Why Make This Recipe
Vegetarian Zucchini Lasagna is a delicious and healthy twist on the classic Italian dish. It is perfect for anyone looking to enjoy a hearty meal without meat. This recipe uses fresh zucchini as layers instead of pasta, making it lighter and full of nutrients. It is also great for those who are gluten-free!
How to Make Vegetarian Zucchini Lasagna
Ingredients:
- 3 medium-sized zucchini
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely minced
- 6 oz. fresh baby spinach, roughly chopped
- 1 1⁄2 cups full-fat ricotta cheese, excess liquid drained
- 1 large egg
- 1/2 cup parmesan cheese
- 2 teaspoons dried oregano (optional)
- 3 tablespoons fresh basil, chopped plus more for garnish
- 1 tablespoon lemon zest
- 1⁄2 teaspoon Kosher salt
- 1⁄2 teaspoon ground pepper
- 3 cups Tomato Basil Sauce or your favorite store-bought Marinara Sauce
- 2 1⁄3 cups mozzarella, shredded
Directions:
- Cut a small slice off the end of each zucchini and slice them thinly lengthwise. Arrange in a single layer on a towel and let them rest.
- In a skillet, heat olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic and cook for an additional minute, then add spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper. Stir in the cooled spinach mixture.
- Preheat the oven to 375°F. Spread 1/4 cup of tomato sauce in a casserole dish. Layer with zucchini slices, ricotta filling, tomato sauce, and mozzarella cheese. Repeat for a total of 5 layers. End with tomato sauce and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly. Let it cool for 15 minutes, garnish with basil, slice, and serve.
How to Serve Vegetarian Zucchini Lasagna
Serve this lasagna warm, straight from the oven or after it has cooled a little. It pairs well with a simple green salad or some crusty bread. You can also add more fresh basil on top for extra flavor.
How to Store Vegetarian Zucchini Lasagna
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the lasagna for up to 3 months. Just make sure to wrap it tightly before freezing.
Tips to Make Vegetarian Zucchini Lasagna
- Make sure to drain the zucchini slices well to avoid a watery lasagna.
- You can add other vegetables like mushrooms or bell peppers for more flavor.
- For a spicy kick, consider adding red pepper flakes to the tomato sauce.
Variation
You can try this recipe with different types of cheese, such as goat cheese or feta, to change the flavor profile. You can also substitute the spinach with other leafy greens like kale.
FAQs
Can I make this lasagna ahead of time?
Yes, you can prepare it a day in advance and refrigerate it. Simply bake it before serving.
Can I replace ricotta cheese?
Yes, you can use cottage cheese or a vegan cheese substitute for a dairy-free option.
How do I know when the lasagna is done?
The lasagna is done when the cheese is bubbly and slightly golden on top. It should also be heated through all the way to the center.
Vegetarian Zucchini Lasagna
Ingredients
Zucchini Layers
- 3 medium medium-sized zucchini
Filling
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely minced
- 6 oz fresh baby spinach, roughly chopped
- 1.5 cups full-fat ricotta cheese, excess liquid drained
- 1 large egg
- 0.5 cup parmesan cheese
- 2 teaspoons dried oregano (optional)
- 3 tablespoons fresh basil, chopped plus more for garnish
- 1 tablespoon lemon zest
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon ground pepper
Sauce and Cheese
- 3 cups Tomato Basil Sauce or your favorite store-bought Marinara Sauce
- 2.33 cups mozzarella, shredded
Instructions
Preparation
- Cut a small slice off the end of each zucchini and slice them thinly lengthwise. Arrange in a single layer on a towel and let them rest.
- In a skillet, heat olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic and cook for an additional minute, then add spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper. Stir in the cooled spinach mixture.
Assembly and Baking
- Preheat the oven to 375°F.
- Spread 1/4 cup of tomato sauce in a casserole dish. Layer with zucchini slices, ricotta filling, tomato sauce, and mozzarella cheese. Repeat for a total of 5 layers. End with tomato sauce and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly.
- Let it cool for 15 minutes, garnish with basil, slice, and serve.