Here’s my go-to zucchini lasagna recipe that combines classic lasagna noodles with fresh zucchini slices, rich marinara sauce, and plenty of melty cheese. It’s the perfect mix of pasta and vegetables that makes everyone at the table happy.
My kids actually ask for seconds when I make this dish, which is pretty amazing considering there are vegetables involved! I usually make a big pan on Sunday, and we enjoy the leftovers for lunch during the week. Because let’s be honest – lasagna always tastes better the next day, doesn’t it?
Why You’ll Love This Zucchini Lasagna
- Veggie-packed comfort food – This lasagna sneaks in extra vegetables while keeping all the cheesy, saucy goodness you love about traditional lasagna.
- Make-ahead friendly – You can prep this dish in advance and pop it in the oven when you’re ready to eat – perfect for busy weeknights or weekend meal prep.
- Simple ingredients – With basic pantry staples and fresh zucchini, you can create this satisfying dish without any hard-to-find ingredients.
- Family-friendly meal – Kids and adults alike will enjoy this classic Italian dish with a healthy twist – it’s a great way to get the whole family eating more vegetables.
What Kind of Zucchini Should I Use?
Small to medium zucchini are your best bet for this lasagna since they contain less water than their larger counterparts. Look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – these will have the best texture and fewer seeds. When you’re shopping, choose zucchini with smooth, slightly shiny dark green skin without any soft spots or blemishes. To prep them for your lasagna, you don’t need to peel them (the skin adds nice color and nutrients), but you might want to slice them lengthwise and remove some of the seedy center if it looks particularly wet.
Options for Substitutions
This lighter take on lasagna is pretty adaptable! Here are some swap options that work well:
- Zucchini: You can replace zucchini with yellow summer squash or eggplant (just make sure to salt and drain eggplant first to remove bitterness). Even thinly sliced butternut squash works great in fall!
- Mozzarella cheese: Feel free to use a mix of cheeses – provolone, fontina, or mild cheddar all work well. For a dairy-free version, try dairy-free mozzarella alternatives, though they might not melt quite the same way.
- Crushed tomatoes: Marinara sauce works just as well, or use whole canned tomatoes that you’ve blended smooth. If using fresh tomatoes, cook them down first to remove excess water.
- Dried herbs: Fresh herbs are great too! Use 1 tablespoon fresh for every 1 teaspoon dried. Italian seasoning blend can also replace the individual herbs.
- Pasta sheets: Regular lasagna noodles are essential for structure, but you can use no-boil noodles, whole wheat, or gluten-free lasagna noodles. Just check the package instructions as cooking times might vary.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from zucchini will leave you with a soupy mess, so be sure to salt your sliced zucchini and let it sit for 15-20 minutes, then pat thoroughly dry with paper towels.
Another common mistake is layering the ingredients incorrectly – always start with a thin layer of sauce on the bottom to prevent the noodles from sticking, and make sure each pasta sheet is completely covered with sauce to ensure proper cooking.
The temperature of your oven matters more than you might think – cooking at too high a temperature can cause the cheese to burn before the middle is fully heated, so stick to 375°F and cover with foil for the first 25 minutes of baking, then uncover for the final 10-15 minutes to achieve that perfect golden-brown top.
For the best texture, let your lasagna rest for at least 15 minutes after baking – this helps the layers set properly and makes it much easier to cut clean, presentable slices.
What to Serve With Zucchini Lasagna?
This lighter take on traditional lasagna pairs wonderfully with a simple side of garlic bread or warm, crusty Italian bread to soak up any extra sauce. A fresh green salad with cherry tomatoes and a light vinaigrette makes the perfect partner, keeping the meal balanced without feeling too heavy. If you’re feeding a crowd, try serving some roasted vegetables on the side – I find that roasted bell peppers or sautéed mushrooms complement the flavors really well. For a complete Italian-inspired meal, you might want to start with a small bowl of minestrone soup or a simple bruschetta appetizer.
Storage Instructions
Keep Fresh: This zucchini lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just keep in mind that the zucchini might release a bit more water as it sits.
Freeze: You can freeze portions of this lasagna for up to 3 months. Let it cool completely, then wrap individual portions in foil and place them in freezer bags. This is super handy for those busy weeknights when you need a quick dinner!
Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. You can also use the microwave – just cover it with a paper towel to prevent splatters and heat in 1-minute intervals until it’s heated through.
Make Ahead: You can assemble this lasagna a day ahead and keep it covered in the fridge before baking. It’s perfect for preparing the night before a family gathering or when you want to get ahead on meal prep!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 40-50 g
- Carbohydrates: 70-80 g
Ingredients
- 2 small to medium zucchinis (avoid large ones due to excess moisture)
- 12 ounces shredded mozzarella cheese
- 28 ounces crushed tomatoes
- 1 teaspoon oregano, dried
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 10 sheets of pasta
Step 1: Prepare Ingredients
Begin by slicing the zucchini into 1/8 inch thick slices and set them aside for later use.
Preheat your oven to 350°F (175°C) to get it ready for baking the lasagna.
If your pasta requires rolling out, do so now, and shred the mozzarella cheese for easy assembly later.
Step 2: Make the Marinara Sauce
In a pan, combine the crushed tomatoes with minced garlic, finely chopped onion, oregano, basil, and salt.
Bring the mixture to a simmer over medium heat, allowing the flavors to meld together for about 10 minutes.
Taste the sauce and adjust the seasoning as needed to suit your preference.
Once the sauce is ready, remove it from the heat and set aside.
Step 3: Layer the Lasagna
In a 9×9 inch baking pan, start by spreading 1/4 of the marinara sauce on the bottom.
Place two pasta sheets on top, trimming them to fit if necessary.
Add 1/3 of the shredded mozzarella cheese and a single layer of zucchini slices over the cheese.
Place another two pasta sheets on top.
Repeat this layering process: add another 1/4 of the sauce, two pasta sheets, 1/3 of the mozzarella, and another layer of zucchini, followed by two more pasta sheets.
Step 4: Final Layers and Baking
For the final layers, spread the remaining sauce on top of the last pasta sheets, then sprinkle the remaining mozzarella cheese on top.
Place the assembled lasagna in the preheated oven and bake uncovered for 30-35 minutes, or until the top is bubbly and browned.
Step 5: Rest and Serve
Once baked, remove the lasagna from the oven and allow it to sit for at least 20 minutes before serving.
This resting time helps the layers set, making it easier to slice and serve.
Enjoy your delicious, homemade lasagna!
