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Zucchini Lasagna Recipe

Zucchini Lasagna

Course Dinner
Keyword keto zucchini lasagna, vegetarian zucchini lasagna, zucchini lasagna
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Author Brandon Matzek

Ingredients

For the cheese mixture:

  • 1 tablespoons extra-virgin olive oil
  • 1/2 pound spinach, rinsed well
  • Kosher salt
  • 1 pounds whole-milk ricotta cheese
  • 3 ounces grated low moisture mozzarella cheese
  • 1 1/2 ounces freshly grated Parmesan cheese
  • 10 large fresh basil leaves, finely chopped

For the lasagna:

  • 4 medium (3 pounds) zucchini, sliced into 1/4"-inch planks
  • Kosher salt
  • 1/4 cup olive oil
  • 3 cups tomato sauce, homemade or store-bought
  • 4 ounces grated low moisture mozzarella cheese
  • 1 1/2 ounces freshly grated Parmesan cheese

Instructions

  1. Warm olive oil in a large skillet over medium heat. Add the spinach with a pinch of salt, and cook, stirring occasionally, until wilted (about 3 minutes). Let spinach cool, then place on two layers of paper towels. Bring the corners of the paper towels up around the spinach and squeeze out as much liquid as you can over the sink.

  2. Finely chop the drained spinach, then add to a big bowl with the remaining cheese mixture ingredients. Stir to combine, then season to taste with salt.
  3. Meanwhile, spread out zucchini slices on a large cutting board and sprinkle each slice with a little salt. Let sit for 15 minutes, then blot away any excess moisture with a paper towel.
  4. Preheat the broiler to high. Place slices on a parchment-lined baking sheet in an even layer (you may need multiple baking sheets). Brush zucchini with olive oil, then working in batches, broil zucchini until tender and golden in spots (about 10 minutes per batch). Flip zucchini slices halfway through cooking.
  5. Switch oven temperature to 400°F.
  6. Spread 1/3 of the tomato sauce in an even layer in the bottom of a 9 x 13 baking dish. Top with 1/3 of the zucchini, arranged in an even layer. Top the zucchini with 1/2 of the cheese mixture. Repeat even layers two more times with remaining ingredients (so you’ll finish with a layer of zucchini on top). Top evenly with mozzarella and Parmesan cheese.
  7. Cover with foil and bake for 30 minutes. Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more). Let cool for 10 minutes before serving.