of them.

Equipment Needed

Ingredients

  • Oven-Ready Lasagna Noodles
  • Tomato Sauce
  • Zucchini
  • Parmesan Cheese
  • Fresh Mozzarella Cheese
  • Ricotta Cheese
ingredients for zucchini lasagna on a marble counter top

Instructions

Time for the assembly! Begin with pasta sheets, followed by about 1/4-1/2 cup tomato sauce (just enough to cover the pasta), sprinkle with about half the grated parmesan cheese, shred about 5-6 pieces of fresh mozzarella, sprinkle some ricotta, layer on about 5 strips of thinly sliced zucchini, add more tomato sauce. Repeat these steps until you have reached the top of the casserole dish. Add extra cheese on top and place in a 350 degree oven for about an hour.

Once the lasagna is done, take it out of the oven and let it cool slightly before serving.

Zucchini Lasagna sliced in a white casserole with white plates, chopped basil in a small bowl, and two forks with large basil leaves, and a grey napkin on a marble counter top

Storing/Reheating

Like so many other delicious casseroles, this can be frozen whole or in individual servings. I recommend individual servings because, well, it’s easy if you wanna grab a bite for lunch or if you’re the only one in the family that wants lasagna!

Though, if you have a big family or expect company, I fully recommend just freezing the whole casserole and not individual servings. Just reheat in the oven. You also may want to add a little extra cheese on top!

You can also refrigerate this. So, if you want a bite of lasagna for tomorrow’s lunch, no biggie! Just store in a plastic container and, when you want some, pop it into the microwave for a few minutes.

lasagna in a white baking pan with white plates, a grey napkin, basil, and forks

Substitutions

  • No ricotta? No problem! You can substitute with cream cheese and have an equally delicious casserole.
  • You can use a different type of lasagna noodle. Just remember to cook it first.
  • You can substitute the zucchini for yellow squash, if need be.

Expert Tips

  • If you have a mandoline, that’s the perfect tool to use to ensure consistent slices of zucchini.
  • This recipe is specifically for a 2 1/2 inch deep casserole dish. If this is not the size you have, you may need to adjust ratios.
  • Bake time may very due to oven temperature differentiations and how thick the zucchini slices are.
  • You may need to cover the lasagna to keep from burning the cheese.

When you make this Zucchini Lasagna, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Zucchini lasagna in a white casserole dish on a grey napkin with white plates, basil, a small bowl of chopped basil, and white flowers

Easy Zucchini Lasagna

Traci
Cheesy, delicious, and healthy...ish. This Zucchini Lasagna is perfect for nights when you are craving Italian food but don't want an overly heavy meal. So simple to make but bursting with flavor!
5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Italian/American
Servings 8 servings
Calories 319 kcal

Ingredients
 

  • 8 ounces lasagna noodles oven ready or regular
  • 24 ounces [tomato sauce]
  • 3 zucchini sliced lengthwise into 1/8" slices
  • 1 cup parmesan cheese grated
  • 16 ounces fresh mozzarella cheese chopped
  • 8 ounces ricotta cheese

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8"X11" casserole with cooking spray.
  • If using traditional lasagna noodles, cook according to package directions. Drain.
  • Place a layer of noodles in the bottom of the prepared casserole dish.
  • Evenly spread 8 ounces of tomato sauce on top of noodles.
  • Top with 1/3 of the zucchini slices.
  • On top of the zucchini, add 1/3 cup grated parmesan, spread evenly.
  • Then add 1/3 of the fresh mozzarella on top of the parmesan.
  • Top with half the ricotta.
  • Repeat layers, beginning with noodles.
  • Top with a layer of noodles.
  • Sprinkle with remaining 1/3 cup parmesan and remaining 1/3 of mozzarella.
  • Bake for 1 hour to 1 hour and 15 minutes, until cooked through.

Notes

  • No ricotta? No problem! You can substitute with cream cheese and have an equally delicious casserole.
  • If you have a mandoline, that's the perfect tool to use to ensure consistent slices of zucchini.
  • This recipe is specifically for a 2 1/2 inch deep casserole dish. If this is not the size you have, you may need to adjust ratios.
  • Bake time may very due to oven temperature differentiations and how thick the zucchini slices are.
  • You may need to cover the lasagna to keep from burning the cheese.

Nutrition

Serving: 1Calories: 319kcalCarbohydrates: 15gProtein: 22gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 64mgSodium: 612mgFiber: 1gSugar: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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