Zucchini Lasagna

Ingredients

• 5 large zucchini (Use 4–5 large zucchini; slice into 1/8-inch pieces.)
• 0.75 cup Parmigiano Reggiano or Parmesan cheese (Freshly grated; used for layering.)
• 1 lb mozzarella cheese (Shredded; low-moisture mozzarella is recommended.)
• 2.5 cups tomato sauce (Marinara sauce may be used.)
• 1 cup ricotta cheese (Drain off excess liquid before using.)
• 0.333 cup Parmigiano Reggiano or Parmesan cheese (Freshly grated; mixed into the ricotta filling.)
• 3 garlic (Cloves, minced.)
• 1 egg
• salt (A pinch for salting the zucchini; use additional salt only as needed.)
• 0.25 tsp black pepper
• 0.25 cup fresh basil (Chopped; mixed into or sprinkled over the finished lasagna.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and have a 13×9-inch baking dish ready.

2. 2

   Arrange the thin zucchini slices in a single layer on the parchment-lined sheet pan. Sprinkle them lightly with salt and let them stand for 5–10 minutes so they release excess moisture.

3. 3

   Press the zucchini slices dry with paper towels, wiping away any excess salt. Bake the slices for 8–10 minutes, then pat them dry again. This pre-baking step removes additional moisture and helps prevent watery lasagna.

4. 4

   While the zucchini bakes, place the drained ricotta, the 1/3 cup Parmesan, minced garlic, egg, black pepper, and chopped basil in a medium bowl. Stir until evenly combined and creamy.

5. 5

   Spread a thin layer of tomato sauce over the bottom of the 13×9-inch baking dish.

6. 6

   Arrange a layer of the pre-baked zucchini slices over the sauce, keeping the slices as even and overlapping as necessary to cover the dish.

7. 7

   Spread a thin layer of the ricotta filling over the zucchini. Use only a modest amount per layer so the finished lasagna holds together and does not become watery.

8. 8

   Scatter mozzarella and a little of the 3/4 cup Parmesan over the ricotta layer.

9. 9

   Repeat the sauce, zucchini, ricotta, mozzarella, and Parmesan layers until the ingredients are used. Finish with tomato sauce, mozzarella, and Parmesan on top.

10. 10

    Bake the assembled lasagna uncovered at 375°F (190°C) for 40–45 minutes, until the zucchini is tender and the sauce is bubbling.

11. 11

    Switch the oven to broil on HIGH and broil for 1–2 minutes, watching closely, until the cheese is browned and golden.

12. 12

    Remove the lasagna from the oven and sprinkle with chopped fresh basil. Slice into 9 portions and serve.

Notes

For best results, slice the zucchini no thicker than 1/4 inch and ideally 1/8 inch, using a mandoline or a sharp chef’s knife. Thin layers of sauce and ricotta help the lasagna set into cleaner slices and avoid excess moisture. The structured recipe lists 40 minutes of cook time, while the detailed instructions allow 40–45 minutes of baking plus 1–2 minutes of broiling.

Nutrition per serving

• main
• Italian
• vegetarian
• gluten-free
• low-carb
• baked
• weeknight dinner
• summer