Print

Zucchini Lasagna

Zucchini Lasagna tast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This wholesome Zucchini Lasagna replaces pasta with thin zucchini slices for a lighter, low-carb take on the classic. Layered with a creamy ricotta mixture, sautéed mushrooms, spinach, grated parmesan cheese, and rich mozzarella cheese, this dish bakes in just 30 minutes and is full of flavor. Perfect for a gluten-free dinner, easy meal prep, or anyone looking to enjoy comforting Italian flavors with a healthy twist.

Ingredients

Scale

  • 3 large zucchini (about 1 1/2 pounds)

  • 1 3/4 tsp kosher salt

  • 2 Tbsp olive oil

  • 1 (20 oz) package cremini mushrooms, sliced

  • 2 garlic cloves, minced

  • 3/4 tsp ground black pepper

  • 15 oz spinach, rinsed and drained

  • 3 cups cottage cheese

  • 2 Tbsp flat-leaf parsley, finely chopped

  • 6 fresh basil leaves, chiffonade (about 1 Tbsp)

  • 2 large eggs, beaten

  • 1 cup grated parmesan cheese (about 4 oz)

  • 1 (32 oz) jar marinara sauce

  • 1 lb shredded low-moisture mozzarella cheese (about 4 cups)

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.

  • Slice zucchini into 1/8″ strips and sprinkle with 1 tsp salt. Let sit 15 minutes, then pat dry with a paper towel to reduce moisture.

  • Roast zucchini slices for 10 minutes to firm them up.

  • In a skillet, heat olive oil and sauté mushrooms and garlic with black pepper until browned. Add spinach and cook until wilted.

  • In a bowl, combine cottage cheese, parsley, basil, eggs, and 1/2 cup of the parmesan cheese to make the ricotta mixture.

  • In a 9×13″ baking dish, spread a thin layer of marinara sauce.

  • Assemble the lasagna by layering zucchini, mushroom-spinach mix, cheese mixture, marinara, and shredded mozzarella cheese. Repeat until the final layer, finishing with sauce and cheese.

  • Bake uncovered for 30–35 minutes or until bubbly and golden on top.

  • Let rest 10 minutes before slicing.

Notes

  • Swap cottage cheese for ricotta if preferred.

  • Use a mandoline for evenly sliced zucchini noodles.

  • To prevent a watery bake, pre-roast and salt the zucchini.

Nutrition

Find it online: https://bibodo.com/zucchini-lasagna/