This easy zucchini lasagna is a win for dinner! With layers of thin zucchini slices and tasty fresh herbs, it’s a lighter take on the classic meal.
Who needs pasta when you can have crunchy veggies instead? I love mixing ricotta with herbs for a fresh flavor. This dish is fun to make and even better to eat!
Perfect for weeknights, this lasagna is simple and comes together in no time. Just layer, bake, and savor the yumminess—what’s not to love?
Key Ingredients & Substitutions
Zucchinis: Zucchinis are the star of this lasagna! You can use yellow squash as a substitute if you prefer. Just look for firm, fresh vegetables for the best texture.
Ricotta Cheese: Ricotta adds creaminess. If you’re looking for a lighter option, consider cottage cheese. It will change the texture a bit but will still be tasty!
Herbs: Fresh herbs give flavor. If you don’t have fresh basil, parsley, or oregano handy, dried herbs work in a pinch! Use about one-third of the amount called for fresh.
Cheese: Mozzarella is essential for that gooey top layer. If you want a different flavor profile, try provolone or fontina. Vegan cheese is also an option if you’re dairy-free!
How Do You Get Zucchini to Not Make the Lasagna Soggy?
A common struggle with zucchini lasagna is preventing sogginess. The key is to draw out excess moisture from the zucchini before using it.
- Slice the zucchini thinly (about 1/8-inch) and sprinkle with salt.
- Let the slices sit for 10-15 minutes. This process draws out water.
- Afterward, pat the slices dry with paper towels before assembling your lasagna.
Also, don’t skip the resting time after baking! It allows the layers to set, making it easier to cut and serve. Happy cooking!
Easy Zucchini Lasagna with Fresh Herbs
Ingredients You’ll Need:
For the Layers:
- 3 large zucchinis
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 tsp dried oregano)
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This delicious zucchini lasagna takes about 15 minutes to prepare and 40 minutes to bake. Plus, you’ll want to set aside an additional 10 minutes for it to rest after baking. In total, that’s roughly 65 minutes from start to serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready to go when you finish preparing your lasagna!
2. Prepare the Zucchini:
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. Lay the slices on paper towels, sprinkle them with salt, and allow them to sit for about 10-15 minutes to draw out excess moisture. Afterward, pat them dry with additional paper towels.
3. Mix the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, minced garlic, chopped basil, parsley, oregano, salt, and pepper. Use a fork or spatula to mix everything until it’s well combined.
4. Assemble the Lasagna:
Take a baking dish and lightly grease it with olive oil. Start by spreading a thin layer of marinara sauce on the bottom of the dish. Then, layer the zucchini slices over the sauce, covering the bottom evenly. Spread a portion of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella cheese. Repeat these layers (marinara sauce, zucchini, ricotta mixture, mozzarella) until you run out of ingredients, making sure the last layer is mozzarella cheese on top.
5. Bake the Lasagna:
Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
6. Serve Up:
Once baked, take your lasagna out of the oven and let it rest for about 10 minutes. This helps the layers to set up nicely, making it easier to slice and serve. Before serving, you can garnish with extra fresh herbs if you like!
Enjoy your fresh, herb-infused zucchini lasagna with your loved ones! It’s a delightful, creamy dish that’s sure to impress!
FAQ: Easy Zucchini Lasagna with Fresh Herbs
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can use eggplant, yellow squash, or even bell peppers as an alternative for zucchini. Just make sure to slice them thinly and consider salting and draining them like you would with zucchini to prevent excess moisture.
Can I Make This Lasagna Ahead of Time?
Yes! You can prepare the lasagna up to the point of baking, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge, let it sit at room temperature for about 30 minutes, and then bake as instructed.
How Do I Store Leftover Zucchini Lasagna?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm the entire dish in the oven covered with foil at 350°F (175°C) until heated through.
Can I Freeze Zucchini Lasagna?
Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then bake as directed, adding a few extra minutes if necessary.