Zucchini Lattice Lasagna Recipe

Introduction

Zucchini Lattice Lasagna offers a fresh, low-carb twist on a classic favorite. Thin strips of zucchini form a beautiful lattice pattern layered with rich cheeses and savory marinara. This dish is perfect for a comforting dinner that feels both light and indulgent.

Ingredients

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt
• 1 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups store-bought or homemade marinara sauce
• 2 large eggs
• 3 cups shredded mozzarella
• 2 cups ricotta
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
• Freshly ground black pepper

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°. Using a Y-peeler, peel zucchini into wide strips. Generously season strips with kosher salt and layer them on a paper towel-lined baking sheet, placing additional paper towels between layers. Let them drain for at least 15 minutes, up to 45 minutes.
2. Step 2: In a small pot over medium heat, warm the olive oil. Cook the onion and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Add the marinara sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, until thickened and excess liquid evaporates, about 12 to 15 minutes.
3. Step 3: In a medium bowl, combine the eggs, mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the Parmesan. Season with freshly ground black pepper and stir well.
4. Step 4: Spread a thin layer of the marinara sauce in a 13″ x 9″ baking dish. Cover with two layers of the zucchini strips. Top with one-third of the cheese and egg mixture, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times.
5. Step 5: Arrange zucchini strips side by side diagonally over the final layer of marinara. Lift the bottom half of every other strip and lay another zucchini strip across diagonally to create a lattice pattern. Season with freshly ground black pepper and sprinkle with the remaining 1/2 cup Parmesan.
6. Step 6: Cover the dish with foil and bake until the lasagna is melty and the zucchini is cooked through, about 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown.
7. Step 7: Allow the lasagna to cool for at least 10 minutes before slicing and serving.

Tips & Variations

• For firmer zucchini strips, drain them longer to remove excess moisture and prevent a watery lasagna.
• Try adding fresh basil or spinach to the cheese mixture for extra flavor and color.
• Use a mandoline slicer if you want perfectly even zucchini strips quickly.
• If you prefer a spicier sauce, add red pepper flakes to the marinara while simmering.

Storage

Store any leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a 350°F oven until warmed through. This lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute and will provide a similar texture and flavor.

Do I need to salt and drain the zucchini strips?

Salting and draining the zucchini strips helps remove excess moisture, preventing the lasagna from becoming soggy.

Zucchini Lattice Lasagna Recipe

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★★★★★

4.7 from 71 reviews

This Zucchini Lattice Lasagna is a fresh, light twist on traditional lasagna, using thinly peeled zucchini strips as noodles. Layered with a flavorful marinara sauce, a blend of mozzarella, ricotta, and Parmesan cheeses, and a fragrant mix of garlic and Italian seasoning, this dish offers a melty, golden-baked lasagna that’s perfect for a comforting meal with fewer carbs.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Low Calorie

Ingredients

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Zucchini and Preparation

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt

Sauce

• 1 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups store-bought or homemade marinara sauce

Cheese Mixture

• 2 large eggs
• 3 cups shredded mozzarella
• 2 cups ricotta
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
• Freshly ground black pepper

Instructions

1. Prepare the zucchini strips: Arrange an oven rack in the center and preheat the oven to 400°F. Using a Y-peeler, peel the zucchini into wide strips. Generously salt the strips on a paper towel-lined baking sheet, placing additional paper towels between layers of zucchini to absorb excess moisture. Let them drain for at least 15 minutes and up to 45 minutes to remove excess water.
2. Make the marinara sauce: In a small pot over medium heat, warm the extra-virgin olive oil. Add the finely chopped onion and garlic, stirring frequently until the onion becomes translucent, about 5 minutes. Pour in the marinara sauce, reduce heat to medium-low, and simmer, stirring occasionally, until the sauce thickens and excess liquid evaporates, about 12 to 15 minutes.
3. Prepare the cheese mixture: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season the mixture with freshly ground black pepper to taste and stir until well blended.
4. Assemble the lasagna layers: Spread a thin layer of the thickened marinara sauce in a 13-inch by 9-inch baking dish. Layer two layers of the salted zucchini strips over the sauce. Spread one-third of the cheese mixture over the zucchini, followed by one-third of the remaining marinara sauce. Repeat these layers two more times to build the lasagna.
5. Create the zucchini lattice topping: Arrange zucchini noodles side by side diagonally on top of the final marinara layer. For every other zucchini strip on the bottom half, lift it and lay another zucchini strip across diagonally to form a lattice pattern. Season the lattice with freshly ground black pepper and sprinkle with the remaining 1/2 cup of grated Parmesan.
6. Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven until the cheese is melty and the zucchini is cooked through, about 30 minutes. Remove the foil and continue baking until the top is golden brown and bubbly, about 15 minutes more.
7. Rest before serving: Remove the lasagna from the oven and let it cool for at least 10 minutes before slicing and serving to allow it to set properly.

Notes

• Salting and draining the zucchini is essential to prevent a watery lasagna.
• Use a sharp Y-peeler for wide, uniform zucchini strips.
• You can substitute homemade marinara with your favorite store-bought sauce.
• Allow the lasagna to cool to ensure clean slices when serving.
• For a vegetarian option, ensure marinara sauce contains no meat.
• Leftovers can be stored covered in the refrigerator for 3-4 days and reheated.

Keywords: Zucchini Lasagna, Low Carb Lasagna, Vegetarian Italian, Healthy Pasta Alternative, Baked Zucchini Recipe