Classic Vegetarian Zucchini Lasagna Recipe
This Classic Vegetarian Zucchini Lasagna is a lighter, low-carb twist on the traditional favorite. Layers of tender zucchini, savory vegetables, creamy ricotta, and melty cheese create a comforting, satisfying dinner that's naturally gluten-free and perfect for vegetarians.
Ingredients
- 4 medium zucchini sliced lengthwise into ¼-inch strips
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 8 oz mushrooms sliced
- 2 cups fresh spinach
- 15 oz ricotta cheese
- 1 egg
- ½ cup fresh basil chopped
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
Instructions
Prepare the zucchini:
- Preheat your oven to 375°F. Lay zucchini strips on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
Pre-cook the zucchini:
- Brush zucchini strips lightly with olive oil and arrange on baking sheets. Bake for 10-12 minutes until slightly tender but not fully cooked. This crucial step prevents your lasagna from becoming watery.
Prepare the vegetable filling:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Add bell pepper and mushrooms, cooking until softened and liquid has evaporated, about 7-8 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.
Make the ricotta mixture:
- In a bowl, combine ricotta cheese, egg, half of the basil, salt, and pepper. Mix well.
Assemble the lasagna:
- Spread ½ cup marinara sauce on the bottom of a 9x13 inch baking dish
- Layer zucchini strips to cover the bottom
- Spread half the ricotta mixture over the zucchini
- Top with half the vegetable mixture
- Sprinkle with ⅓ of the mozzarella
- Add another layer of zucchini strips
- Spread ½ cup marinara sauce
- Add remaining ricotta mixture
- Add remaining vegetable mixture
- Layer final zucchini strips
- Top with remaining marinara sauce
- Sprinkle with remaining mozzarella and Parmesan cheese
Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.
Serve:
- Garnish with remaining fresh basil before serving.
Notes
Nutrition Information (Per Serving)
- Avoid watery lasagna: Pre-bake zucchini and pat dry thoroughly.
- For firmer texture: Slice zucchini slightly thicker (about ⅓ inch).
- Make ahead: Assemble up to 24 hours ahead. Add 10–15 minutes to bake time if baking from cold.
- Vegan option: Use tofu ricotta and dairy-free cheese.
- Protein boost: Add cooked ground turkey or crumbled tempeh.
- Calories: 285
- Protein: 18g
- Carbohydrates: 14g
- Fat: 19g
- Fiber: 3g
- Sodium: 520mg
- Avoid watery lasagna: Pre-bake zucchini and pat dry thoroughly.
- For firmer texture: Slice zucchini slightly thicker (about ⅓ inch).
- Make ahead: Assemble up to 24 hours ahead. Add 10–15 minutes to bake time if baking from cold.
- Vegan option: Use tofu ricotta and dairy-free cheese.
- Protein boost: Add cooked ground turkey or crumbled tempeh.