I’ve always enjoyed finding new ways to make classic Italian dishes a bit healthier. While regular lasagna is definitely a family favorite around here, sometimes we want something a little lighter for dinner. That’s why this zucchini lasagna has become such a regular part of our meal rotation.
What I love most about this recipe is that it still gives you all those cozy, comforting layers you expect from lasagna, but with a fresh twist. By using both zucchini and regular noodles, you get the best of both worlds – the traditional pasta texture we all know and love, plus some extra vegetables sneaked in there. My kids don’t even notice the difference anymore!
Looking for a way to use up your summer garden zucchini? Or maybe you just want to try something different for dinner tonight? This recipe might be exactly what you need. It’s simple enough for a weeknight meal but special enough to serve to company.
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 just a handful of basic ingredients you can probably find at any grocery store, this recipe keeps shopping and prep straightforward.
- Family-approved meal – Even veggie-skeptics will enjoy this dish – the familiar Italian flavors and melty cheese make it a crowd-pleaser that works for both casual dinners and special occasions.
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. The skin should be dark green, smooth, and free from blemishes or soft spots. If you can only find larger zucchini, don’t worry – just be sure to salt them and let them drain for about 30 minutes before using to remove excess moisture. Fresh zucchini from your garden or farmers market will work great, but grocery store zucchini are perfectly fine too.
Options for Substitutions
This lighter take on lasagna is pretty adaptable! Here are some helpful swaps you can try:
- Zucchini: If zucchini isn’t your thing, yellow summer squash works just as well. You could also use eggplant slices – just salt them first and let them sit for 30 minutes to remove excess moisture.
- Mozzarella cheese: Feel free to mix up the cheese! Try provolone, mild cheddar, or a mix of Italian cheeses. For a dairy-free version, use your favorite plant-based shredded cheese substitute.
- Crushed tomatoes: You can swap in marinara sauce or pasta sauce if that’s what you have. If using whole canned tomatoes, just blend them first. For a quick fix, use 3 cups of your favorite jarred pasta sauce.
- Pasta sheets: Regular lasagna noodles work fine here – just cook them according to package directions. For a low-carb option, you can skip the pasta and just layer more zucchini slices.
- Dried herbs: If you have fresh herbs, use those instead! Triple the amount (3 teaspoons each of fresh basil and oregano). Italian seasoning works too – use 2 teaspoons to replace both the oregano and basil.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini lasagna is dealing with excess moisture – if you skip salting and draining your zucchini slices for at least 30 minutes before assembling, you’ll end up with a watery mess instead of a perfectly layered dish. Another common mistake is overcooking the pasta sheets beforehand; since they’ll continue cooking in the oven, aim for very al dente or even slightly undercooked pasta to avoid a mushy final result. To prevent your layers from sliding around when serving, let the lasagna rest for at least 15-20 minutes after baking, and don’t forget to spread your sauce evenly between layers – uneven sauce distribution can lead to dry spots in your lasagna. For the best texture, slice your zucchini uniformly (about 1/4 inch thick) using a mandoline or sharp knife, and pat them completely dry with paper towels after salting.
What to Serve With Zucchini Lasagna?
This lighter take on classic lasagna pairs perfectly with a simple side of garlic bread or warm, crusty Italian bread to soak up any extra sauce. Since the dish already has plenty of cheese and sauce, I like to balance it out with a crisp green salad dressed in a light vinaigrette – think mixed greens, cherry tomatoes, and maybe some cucumber slices. For a complete Italian-inspired meal, you might want to start with a small bowl of minestrone soup or add some roasted vegetables like bell peppers and broccoli on the side. Keep in mind that this lasagna is pretty filling on its own, so you don’t need anything too heavy to go with it!
Storage Instructions
Keep Fresh: Got leftovers? Your zucchini lasagna will stay 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: This lasagna is perfect for freezing! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to 3 months. I like to cut it into individual portions before freezing – it makes reheating so much easier.
Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the oven method gives you the best texture. Pro tip: cover it with foil while reheating to keep the cheese from getting too brown!
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 90-100 g
Ingredients
- 2 small to medium zucchinis (avoid large ones due to excess moisture)
- 12 ounces shredded mozzarella cheese
- 28 ounces canned crushed tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 10 pasta sheets*
Step 1: Prepare Ingredients and Oven
Begin by slicing the zucchini into 1/8 inch thick slices and set aside.
Preheat your oven to 350°F (175°C) to make sure it’s ready for baking later.
Step 2: Make the Marinara Sauce
In a pan, combine crushed tomatoes, garlic, onion, oregano, basil, and salt.
Bring this mixture to a simmer over medium heat and let it simmer for about 10 minutes.
Taste the sauce and adjust the seasoning if necessary.
Once done, remove from the heat and set aside.
Step 3: Prepare Additional Components
While the sauce is simmering, roll out the pasta if needed and shred the mozzarella cheese.
Ensure both are ready to go when you start assembling the lasagna.
Step 4: Assemble 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 as needed.
Add 1/3 of the shredded mozzarella cheese and a single layer of zucchini slices.
Place another two pasta sheets on top.
Repeat the layering process: add more sauce, pasta sheets, cheese, a layer of zucchini, followed by pasta sheets again.
On the final layer, add the remaining sauce and top with the final portion of mozzarella cheese.
Step 5: Bake the Lasagna
Place the assembled lasagna in the preheated oven and bake, uncovered, for 30-35 minutes, or until the top is bubbly and has a golden-brown appearance.
Step 6: Let it Rest and Serve
Once baking is complete, remove the lasagna from the oven and allow it to sit for at least 20 minutes before serving.
This resting time will help the lasagna set, making it easier to slice and serve.
